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At Uma Ubud, our approach to cuisine is modern, light and respectful of local nuances. Menus revive traditional Indonesian offerings as well as offer contemporary interpretations of neighbouring cuisines such as Chinese wok-fried dishes.
The menu relies on fresh produce harvested locally. This includes exceptional seafood, honey and farm-fresh vegetables. In addition to Asian dishes we offer classic international comfort salads and a cool pool bar for kicking back with a cocktail.
Kemiri, meaning candlenut in Bahasa, is an open-air space beside a waterfall-fed pond, with alang-alang thatched ceilings. Chris Miller, Kemiri’s Australian chef, has cooked with the best, including Nobuyuki Matsuhisa, Charlie Trotter and Neil Perry.
We serve breakfast, lunch and dinner with dishes showcasing Bali’s rich gourmet heritage as well as modern interpretations of Southeast Asian cooking. Both à la carte and set menu choices are available as well as healthy COMO Shambhala Cuisine.
Dishes might include Chinese roast pigeon, grilled Lombok lobster or banana-wrapped steamed snapper with coconut sambal. Breakfast dishes include ‘nasi lemak’ or toast with rambutan blossom honey.
Our room service menu, available until 10pm daily, includes children’s dishes, healthy salads, indulgent desserts and familiar western-style comfort options like burgers and pasta dishes.
Local specialities include a hot and sour grilled prawn salad, ‘beef rendang’ (a spiced beef, tamarind and coconut curry), and passionfruit and mango tart for dessert.
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