Vivai’s kitchen produces a blend of Mediterranean-style cuisine with Bali’s freshly sourced ingredients, and uses fresh catches of the day. Chef Dean Fisher helms the kitchen and contributes to the selections served at the restaurant, inspired by a summer he spent as a boy in the family holiday house in Maria, Southern Spain, which introduced him up to Mediterranean cuisine.

In 2010 Dean met Luigi Gerosa, then Executive Chef of Burj Al Arab. The two decided to team up and head the kitchen at Vivai. From these two maestros, Vivai’s menu features delicious seafood servings such as the Vivai seafood salad, char-grilled deep water squid, pacific strait sardines and grilled king prawns pil pil (with Marakesh spicy remoulade and lemon wedges).

The desserts list come with full indulgences such as the Vivai sorbets featuring mango malabo, orange Cointreau, water melon vodka, red dragon rum, with rambutan and coconut. Other lavish dessert selections include chocolate, orange and whiskey cheesecake served with cumquats sorbet and mascarpone chocolate mousse, and strawberry blancmange served with rambutan semifreddo ice cream.

On the refreshing signature beverages list are the Colonel Collin’s (bourbon whisky, a sweet and sour mix topped with soda water), and brut ice tea (vodka, gin, triple sec, sweet and sour and sparkling wine brut). Vivai’s long drink list mixes old favourites and the new, from Singapore sling, pina colada and margaritas. The Martini Bar serves tempting selections such as the chill-out martini and the refreshing apple melon martini.