Ju-Ma-Na at the Ungasan Resort, Uluwatu is best described as a French restaurant with Japanese touches. It begins with the entrees such as a house-made ravioli of crab and unagi [freshwater eel], or the wonderful King Prawn Chakchouka, slow cooked king prawns with yuzu vierge [citrus], chakchouka marmalade and a spicy soy-garlic aioli. Even more exotic is the Pan Seared Foie Gras with a black ink puree, raspberry port sauce and plum carpaccio or the Lobster Capuccino. The mains continue this theme with Angus Beef served with red wine braised onions, nori compte potato, miso eggplant and red wine sauce/ The Barramundi has been marinated with sweet miso and is served with a edamame puree, roasted onion and yuzu glaze. The organic Chicken Breast is glazed with truffle cream and served with a bone marrow crusted chicken leg and ginger leek sauce. He pasta is Wakami Angel Hair with octopus and eel.
Titik Dua restaurant is at Ubud, Jln. Cok Rai Pudak, Peliatan. It serves an amazing brunch on the weekends [11.00 till 3.00]. cuisine is a mix of international and local, dishes as such as the Sop Buntut and Gochunjang Pork Belly make it worth a visit. Most of the dishes are also found on other menus but here they are all served with style and taste. Honey-glazed Chicken Wings, the Grouper is steamed with soy and ginger. Simple dishes such as the roasted and stuffed red Pepper take you by surprise.
Il Goloso is a pasta bar on Jln. Pantai Batu Bolong, Canggu. It features inspired pasta combinations such as their Ravioli stuffed with squid, prawn and barramundi in a curried leek cream sauce. A green ravioli is stuffed with beef and anchovy, finished with capers, pistachio and spirulina. The Raviolini can be with ricotta and spinach or snake shaped with ricotta, grana padano and mozzarella in garlic, tomato and anchovy. Linguini Vongele has bacon and chilli added. The Rotolo Della Nonna is a hand rolled and stuffed with with cooked ham, spinach and mozzarella in a sage butter sauce. Gnocchi Rosa combines beetroot and potato with a gorgonzola cheese sauce. Top of the list is the Spaghetti Lobster. There is also a selection of non-pasta items; Grilled Octopus, Polpette [Sicilian meat balls], Burrata and Parma Ham. The Carpaccio can be tuna or sirloin Wagyu.
Seasalt is at Alila Seminyak. Chef Vivian Vitalis seasons his dishes with organic sea salt from Kusamba in East Bali where they use the centuries old tradition of creating 100% natural salt by sun and wind evaporation. Seafood is the restaurant specialty, start with a Bowl of Smoke, coffee-wood smoked black cod, moshio cracker and cured duck yolk, Blue swimmer Crab Tartare or a chilled Seafood Soup with butterfly pea flower, dashi gel, seafood tartare, crab and white radish. The mains are incredibly different, Whole Snapper baked in salt, Octopus Tentacles [steamed for 5 hours], Green Jobfish wrapped in lotus leaf. The Barramundi gets a spicy touch steamed with ginger flower, pumpkin puree and eggplant. There is always a special seafood dish of the day as well as the 4 course Chef’s signature menu [Rp.520,000++]
Frestro is at Hotel Jambuluwuk, Jln. Raya Petitenget. A newcomer who has hit the ground running. Unusual entrees include Anchovies, Charred Octopus and a Mediterranean style Lamb Soup with chickpeas, lentils, tomato, saffron, dates and coriander. The Tartare is Black Angus with oba leaves, watercress, pear, yolk and mustard. Mains such as Smoked Quail, served with beet mash, kale, carrot and apple sauce, are very tempting. A Mediterranean Chicken Stew has sweet tomato, cumin, dates, olives and smoked labneh to add to the taste. There is also a slow braised Osso Bucco, a Grilled Lamb Rack served with couscous, mint, tomato, cucumber, chimichurri and falafel and a 24 hour sous-vided Lamb Shank with cassava cannellini mash, leek ash, balsamic, honey and soy. Unusual wood-fired pizzas include Smoked Beef Tongue and a Lamb Kofta. Their cote de Boeuf has been dry aged for 21 days with pink Himalayan salt.
Golden Monkey, Ubud’s favoutite Chinese restaurant is now opened at Tamora Gallery, Canggu. Bamboo steamer baskets filled with Dim Sum are brought hot to the table, with the classic Har Gow, Xia Long Bao (moneybags), Siu Mai options available, amongst many others. Though a luxurious ‘Black Truffle Har Gow’ adds a little extra zest to your usual dim sum dinner. You’ll find classic plates of roasted chicken and duck, Peking duck, crispy pork belly, char siew pork from their Chinese BBQ menu. Renowned specialty dishes include their soft-shell crab, whole fish and Szechuan-style clay pot A new addition is the Tenderloin in Oyster or Oriental Sauce.
By Gerry Williams
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