Azul Beach Club
BRAND POSITIONING
MEDITERRANEAN BEACH CLUB IDENTITY
Azul Beach Club fuses Côte de Provence wood-and-white elegance with Balinese beachfront warmth to deliver a distinct Mediterranean-meets-Bali destination. Designed as an international restaurant and beach club — 70 indoor seats, 50 wooden sunbeds/Balinese beds and a 20‑pax bar room (150 capacity total) — it serves hotel guests, expats and island visitors seeking a beautiful all‑day stay.
ALL‑DAY RELAXED GASTRONOMY
The menu pairs Mediterranean classics, fresh seafood and refined sushi across dayparts, prioritizing shareable plates, efficient service and consistent quality. Coupled with woven umbrellas, wooden sunbeds and chill, social service rituals, the experience is deliberately relaxed and linger-friendly — a place to arrive in the morning and stay until sunset.
CULINARY CONCEPT
Mediterranean beach club fused with refined sushi — fresh coastal fare, shareable plates and all‑day relaxed in Bali
MENU APPROACH
- Mediterranean + contemporary sushi menu focused on fresh local seafood: whole grilled fish, mezze, crudo/sashimi, signature rolls and wood‑fired pizzas
- Cooking styles: wood‑fired oven and charcoal grill for rustic char, plus precision cold‑prep and sushi station with Mediterranean‑Japanese seasoning profiles
- All‑day format: shareable mezze & sushi platters, light beach snacks and brunch items for daytime lounging, heartier mains and tasting platters for evening service
- Operational efficiency: four kitchen zones (oven, grill, sushi/cold, cold pass) with standardized mise en place, batch sauces and plated assembly plus mobile beach service for fast turnover
- Cross‑utilization sourcing: single premium proteins (salmon, tuna, local reef fish) and staples (olive oil, citrus, capers, herbs) used across dishes to reduce waste and simplify purchasing
- Pricing strategy: value‑led tiering — low‑entry small plates and beach bites, mid‑range sharable mains, premium nigiri/sashimi and tasting platters with higher margins
BEVERAGE PROGRAM
WINE PROGRAM
- Lean, value-driven list: crisp dry whites (Vermentino, Sauvignon), Provençal rosé, light reds (Pinot/Grenache) tailored to beach-Med & sushi
- Expanded sparkling selection: prosecco & classic brut for daytime bubbles and celebrations
- Core spirits: premium gin, vodka, blanco tequila, aged rum and two approachable whiskeys for cocktails & neat service
COCKTAILS
- Classics executed well (Negroni, Espresso Martini, Margarita) plus 4 signature Mediterranean-beach originals with citrus & herbal accents
- Low-ABV / spritz menu (Aperol spritz, elderflower spritz, wine-based coolers) for all‑day lingering
- Beach-friendly formats: pitcher sharing cocktails for sunbed groups and frozen/portable cups for beach service
- Highball & tiki-style mixology focus for refreshing, low-sweet daytime options
NON-ALCOHOLIC
- Fresh-pressed juices, Mediterranean tonics (cucumber-lemon, mint-lemonade) and premium mocktails for families and daytime guests
- Signature iced teas, coconut spritzers and functional beverages (hydration & detox shots) for all‑day staying
- Zero-proof cocktails using same flavor profiles as signature cocktails to maintain full experience
MENU SAMPLE
BEACH BITES
CRISPY CALAMARI • 22
Lemon aioli, smoked paprika dust
Lemon aioli, smoked paprika dust
SMOKED SALMON TOAST • 15
Cream cheese, dill, shallot, caviar
Soft rye, lemon oil, soft-boiled yolk
Cream cheese, dill, shallot, caviar
Soft rye, lemon oil, soft-boiled yolk
GARLIC PRAWNS • 18
Chili-garlic butter, parsley.
Charred lime for squeezing
Chili-garlic butter, parsley.
Charred lime for squeezing
BURRATA SALAD • 19
Heirloom tomato, basil, balsamic glaze, olive oil
Heirloom tomato, basil, balsamic glaze, olive oil
WOOD-FIRE & PIZZA
PISTACHIO & PROSCIUTTO • 24
Pistachio pesto, fior di latte, air-dried prosciutto, lemon zest
Pistachio pesto, fior di latte, air-dried prosciutto, lemon zest
MARGHERITA AZUL • 16
San marzano, basil, buffalo fior di latte
San marzano, basil, buffalo fior di latte
QUATTRO STAGIONI • 18
Artichokes, ham, mushrooms, olives with San Marzano tomatoes and fior di latte
Artichokes, ham, mushrooms, olives with San Marzano tomatoes and fior di latte
PASTA
LINGUINE ALLE VONGOLE • 22
Linguine, fresh clams, white wine, garlic, parsley, chili flakes
Linguine, fresh clams, white wine, garlic, parsley, chili flakes
RIGATONI ALLA NORMA • 17
Charred eggplant, tomato, basil, ricotta salata
Charred eggplant, tomato, basil, ricotta salata
TAGLIATELLE PESTO MARE • 19
Fresh tagliatelle, prawns, zucchini, pistachio-basil pesto
Fresh tagliatelle, prawns, zucchini, pistachio-basil pesto
SUSHI & SASHIMI
CHEF'S SASHIMI SELECTION • 35
Daily premium cuts (8 pcs)
Served on crushed ice, fresh wasabi
Daily premium cuts (8 pcs)
Served on crushed ice, fresh wasabi
NIGIRI SELECTION • 28
6 pieces chef's choice
Hand-pressed with sushi rice
6 pieces chef's choice
Hand-pressed with sushi rice
SEARED TUNA TATAKI • 19
Black & white sesame, ponzu, micro herbs
Thin, pepper-crisped edges
Black & white sesame, ponzu, micro herbs
Thin, pepper-crisped edges
AZUL ROLL • 24
Tempura prawn, avocado, tobiko, citrus soy
Crunchy panko finish
Tempura prawn, avocado, tobiko, citrus soy
Crunchy panko finish
MEDITERRANEAN SHARES
GRILLED BABY OCTOPUS • 22
Citrus olive oil, smoked paprika, capers
Citrus olive oil, smoked paprika, capers
POLLO AL LIMONE • 17
Pan-roasted chicken, lemon, capers, rosemary, garlic, roasted potatoes
Pan-roasted chicken, lemon, capers, rosemary, garlic, roasted potatoes
BRANZINO ALLA GRIGLIA • 25
Whole sea bass, fennel, orange, olives, capers, herb oil
Whole sea bass, fennel, orange, olives, capers, herb oil
RIB EYE • 28
Charcoal-grilled rib eye, chimichurri sauce
Charcoal-grilled rib eye, chimichurri sauce
DESSERT
YUZU SORBET • 12
Citrus cleanse, shiso
Refreshing palate cleanser
Citrus cleanse, shiso
Refreshing palate cleanser
HONEY PANNA COTTA • 12
Thyme honey, caramelized figs
Light Mediterranean finish
Thyme honey, caramelized figs
Light Mediterranean finish
OLIVE OIL & LEMON CAKE • 12
Almond crumble, vanilla gelato
Almond crumble, vanilla gelato
VISUAL MOODBOARD
ATMOSPHERE & EXPERIENCE
MUSIC & VIBE
- Laid‑back Mediterranean lounge mix — acoustic guitar, bossa nova, chill house and soft downtempo electronica
- Volume set for relaxed conversation: audible atmosphere without shouting, slightly elevated at sunset and bar peak
- Warm, unpretentious service — attentive sunbed attendants and roaming waitstaff with quick, friendly touchpoints
- Social zones that encourage connection — communal wooden tables, bar seating for 20, and clustered Balinese beds for groups
- Consistent daily ritual: mellow mornings, upbeat lounge afternoons, signature sunset DJ set, and chilled late‑evening vibes
- Design-forward sensory cues — wood & white Côte‑de‑Provence palette, sea breeze, citrus/linen scents, tactile natural fabrics
- Value-driven, repeatable experience — clear menu pricing, shareable plates and reliable service timings for hotel guests, expats and tourists
INTERIOR DESIGN BRIEF
DESIGN GOALS
- Create a relaxed Mediterranean - 'Côte de Provence' beach club identity using white, bleached wood and natural textiles
- Seamless indoor–outdoor flow linking 70-seat restaurant, shaded deck bar and beach lounge for all‑day stays
- Layered lighting strategy: bright natural daytime, warm dimmable accents for evening dining and lounging
- Acoustic control that preserves sea ambience while enabling comfortable conversation and low-level music
- Flexible seating that balances intimate tables, communal dining and generous wooden sunbeds/Balinese beds
- Robust, low‑maintenance materials and finishes selected for tropical salt‑air durability
- Circulation that prioritizes ocean views, direct beach access and unobstructed service routes
FUNCTIONAL REQUIREMENTS
- Capacity: Restaurant 70 covers, Bar 20 seats, Beach sunbeds/Balinese beds for 50 people; total operable capacity ~140–150
- Table mix: 60% 4-tops, 20% 2-tops/benches, 20% communal long table(s) plus dedicated lounge/sunbed clusters
- Beach layout: wooden sunbeds on raised platforms with 1.0–1.2 m side aisles and 2.5 m front clearance to waterline
- Bar design: 6–8 m service bar with 20 stools, separate drink prep, ice/dispense station and visible sushi/cold display
- Kitchen/BOH: linear hot-line, dedicated sushi cold-prep counter, passthrough to service, walk-in cold room and generous dry storage
- Service flow: 1.2–1.5 m server stations, 1.8–2.0 m main circulation aisles, separate staff entry and return paths to minimize cross-traffic
- Lighting/MEP: dimmable warm-LED task and accent lighting, integrated outdoor power/wifi, corrosion-resistant fixtures and discreet heaters/fans
MOOD & ATMOSPHERE
MEDITERRANEAN | DRIFTWOOD | MACRAMÉ | BALINESE
Sun-drenched, relaxed beach club where Côte‑de‑Provence whites and weathered Mediterranean wood meet Balinese day‑beds — an all‑day destination for hotel guests, expats and island tourists. The mood is informal luxury: low, layered seating for lounging and socialising; dappled shade under trees and woven umbrellas; warm evening glow and unobstructed sea views that invite long stays.
SIGNATURE DESIGN ELEMENTS
- MACRAMÉ & FRINGED UMBRELLAS — large cream woven parasols with tasseled fringe to create sculptural shade and patterned light play across sunbeds
- WOODEN BALINESE BEDS + LOW SUNBEDS — solid teak/driftwood platforms with thick neutral cushions and patterned throws for intimate day‑beds and group lounging
- SHADED DINING DECK UNDER TREES — slatted timber deck with suspended rattan lanterns/strings of warm LED bulbs giving dappled, natural evening lighting
- INTIMATE BAR NOOKS — compact 20‑pax bar area with high stools and soft under‑counter lighting for evening drinks and DJ sets
MATERIAL & PALETTE IDEAS
- PRIMARY MATERIALS — bleached teak/driftwood, lime‑washed plaster, natural rattan, hand‑knotted macramé, matte limestone paving
- SOFT GOODS & FINISHES — off‑white linen cushions, sand/beige woven upholstery, olive‑green or muted terracotta accent pillows, weathered brass fixtures
- COLOR PALETTE — COTTON WHITE, SAND, WARM TEAK, MUTED SEA‑BLUE accents, SOFT OLIVE
- TEXTURES — open weave macramé, slatted wood grain, honed stone, tactile rope handrails and seagrass rugs to reinforce coastal Mediterranean authenticity
FLOW & ZONING
- ENTRY & APPROACH — clear arrival path from hotel/parking with signage, towel/locker station and shaded host stand directing guests to dining deck, bar or beach
- RESTAURANT (70 seats) — raised slatted deck closest to trees for filtered shade; mix of 2‑4 top tables and 1‑2 communal runs; service alley behind for direct kitchen access
- BAR (20 pax + additional standing) — adjacent semi‑open bar with sea view, high seating and bar pantry; double‑sided service to serve both deck and beach efficiently
- BEACH LOUNGE (sunbeds for 50) — staggered rows of wooden sunbeds and 4–6 Balinese beds parallel to shoreline; low side tables and umbrella spacing for privacy
VISUAL MOODBOARD
OPERATIONAL FRAMEWORK
1
1
Concept Flexibility
- Multi-zone capacity: 70-seat indoor Mediterranean dining zone, dedicated 50-person wooden sunbed beach area, and 20-seat bar room for targeted guest flows
- Hybrid menu: focused Mediterranean hot-line dishes and compact sushi/sashimi program for all-day trading
- All-day programming: breakfast-to-dinner menu tiers, beach day passes, sunset cocktails and late small-plates service
2
2
Kitchen Design
- Separated cold room: dedicated sushi station with fish prep sink, refrigerated worktop and rice station for safe raw handling
- Hot Mediterranean line: flat-top grill, salamander/char-broiler and small wood/stone oven for pizzas and whole fish finishes
- Central pass: expediter window between kitchen and bar with two plating stations for hot and cold finishing
3
3
Operational Efficiencies
- Zone-based service: indoor sections, bar runners, and beach attendants with defined handoff points
- POS configuration: three zones with mobile handhelds, QR-to-table/beach ordering and instant kitchen routing by station
- Batch prep windows: breakfast/lunch/dinner timed cook cycles to smooth peak sushi and grill demand
4
4
Revenue Optimization
- Sunbed packages: food+drink credits, timed bookings driving daytime revenue and repeat stays
- High-margin offerings: shareable mezze, sushi platters and curated seafood whole-fish offerings as upsell anchors
- Bar-focused windows: sunrise breakfast cocktails, afternoon spritz hour and sunset premium cocktail menu
BUSINESS MODEL STRENGTHS
150
Total Capacity
Covers across restaurant, bar and beach zones
$50
Average Check
At restaurant for lunch
2
Table Turns
Daily average across all dayparts
31.5%
Food Cost
Target food cost percentage for profitability
$2.5M
Annual Revenue
Projected first year net revenue
35%
GOP Margin
Excluding rent
- Diversified revenue streams: Restaurant dining, beach club day passes and bar service, and event hosting create multiple income sources
- All day sun beds: Calculated at 80USD per head, has potential to grow by 10-15%
- Operational efficiency: Shared kitchen serving multiple zones, cross-trained staff, and streamlined menu reduce labor costs
- Premium positioning: Mediterranean concept commands higher prices while maintaining value perception
The financial model leverages Bali's year-round tourism, targeting hotel guests, expats, and international visitors with a scalable concept that balances operational efficiency with premium positioning. Multiple revenue streams and high-margin offerings create a robust foundation for sustainable profitability and potential expansion.
10 YEARS P&L
The 10-year financial projection shows steady growth driven by brand establishment, operational optimisation, and market expansion. Revenue grows from $2.4M in Year 1 to $3.5M by Year 5, with GOP margins at 35% excluding rent.
Exclusive presentation for PARTNERS ONLY | Copyright © 2025