This seafood-centric spot beckons with a new look, reimagined menus, and summery craft cocktails.
The redesigned alfresco bar at Ikan. (All photos courtesy of The Westin Resort Nusa Dua, Bali)
If you’ve booked a stay in southern Bali’s Nusa Dua enclave, why not hop over to The Westin for a meal at Ikan, the resort’s beachfront restaurant and bar? Helmed by Balinese chef Fajar Kurniawan Putra, the revamped open-air venue sports a laid-back island look, complete with a thatched roof and locally inspired design elements. A casual eatery by day, Ikan has a more romantic ambiance after dark, when guests can settle into one of the beachside seats for an aperitif before moving to the main restaurant space for dinner. An air-conditioned private room accommodates up to 20 guests, while a hexagonal dining area caters to groups seeking out a bit more privacy. Five tables spaced out on the sand are ideal for couples.
Ikan’s daytime and nighttime menus spotlight local produce and regional Indonesian dishes presented with a modern, global twist. Mains and appetizers alike are meant for sharing: expect to see tapas such as grilled octopus with red-pepper sambal butter, lemon basil gel, and squid-ink rice crisps. Highlights include bulung, a seaweed salad featuring seared tuna and a dressing whose flavor was inspired by sour kuah pindang; and slow-cooked ayam upih betutu, or spice-rubbed chicken stuffed with cassava leaves and wrapped in areca nut palm fronds. Jimbaran-style grilled fish paired with urap — a mixed vegetable salad tossed with shredded fresh coconut — is another must-try.
At the adjoining Ikan Bar, where wicker-back bar stools line the turquoise-hued island counter, head mixologist Marlon Hermanto whips up craft cocktails that blend premium artisanal spirits with house-made infusions. Gunung Agung, named after the island’s highest and most sacred peak, is a blend of Nusa Cana rum, falernum, and roselle soda, while The Italian Job combines house-made limoncello with prosecco, green apple soda, and dill. Patrons will also find a selection of craft beers as well as premium gins, arak, and artisanal spirits.
Ikan is open for lunch and dinner each day from noon to 11 p.m., while Ikan Bar welcomes guests from 11 a.m.–1 a.m. daily.
Balinese chef de cuisine Fajar Kurniawan Putra putting the finishing touches on a dish.
The shaded main dining area at Ikan.
A starter of Japanese-inflected salmon gohu (Maluku-style fish tartare).
Ikan’s air-conditioned private dining room.
One of the specialties at Ikan is ayam upih betutu, a chicken-based Balinese dish.
