Uluwatu’s dramatic coastline provides the setting for Karma Beach Bali, where a newly elevated space brings together refined architecture, sustainable craftsmanship and uninterrupted ocean views. Captured from above, the resort’s impressive organic bamboo venue follows the natural curve of the cliffside, creating an open-air setting that feels seamlessly connected to its surroundings. Enhanced dining areas, shaded loungers and a thoughtfully designed beachfront layout give guests even more ways to settle in and take in the turquoise waters below.
At the heart of the culinary experience is Global Executive Chef & Director Food and Beverage Joseph Antonishek’s vision of coastal cuisine, rooted in signature Mediterranean flavours and thoughtfully blended with vibrant, pan-oceanic influences that highlight the day’s freshest seafood. From South American nuances seen in the Red Snapper Ceviche to an elevated Japanese program, Chef Joseph brings global flair to the beachside setting. Working alongside Osaka-trained sushi chef Kenji, the Japanese offerings combine precision with the freshest local catch, letting guests savour Hamachi, Salmon, and Tuna Sashimi alongside signature creations like the Hamachi Lava Roll, Wagyu Beef Aburi Roll, and skewers cooked over traditional Konro charcoal grills.
Chef Joseph’s recent journey to Japan served as the direct inspiration for the concept behind the “Fuji to Fire” Japanese Pizzettes. Bringing artisanal Balinese craft into the mix, Chef Joseph throws Candidasa rock salt directly onto the bricks of the pizza oven, baking the sea salt straight into the 72-hour fermented sourdough to create a uniquely smoky aroma and an irresistible crisp crust.
Taking its place alongside the sushi offering is an ocean-to-table live lobster experience. Sourced directly from Karma’s ocean cage, fresh rock lobsters are prepared to order, whether charcoal-grilled with a sambal butter glaze or wok-fried in the signature Lobster & Prawn Mie Goreng.
The wider menu embraces vibrant coastal flavours and generous sharing plates, from Chilled Lobster & Prawn Towers to Salt-Roasted Red Snapper. A highlight of Chef Joseph’s menu is creations combining Italian tradition with Japanese precision. Guests can choose from inventive flavours such as Quattro Sashimi, Squid Ink & Bottarga, and Oxtail & Tableside Bone Marrow, or opt for the Chef’s Choice Pizzette Flight of Four. For an immersive dining journey, Pizzette Omakase offers a shared beachside tasting menu featuring a curated progression of sashimi, yakitori, signature pizzettes, and dessert.
The drinks menu follows the same playful, tropical spirit. Signature cocktails such as the Blue Coral, blending gin, coriander, blue spirulina and yuzu sake, and the Shima Negroni, made with coconut rum and pineapple-infused Campari, offer distinctive takes on warm-weather drinking. Mango White Sangria and Karma Spritz arrive in generous pitcher jugs made for sharing, alongside fine Rosé wines, craft beers and zero-proof wellness elixirs.
This new menu and new atmosphere came to life on a warm Uluwatu evening in late July, when Karma Beach Bali welcomed around 150 guests for Summer Session, an evening celebrating music, food and the unmistakable energy of this stretch of coastline. Ibiza pioneer Jon Sa Trinxa led the musical line-up, joined by DJ Suzanne and DJ Bobtutuvolley, while LED drum percussion and a photobooth were added to the festivities.
