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Built by people who love to travel
We imagined this resort in 2012 and built it to the standards of The Chedi. Every decision since has started with the same question — what would we want, as guests ourselves?
Three decisions made this resort what it is
Built like guests
Materials chosen to last, and suites drawn large enough to live in.
Independent, on purpose
We left international management to answer to guests rather than a playbook.
Never finished
New restaurants, a third pool, and a property reinvested in annually.
Before a single stone was laid
We studied the hotels we most admired around the world, and built this one to the exacting standards of The Chedi. Every decision came down to a single question: what would we want to experience as guests ourselves?
That question chose the Indian marble and the handcrafted teak — beautiful, but chosen above all to last. It also drew the suites large, with room to actually live in them.
Designed for more than one kind of holiday
The space, the pools and the meeting facilities were drawn together, from the beginning, so that the resort could hold very different stays at the same time without any of them feeling compromised.
Room to disappear
A beachfront setting, quiet pools and suites that do not put the bed in the middle of the day.
Space to reconnect
Separate living areas, connecting options and water that keeps every age group in the same place.
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Built to host
Extensive meeting and event facilities, and a resort large enough to absorb a conference without taking it over.
We chose to run it ourselves
After early years under international management, we made the decision that has shaped everything since. Nobody understood this property — or Bali’s changing hospitality landscape — better than the people who built it.
Every decision begins with the guest. It always has.
The people behind every stay
Hotel experience, combined with the sincerity of Balinese hospitality — that is the service culture behind every stay here.
Reinvested in every year
The foundations were built to last, but every year we reinvest — four restaurants today, SACHI, NOOR, Sakala Coastal Grill and The Terrace, and a third pool — so the resort a returning guest walks back into is not the one they left.
SACHI
Japanese dining on the sand, with live teppanyaki.
NOOR
Halal-certified Indian dining, from the tandoor to the shared table.
The Terrace
Breakfast buffet every morning, then global comfort food with an Asian twist.
A third pool
Beachfront, joining the 125-metre lagoon and the waterslide.
Water has been at the heart of the design from the start — the 125-metre lagoon pool was a defining feature long before it became the thing guests photograph most.
The rest of the picture
What we measure, and publish
ECO Climate Badge Gold — 270 verified points, independently audited.
How a stay actually works
Arrival, departure, and everything we can arrange between the two.
Working here
An owner-run resort, and what that means for a career in hospitality.
And we look forward to welcoming you into the story
Book direct for our best available rate, or talk to the team if you would like help choosing the right suite.
