The Serai, in the 1990’s, was one of the first quality
Bali hotels to actively promote hands-on cooking classes using
their Executive Chef.
Alila Manggis, as it is now called, has had a succession of
chefs since then, most of whom have been from Australia. The
latest is a dynamic young lady, Penelope Williams, and she
has blown in like a breath of fresh air, with a new and exciting
menu. Whilst the menu still offers all of the essential International
dishes to cater for the hotel guests it concentrates wherever
possible of regional dishes and variations of same from East
Bali. Coming from the famous Bathers Pavillion on Sydney’s
northern beaches, Penny’s credentials are impeccable.
But it is not just the menu but the ingredient sourcing that
makes this restaurant and their enthusiastic chef, different
from all others in Bali. Not only has Penny developed a special
organic garden, in a small banjar behind the village of Manggis,
she also actively trains the local farmers to grow organic.
Vegetables without drugs! It starts with local indigenous
Balinese rice which is rarely grown these days as it takes
6 months to mature against the 90 day cycle for the imported
disease ridden hybrids. Balinese rice is not dissimilar to
the Italian Arborio variety.
The SeaSalt restaurant overlooks the tropical gardens of Alila
Manggis, with the swimming pool in the background and the
blue sea beyond. That fresh smell of salt is in the air!
Lunch is generally light, and very organic. Char-grilled Prawns
are touched with Balinese spices and thrown in a green papaya
salad, a roasted tomato sambal on the side. A very special
Bakso consists of glass noodles in a broth with coy sum and
white cabbage, large balls of minced chicken added. Crisp
Squid is combined with an artichoke potato and apple salad,
and a chilli dipping sauce.
A Mangosteen Salad [the local fruit of the area] has sugar-cured
Tasmanian Salmon [cured in the restaurant’s kitchen]
and asparagus added. Fresh Red Snapper is just pan seared
and served with cassava, organic veggies and passion fruit
vinaigrette. If you must have meat for lunch then there is
a Grilled Spring Chicken, with fermented soy bean, bok choy,
sweet corn and a potato dumpling. What perfect luncheon mains?
For a taste of East Bali at lunch, try the Ayam Kalas, roasted
garlic marinated chicken with a spicy turmeric coconut sauce.
Kare Bebek dan Labu Kuning is a roasted duck breast curry
with pumpkin. On the side order Urab Paku, fern tips and red
beans mixed in kencur and grated coconut dressing.
Dinner is a casual but fine dining experience on the seashores
of Bali’s eastern coast. Starters include a Char-Grilled
Prawn Salad with black rice, and an avocado and coconut dressing,
or one of Citrus Spiced Duck with pear, blue cheese and walnuts.
A Salad of Green Mango and Papaya is with fried peanuts and
apple eggplant has a slight Thai touch. Another tasty salad
is one of Tuna Confit with kalamata olives, cherry tomatoes,
long beans and boiled quail eggs split in two. All the salads
are so fresh and clean tasting you feel proud of yourself
for such healthy eating!
Mains include a very tender Grilled Baby Chicken served with
sweet soy wing beans, pepper potato salad and a tangy lime
dipping sauce. Char Grilled Lamb Kebabs are with an aromatic
couscous and a dressing of herbs and tahini with unleavened
bread.A whole deep-fried Baby Snapper is with a chilli ginger
and caramel sauce, whilst the Poached Salmon is wrapped in
nori seaweed and stuffed with scallops.
On the side, order a serve of Grilled sweet Corn with spiced
chilli butter!
A most unusual dish is the Balinese Risotto. Using that special
local Balinese rice it is combined with local truffles and
wild mushrooms. Like all great risottos, you just keep on
having one more spoonful, very, very good.
The Balinese Megibung offers a feast of eight different local
dishes, highlighting the previously unknown cuisine of East
Bali. At Rp.180,000++ per person it is very affordable and
you will not forget the experience. The meal is served with
Nasi Kuning [turmeric flavoured rice]. Pasan Telengis is local
shrimps and snapper with shallots, chilli and young coconut,
all wrapped in banana leaves and steamed like a Pepes. Pelecing
Kangkung is water spinach in a spicy tomato sauce sprinkled
with fried shallots. Jukut Urab Campur Undis is a Balinese
black bean salad with roasted green papaya, cucumber, snake
beans and grated coconut. Then comes a simple wonderful Lawar
[Nyawan don dan Paku], baby fern tips are finely shredded
and mixed with lumps of honeycomb from local bee hives. Enak!
The Sate Lilit on this menu uses finely ground chicken rather
than the more common fish, and in contrast the Tum Ikan [marinated
fish fillet steamed in banana leaves] uses fish instead of
the more common chicken. Timbungan Babi is pork ribs braised
with lime leaf, galangal and turmeric.
After this feast you finish with a dessert of red rice pudding
with jackfruit and coconut ice cream, and a new respect for
local organic farming, and Miss Penny. Quality living in East
Bali!
An excellent wine list, typical local friendly service and
that tangy fresh smell of sea salt will all go to make you
want to book a room for the night, rather than drive home!
Alila Manggis continues with a variety of Cooking Classes
including one that is actually held in a Bale in the Organic
Garden, selecting vegetables from the garden itself then preparing
everything in the traditional way, mortar and pestle, earthenware
pots, etc. You are even prompted to bicycle the 3 km from
the hotel to the garden with the chef, so you can enjoy the
smells of nature!
QUICK REVIEW
Restaurant : Sea Salt,
Address : Alila Manggis Resort
Manggis,
Candi Dasa.
Telephone : (0363) 41.011
Open : Breakfast, Lunch & Dinner.
Parking : Secure, in resort grounds.
Price : Rp. 700.000 for two [+ drinks]
Credit Cards : All major cards
Food : International and East Balinese
Wine : Excellent list.
Service : Professional but friendly.
Atmosphere : Smell the salt from the sea!
Overall : Perfect lunch, romantic dinner.
Reviews that appear in Bali Advertiser are based on actual
visits to the establishments listed, without the knowledge
of the restaurants, and are not paid for by the individual
restaurants.
Opinions expressed here are those of Gerry Williams and not
necessarily those of Bali Advertiser. Gerry Williams attempts
to write from a ‘typical’ diner’s perspective
and whilst quality of food is the most important criteria
overall, value for money is the real measuring stick.
