A refined yet relaxed dining experience awaits you at NIHIWATU®.


The hub of social activity is the main sandy-floored Ombak (meaning wave front) restaurant and bar lounge.

Ombak, an exquisitely crafted open-air restaurant, serves a la carte breakfast and dinner daily with a relaxed convivial atmosphere. During the week we create special dining experiences including spectacular BBQs.

The large outside deck, cantilevered over the ocean, offers relaxed lounge seating and a spectacular private dining experience, The Nest, perched on the crest of the ocean, perfect for a romantic dinner or an intimate group meal.


Just bare footsteps from the sea, the Nio Beach Club offers open-aired pavilions and the Kapten’s Goa (Captains Cave) serving the highest quality of fresh ingredients for lunch: whether it is a fish just caught from sea, delicious vegetables and legumes from our three thriving organic gardens, items from the grill, daily rotisserie or freshly made pizzas from our wood fired clay oven, the Chef and his brigade will satiate your appetite with sumptuously healthy dishes.

The newest addition is a state-of-the-art resort lap pool, perched on the Edge of Wildness with soothing, cooling, and epic views of the ocean, sunsets, Occy’s Left and local village life during low tides. Lunch or snacks are served by the pool, and for special occasions, we create magical settings for romantic dinners.


Located at the highest point of the resort, our spacious open-air Menara (meaning Tower) is inspired by local Sumbanese architecture and boasts the tallest Sumbanese roof on the island, exquisitely crafted and hand carved from teak wood.

Inside, the décor has a cosseting yet relaxed feel with books, games, a pool and table tennis; perfect for families. Bocci balls (Patenque or Boules) are available for a game by the sandy side.

A few steps down from the Menara, is our “Trophy Room & Library” showing daily films for children or sporting events for our guests. The shelves are stocked with a litany of reading materials to keep you riveted for those pampering moments of hammock & pool time.

The awards garnered in the recent past are displayed with pomp and pride, further recognition of the great support through our esteemed benefactors of the Sumba Foundation are displayed. You might even recognise an autograph of a national and international star who have enjoyed the magic of NIHIWATU®.


A vacation is about gaining new experiences. As you discover a whole new world in Sumba in terms of culture and a way of life, you will also expand your culinary horizons at NIHIWATU®.

We have created a selection of very unique and inspiring dining adventures. Dine in our romantic tree-house platform hanging dramatically over the breaking waves of the Indian Ocean, at the nearby Nihi Oka valley. Take a picnic in your own private paradise at Konda Maloba Bay, nestled on the edge of a National Park. Or, allow us to craft your own, private dining experience poolside at your villa.


Chef Clinton DrakeWe welcome Clinton Drake’s more than 10 years of experience in some of the finest kitchens in the world, and his exceptional knowledge and passion for fish and seafood. Nihi is honored to host the former Relais & Chateaux Rising Chef of the Year who has also been nominated for Relais Gourmand during his time at Singita Lebombo, including various other accolades, and was host chef for BBC’s Celebrity Masterchef. He has designed menus that change daily depending on fresh ingredients, tasting menus, and a la carte menus, as well as redesigned several kitchens. Having spent time at Thomas Keller’s three-star French Laundry in Yountville, CA, with John Burton-Race at The Landmark Hotel in London, and Le Moulin de Mougin in Mougin, France, you will not want to miss a cooking class with Chef Clinton’s team during your stay.

Chef Clinton has also devoted time to instructing culinary education among young students, with the development of the Singita School of Cooking. He believes strongly in the support of local food sources, and the responsible use of ingredients to minimize waste.

We are grateful to have Chef Clinton join us for his first stint in Indonesia, and look forward to his use of native menu items combined with his global palette. In his own words:

  • What inspires you about food?
    Produce has always been my biggest inspiration. Recipe books, eating out and watching cooking shows all have their place, but there’s nothing quite like seeing a beautiful product, and hearing it’s story: where it comes from, how it was farmed or caught or hunted, and by whom, to make one want to appreciate it, do something special with it, and give it the attention and flavour it deserves.
  • Tell us about staff development and the importance of this in Indonesia
    Indonesia is new to me, so my comments won’t give this topic justice. But from what I’ve seen so far, education levels, and standards of living here, are very similar to my previous rural experiences in Africa. Taking from that, staff development is the only way to take any property forward. You are only as good as you’re worst cook/waiter/butler. These people can make or ruin a guest’s stay. By developing people, you not only give them the opportunity to better themselves and their families, but you also keep lifting the standard of your hotel. Without this, both the employees and the business have no future.
  • Which of your prior experiences have you benefitted the most from and why?
    Sous Chef – Cape Colony Restaurant, Mount Nelson Hotel – Cape Town, South Africa The Executive Chef at the time is still to this day South Africa’s most celebrated chef (Garth Stroebel). I had the opportunity to be one of his sous chefs at a time when cuisine in South Africa was evolving, when techniques and flavours were becoming global. He taught me how to cook – well. And that’s all any cook wants.
NIHIWATU is a registered trademark of PT Indonesia Adventure Sports in Indonesia.