Bali Eats

Breman is a microbrewery and restaurant on Jln. Pantai Keramas, Blahbatuh, Gianyar. It serves freshly brewed beers, in German style, along with an interesting menu prepared by local chef Manu of Negara. Whilst the accent is on local Balinese dishes there is also a range of international options. Their two signature beers are the Terang [an aroma of fresh baked bread, crisp and smooth] and Gelap [a dark coffee aroma with a smooth bitterness and a long finish]. To these they have added what they call a Balinese Lager.. The food is served tapas-style, featuring a beautiful mix of spices and flavours. From local favourites such as Urutan (Balinese pork sausage) to vegan options such as Bulung Boni (Balinese seaweed salad]. Perfect for snacking, whilst sipping a cold beer.


Aperitif, the fine dining restaurant at The Viceroy, continues to hold unique special dining events to amuse their faithful customers. This time the evening is called a Sound Pairing. The four special courses prepared by executive chef Nic Vanderbeeken will be accompanied by famed concert pianist Chris Lim. It promises to be a marriage of food and music. The cost is Rp. 650,000++for four incredible courses, with wine pairing also available. It is to be held on Thursday May 6, beginning at 6.30 p.m., sharp. As with all special events at Aperitif, it is also possible to book a luxurious pool villa for the night at the adjoining Viceroy to make your evening complete.


Starfish Bloo is back, at the W Resort. Their Sunday Breakfast/Brunch is particularly popular, but so too is lunch time when they offer many plant based dishes such as Roasted Pumpkin Balado Spiced Salad – Kemangi, rocket, pickled pineapple, lemon vinaigrette and coconut chips or the Young Coconut Ancient Grain Bowl – Miso sesame glazed sweet potato, charred onion, snow pea, grilled portobello, avocado, flax seed, or Cilantro Lime Quinoa Poke – Glazed crispy tempeh, avocado, kale, red bean.


Ti Moris has been re-invented and re-opened as a Tapas Bar.! Found down toward the end of Jln. Batu Belig, Kerobokan. They offer many small tasty snacks. An example is their Fruit confit: 3 flavours of Mauritian style ‘rujak’ (sweet, spicy, sour – with a hint of Himalaya salt) – mixed of fruit, tamarind & vegetable [pictured], very refreshing!

sThala Ubud offers Jazz on Saturdays. When sThala Jazz Sessions present Bali’s leading Jazz proponent Astrid Sulaiman at the keyboard accompanied by her guitarist husband Yuri Mahatma.A legendary jazz stalwart in Bali and the co-founder of the Ubud Village Jazz Festival, Astrid’s musical fluency and command of The American Songbook, accompanied by her equally-talented guitarist husband Yuri Mahatma, please and mesmerize every Saturday from 6:30 pm – 9:30 pm. Admission is free of charge to the healthy open-air Sungai Restaurant venue overlooking the Wos River. Physical distancing and health protocols apply, meaning seating is limited, and bookings are highly recommended to avoid disappointment. For more information and bookings, telephone sThala Ubud Bali at +62-(0)361-3019700 or via WhatsApp at +62-(0)8113805897. Whilst calling itself Ubud the hotel is actually many kilometers south of Ubud in Lod Tunduh.


Mozaic is presenting another exciting and innovative dining event, Mozaic Restaurant Gastronomique in Ubud brings us ‘Surf & Turf’, a dining experience focused on ‘dry aging’.Taking place on Friday, 23 April 2021, the dinner will be helmed by Chef Owner Chris Salans himself. For those who don’t know, dry aging is a culinary technique which has become popular worldwide as it improves the tenderness, texture and taste of both meats and fish, often used for steaks. In essence, dry aging is when meats or fish are put into a special refrigerator which controls the temperature as well as the moisture of the environment to guarantee a safe and hygienic aging process. By exposing the meats and fish to this environment, moisture is pulled out and the natural enzymes break the muscles down slowly over time, making it more tender and flavourful. the team at Mozaic will be serving 4 different types of fish (snapper, grouper, tuna and salmon) which have been dry aged for up to 14 days; as well as 2 different meats (duck and wagyu beef), which have been dry aged for up to 30 days. Beyond the dry aging, Chris Salans and team will further prepare each of these ingredients to create sensational and creative dishes. However, careful attention will be made to keep preparations simple, too, so that the amazing texture and flavour of the dry aged fish and meat can be savoured properly. The dinner is available as a 6 or an 8-course menu, featuring intricate dishes like a 30 day Smoked Salmon and Salmon Tartare; 7-day Blackened Tuna [pictured], Artichokes and Lemon Basil; 30-day Wagyu Beef, Eggplant and Fermented Porcini. Dinner reservations will be available from 5.00pm until 8.30pm. Price for the dinner will be Rp.750,000++ per person for the 6-course tasting menu and Rp. 950,000++ per person for the 8-course tasting menu.


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 By Gerry Williams

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