A beach club in Kuta Lombok, built around the bar
Most people looking for a beach club in Kuta Lombok want the same four things: a seat facing the water, something cold worth drinking, shade in the afternoon and no rush to leave. Codium sits on Jalan Mawun, west of Kuta along the coast road, and the bar is the part of it we have spent the most time on.Twenty cocktails are on the list. We ferment, clarify and infuse most of what goes into them ourselves, and the local ingredients are not decoration. Lombok vanilla, kaffir lime, guava, rosella and banana all come through the bar before they reach a glass.
What a beach club in Kuta Lombok means on this stretch of coast
The sides of the room open onto the sea. There is no glass between you and the water, no dress code, and the sand arrives no matter how often anyone sweeps.You can come for one drink at five and stay through dinner, or you can come at two, swim, and eat late. Nobody will move you along. The afternoon here runs slowly and the staff are used to guests who take all of it.
Bring something for your shoulders once the sun drops. The wind picks up after dark and the terrace is open on three sides.
The cocktail list
Ten drinks are ours, written for this bar and served nowhere else.
The **Mango Spritz** is the one most tables order first: vodka, Aperol, Lombok vanilla and lacto fermented mango, topped with mango seltzer. Fermenting the mango takes days and gives it a sourness that fresh fruit cannot reach.
The **Guava Highball** infuses reposado tequila with Lombok vanilla, then lengthens it with Pinot de Bali and clarified guava. Clarifying strips the pulp and leaves the fruit clear in the glass, so it drinks light in heat that fresh juice cannot survive.
**Parmesan & Dates** is the one people ask about. Parmesan washed mezcal, reposado, dates and amontillado sherry, savoury and closer to an aperitif than a dessert drink.
**Passion Fruit & Coconut** builds on whisky infused with coconut oil, with nori, passion fruit, kaffir lime and a coconut foam on top. The seaweed sounds odd on paper and reads as salt on the palate, which is why it works at a table twenty metres from the water.
The rest of the house list runs through **Strawberry & Nutmeg**, **Pineapple & Chocolate**, **Pomelo & Anise**, **Ginger Flower & Rosella Sour**, a clarified **Raspberry Mille-Feuille** and a **Banana Highball** built on banana chip infused whisky and Tio Pepe.
If you want something you already know, the classics are here and made properly: Negroni, Americano, Classic Martini, Whisky Sour with homemade Angostura, Vieux Carre, Aperol Spritz, and a Smoked Guava Margarita that sits between the two lists.
House cocktails run 130,000 to 160,000 rupiah.
Sunset, and when to arrive
The sun goes into the sea in front of the restaurant rather than behind a headland, so the last hour of light lands on the terrace and stays there.Arrive by half past four if you want a front table for it. The tables closest to the water go first on clear evenings, and on weekends they go earlier than that. Booking costs you nothing and settles it.
The pool, the beach and the rest of the afternoon
There is a pool set back from the sand under the palms, and loungers on both. Swim, eat, move to the bar, go back in. Most guests who arrive in the afternoon do all four before they leave.The kitchen runs on a wood fire and the menu changes with what the fishermen bring in that morning, so the food follows the same rhythm as the bar. If you want to read that first, the [menu](/menu) is here.