Nestled on a cliff 85m above Bali’s southern Uluwatu coast, Karma Kandara’s iconic flagship restaurant, di Mare, presents a mesmerizing 180° panorama of the Indian Ocean. Here, culinary enthusiasts can savour a harmonious blend of innovative Indonesian flavours, masterfully uniting rare ingredients from the archipelago with a hint of Mediterranean flair.

The distinctive atmosphere harmoniously resonates with di Mare’s Italian translation, ‘of the ocean.’ This seamless fusion is echoed in di Mare’s interior design, where gracefully arced steel tubing and a sail-inspired roof form an enchanting canopy. Adjoining this is an infinity lap pool, overlooking a mesmerizing blue horizon that enhances the dining journey. The refined ambiance of di Mare sets the perfect backdrop for an elegant dining experience, whether sitting indoors or on the palm tree lined terrace.

Under the helm of talented Senior Executive Chef-SEAP Joseph Antonishek, who brings inspiration from his native California, di Mare’s seasonal menus highlight the finest regional ingredients prepared with finesse. Guests can now enjoy new 6-7 course tasting menus, an epicurean journey from amuse-bouche through dessert. Each menu showcases a variety of items including seafood from Japan, premium Australian meats, fresh local produce and vegetarian and vegan options, providing diverse options.

Some menu highlights include tantalizing starters like the Miyazaki A5 first course made from premium Japanese Wagyu beef paired with sunchoke and pickled hon shimeji mushrooms. The Octopus appetizer intertwines caramelized cauliflower, local pakis leaves, green apple and coriander, accented by squid ink. For the main events, the Ayam Cemani Agnolotti, made with the rare Javanese Cemani black chicken breed, is served with mascarpone, truffle and candlenut foam for an unforgettable culinary experience. While local ingredients shine in the Australian lamb loin served with ubi gnocchi, glazed root vegetables and kluwek nut demi-glace. Finally, the vibrant Ocean Initiative dessert, which artful arrangement is inspired by the nearby coral reefs, features purple ubi coconut panna cotta, spirulina sponge, ubi gelato, and white chocolate passionfruit confections. Complementing the cuisine is an extensive wine cellar with nearly 1000 bottles served via the Enomatic system, allowing for perfect pairings.

With training from the prestigious Culinary Institute of America and mentorships under iconic chefs such as Jean-Georges Vongerichten, Charlie Palmer, and Wolfgang Puck, Chef Antonishek’s expertise knows no bounds. He brings his own creative flair to fuse Mediterranean and Indonesian flavours into a symphony of unexpected yet harmonious combinations, turning each dish at di Mare into a masterpiece. Garnering accolades as one of the “Best Hotel Chefs in America” by the James Beard Foundation, Chef Antonishek lends immense talent to elevate the dining experience at award-winning di Mare.