Aperitif, the fine diniong restaurant at Ubud’s The Viceroy continues to present interesting and different dining options. This time it is a one night marriage between Kilo Bali and Aperitif. Kilo originates in Singaopore but has since spread to Jakarta and Bali [Jln. Drupaadi].Owners Joshua and Javier have American –Puerto Rican backgrounds and present a fusion of many cuisines. On Friday March 26, the chefs freom Kilo, Joshua and Eduardo, collaborate with Aperitif’s Executive chef Nic Vanderbeeken to present a very unique dining experience. The cost is Rp. 1,250,000++[wine pairings also available] and promises to be a night to remember. As with all ‘events’ at Aperitif you can also make a night of it and book a pool villa at The Viceroy at a special price. Saturday March 20 is the regular Cigar & Whisky night in the Apperitif Bar.
Andaz Bali bucks the trend.With hotels and restaurants closing all over Bali due to the pandemic, Bali Andaz and its 5 restaurants are opening on April 9. It is a Hyatt hotel and is next door to the Hyatt Regemncy on Jln. Danau Tamblingan. Amongst its restauranst offerings are The Fisherman’s Club, a beachfront restaurant specializing in seafood cooked over coconut embers, Bali style. Fire Fox is a steak and grill restaurant whilst Blue Ovem features roasts and Wok Wok pffers a selection of Asian fare. Every hotel needs aa all day café and coffee shop, at Andaz Bali that is the Deli & Bakery
Mason, Jln. Batu Bolong, Canggu seems to do what many other restaurants in this area fail to do, operate with a full house every night. It has the chic modern deco that has become common in Bali in recent years, and a menu to suit. They offer dishes that are designed to share, broken into small and normal plate servings. The menu begins with offerings of Pickles, Cheeses and Cured Meats. Good for a snack or two with a drink or as a tasty range of small entrees. Wagyu Beef Pastrami, Cured and Smoked Salmon or just a plate of pickled vegetables, all will tempt the taste buds. The Small Plates include a tempting Crispy Fried Eggplant, Snapper Croquettes and Fried Quail [with pickled palm hearts and a lime mayonnaise]. The mains come from a wood fired oven, the standout of which is definitely their Lamb Shoulder which can be served as a whole or half. The Beef Short Rib, Pork Loin and Wagyu Ribeye also have their admirers. Even one of their desserts come from the wood fired oven, the Bread Pudding> Others to tempt are the Passion Fruit Tart or the Mandarin and Coconut Gelato. To complement the menu they also have an excellent wine list with interesting choices at both ends of the pricing scale.
Happy Chappy, Jln Braban, Kerobokan has a new special’s menu. Top of the list is Grilled squid, stuffed with prawns, in a sweet chilli sauce. What a better way to start than with Salt & Pepper Onion Rings. Also on the special list is Beef Ribs in a black bean sauce. Vegetable sides include Tomeo with garlic and Eggplant Szechuan style. A unique dish called Spicy Fire Crackers Chicken will challenge what you think of Chinese food, Taste flavors like you never have before.
Juicy & Crispy [J & C] may be a strange name for a restaurant but that is exactly how the chicken is from this little gem on Jln. Tirta Nadi, Blanjong. It has been a populat take away spot for many years, Though basic it is stsill pleasant enough for dine-in as well. Their Nasi Goreng is cheap, tasty and popular. A variety of veg and salad sides are also available with your take away order.
Cafe del Mar, the Canggu beach club with the Spanish feel, offers a collaboration of chefs for a Long Lunch, Saturday March 27 @ 12.30.. Chefs Benjamin Cross [Mason], Chefs Ari Wijaya and Stephen Moore [Café del Mar], present their version of a Long Lunch, at a cost of Rp. 650,000 ++, with wine pairing available for an extra Rp. 450,000++. You can enjoy a feast from the Mediterranean.
The Shed is located near the most popular Ubud cycling and trekking Campuhan Ridge Walk [Bukit Campuhan]. On offer, in an idyllic bush setting, is a mix of local Balinese and international snacks and meals. All day breakfasts include Smashed Avocado & Kale, Spanish Egg, Chicken & Cheese on Sourdough or Mushroom Truffle Egg. Any time snacks include Veg Samosaas or Spring Rolls, Honey & Chilli Chicken Wings. Salads can be a healthy Pine Nut & Chicken or a super healthy Quinoa & Pumpkin or Feta & Pear. Of course there are burgers, pasta and noodles, even a small selection of pizzas. Mains are a mix. Chicken and Duck Betutu or Crispy, a Lawar of young papaya and chicken. The ‘Pecking’ Duck is a bit of a mystery? Steak can be local or OZ and seafood can be with a Nasi Goreng, grilled [Barramundi or Mahi-Mahi] or Prawns Japanese tempura style
For more information see our website: www.balieats.com