Each Kayumanis property was carefully selected and designed to ensure that your experience is private and exclusive. Whether it's your wedding, honeymoon, anniversary, a journey of self-discovery and revitalisation, or an important corporate meeting, our properties are tailormade to provide you with the experience you'll want in your photo albums.
Kayumanis Resto celebrates authentic Indonesian cuisine in the best possible way with a menu that takes guests on a flavourful journey across the archipelago. The venue itself is a customized Javanese joglo designed to recreate the cultural nuance of a bygone era. Nestled within a tropical garden, Kayumanis Resto is the perfect spot for an intimate or to dine socially with family and friends.
SPICE SENSATION - Sambal Class
Authentic Indonesian cuisine is typically paired with a spicy condiment known as sambal. There are many different varieties available and each one has its own distinctive flavour.
Join Chef Oka for an interactive class and learn how to prepare a selection of the very best sambals using market-fresh ingredients.
There will also be a shared tasting session to discuss the characteristics of each sambal along with helpful pairing recommendations.
Complimentary activity for all guests
Friday, 15th and 22nd September afternoon 2pm to 3pm
More info and reservation : firstname.lastname@example.org
Authentic Indonesian Cuisine
(modern & classic dishes from around the archipelago)
58 seats indoor (plus outdoor table options available)
Open daily for breakfast, lunch and dinner
Inspired by classic Indonesian architecture, Kayumanis Resto is housed within a replica of a Javanese joglo. It is crafted almost entirely from sustainably sourced hardwood and captures the rustic elegance of a traditional family home. Set against a garden of dancing coconut palms, this charming dining venue is defined by its high rooftop and wrap-around veranda. The interior décor is tastefully understated with just a few strategically placed artefacts and an inlay of hand-painted floor tiles. A stylish open-plan bar is the main focal point where drinks are prepared with artistic flair.
Chef Oka is responsible for culinary services at Kayumanis Resto. He is a consummate professional who spends almost every waking hour in the kitchen fine-tuning recipes and making sure that every dish is perfect. He developed his passion for food from an early age by watching his grandmother cook at home. Upon graduating from college, Chef Oka was accepted for an internship program in Singapore and this led to a position with the prestigious Aman Group as a sous chef. He joined Kayumanis Jimbaran Private Estate & Spa in 2006 as part of its pre-opening team. Now ten year later, Chef Oka is fulfilling his dream of showcasing the diversity of Indonesian cuisine.
Kaymanis Resto presents Indonesian cuisine at its finest with a special focus on market-fresh ingredients and seasonal delicacies. The menu features an authentic selection of full-flavoured dishes that can be categorized as local classics or modern fare. Standard drinks are available alongside more traditional options such as a range of herbal tonics to address different health concerns.
Kayumanis Resto has a number of signature dishes intended to give guests a well-rounded introduction to the exotic flavours of the Indonesian archipelago. These specialties are prepared using time-tested recipes and quality ingredients to ensure authenticity.
Lumpia Bebek Jamur
deep fried duck and shitake spring rolls served with sweet sour sauce
Spring rolls are a traditional snack that are originally from Semarang, a city located on the north coast of Java with a sizeable population of Chinese descendants. Chef Oka has put a Balinese spin on this popular appetizer by using duck as a filling.
shredded chicken with raw vegetables and chilli lemongrass sauce
Dabu-dabu is a spicy condiment that is served to complement food in Manado, the capital of North Sulawesi. It is similar to a salsa and made from uncooked ingredients such as chopped chilli, tomato and shallots.
Bebek Panggang Mekudus
traditional Balinese smoked duck
This flavourful dish celebrates Bali’s colourful Hindu heritage as duck is the only type of meat that high-caste priests are permitted to eat. Our version is marinated in local spices and served on a small clay grill fuelled by charcoal to create a smoky effect.
grilled fragrant rice
This Indonesian specialty refers to steamed rice that is seasoned with spices. It is then wrapped in a piece of banana leaf and grilled over a charcoal fire. The burnt banana leaf infuses the rice with an aromatic smoky flavour.
Ayam Bakar Taliwang
grilled chicken leg marinated in a Lombok style sauce
Prepared using free-range chicken, this popular Lombok dish is believed to be favoured by the Sasak nobility. The chicken is partially grilled, tenderized and then dipped in a spicy sauce made from garlic, chilli and shrimp paste before being cooked again.
braised chicken in a coconut stew with potato and carrot
This specialty dish comes from Central Java and is traditionally served at Lebaran to celebrate the end of the Islamic holy fasting month. It is infused with exotic spices such as lemongrass, cinnamon, galangal, cumin, candlenut, garlic and pepper.
Traditional desserts are characteristically sweet and make use of locally grown products such as rice, palm sugar and seasonal fruits. Many recipes for cookies, puddings and cakes have been influenced by the centuries that Indonesia came under Dutch colonial rule.
rice flour jelly bits, mud cake and banana in coconut milk served with jackfruit ice cream
This colourful creation is a fusion of different flavours. It brings together a number of classic Indonesian treats in a refreshingly modern way.
fried ice cream served with white berry sauce
Ice cream is the ultimate treat that is adored by children and adults alike. Our version is deep fried in a crispy batter to create a warm shell around a frozen ball of delicious goodness.
A carefully crafted beverage menu is available at Kayumanis Resto, including a number of herbal tonics that can be served hot or cold. We have drawn inspiration from Indonesia’s traditional healing heritage that has long relied on herbs and plants to cure various ailments.
Beras Kencur Pandan Wangi
This traditional herbal drink from Java is made with white ginger, rice, pandan leaf, and palm sugar. It is served hot or cold and has appetite boosting properties.
Kunyit Asam Gula Madu
A classic herbal drink from Java made from turmeric, ginger, galangal, Balinese tamarind, palm sugar and lime. It is good for detoxification and can be enjoyed hot or cold
A popular herbal drink from East Java made from young sweet tamarind leaves and turmeric cooked with palm sugar. It has many health benefits and helps eliminate toxins from the body.
This traditional drink from Central Java combines secang wood, cinnamon, ginger, lemongrass, cloves and cardamom. It helps to relax the body and improve stamina.
As a part of Kayumanis Resto Jimbaran first year anniversary, Cooking for Life is a community program designed to educate children from a local elementary school. This interactive cooking class focuses on fresh vegetables and also draws attention to the importance good hygiene and eating well.