Tuesday, August 13, 2024 Four Seasons Bali celebrates top Wine Spectator Awards, introducing new dining experiences and award-winning wines for a summer of culinary excellence. This summer, Four Seasons Resorts Bali is unveiling a culinary celebration that starts with two prestigious Wine Spectator Awards of Excellence, signaling a season replete with exceptional dining adventures. Both the Sundara at Four Seasons Resort Jimbaran Bay and the Ayung Terrace at Four Seasons Resort Sayan have garnered accolades for their superb wine collections, which proudly feature an array of Balinese wines and creations from local vintners.
This culinary festivity is further enriched with the introduction of the Love at the Beach Sunday Brunches, a fresh take on Mediterranean-inspired “high-end bistronomy” in a jungle setting, sustainably crafted cocktails, and master classes in mixology, setting the stage for a summer filled with enticing experiences that reflect the true culinary spirit of Bali. Celebrating Balinese Culinary Artistry with International Recognition Sundara at Four Seasons Resort Jimbaran Bay has captivated the 2024 Wine Spectator judges with its extensive selection of 250 wines, an impressive onsite cellar, and a focus on top wine-producing regions globally, along with a special emphasis on local Balinese wines like Isola Rosso Raw, produced from grapes cultivated on the northern coast of Buleleng. Ayung Terrace at Four Seasons Resort Sayan is equally celebrated for its integration of Bali’s emerging wine scene with modern Indonesian cuisine, led by Balinese Beverage Manager I Made Adi Wirawan.
The wine list at Ayung Terrace highlights unique local offerings such as the Cuvee Sababay, crafted from chardonnay grapes grown in Kintamani’s high-altitude regions, alongside global luxury wines like Sassicaia and William Fèvre’s Grand Cru Chablis, served using the Coravin system. Culinary Innovations and Experiences Following a redesign, Sundara introduces its Love at the Beach Sunday Brunch, combining haute cuisine with local BBQ flavors curated by Chef de Cuisine David Gavin. The menu features grilled delicacies alongside chilled seafood and creative salads, complemented by a 57-meter beachfront pool and an array of water sports available for booking.
At Four Seasons Resort Sayan, the Riverside restaurant has been reimagined to offer al fresco dining that explores the culinary diversity of the Mediterranean and pays homage to the historic maritime trade routes. Led by Balinese Head Chef Wayan Sutariawan, the menu marries Mediterranean ease with the rich flavors of Italy, Spain, France, Lebanon, and Greece. Innovative Mixology for a Cause At the TELU bar in Four Seasons Jimbaran Bay, Bar Manager Jan Jurecka is pioneering new cocktails this summer, including the pandan-flavored Kolak Pisang and the striking Ocean Guardian, a sweet and sour concoction made with blue spirulina algae.
These zero-waste cocktails contribute to the coral reef restoration efforts of the local charity Ocean Gardener. Furthermore, the Mixology Masterclasses at Sokasi in Four Seasons Resort Sayan promote a farm-to-glass philosophy, utilizing local fruits, botanicals, and herbs. These classes offer insights into the resort’s signature cocktails, which are enhanced by spirits aged in local teak barrels and terracotta casks, underscoring a deep connection to their origins.
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