dcsimg Dining Six Senses Uluwatu

Dining Six Senses Uluwatu

Dining Highlights


Regional market flavors with a twist

Crudo is the culinary heart of the resort, with lunch featuring a Nikkei style sushi-ceviche bar menu prepared with local handpicked ingredients. At dinner, it offers a true traditional Balinese market experience of spices, flavors and aromas. 


Bringing the farm to the table.

An ever-changing menu based on the seasons, with the culinary team sourcing fresh local ingredients at their peak to create dishes that bring out their true essence for the best international and locally inspired cuisine.

Rocka Edge

The Chef's Table experience

Never a dull moment at the Chef's Table! The chef prepares a new exclusive menu every day in the open kitchen with the fresh harvest and catch of the day.

The Cliff Bar

Poolside Classics

With the best panoramic view of Uluwatu, The Cliff offers a menu of fresly oven-baked specialities combining South East Asian spices with traditional doughs and homemade pastas.  

In Villa Dining

Staying in with style

Enjoy a tempting selection of dishes based on seasonal products togetner with a wide range of beverages in the comfort and coziness of your villa.

Our Chefs and Beverage Experts

Ricardo Luján

Executive Chef

Richard Lee joined Six Senses Hotels Resorts Spas as Executive Chef in 2008. His eight years with the Six Senses family started in Jordan, then in Con Dao in Vietnam, followed by Zighy Bay in Oman. He leads our culinary and service team at Six Senses Zil Pasyon to discover the melting-pot cuisine of the Seychelles. Chef Richard oversees all dining operations of the resort and ensures the high quality of ingredients sourced from the organic garden and Felicite's surrounding areas. Perfection is his passion!

Wayan Sudarma

Executive Sous Chef

Born and raised in the beautiful Seychelles, Chef John's career has included working for some of the most exclusive and remote island hideaways within the Seychelles. John's passion is for using finest and freshest Seychellois produce, especially fish and shellfish. Using local organic ingredients, John puts magic into his dishes cooked "a la Creole". One of his personal favourites is seared Tuna Tataki with passion fruit miso and palm heart salad. Try it and it may also become one of your favorites.


Enquiry Form

Thank you your message has been sent

There has been a problem sending your email. Please try again in a few moments.