The mountain and the sea, on one table.

In Balinese philosophy, the mountain is where everything begins and the sea is where it all returns. Nyegara Gunung is the bond between the two, and for one night, it becomes a dinner.

From the gunung comes forager Made Masak, who moves between forests, highlands and villages gathering wild leaves, roots and near-forgotten ingredients. From the segara comes Kaum's Chef Wayan Kresnayasa, who grew up on Nusa Penida with the ocean at his doorstep, bringing the day's catch, shellfish, sea salt and fire.

Expect a sharing set menu that travels the island from summit to shore: highland poultry, game, roots and herbs meeting fresh fish and shellfish from the Indian Ocean, served family style along one long table.

Saturday, 31 October 2026

6.00 PM – 10.00 PM

IDR 650,000++ / person

12 dishes, sharing set menu

Seats are limited. Ask our team for today’s selections or explore the full menu.

Line-up Profiles

Dewa Ayu Made

From the gunung with Made Masak, a nomadic chef and forager who cooks with the land as her pantry, and founder of Mawija, a Bali-based initiative working where food, culture, agriculture, and ecology meet.

Moving between forests, highlands, and villages, she gathers wild leaves, roots, and near-forgotten ingredients. Her work is about reconnecting people with the land, and keeping living food traditions alive.

Chef Wayan

From the segara is the day's catch, salt, and fire, with KAUM’s Wayan Kresna Yasa. An award-winning, Michelin-trained Balinese chef, restaurateur and author; born and raised in Nusa Penida, where he grew up with the sea at his doorstep. He has built an international career while championing Indonesia's culinary identity."

Nyegara Gunung

Line-up Profiles

Dewa Ayu Made

Chef Wayan

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