Scusa Restaurant Opens at Ayana Segara Bali 

The new restaurant brings the layered flavors, bright aromas, and laid-back ambiance of the Mediterranean region to Ayana Estate’s newest luxury hotel  

Joining a roster of unique and exceptional dining offerings inside Bali’s largest integrated resort, Ayana Estate in Jimbaran announces the opening of Scusa, its first Mediterranean restaurant, at the recently opened Ayana Segara Bali hotel. 

Ayana’s newest dining destination takes guests on a culinary journey through the rich textures, flavors, and aromas of the islands and seas of this captivating region, with a menu that highlights authentic Mediterranean cuisine crafted with the freshest local ingredients. As the 26th dining destination within the 90-hectare estate, Scusa is Ayana’s newest flagship restaurant alongside the renowned Rock Bar.

Helmed by Chef de Cuisine Umberto Sbardella, who has led culinary programs at luxury hotels across the UAE and in his native Italy, Scusa’s menu features quintessential Mediterranean dishes that the region is known for. From succulent grilled meats and delicate raw seafood, to pastas, soups and salads, each dish celebrates the savor of fresh ingredients with every bite.

Sbardella’s rich knowledge of Mediterranean cuisine is highlighted in the menu, which seamlessly pairs authentic dishes with fresh local flavors and herbs from Ayana Farm for a truly unique dining experience in Bali. Signature items include stuffed calamari with sauce vierge and confit tomato, mackerel in carpione with garden vegetables and citrus mayo, grilled grain-fed striploin beef with carrots and spicy black kale, and chef’s personal favorite, pappardelle with lamb ragout topped with pecorino fondue and sage. 

To complement the restaurant’s Mediterranean-infused cuisine, Scusa also offers an extensive wine list highlighting the best red and white Mediterranean varietals and exclusive wines from boutique vineyards throughout Italy and Spain. 

The cocktail program is led by local mixologists who incorporate Balinese flavors with a specially crafted ‘Pang Cang Kene’ twist on classic cocktails that are enhanced with flavorful infusions of mango, passion fruit, soursop and herbs. 

Signature cocktails include the Scusa Ginger Splash with vodka, orange liqueur, sour honey, roasted ginger and fruits, Scusa Punch made of pineapple rum, homemade falernum liqueur, passion fruit, citrus and bitters, as well as a Tamarillo Melon Basil mocktail with fresh honey melon juice, ginger, basil and sweet and sour mix.

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