Bali Eats


Ikra is on Jln. Bumbak, Umulas, and it serves a wide range of Russian cuisine. Top of the menu is that famous soup, Borscht. Dumplings are a feature. There are Pelmeni dumplings [beef, brown butter and sour cream] or Varenki dumplings [mushroom, fried onions, lemon butter].For snacking try the Chicken Kiev bites or the Trout gravlax with dill cream. Ikra [eggplant spread] is served with blini and condiments. The Ikra Salad consists of cucumber, salmon roe cream and dill. For mains there are Pork Shaslik, with roasted potatoes and marinated tomatoes, Baked Salmon served with mashed potato, sour cream and sorrel, or Chicken Kebab. Side dishes include Shuba [beets, eggs and house smoked salmon], Kasha [buckwheat, mushroom and garlic], Roasted Mushrooms [with baby potatoes and garlic]. The Sauteed Brussels Sprouts are with Salo [pork lard]. Hearty meals designed for a cold country.

Sustainable Food is being celebrated with the BHA Festival. aligned with this year’s theme of “Tourism for Inclusive Growth”. World Tourism Day is a global observance day fostering awareness of tourism’s social, cultural, political and economic value and the contribution that the sector can make towards reaching Sustainable Development Goals. The festival will close on 16 October in conjunction with World Food Day, marking the collective efforts taken to reduce hunger and ensure healthy fare for all. “Watch for further actions planned by each hotel to mark this special day.” says Kevin Girard. The festival is open to all customers – you do not need to be a hotel guest to enjoy the festival. You can view the menu of each hotel (listed by area) on the Bali Hotels Association website. Participating member hotels are preparing both a two-course lunch menu priced at maximum Rp. 200.000 per person net, and a three-course dinner menu at maximum Rp. 350.000 per person net.

Frestro is new, big, and brassy on Jln. Petitenget. Its wide-ranging menu begins with a classic choice of entrees. Charred Octopus is served with baby carrots, pear, lentils, lavosh and black beans, the King Mackerel Crudo is with chilli, corn, lime, tomato, capsicum, mint and shallots. The Lamb Soup is straight from the Mediterranean; with chickpeas, lentils, tomato, saffron, coriander and dates. A Carpaccio of Yellow Fin Tuna is served with melba toast, cured yolk, cauliflower cream and truffle oil, topped with caviar. The Beef Tartare is made from the tenderloin of a Black Angus, combining with oba leaves, watercress, pear, egg yolk and mustard. For mains the choice is even wider. The Smoked Quail is most tempting. It is served with a beet mash, kale, carrot and apple sauce. The Chicken Stew also owes its origin to the Mediterranean with sweet tomato, dates, cumin, olives and smoked labneh. A range of steaks are on offer [Wagyu, Angus, Oyster Blade or Tenderloin], but the highlight is definitely the Lamb Shank. It has been sous-vided for 24 hours, and it comes with a cassava cannellini mash, leek ash, balsamic, honey and soy. Seafood includes Mackerel, Black Cod and Tiger Prawns. To continue the Mediterranean theme they also offer Pizza & Pasta and unusual ones at that; Lemon Octopus with squid ink pasta, Smoked Beef Tongue Capellini. Tagliatelle can be with seafood or a Wagyu beef ragout. Pizzas can also be with the smoked beef tongue or Camembert cheese [bechamel, green apple and turkey ham] or lamb kofta.

Detroit’s Warung serves budget priced food at Teuku Umar Barat for breakfast, lunch and dinner. They specialize in steaks and have many promotions such as Mondays and Wednesdays [Burgers from Rp.25,000], Thursdays [Pasta Rp.35,000] and Sundays [Tacos from Rp.8,000]. Steak specials often include Aussie Steaks from Rp. 59,000 and even 600gm Black Angus T-Bone for Rp.200,000.

Bali Restaurants are now allowed to open till later in the evening. the Head of the Regency’s Enforcement Agency (Satpol PP-Badung), I Gusti Agung Ketut Suryanegara, confirmed that restaurants can now remain open until midnight. Suryanegara emphasized that the current rule on restaurant occupancy is limited to 25% of the normal seating capacity, and the maximum dining time per table is 60 minutes. Suryanegara added: “Restaurants and eating places open in the evening hours must use the PeduliLindungi Smartphone Application at the entrance to undertake the screening of all employees and customers.”

Bremen Brewery & Bar is celebrating the German Octoberfest in Bali. Brewed exclusively for this occasion, craft beer enthusiasts can indulge in the Balinese Märzen! The Balinese Märzen is Breman’s spin on the traditional Märzen, featuring a handsome light amber hue with rich biscuit taste and aroma, with a delightfully full-bodied feel and smooth finish. An Oktoberfest festival should always include a sumptuous feast and thet will showcase a variety of platters of pork knuckles, chargrilled chicken and pork sausages.

 

By Gerry Williams

For more information see our website: www.balieats.com