Sattvic-inspired soul food at the treetop restaurant, Ayung Terrace

Four Seasons Resort Bali at Sayan introduces Sattvic-inspired soul food at its treetop restaurant, Ayung Terrace.  The resort also launching a new chef-guided Picnic Adventure with live cooking at a private and scenic location in the valley,  accessible only to Resorts guests.

The Sattvic-inspired menu will be available for breakfast, lunch and dinner at Ayung Terrace alongside the modern Indonesian a la carte menu. 

Rooted in Ayurveda, ancient Sattvic philosophy has been recognized to promote longevity, immunity and mental clarity through healthy diet, mindfulness and exercise. A key characteristic of Sattvic cuisine is the absence of onion and garlic, which are not permitted as they are believed to stimulate the appetite and central nervous system. 

The majority of the dishes are prepared from scratch using organically-farmed fruits and vegetables; fresh and dried herbs; premium cheeses; local spices such as turmeric, ginger, cardamom and cumin; whole grains, nuts and seeds.

Highlights from the new menu include:

Masala dosa – The homemade lentil and rice crepes take three days to make, and are then filled with potato, ginger, tomato, cumin, coriander and turmeric, topped with mozzarella and served with Indian condiments.

Sattvic taco – A homemade beetroot tortilla filled with curry-spiced scrambled tofu, coriander, cumin, turmeric and spinach, and served with tomato relish, tomato salsa, smashed avocado and fresh lime.

Beetroot and goat’s cheese salad – The beetroot is presented two ways (roasted and pickled) with goat’s cheese puree, fresh sliced salak (local snakeskin fruit), whole raspberries, almond flakes and dehydrated ground olives.

Mushroom and pearl barley risotto – Suta’s vegetable stock is infused with porcini mushrooms for a powerful punch of flavor. The risotto is topped with roasted local wild mushrooms and parmesan espuma for a creamy finish.

Roasted pumpkin with cauliflower tabbouleh – The grated cauliflower with parsley and mint is very refreshing, while there is a sour touch from the pomegranate and the lemony flavor of our ricotta, cream cheese and lemon zest blend. A sweet note comes from the red pepper puree, and crunchiness from the multiseed lavosh,” commented executive sous chef Wayan Sutariawan.

Spinach ricotta pastizzi – The homemade pastry is folded 10 times, rested twice, and stretched and rolled countless times to produce a delightfully crispy layered base. This is filled with spinach and ricotta, served with a natural yoghurt and feta cheese sauce, and garnished with chopped tomato and pistachio.

Homemade semolina spinach fettucine with veggie “meat ball”’ and roasted tomato sauce – “Without garlic and onion, it is quite interesting to make a tomato sauce,” says Suta. “We use fresh tomatoes, roasted and then strained, so the colour is not so red, it is very pure. Instead of garlic we use celery for a strong earthy flavor, and to replace the sweetness of onion we use carrot. The ‘meat balls’ are a mix of roasted beetroot, chickpeas, wild local mushrooms, coriander and cumin powder. It’s a very simple dish, but very tasty.”