Oliverra Tables, the collaborative dining series at Umana Bali, LXR Hotels & Resorts, returns for its fourth edition with a one-night dinner that pairs Mexican-inspired cooking with a Mediterranean frame. Set for Saturday, 23 May 2026 from 6pm, the six-course, four-hands format brings together guest chef Silverio Martinez, Oliverra’s team, and Pablo Prieto, winemaker at Viña Carmen, with wine pairings designed to track each course rather than dominate it.
Chef Silverio arrives with more than 23 years of international experience and a style rooted in Mexico, shaped further by his work in Indonesia. The menu leans into brightness, smoke, and spice, but keeps the pacing measured – each plate designed to land cleanly before moving on. Pablo Prieto’s pairings draw from Viña Carmen’s range, chosen to bring structure and lift while keeping the food at the centre.
The Oliverra Tables wine dinner line-up moves between seafood, fire, and richer notes. Highlights include Costa de Mexico, with tuna marinated in chilli oil macha on a black corn tostada; an octopus taco al ajillo with chipotle aioli, caramelised onion, bone marrow, and soft corn tortilla; and Sambuca glazed smoked duck crown with pomme soufflé, santang, honey, kalamata olive, and black truffle.
Later courses continue in a similar register: Yabbies en croute with fermented black shallot and peperonata sabayon, followed by Beef Barbacoa using slow-cooked wagyu beef ribs with dried guajillo chilli adobo, grilled carrot purée, and salsa verde. Dessert closes with Citrus & Rhubarb, layering bergamot curd, rhubarb confit, and basil semifreddo.
Held at the restaurant’s clifftop setting in Ungasan, the Oliverra Tables wine dinner reads as a compact showcase of contrast – Mexican flavour cues translated with control, matched to wines that support the menu’s rhythm. For diners who like food-and-wine pairing with a clear narrative arc, this edition of Oliverra Tables offers a focused reason to book a seat.
For more information, visit umanabali.com.