The Credentials:
On a pretty hillside overlooking the white-sand curve and blue sea of Jimbaran Bay, 147 thatched-roof villas are dotted amid tropical lush gardens. Each is designed in a traditional Balinese style with a carved wooden entrance leading to an open-air dining pavilion overlooking a plunge pool.
The guest-only spa offers all-natural treatments; a stunning infinity pool, set on a stone terrace, provides a waterfall cascading to the lower pool while a high-tech gym, synthetic grass tennis courts, a state-of-the-art cooking school and multimedia activity centre ensure that even the most demanding guest is catered for.
Dine:
Views of the gardens, sea and distant volcanoes from the open-air pavilions of Taman Wantilan are spectacular. The restaurant (taman means ‘garden,’ while Wantilan means ‘outdoor gathering place’) showcases traditional Indonesian cuisine for dinner and provides the breakfast location. We over-ordered the first morning — even a plate of tropical fruits was a feast for two.
Sundara is the new restaurant. Its stylish indoor-outdoor design (which maximises the sea views), faultless service and cuisine is typically five-star Four Seasons-style, yet its relaxed beach club vibe (a DJ plays Latin, funk and soul in the evenings, shisha pipes are available and there’s a row of daybeds for lounging around the Olympic-length infinity-edge pool, located below the restaurant, bar and patio) attracts a mix of monied international non-guests.
Intrepid mixologist Javier de las Muelas has put together the cocktail list — order a refreshing Jim-Let Fox-Trot (Bombay Sapphire, lime cordial, tonic water; IDR170,000) from the iPad menu; a slush machine is used to prepare it.
Australian chef Greg Blunt sources much of his (organic wherever possible) ingredients from the restaurant’s own local farm. We enjoyed beautifully prepared miso beef roll (IDR115,000) and roasted beet with shaved fennel, lime labneh, pomegranate, walnuts (IDR115,000) to start; followed by impressive giant king prawns (served with spicy chili sauce and celery leaf; IDR310,000) and penne with zucchini blossoms (plus tomatoes and Jerusalem artichokes; IDR180,000). Our rich signature chocolate dessert (IDR100,000) was made from local chocolate, topped with Frangelico ice-cream.
Sleep:
Our one-bedroom ocean-view villa, located within a private stone-walled courtyard, was utterly romantic. The interiors featured carved teak furniture, marble floors and blue-and-green striped cushions on the immense bed with super soft linens (and on the sun loungers in our tropical garden).
The bathroom included an oversized stand-alone tub, his ‘n’ hers sinks, an indoor rain shower and a gorgeously designed outdoor shower — think of an overflow pipe jutting out of a garden wall.
We enjoyed an indulgent breakfast in our luxury outdoor dining area and generally made the most of our hideaway.
Who Goes There?
Ralph Lauren-clad American families and Asian couples.
Out & About:
The boyf took a tennis lesson; together we had a ridiculously indulgent two-and-a-half-hour Love and Connectivity spa treatment (IDR5,000,000) which combined a foot wash, the most relaxing scrub I’ve ever experienced, massage and heart chakra work using Himalayan salts, exquisite ila rose oil and warmed rose quartz. The treatment even included a rose oil bath in a private courtyard.
The resort tumbles down to the beach with its perfect-for-swimming clear waters. Watch local kids playing at the waters edge and traditional fishermen wading in and throwing in their line.
As well as the daily on-site activity suggestions (from seeing the Gong Sanggar Putri Ayu music and dance group perform to participating in a massage class), the concierge can suggest some cultural highlights.
The Worst Thing:
It’s tempting to stay within the resort’s luxurious bubble.
The Best Thing:
The extras. Beautifully boxed toiletries, ceramic bottled all-natural bath goodies and plenty of welcome treats were included in our villa. There wasn’t just an iron and ironing board already in the room and sunscreen by every pool, but staff offered refreshments such as pandan ice-cream and even cleaned my sunglasses (if you want to be left alone there’s a ‘do not disturb’ sign on your parasol).
Service is almost intuitive — staff know when you’re looking for the bathroom, when you want your photo taken and when you want to be left alone.
