Bali Eats

Sundara Beach Club at 4 Seasons, Jimbaran Bay is offering a free villa stay with minimum spending at the renowned beach club. All you need to do is spend a minimum of Rp5,000,000++ on any one day between 1-30 June at the all-new Healing Village Spa and/or Sundara Beach Club, and receive a voucher for a one-night stay in a One Bedroom Garden Villa. Spend Rp10,000,000++ and receive 2x vouchers; maximum two vouchers per day. Minimum spend applies per day for any treatments from the Spa’s menu (at a 25% discount to regular prices), and is combinable with any Food & Beverage from Sundara’s a la carte menu, Jimbaran Seafood Night, Bali’s Longest Brunch and 2-for-1 Sundowners 5-7pm. Resort Vouchers are Room Only and valid for two adults per villa. A 25% discount on Food & Beverage and Spa will be extended during your stay.Vouchers are valid until 22 December 2021 and bookings are subject to availability and black-out dates.


Gypsy is found on jln. Munduk Catu, Canggu and is the home of Canadian Chef Robin Filteau-Boucher. Open all day, breakfast can be toast many ways [French, avocado, eggplant or eggs], or eggs the usual way with roasted potatoes or Hash Browns actually made on site. Or you can have Smoothie Bowls of goodness. Later dining can commence with a cold Green Pea soup made with coconut water, followed by Tuna Tacos or Tuna Tartare wrapped in rice sushi-style. Something different? A crispy Bacon Roll or a SLOPPY jack, pulled jackfruit tossed with BBQ sauce, coleslaw, avocado and cashews. There is also a Kids Menu with small serves, Refreshingly different!


Mozaic The renowned Mozaic Restaurant Gastronomique in Ubud is turning 20! To commemorate two decades of excellent service and food dedicated to endorsing Bali’s gastronomy scene, the Chris Salans Group is proud to announce an exciting event on Saturday, 26 June 2021.With an Alice in Wonderland inspired theme, Mozaic Restaurant will be transformed into a Magical Garden with an event dubbed ‘Foodies in Wonderland’! The ‘Foodies in Wonderland’ festivities will feature a gastronomic celebration with 6 chefs, 2 mixologists and a DJ. Chef-Owner Chris Salans will be collaborating with several hospitality industry leaders including Maurizio Bombini of Mauri, Putu Dove of Metis, Eelke Plasmeijer of Locavore, Mandif Warokka of Blanco par Mandif, and Janet de Neefe of Casa Luna, to present a ‘Tribute to Mozaic’ tasting menu. The dinner will be available from 5.30pm to 9.30pm, priced at IDR 950,000++ per person (6-course dinner only). Optional premium wine pairing is available for an additional cost.


Aperitif, Ubud’s fine dining restaurant and The Viceroy’s management have been very innovative in their attempts to keep everything ticking over during the pandemic even with the subsequent total lack of Bali tourists. Their latest innovation is to offer a cocktail happy hour at the Aperitif Bar, every Friday and Saturday from 4.00 till 6.00 p.m. There are many summery cocktails from Rp.90,000++. More news from Aperitif is the arrival of new Head Chef joining Executive Chef Nic Vanderbeeken, Chef Maxie Millian has already started to welcome guests to experience the Apéritif degustation menus from 17 May 2021. To introduce his distinct style, Chef Maxie will serve a limited time only menu entitled Maxie’s Taste of Apéritif, which pays tribute to Maxie’s culinary journey to date. Guests can indulge in this special menu, for lunch and dinner from 26 May to 16 June 2021.


Ryoshi is the first choice when it comes to basic Japanese cuisine. Think Japanese and you almost certainly think of Sushi and Sashimi, even though there are many other dishes in this unique cuisine, The critical factor with both of these dishes is that the fish must be FRESH, and the dish prepared ‘to order’ not hours, or even days, before and refrigerated. With the constant turnover of seafood required by this group [5 Ryoshi restaurants, Ubud, Sanur, Kuta, Tuban and their HQ in Seminyak, plus the Sakanaya and Ramen Boy outlets] the product here is always fresh. At Ryoshi the offerings are of unbelievable value, my favourite is the Pisang combo, 12 pieces of sushi [the maki roll is cut into three which makes 14 in my book]. It always tastes best fresh! At Ryoshi you can sit and watch it being made. It arrives accompanied by a small dish, a lump of wasabi [often referred to as Japanese horseradish but tasting more like a hot mustard] on its side, and a little pile of gari [sweet thinly sliced young ginger] on the edge of the sushi board. Tip some soy [always on the table in a small jug] and edge some of the wasabi in, to your taste! Place a complete sushi in the soy/wasabi mix so it can soak into the rice base [my way, not the Japanise way], then with chopsticks, or even fingers if you must, eat and savour the exquisite taste. Follow with a small slice of the gari, and a sip of whatever you are drinking. My kind of lunch! Ryoshi has a number of different combination boards of sushi and sashimi [raw fish] or a combo of both. Other raw fish specials include their Tataki which is a Japanese salad of raw fish, a Tuna Carpaccio or Aji Tataki, a type of mackerel tartar. Chirashi Sushi is a bowl of various raw fish draped over sushi rice. Then at night the rooftop at Ryoshi Seminyak becomes Bali’s leading Jazz Club, which has now also re=opened, now on Mondays [19.30 – 22.30] and from August it will be live Jazz on both Mondays and Fridays.


By Gerry Williams

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