A Celebration Reimagined at Klive Beach Club
Perched above the cliffs of Uluwatu, Klive Beach Club reimagines the art of the holiday season with unmistakable finesse.
From December 24 to December 31, 2025, the seven-deck destination hosts Festive Season by the Sea, a week distinguished by refined dining, contemporary design, and the effortless cadence of coastal Bali.
Christmas by the Sea, Where Technique Meets Taste
The highlight of the week, Festive Dining Week, introduces a five-course seaside menu (IDR 888,000++ per person) built upon precision, provenance, and quiet sophistication. Each course is composed as a conversation between Italian culinary heritage and Bali’s coastal terroir, where technique is exacting yet never showy. The menu flows with intuitive harmony, balancing flavour, texture, and temperature in a progression that feels curated rather than constructed, refined in its restraint and confident in its craft.
“Food becomes a language when you design it with intention.”
This sentence from Chef Marco Petriacci captures the mindset behind Klive Beach Club’s coastal dining philosophy. At Klive Beach Club Uluwatu, he approaches food as a blend of structure, energy, and timing. Marco’s culinary style comes from years spent across Europe and Southeast Asia, but it is at Klive where his ideas find their cleanest form.
The venue’s open air architecture, seven deck layout, and uninterrupted views of the Bali coastline give him the perfect environment for a modern and mood-driven food program.
Marco does not chase theatrics. He is not interested in overly stylized plates or complicated presentations. His cooking is grounded in clarity. He focuses on how people move, how they eat, and how their energy shifts throughout the day across the venue’s different layers. To him, flavor is not a static concept. It is something that interacts with the environment and with the guests themselves.
Marco’s culinary background has taken him from the structure of European kitchens to the fluid and
expressive styles of Southeast Asia. Bali presented a rare balance of discipline and freedom. Klive
provided the missing piece: a place where food could be designed with intention and supported by a team
and venue that understood the same goal.
“I am drawn to places with soul and contrast. Klive felt right from the beginning. It was not a job. It felt
like a partnership.” This approach gives him a unique perspective. He pays attention to small details that
influence appetite. The warmth of the day. The pace of a table. The sound of the decks. The way guests
interact with each other. He designs in response to these cues. His creativity is rooted in reading
behavior, not imposing his own rigid rules. Marco believes the environment shapes the experience. He
does not see the menu as a stand alone product. He treats it as part of Klive’s larger rhythm, where dining
becomes a moment of clarity among the movement of Uluwatu’s coastline.
The foundation of Marco’s work is what he calls “mood on the table”. It is not a tagline. It is his operational
logic.
“A dish under the sun should not speak the same language as a dish under candlelight.”
Marco adjusts not by changing recipes, but by understanding pace and atmosphere. The energy on a
bright midday deck is sharp and social. The evening carries a slower and more grounded tone. His
cooking responds to these shifts with subtlety. He does not create different menus for different times of
day. Instead, he creates dishes that hold their integrity in multiple settings and adopt the tone of the
environment around them.
To Marco, the mood is not decoration. It is the backbone that shapes everything. This is why his plates
feel modern, calm, and assured. He avoids unnecessary elements and lets each component serve a
purpose. His food is not meant to impress through excess. It is meant to feel correct for the moment in
which it is served.
For the centerpiece, guests may choose between Grilled Barramundi accompanied by smoked cauliflower purée and
aromatic oil, or Braised Beef Short Ribs, tenderized over six hours in a Chianti reduction. The finale—a Panna Cotta
with mixed berry compote and chocolate granola—closes the tasting sequence with balance and poise.
Klive’s design language is defined by teal, champagne sand, and clean linear geometry. Marco’s plates
reflect the same clarity. He keeps the food honest, vibrant, and free of unnecessary embellishment.
“The food should feel right for the space. Not complicated. Not overworked. Just honest.”
This approach aligns Klive’s architecture with its dining. The result is a contemporary coastal kitchen
where every detail feels intentional. The plates do not compete with the scenery. They accompany it.
Guests across Bali and visiting Uluwatu often search for dining that is modern yet relaxed. Marco’s style
fits this demand with precision.
Marco’s leadership style mirrors the atmosphere he aims to build on the decks. He prioritizes
communication, stability, and shared ownership in the kitchen.
“The kitchen can get intense. I want mine to feel supportive, not stressful.”
He believes calm teams produce better food. His environment avoids chaos and encourages contribution.
This energy carries through the service, influencing the way the venue feels from the lowest deck to the
highest. Guests may not see the kitchen directly, but they feel its stability on the plate.
Klive’s seven layer structure creates a natural progression for guests throughout the day.
Deck 1 – Wave Watchers, bright and closest to sea level.
Deck 2 – Sunset Point and BB Bay, open and panoramic, ideal for long daylight hours.
Deck 3 – Splash Zone, social and warm, with constant movement.
Deck 4 – Sip N Chill Bar, a slower mid level deck with soft shade.
Deck 5 – Horizon Terrace, designed for golden hour depth.
Deck 6 – Cloud Nine, elevated calm, ideal for evening plates.
Deck 7 – Peak Bistro, structured, intimate, and night oriented.
Although each deck has its own tempo, Marco’s menu is intentionally universal. Every dish is built to work
across all seven layers without losing balance or integrity.
“The environment changes, but the food stays true. The mood around it is what transforms.”
Charred Tomato and Fresh Burrata
Bright, clean, and balanced. Best paired with an Aperol Spritz.
Nasi Goreng Chicken
Smoky, steady, and satisfying. Best paired with the Tropical Fusion.
Chocolate Tart with Caramel Popcorn
A quietly playful finish. Best paired with the Classic Negroni.
Explore the full menu here → Menu
Reserve via WhatsApp+628113986878
or visit www.klivebeachclub.com
Each day unfolds a new spell — part folklore, part fantasy, entirely Klive.
Haunted sailors rise with the sunset as the Pirateʼs Pour flair show ignites the deck. Guest DJ Deefo takes
over the booth with Resident DJ San setting the warm-up, while the sea glows like a flickering lantern.
The islandʼs ghostly icons — kuntilanak, genderuwo, banshee, and more — roam between tables as DJ
Deefo returns with Resident DJ Andreas and a live keytarist. The Ghostly Pour show keeps spirits (and
spirits) alive until closing hour.
The weekend crescendos into a masquerade of black lace and red smoke. Devilʼs Flame scorches the bar
as DJ Deefo, DJ San, and DJ Andreas command the decks for one last hypnotic dance beneath the
Uluwatu moon. A grand flash-mob finale seals the trilogy — equal parts theatre, thrill, and temptation.
Forget trick-or-treat — this is taste-and-tempt. The bar crafts elixirs that could raise the dead: Bloody
Rose, Witchʼs Kiss, Boo-tini, and Crimson Sin. For those who believe indulgence should never be lonely,
the Twice as Nice twin-bottle promo doubles the pleasure.
Around you, a living stage unfolds — “crime-sceneˮ restrooms, missing-person posters, and roaming
figures who blur the line between guest and ghost. Every glance is a plot twist. Every photo, a confession.
Halloween at Klive isnʼt about fear — itʼs fascination. We brought Baliʼs folklore to the coastline —
mysterious, magnetic, and a little wicked, sinfully fun!
Each day unfolds a new spell — part folklore, part fantasy, entirely Klive.
Haunted sailors rise with the sunset as the Pirateʼs Pour flair show ignites the deck. Guest DJ Deefo takes
over the booth with Resident DJ San setting the warm-up, while the sea glows like a flickering lantern.
The islandʼs ghostly icons — kuntilanak, genderuwo, banshee, and more — roam between tables as DJ
Deefo returns with Resident DJ Andreas and a live keytarist. The Ghostly Pour show keeps spirits (and
spirits) alive until closing hour.
The weekend crescendos into a masquerade of black lace and red smoke. Devilʼs Flame scorches the bar
as DJ Deefo, DJ San, and DJ Andreas command the decks for one last hypnotic dance beneath the
Uluwatu moon. A grand flash-mob finale seals the trilogy — equal parts theatre, thrill, and temptation.
Sixty-plus countries clink glasses to the Negroni — that bitter-sweet-bold icon that’s
somehow both timeless and trendy.
And now? Add Uluwatu’s cliffside theatre to the stage.
Klive Beach Club isn’t just joining the celebration — we’re rewriting the Bali chapter.
Every great story needs characters, and ours come in threes.
Meet the line-up for Negroni Week at Klive:
● Classic Negroni – The unapologetic original. Sharp suit, clean lines, never late, never dull.
Gin, Campari, vermouth, ice cut like diamonds, and a flamed orange peel that means business.
● Tropical Negroni – The extrovert of the group. Pineapple-infused, sunny, a little cheeky — think
Aperitivo hour on holiday with your most glamorous friend.
● Coconut Negroni – The smooth talker. Creamy, coastal, easy to fall for and impossible to forget.
The kind of cocktail that convinces you “one more round” is always a good idea.
Three personalities, one stage. Order one to flirt, two to play, or all three if you’re in the mood for drama.
Of course, Klive never does just cocktails. The experience is layered, like the world’s first seven-deck cliff
and beach club should be. One deck is for watching waves crash, another for sliding into a pool at golden
hour, another for unhurried jacuzzi indulgence. Then there are the VIP Vista — discreet, decadent, and
designed for bespoke entertainment or private celebrations.
At the centre of it all is our restaurant, helmed by an Italian chef with Michelin-star experience, plating
Italian-Mediterranean flavours with precision and flair. Behind the bar, local virtuosi and international
mixologists conspire to deliver drinks that straddle tradition and invention. It’s theatre, but liquid.
Bar Manager I Putu Ardiana says it best:
“Being part of Negroni Week is both an honor and an inspiration. It connects us to a global community of
cocktail professionals while giving us the opportunity to showcase Bali’s unique flavors. For us, it’s not
just about mixing drinks — it’s about sharing stories, culture, and creativity through every glass.”
Our team doesn’t just serve cocktails; they choreograph them.
Because Bali deserved something rarer. Klive was built to redefine what a beach club experience means
— not loud, not lazy, but layered, refined, and yes, a little bit flirtatious. We don’t just pour; we present. We
don’t just play music; we curate moods. We don’t just host; we stage. So when Negroni Week arrived, we
knew we weren’t simply participating. We were here to headline.
This is where Italian heritage meets Bali bravado, where every deck tells a different story, and where the
Negroni takes a starring role.
So come thirsty, come curious, and come ready to be entertained. One week, three Negronis, seven
decks, endless reasons to say salute.
Jalan Villa Kandara
Banjar Wijaya Kusuma
Ungasan, Uluwatu, Bali 80362
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