ENVY Restaurant announces the next chapter of the ENVY Collaboration Series. Fire & Tide is a  one-night beachfront dining event bringing together ENVY Restaurant and Chef Manu Gultom, Executive Chef of Nui Da Mano, the Polynesian-inspired restaurant. The event takes place on Saturday, 18 July 2026, at ENVY Restaurant, set against the backdrop of the Indian Ocean with priced at IDR 699,000 per person. Discount 20% for IHG One Reward members and 50% for kids from 6 to 12 years old. 

Fire & Tide is a celebration of fire-led cooking and Polynesian culinary tradition. Chef Manu Gultom, known for his mastery of open-flame technique, bold spice layering, and a cooking philosophy rooted in Pacific island ritual, will bring his signature style to the ENVY beachfront stage for one night only. The concept is simple and deliberate. The sauce is the story. The fire is the method. And the ocean is the backdrop against which it all unfolds. 

The menu is presented as a curated buffet, though guests will not find a single serving station in sight. Every dish is individually plated by the kitchen and brought directly to the table, ensuring each guest receives the same care and presentation one would expect from a full-service dining experience. Each course has been designed to highlight a different expression of Chef Manu's celebrated Polynesian sauces and marinades, moving through bright citrus-forward profiles to deep, smoky, and umami-rich finishes that speak to his years of working with  live fire and island spice traditions. 

The menu opens with Wild Caught Grouper, grilled and finished with chili bean sauce, before moving to a Dry Aged Amberjack Ceviche, rested for fourteen days and dressed with a mango coconut dressing that is both delicate  and arresting. The centrepiece of the evening is Tajima Australian Wagyu Brisket MB 4-5, slow-cooked for eighteen hours and served with a chili kalamansi sauce that has become one of Chef Manu's most celebrated preparations. Wine for the evening is provided by Isola, whose selection has been chosen to complement the bold and layered nature of the menu. 

The Chef Behind the Fire 
Chef Manu Gultom is the culinary force behind Nui Da Mano, a Polynesian-inspired beachfront restaurant in Batu Belig, Bali, that has drawn attention across the island since its opening for its bold and instinct-driven approach to cooking. His food is not built in a kitchen laboratory. It is built around heat, patience, and a deep understanding of how spice, acid, and smoke transform a piece of meat into something that carries memory.  

A Platform for Culinary Collaboration 
The ENVY Collaboration Series was created to bring exceptional culinary voices to the Kuta dining. Rather than a single chef or a fixed menu, the series is designed as a living programme, inviting guest chefs to bring their own identity, their own techniques, and their own stories to ENVY's beachfront stage. Each edition is a genuine collaboration, built on shared audiences, shared creativity, and a shared belief that great food deserves a setting worthy of it. Fire & Tide with Chef Manu Gultom is the latest chapter of that story. 

Event Sponsors 
Fire & Tide is proudly supported by Equil, Isola Wine, and Tajima Australian Grainfed Wagyu — three partners  who share a belief that the finest evenings are built on uncompromising quality, from the first sip to the last bite.