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twitter THE BALI RESTAURANT GUIDE TO THE BUKIT, NUSA DUA & TANJUNG BENOA
M Bali Tour - The "Bukit", the hill south of Jimbaran Bay, is becoming more popular every day. An increasing number of residential buildings take advantage of the spectacular views of Kuta, Sanur and the mountains from the slope facing north, and there are also quite a number projects being developed on the steep cliffs facing the South.
Located not far from the Uluwatu Temple, the modern di Mare at the KARMA KANDARA resort offers a spectacular view from the cliff over the blue sea, white surf breaks and the small beach below. The small menu offers a choice of Mediterranean seafood dishes including fresh oysters and prawns, local and imported fishes, Alascan scallops etc. as well as braised pork belly with lentils, Muscovy duck breast and high-grade Wagyu steaks. The "Cuisine in Miniatura" is a tasting menu consisting of 9 tapas-size delicacies! The wine list is extensive and well-chosen. An excellent meal for two should be about US$75 to US$120 ++ without drinks. You can reach the resort's private beach club below using a small cable car from the restaurant.
The restaurants of Bali's most luxurious resort, the ST. REGIS BALI RESORT opened in mid-September 2008 in Nusa Dua, offer top choices for demanding gourmets: the stylish KAYUPUTI is the resort's beachfront fine dining venue open for light lunches and elaborate dinners. Start your meal with freshly shucked oysters (Pacific rock oysters, Washington, New Zealand and Kumamoto oyster are available, either "Natural" or in various preparations e.g. wrapped in tuna with Wasabi mayonnaise) or enjoy some farmed caviar. Continue with a delicious home-smoked Tasmanian salmon or a variety of Sashimi, duck foie gras with white wine and tamarind jelly, frog legs tempura or a light lobster bisque with armagnac and red chilli sprinkled with lime dust. Main courses include a carefully prepared Lobster Thermidor (the best we had for ages!), Black Angus beef sirloin or venison loin with red chilli dust with truffled sweet pea sprouts, Wagyu beef tenderloin with a Nori seaweed potato cake and Wasabi meat reduction with sweet pickled raspberry or a Black Cod gratinated with foie gras sabayon and fried scampi tail with a curry lime emulsion. There is a good choice of cheeses and tempting desserts; if it's too difficult to make up your mind, just order the 6-course "Menu Degustation" for about US$110 per person which may include absolutely sensational dishes created by the resort's Executive Chef Oscar Perez and KAYUPUTI's Balinese Chef de Cuisine Agung such as a Lobster Consommé with Yabbie and Seaweed Tempura. An outstanding dinner for two will be between US$200 to US$400 plus drinks. (FYI, all prices at the ST. REGIS are "net" i.e. Bali's 21% tax & service charge are already included.)
The resort's BONEKA restaurant off the main lobby is famous for sensational breakfasts and Sunday Brunches (in addition to a great buffet with a good choice of fruits, cold cuts, smoked fish and delicious bakery items) you can order freshly prepared Eggs Benedict with salmon roe, fried eggs with seared foie gras, Serrano ham and asparagus, "Egg Nouvelle" filled with a delicious lobster ragout, river lobster with lobster bisque, fresh Sashimi, various oysters, a hot veal liver spread with sauted mushrooms, Wagyu beef tenderloin with fried eggs and ... and ... and ... The price for the breakfast is 420,000 Rupiah net including soft drinks, fruit juices, coffee and tea. From 11:00 a.m. to 2:00 p.m. on Sundays the same breakfast buffet and extras are completed with a number of other hot dishes and can be booked -- accompanied by life Jazz music and an initial signature Bloody Mary from the King Cole Bar across the lobby -- as Sunday Brunch for the same price. An additional 420,000 Rupiah net per person buys you the "Beverage Package" including free-flow of several wines and beer until 2:00 p.m. In the evening BONEKA serves a variety of Asian specialties. The best way to start a dinner is to have a delicious Bloody Mary or a "Bali Mary" (or two) in the resort's "King Cole Bar". Actually, the King Cole Room of the New York ST. REGIS HOTEL (opened in 1904) claims to be the birthplace of today's world-famous drink when Fernand Petiot (who worked around 1920 at HARRY'S BAR in Paris) added Tabasco, lemon and spices to the plain vodka & tomato juice drink in 1934. At that time, the ST. REGIS served already one hundred to hundred and fifty Bloody Marys every day!
In walking distance from the ST. REGIS just a few hundred meters to the South you find on Geger Beach the NUSA DUA BEACH GRILL, a simple open-air beachfront restaurant serving a range of well prepared seafood dishes, pasta, wood-fired pizzas and delicioous smoothies at very reasonable prices. Very popular with foreign residents many of which spend weekend afternoons with their families here.
The BUMBU BALI Restaurant (& Cooking School) in Tanjung Benoa adjacent to Nusa Dua, is operated by Heinz von Holzen, the author of the book "The Food of Bali" and former food guru of the Grand Hyatt and Ritz Carlton hotels in Bali. A visit here IS A MUST if you are interested in authentic local cuisine. In beautiful surroundings you can enjoy appetizers such as "Ayam Pelalah" (chicken with chillies and lime), beef, chicken and prawn Satay, or "Jokut Kakul", a tasty snail soup with lemon grass and black pepper. Main dishes include "Ayam Betutu" (roasted chicken in banana leaf), delicious "Siap Mapanggang" (ox tongue in sweet nutmeg sauce), "Satay Lilit" made from minced seafood, and "Ikan Pepes", and grilled fish in banana leaf. You can choose from a range of exotic desserts such as Black Rice Pudding, Coconut Pancakes, etc. Or indulge yourself by ordering the "Balinese Rijsttafel" which consists of 14 different dishes served together with white, yellow, and red rice (even a vegetarian version of this feast is available). You can end your meal with various gourmet coffee preparations or special flavoured Indonesian teas (apple, apricot, black currant, cinnamon, orange, peach, raspberry, strawberry, vanilla, etc). Service is very attentive, and prices (about US$20 to US$30 per person for a huge meal) are very reasonable for the unique experience. On Fridays there are Balinese dance performances from about 8 p.m. (If you book certain villas through Balivillas.com, you enjoy FREE participation in the popular Balinese cooking classes conducted by Heinz.)
M Bali Tour - The "Bukit", the hill south of Jimbaran Bay, is becoming more popular every day. An increasing number of residential buildings take advantage of the spectacular views of Kuta, Sanur and the mountains from the slope facing north, and there are also quite a number projects being developed on the steep cliffs facing the South.
Located not far from the Uluwatu Temple, the modern di Mare at the KARMA KANDARA resort offers a spectacular view from the cliff over the blue sea, white surf breaks and the small beach below. The small menu offers a choice of Mediterranean seafood dishes including fresh oysters and prawns, local and imported fishes, Alascan scallops etc. as well as braised pork belly with lentils, Muscovy duck breast and high-grade Wagyu steaks. The "Cuisine in Miniatura" is a tasting menu consisting of 9 tapas-size delicacies! The wine list is extensive and well-chosen. An excellent meal for two should be about US$75 to US$120 ++ without drinks. You can reach the resort's private beach club below using a small cable car from the restaurant.
The restaurants of Bali's most luxurious resort, the ST. REGIS BALI RESORT opened in mid-September 2008 in Nusa Dua, offer top choices for demanding gourmets: the stylish KAYUPUTI is the resort's beachfront fine dining venue open for light lunches and elaborate dinners. Start your meal with freshly shucked oysters (Pacific rock oysters, Washington, New Zealand and Kumamoto oyster are available, either "Natural" or in various preparations e.g. wrapped in tuna with Wasabi mayonnaise) or enjoy some farmed caviar. Continue with a delicious home-smoked Tasmanian salmon or a variety of Sashimi, duck foie gras with white wine and tamarind jelly, frog legs tempura or a light lobster bisque with armagnac and red chilli sprinkled with lime dust. Main courses include a carefully prepared Lobster Thermidor (the best we had for ages!), Black Angus beef sirloin or venison loin with red chilli dust with truffled sweet pea sprouts, Wagyu beef tenderloin with a Nori seaweed potato cake and Wasabi meat reduction with sweet pickled raspberry or a Black Cod gratinated with foie gras sabayon and fried scampi tail with a curry lime emulsion. There is a good choice of cheeses and tempting desserts; if it's too difficult to make up your mind, just order the 6-course "Menu Degustation" for about US$110 per person which may include absolutely sensational dishes created by the resort's Executive Chef Oscar Perez and KAYUPUTI's Balinese Chef de Cuisine Agung such as a Lobster Consommé with Yabbie and Seaweed Tempura. An outstanding dinner for two will be between US$200 to US$400 plus drinks. (FYI, all prices at the ST. REGIS are "net" i.e. Bali's 21% tax & service charge are already included.)
The resort's BONEKA restaurant off the main lobby is famous for sensational breakfasts and Sunday Brunches (in addition to a great buffet with a good choice of fruits, cold cuts, smoked fish and delicious bakery items) you can order freshly prepared Eggs Benedict with salmon roe, fried eggs with seared foie gras, Serrano ham and asparagus, "Egg Nouvelle" filled with a delicious lobster ragout, river lobster with lobster bisque, fresh Sashimi, various oysters, a hot veal liver spread with sauted mushrooms, Wagyu beef tenderloin with fried eggs and ... and ... and ... The price for the breakfast is 420,000 Rupiah net including soft drinks, fruit juices, coffee and tea. From 11:00 a.m. to 2:00 p.m. on Sundays the same breakfast buffet and extras are completed with a number of other hot dishes and can be booked -- accompanied by life Jazz music and an initial signature Bloody Mary from the King Cole Bar across the lobby -- as Sunday Brunch for the same price. An additional 420,000 Rupiah net per person buys you the "Beverage Package" including free-flow of several wines and beer until 2:00 p.m. In the evening BONEKA serves a variety of Asian specialties. The best way to start a dinner is to have a delicious Bloody Mary or a "Bali Mary" (or two) in the resort's "King Cole Bar". Actually, the King Cole Room of the New York ST. REGIS HOTEL (opened in 1904) claims to be the birthplace of today's world-famous drink when Fernand Petiot (who worked around 1920 at HARRY'S BAR in Paris) added Tabasco, lemon and spices to the plain vodka & tomato juice drink in 1934. At that time, the ST. REGIS served already one hundred to hundred and fifty Bloody Marys every day!
In walking distance from the ST. REGIS just a few hundred meters to the South you find on Geger Beach the NUSA DUA BEACH GRILL, a simple open-air beachfront restaurant serving a range of well prepared seafood dishes, pasta, wood-fired pizzas and delicioous smoothies at very reasonable prices. Very popular with foreign residents many of which spend weekend afternoons with their families here.
The BUMBU BALI Restaurant (& Cooking School) in Tanjung Benoa adjacent to Nusa Dua, is operated by Heinz von Holzen, the author of the book "The Food of Bali" and former food guru of the Grand Hyatt and Ritz Carlton hotels in Bali. A visit here IS A MUST if you are interested in authentic local cuisine. In beautiful surroundings you can enjoy appetizers such as "Ayam Pelalah" (chicken with chillies and lime), beef, chicken and prawn Satay, or "Jokut Kakul", a tasty snail soup with lemon grass and black pepper. Main dishes include "Ayam Betutu" (roasted chicken in banana leaf), delicious "Siap Mapanggang" (ox tongue in sweet nutmeg sauce), "Satay Lilit" made from minced seafood, and "Ikan Pepes", and grilled fish in banana leaf. You can choose from a range of exotic desserts such as Black Rice Pudding, Coconut Pancakes, etc. Or indulge yourself by ordering the "Balinese Rijsttafel" which consists of 14 different dishes served together with white, yellow, and red rice (even a vegetarian version of this feast is available). You can end your meal with various gourmet coffee preparations or special flavoured Indonesian teas (apple, apricot, black currant, cinnamon, orange, peach, raspberry, strawberry, vanilla, etc). Service is very attentive, and prices (about US$20 to US$30 per person for a huge meal) are very reasonable for the unique experience. On Fridays there are Balinese dance performances from about 8 p.m. (If you book certain villas through Balivillas.com, you enjoy FREE participation in the popular Balinese cooking classes conducted by Heinz.)
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