Located within the breathtaking Ungasan Clifftop Resort, Waatu showcases the art of open-flame grilling and rich Indonesian ingredients. The restaurant was born from the creative vision of award-winning Australian chef James Viles. Known for his groundbreaking work at the celebrated Biota Dining in New South Wales Australia, Viles puts an emphasis on straight-fire cooking as well as local produce, and the feel-good vibes of gathering around good food. Dishes at Waatu are cooked over coals – no gas or electricity needed – for a dining experience that feels primal yet sophisticated.
The menu is built up with ingredients sourced from across the archipelago, serving up a variety of flavours and textures. Start with some juicy skewers, grilled over local lychee wood and glazed with house-made tare yakitori sauce, featuring options like chicken, tempeh, wagyu bee, or calamari – served on aesthetic stone slabs. Small plates such as the wagyu sando with “big mac” sauce or wood-fired fried rice are sure to impress. From the open flame grill, standout dishes include the baked market fish served with green mango and papaya salad or the tender 250g stockyard MB5 scotch fillet. Save room for dessert – it’s pretty hard to resist their passionfruit curd pie topped with burnt meringue or charred pineapple paired with creamy vanilla rice pudding.
For a special curated experience, opt for the “Waatu Feed Me” menu, where the chef chooses all the tasting stops on your trip to Flavour Town for IDR 850k. If yo’’re in the mood for a tipple, choose from an imaginative list of artisanal cocktails. Taking cues from local ingredients and culture, you’ll find creations on the menu like the “Taliwang” (Cupreata mezcal + Campari + taliwang + rice cracker) or the tropical “Meanwhile in Bali” (pandan rum + coconut + pineapple orgeat).
