Bali Eats

Naughty Nuri’s Seminyak is actually on Jln Mertanadi, Kerobokan. Whilst Ribs are obviously the specialty of this franchise, unlike the original in Ubud they also offer quite an interesting menu of other options. However, the ribs are as close to perfect as you can get, so juicy and tender.. There have also been recent additions to the menu such as a full range of different burgers. The Charcoal Burger [pictured] has tender shredded pork meat and cole slaw. Charcoal [actually coconut embers] buns are supposedly good for detox and are the latest world wide food fad. Another new menu item is their interesting Chicken Parmigiana. It is the New York Italian version of what was once just an eggplant dish in Italy, breaded chicken topped with a tomato salsa. Access to this outlet is aided by a large car park at the rear of the restaurant, a rarity these days in Bali.

Sandy Bay on Lembongan Island is an attractive short holiday experience for Bali residents wanting to escape from the pandemic and unable to otherwise travel. The Sandy Bay Beach Club is a stand out in the area. Visit for anytime snacks or a full; lunch or dinner [even breakfast]. Snack on Soft Shell Tacos, with a variety of exotic toppings such as Spiced Prawns with chipotle aioli, Beef Rendang with tomato salsa or a Vegan Jackfruit with chipotle cashew aioli. If you want a touch of New York try the Fried Mac and Cheese Balls or Italian style Meatballs in tomato sauce. For a fuller meal you can enjoy ther Gourmet Seafood Nasi Goreng,. Steaks, Pasta or some local seafood [Whole Snapper, Grilled Prawns, Tuna Steak or old faithful; Fish & Chips]. Or a Vegan Indian Vegetable Curry. Bali’s overworked favourite, ‘Gordon Blue’ gets renamed here as Sandy Bay Chicken, escalope of chicken, crumbed and stuffed with ham and cheese.

Black Sheep Café is a cosy little cafe on Jln. Nyuh Bojo, in Mas, just a few minutes east of Ubud. Nothing flash, just budget priced comfort food, done very well. Open all day, start with breakfast., interesting but not of the preferred all-day variety. Whenever you see Pancake Stacks on a menu you suspect an American influence. There are also simple things such as Bacon & Egg Rolls, Avocado on Toast, Omelettes and the Mexican International Huevos Rancheros. What follows is rather normal café fare; a range of salads, pasta, burgers, wraps and pizzas. If anything the menu is way too large. Specials include the ‘original’ Parmigiana [just eggplant], Porcini Risotto, slow-cooked Lamb Ragu, Grilled Pesto Chicken Breast and a Yellow Vegetable Curry. Prices are modest, service is friendly and the taste is excellent. What more could you want?

Wayang Restaurant is found at the Amatara Arya Resort, Jln.. Raya Tebongkang Gang Cendana, Singakerta,Ubud. The intimate restaurant occupies a picturesque old-aged joglo a Noble Javanese residence, from which it serves modern Indonesian fusion-style and western cuisines. Wherever possible, ingredients that are both local and organic are used. The natural setting invites you to relax and enjoy.

Prego is the Italian restaurant at the Westin Resort, Nusa Dua. Every Sunday they host an Artisinal Cheese Brunch. The Sunday Brunch is priced at Rp. 485,500++ per person for the Italian brunch, inclusive of welcome drinks, unlimited signature iced teas, coffee specialties, soft drinks and also pool & beach access. Children under 6 years old eat free. 11.30 a.m. till 3.30 p.m., every Sunday. Great value for a family day out!

Pescado is Spanish, found at Pererenan Beach, Canggu. Breakfast has all the standards with many combos, with juices, coffees, etc., included. There is a variety of salads; salmon, roasted peppers, tuna tartare. Seafood snacks include Crumbed Prawns, Crumbed Mussels or Grilled Squid. The house special is, of course, Paella. Eat in or order a home delivery. 

Locavore, will host the 3nd Trilogy Dinner, Saturday February 20. Aperitif, Locavore and Mozaic restaurants, Ubud & Bali’s three top fine dining restaurants, have collaborated on a series of 3 incredible dinners, creating a unique gastronomic trilogy over a 3-month span. Each dinner features all of the chefs (Nic Vanderbeeken of Aperitif, Ray Adriansyah and Eelke Plasmeijer of Locavore and Chris Salans of Mozaic). Pre reservation is essential. For those diners who were lucky enough to be a part of the previous dinner at Aperitif, enjoyed an exotic seafood experience. On the menu were Scallops [Locavore], Dry Aged Yellow Fin Tuna [Aperitif], King Prawns [Mozaic,], Fish of the Day [Locavore] and Stingray [Mozaic].


By Gerry Williams

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