Located on the banks of the Ayung under the shade of palm and banyan trees, Riverside's al fresco-style dining areas wrap around the multi-tiered swimming pool and enormous river stones that have held their spot for centuries. Open for lunch and dinner, this riverfront Ubud restaurant sources most ingredients locally, including from Four Seasons Sayan's own vegetable and herb gardens.
For dinner, Riverside offers a Contemporary Grill menu of premium imported meats and local seafood served with fresh-picked produce from the Resort’s gardens. Homegrown vegetables and herbs including beetroot, eggplant, basil, parsley and zucchini are supplemented by a local heirloom farm, adding bold flavour to every dish. Executive Sous Chef Liam Nealon and his culinary team present classic comfort food with a twist: Oysters Kilpatrick, Canadian Rockefeller Scallops, Wild Mushroom Risotto with Truffle, and West Australian lamb rack that’s rubbed with zhoug paste, charcoal grilled to perfection and served with spinach, edamame and artichokes. There’s always room for dessert with tropical pavlova, Bali lime tart or organic chocolate fondant. There is also a children's menu and regular themed dinners including Seafood Night every Saturday.
Reflecting the relaxed, poolside location, the lunch menu offers dishes that are both tasty and nutritious; super healthy bowls bursting with fresh flavours and innovative ingredients like organic cucamelons make a complete meal out of salad. Highlights include the Korean bibimbap-inspired “Rice and Pastures” Bowl with organic Bali red rice and Australian char-grilled beef, and the “Ocean and Earth” Bowl with grilled salmon. Other light options include chicken kebabs served with quinoa tabouleh, grilled catch of the day, snapper ceviche and fresh oysters, while real wood-fired pizzas, pastas, sandwiches and gourmet burgers cater to classic cravings.
||11:00 am – 6:00 pm|
||7:00 pm – 10:00 pm|
By the pool and the Ayung River
Only required for special themed dinners