Easter arrives with quiet elegance at Blue Karma Secrets Bali, where indulgence meets intention.
On Sunday, 5 April 2026, the collection presents a multi sensory brunch across its signature destinations. Each of the Easter setting tells a distinct story, blending culinary precision with cultural nuance and mindful pleasures.
BKeto — A Refined Approach to Wellness
At Blue Karma Dijiwa Seminyak, BKeto presents a considered take on Easter indulgence. The keto inspired menu balances flavor and wellbeing, accompanied by soft live acoustic melodies.
Meanwhile, guests engage in a Balinese cake making ritual, adding a tactile cultural dimension. Notably, early reservations are rewarded with a complimentary glass of sparkling rosé. The experience is priced at IDR 475,000++ per person.
Hiiragi — Japanese Precision in a Garden Setting
Tucked within Blue Karma Village, Hiiragi offers a poised Japanese-inspired Easter. Here, the brunch unfolds in a tranquil garden, defined by understated elegance.
Guests are then invited into a guided sushi-making class, led by skilled chefs. Thus, the experience moves beyond dining into a refined, interactive exploration. The curated journey is available at IDR 465,000++ per person.
Botanist — A Celebration of Indonesian Heritage
At Blue Karma Dijiwa Ubud, Botanist turns to Indonesia’s rich culinary landscape. The buffet presents seasonal flavors, thoughtfully rooted in local heritage and vibrant tradition. Additionally, guests participate in a Canang Sari offering class, bridging cuisine and spirituality. Consequently, the experience becomes both celebratory and quietly reflective. This offering is priced at IDR 450,000++ per person.
A Thoughtful Easter, Seamlessly Composed
Collectively, each destination articulates its own interpretation of Easter, yet remains harmoniously connected.
Culinary artistry, cultural immersion, and mindful rituals converge into one cohesive narrative.
For reservations and further details, guests may contact the reservations team via WhatsApp at +62 819-9007-1888.
