(21 Mar 2021)
The Four Seasons Resort Bali at Sayan has introduced
Sattvic-inspired soul food at its treetop restaurant, Ayung
Terrace.

The new wellness menu, available for
breakfast, lunch, dinner, and through room service, enhances the
vegetarian selection available at the luxury resort.

Executive Sous Chef, Wayan Sutariawan (Suta). Click to enlarge.

Rooted in Ayurveda, ancient Sattvic philosophy
has been recognised 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. This presented a new
challenge for Chef Suta, but he was up to the task – drawing on
his 20 years as a chef including five years overseas gaining
experience in Indian, Middle Eastern and European cuisines.

“As a chef, cooking without onion and garlic to support the
flavour was really challenging and interesting,” said Executive
Sous Chef, Wayan Sutariawan (Suta), a
Balinese native who is passionate about preserving forgotten
recipes of his homeland. “I thought, wow, how can we make a
tomato sauce for the pasta? But we played with different spices
and found the right balance of seasonal ingredients and fresh
herbs. I even have guests ordering from the Sattvic menu who are
not vegetarian or following any kind of diet – they just love it.
My next challenge will be to put a Sattvic spin on Indonesian
dishes, I’m looking forward to that.”

To maximise flavour
and nutrition, Chef Suta handcrafts the majority of dishes from scratch
using an abundance of organically-farmed fruits and vegetables;
fresh and dried herbs; premium cheeses; local spices that calm the
stomach such as turmeric, ginger, cardamom and cumin; whole
grains, nuts and seeds..

Highlights of the new menu
include:

Masala Dosa: The #1 breakfast favourite. 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.  Click to enlarge.

Beetroot and Goat’s Cheese Salad
(pictured):  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 flavour.
The risotto is topped with roasted local wild mushrooms and
parmesan espuma for a creamy finish.

Roasted Pumpkin with
Cauliflower Tabbouleh
: “This is one of my favourites,” said
Chef Suta.
“The grated cauliflower with parsley and mint is very refreshing,
while there is a sour touch from the pomegranate and the lemony flavour of our ricotta, cream cheese and lemon zest blend. A sweet
note comes from the red pepper puree, and crunchiness from the multiseed lavosh.”

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,” Chef Suta
explained. “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 flavour, 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.”

“These new offerings reflect our team’s ongoing
commitment to innovation and rejuvenation of the guest
experience,” said Gianni Costa, Resort Manager. “The natural energy
of the Sayan Valley inspires us every day, and embraces guests who
join our popular day spa packages, the three-night Guided by
Gratitude Retreat program, or simply those who come for an amazing
lunch or dinner at Ayung Terrace.”

The new wellness menu complements the launch of a
new chef-guided Picnic Adventure with live cooking at a private
and scenic location in the valley that’s accessible only to
resort guests.

See latest

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