Why Bali’s Omnia Dayclub is the Idyllic Hangout You Need

On the wave-beaten cliffs of southern Bali, Omnia Dayclub offers up plenty of Seminyak style without the beach-hopping crowds.

Overlooking Omnia’s lounge terraces and its signature Cube bar, which sits out from the cliff’s edge at the end of a catwalk.

A string of high-end day clubs have popped up in the Uluwatu area of Bali’s Bukit Peninsula over the last few months. But Omnia, the first wedge in Hakkasan Group’s Indonesian expansion, outshines them all for sheer architectural theatre, from its artfully sculpted swimming pools to the crystal cube–roofed bar that seems to hover high above the Indian Ocean.

Situated at the edge of a limestone cliff on the same estate as Alila Villas Uluwatu, the club—designed by Singapore’s WOHA and the New York–based Rockwell Group—centers on sun-washed terraces of umbrella-shaded daybeds where a soundtrack of electronic dance music (and occasional sessions by big-name DJs) sets the mood for cocktails that deftly navigate the challenging space between accessible and interesting—try the Smoky Passion or Tamarillo Diablo for a smoldering tang.

Well-executed poolside fare spans the gamut from seafood splurges to grilled cheese sandwiches and wagyu skewers, sustainably served on wooden dishes with balsa knives and forks.

The Bamboo dessert at Sake no Hana.

As twilight descends and the bar’s crystal cube captures the last rays of the setting sun, the wooden latticework that houses Sake no Hana comes into its own. This is the first offshoot of the London restaurant of the same name, and it’s a stunner.

Chef Tadashi Inose has worked closely with his London-based counterpart Hideki Hiwatashi to adapt recipes and methods to local ingredients, and the results show textbook precision.

Wagyu tataki is marbled to sensuous perfection and seared to crispness that melts on the tongue; tempura batter enfolds a juicy morsel of soft-shell crab in the perfect balance of elasticity and crunch. Desserts too are a joy: crack the Bamboo with a spoon to unleash a feast of white chocolate and sesame, or unfold five distinct layers of flavor and texture in the Toro Matcha, a symphony of cherry and tea.

Visitors to Omnia may well find it hard to tear themselves away. Soon, they won’t have to: an all-suite hotel is slated to open on the site later this year (62/361-848-2150)

More information here and here.

This article originally appeared in the April/May 2018 print issue of DestinAsian magazine (“Cliff Hanger”).

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