Bali Eats

Mozaic in Ubud, hosts a special night revisiting their classic dishes of the past, next Friday October 23. The xix course option [Rp. 950,000++] begins with Amuse Bouches du Chef, followed by their special version of a Caesar Salad with polenta crusted soft shell crab [pictured]. This is followed by a dish of Atlantic Black Cod with braised rhubarb, Roast Baby Lamb is then served with toasted pistachios and a coulis of beans and sweet peas, then a sirloin of Wagyu Beef, Jerusalem Artichokes, bitter cocoa and cassis bark. A frozen honey & lime sorbet with melon soup precedes the Top Mozaic Dessert of Lemon Tart Custard with lemongrass sorbet and passion fruit sauce. There is also an eight course option [Rp. 1,200,000++], which includes all of the above plus two extra courses; King Prawns with a chilled gazpacho emulsion and crisp Seared Foie Gras served on a trio of mango. A premium wine pairing is also available.

The Lighthouse is found on Nusa Penida, the new popular destination from Bali. Take a standard high speed ferry to Nusa Lembongan and be met, by prior arrangement, by the water taxi from Adiwana d’Nusa Beach Club. Stay overnight at the resort with their generous stay 3 nights, pay for two, promotion. The Lighthouse is an above average hotel restaurant showcasing local and international dishes in an idyllic setting, beach front beside the famous lighthouse. You will be many miles from the worries of the world.

Jivva Beach Club is located on Lepang Beach in East Bali [30 minutes from Ubud]. You can eat by the pool or by the beach front. The fare is a mix of simple Asian and European, nothing flash but all wholesome. You can enjoy Indonesian Lumpia, English Fish & Chips, American Burgers, Italian Pizzas and Pasta or a Pad Thai from Thailand. For dessert a banana bread cinnamon crumble.

The Balcony, Jln. Bene Sari, Legian is one of Bali’s original restaurants, a part of Un’s Hotel. 200 metres from Kuta beach it is close enough to have become a hangout for the world’s top surfers on their surfing trips to Bali, as seen by the many happy pics and autographs around the walls. Needless to say they offer A Surfer’s Breakfast to start the day; Country bread or toast, butter, jam, two eggs any style, crispy bacon, Nürnberger sausage and grilled tomato. Other breakfast set menus include Uluwatu [Swiss Rösti (similar to hash brown) with bacon and onions, two eggs on top and Nürnberger sausage and mustard], Breakfast in a Barrel [Burrito’s wrap with potatoes, egg, ham, tomatoes and onion and cheese served with avocado and tomato salsa] and an English Fry Up [Two eggs, crispy bacon, sausage, baked beans, buttered toasts, grilled tomato and sautéed mushrooms.]. As well there are the base internationals Eggs Benedict, Pancakes and French Toast. The breakfasts are available all day as well as an extensive a la carte menu of Asian and International favourites. Snacks [Swiss Omelette, Cajun Chicken Burrito, Sweet Potato Wedges], Burgers [Tempeh, Crispy Chicken and Pork; shredded meat from the rib with coleslaw, onions, cheese and BBQ sauce]. Seafood options include Sashimi, Peppered Mahi-Mahi [red, black and white] with butter sauce, Tuna Medallions [with dill] and Red Snapper [herbed]. Their seafood and meat brochettes are very popular [fish, beef or Indian chicken; marinated in Madras curry and yoghurt]. Also from India is a Madras Vegetarian Curry and a Chicken Biryani. From Thailand is Basil Chicken [Kra Pao]. Rub shoulders with the stars of the surf!

Amok Sunset Bar is a pleasant place to while away the hours on Nusa Penida. A feature is their intimate Private Nests, thatch-roofed structures high above the ground, big enough for four persons where you can see views to Mt Agung as well as the Bali sunsets. Dine on snacks [chicken popcorn, egg muffins, roast chicken wrapped in bacon], salads [anchovy, beetroot, black quinoa], or mains [spicy ribs, black angus rib eye, meat loaf]. And the local dessert Amok Cella; sweet potato and cheese breaded with peanut butter and coconut crumbs, drizzled with passion fruit sauce.

Indus in the outskirts of Ubud, has had a minor makeover by the son of the founder [Janet DeNeefe] Krishna Suadarna after the completion of his culinary training in Melbourne. A wood-fired brick pizza oven has been installed to add to the vast range of pizza options in the Ubud area. The pizzas are made to true Neopolitan standards and are available only on Fridays, Saturdays and Sundays from 12.00 midday till 900 p.m., priced from just Rp.50,000 each with free delivery in the Ubud area.Whilst all the standard Italian combinations are available there are also two Bali specials; Crispy Ayam Kremes and Babi Kecap.

Asli Amed, Jln. Bunutan, is the latest addition to the Amed dining scene. As with most restaurants in this area, seafood is the in-house specialty. The fishing boats go out every night and, hopefully, return with their catch in the early hours of the morning. What is available purely depends one what is caught that night. Freshness is a certainty as compared to the rest if Bali where the seafood has been through one, or sometimes many more, seafood markets [with various levels of refrigeration], on its way to your table. The service is the usual ‘Amed friendly’ that makes this area so pleasant to visit.


By Gerry Williams

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