Calling itself the pioneer in chapel-over-cliff style of wedding venue, Tirtha Uluwatu cleverly transform the hilly part of Bali into a beautiful wedding venue that is sought after by couples all over the world. In the good days, this venue can be so busy hosting weddings, sometime can be more than 1 a day, that no other occasion can be made available, even for couples who just wanted to have a fine dining while enjoying the sunset with few bottles of wine.
However, like many other hospitality business, Tirtha Uluwatu was impacted by the COVID-19 pandemic. The confirmed bookings were cancelled, either due to government decree, or due to the to-be-wed unable to travel. Future bookings also dried up, mostly due to travel restrictions imposed by many countries.
So, to weather the storm, Tirtha Uluwatu opened up reservation for private dining. It was a 5 course of Exquisite Japanese Fusion dinner on clifftop, overseeing Indian Ocean during sunset, only between 26-28 December 2020.
Of course, we snatched this probably once in a lifetime opportunity to dine at Tirtha Uluwatu. So, before continuing to read this article, be warned that the rest of it is full of photos of tasteful delicacies, at a wonderful place, under perfect weather, which when combined, worth to die for.
The word Sakizuke can be interpreted as appetizer, or maybe bite-sized appetizer. Our Sakizuke came in 3 different dishes, not really bite-sized except for the third one.
The first Sakizuke served was “IKASOMEN” Calamari Noodle. We kind of expected Somen served with Calamari. Instead, we were served Calamari as Somen, topped with crackers.
After surprising opening Sakizuke, next come Ebi Tempura. It was the famous Japanese fried food with seasoning, topped with micro plant.
Our final Sakizuke is Takoyaki. This is again a famous Japanese food that we commonly enjoy. The Takoyaki we were served come with strong mushroom taste. Surprising, yet very much enjoyable.
Next on our course is called Wan. The literal translation is bowl. Our bowl come with Chawanmushi with Unagi and Foie Gras. I don’t normally ate liver due to the smell and taste. But when Foie Gras was properly prepared, the taste was not so bad. Probably also because Foie Gras is mostly fat instead of liver cell.
After the bowl, come the steamed “fish of the day”. The fish of the day was Sea Bass, served on top of spinach and dried tomato, topped with konbu.
The main dish of the day was Grilled Beef Tongue in Salted Spring Onion Puree, Red Wine Vinegar and Grated Daikon Sauce.
Finally after the main course, we come to the dessert. I was pretty much full when the dessert come, but the appetizing look of not only 1, but 2 dessert, was impossible to resist.
First the Grilled Corn Pudding with Shoyu Ice Cream. The shoyu add some salty taste to the ice cream, just right to go with the corn pudding.
The second dessert was Kinako Cake & Kinako Ice Cream. The cake part is made from Kinako, roasted soy flour. The same flour was also added to the ice cream that topped the cake.
The wave of Indian Ocean roared beneath the cliff. On top of it, with each of us holding the last glass of wine, we toast for the challenging year of 2020. The evening was a consolation for the year, and we grateful to be present in such place with such great food.
We wrap the evening with a wish for a better time ahead.