As the sun sets, the garden transforms for a communal wood fired dining feast shared around long tables, starting with a welcome drink. Saturday night celebrates wild ingredients, ocean caught produce, and fire cooked specialities served family style. The shared menu highlights bold, elemental flavours coming off the coals, including tuna and amaranth tacos with wild passionfruit hot sauce, slow pulled pork shoulder on coffee sourdough, BBQ octopus with potato pavé, and reef fish ceviche dressed in tree sorrel leche de tigre. Mains feature spiced picanha with salsa criolla, dry aged smoked duck breast seasoned with rosella and menyan spice, mahi mahi cooked on cedar planks with pomelo salsa, and rendang claypot rice enriched with slow roasted bone marrow, concluding with Bali kopi for dessert.
