CasCades @ The Viceroy has established itself as one of Bali’ best restaurants during the reign of their talented exec chef Nic Vanderbeeken, who now moves ‘Upstairs’ to their new ultra fine dining restaurant, Aperitiif. It is opening next month in an impressive building jutting out towards the river above what was the old spa, where an exotic multi course degustation dinner awaits the lucky first diners. You will begin the experience at the new cocktail bar, eating canapés which you pluck from the Canape Tree [pictured]. For lovers of the old CasCades, of which I am one, it becomes their all day dining option but still with a talented kitchen headed by English chef Miles Belfield offering French based cuisine but with Asian flavours. The new menu at CasCades includes some very interesting dishes such as a Quail Wellington. Whilst Aperitif will be doing exotic dishes such as Venison wrapped in pastry.
DD Thai, Jln. Danau Poso, Sanur, is Bali’s only real traditional Thai restaurant. Nothing fancy but quietly professional, it is a pleasant place dining in or on the edge of the garden, the cuisine very much as eaten in a Thai home. Whilst the basic green and red curries are available every day, the special ones [Yellow, Panang and Massaman] are only prepared on certain days and there appears to be no fixed schedule. So if a special curry is what you are after it is always better to call first and check. The rest of the great menu is available each and every day. When I go I always seem to order old favourites’ Kra Pao Gai [minced chicken, basil and as much chilli as you want] and Yum Pla Duk Foo [an amazing combination of crunchy deep fried catfish and the classic Thai green mango salad].
Kuu is, as far as I know, the only true Izakaya restaurant in Bali. It is on Jln, Danau Tamblingan, in front of the Maya Sanur. The menu is large but includes such items as Goma Dofu, steamed prawn on sesame scented tofu with wasabi, Tatoyaki is octopus, leek and ginger balls topped with Japanese mayo, and bonito. Asparagus Nikumaki,asparagus spears rolled in Angus beef grilled with Japanese sweet sauce, Kaki Furay, deep fried crumbed oyster with tonkatsu sauce, Hiyayako, chilled silken tofu with spring onion, bonito flakes and ginger, The concept is to order many small dishes and share, whilst drinking sake.
Jackson Lily’s has emerged on the site that once was the popular Belgian jazz restaurant of Mannekenpis, Jln. Raya Seminyak, now operated by Dean Keddell of Ginger Moon with his interpretation of Modern Asian cuisine. Fresh Spring Rolls, Mushroom Dumplings and Pumpkin Salad are just some of his creations. The unusual restaurant name is that of Dean’s two children, Jackson and Lily.
Maison is Ubud’s newest Indian restaurant, it is found in Pengosekan at the busy corner opposite the petrol station, an area with limited parking [some in front of Asian Prophecy which is a part of the same building]. Entrees are standard; Samosas [potato and peas in a puff pastry], Paneer [cottage cheese], etc but it is only the 2nd Indian restaurant in Bali to offer Frankies [after Gateway], a great entree, soft Indian bread rolled around a choice of fillings, vegetarian, chicken or mutton. Other entrees with a difference include Vegetarian stuffed Chilli Kebabs and Singapore Mutton, which is pan fried with garlic and lemon juice. Mains include a Shish Kebab, minced mutton laced with crushed almonds amd pistachio nuts. This restaurant is hedging its bets with TWO menus; Indian and Other. The other is mainly local but includes a few Spaghetti dishes.
Massimo, Jalan Danau Tamblingan, Sanur, now has a Cheese Trolley when you dine there. You can enjoy a selection of the wonderful Italian Cheese that he makes, plus a glass of house wine together with a portion of the incredible Chilli Jam which is also made on the premises, all for just Rp. 75,000++. Jars of the Chilli Jam and an equally fine Onion Jam are also for sale to take home [Rp. 50,000 each].
Gerry Williams
For more information see our website:
www.balieats.com