Located on the banks of the Ayung under the shade of palm and banyan trees, Riverside's al fresco-style dining areas wrap around the multi-tiered swimming pool and enormous river stones that have held their spot for centuries. Open for lunch and dinner, this riverfront Ubud restaurant sources most ingredients locally, including from Four Seasons Sayan's own vegetable and herb gardens. For dinner, Riverside offers a Contemporary Grill menu of premium imported meats and local seafood served with fresh-picked produce from the Resortâ??s gardens. Homegrown vegetables and herbs including beetroot, eggplant, basil, parsley and zucchini are supplemented by a local heirloom farm, adding bold flavour to every dish. Executive Sous Chef Liam Nealon and his culinary team present classic comfort food with a twist: Oysters Kilpatrick, Canadian Rockefeller Scallops, Wild Mushroom Risotto with Truffle, and West Australian lamb rack thatâ??s rubbed with zhoug paste, charcoal grilled to perfection and served with spinach, edamame and artichokes. Thereâ??s always room for dessert with tropical pavlova, Bali lime tart or organic chocolate fondant. There is also a children's menu and regular themed dinners including Seafood Night every Saturday.