Akar by K Club sits high above the treetops in Tegallalang, housed within a semi-open cocoon designed by Léon Design Agency. Sweeping bamboo arches support a traditional sirap-wood roof, framing open views of the surrounding jungle. At the centre of the dining room, an open kitchen surrounds a live fire pit, making heat and flame an active feature of the space.
Chef Wayan Suniardana’s World Discovery Steak Menu guides diners through varied beef origins and precise preparation techniques. Starters set a considered tone, pairing US Black Angus oyster blade MB8 tartare with wholegrain mayonnaise and pickled red onion. The progression continues with Australian Wagyu striploin MB7 carpaccio, dressed in herb aioli and truffle vinaigrette.
Charcoal cooking defines the principal courses, featuring Irish fillet served with béarnaise and roasted mash. Across the seven-course sequence, Swiss Simmental entrecôte arrives with orzo ragout, while Miyazaki Wagyu A5 is paired with shimeji mushrooms and miso demi-glace. Wine selections match the increasing richness of each cut, moving smoothly from Mendoza Malbec to a structured Haut-Médoc.
Behind the bar, local spices come to the front. The Akar Old Fashioned combines whiskey with temu-tis and secang-orange, finished with a spiced clove syrup. Staff handle questions about cuts and pairings with quiet confidence. Weekend nights bring louder music as the hours pass, though the central fire continues to pull guests together long past dinner.
