Eclectic Fine Dining At Aperitif

Aperitif, an eclectic fine dining experience that explores the world through flavours of the Indonesian archipelago.


Set amid a lush jungle valley setting, a stoneโ€™s throw from the central Ubud, Apรฉritif is Baliโ€™s most unique fine dining destination. The menu explores global cuisine by way of the Indonesian archipelago, introducing a melange of flavours that reflect the borderless nature of todayโ€™s world. Belgian Executive Chef Nic Vanderbeeken takes culinary influences from the old Spice Islands and combines it with distinctly modern European flavours and cooking techniques. The sophisticated, eight-course degustation menu presents an unrivalled culinary journey that brings together the flavours of modern gastronomy, lesser-known Indonesian ingredients, exquisite produce sourced globally, and the propertyโ€™s own greenhouse harvest.

The renowned European tradition of enjoying apรฉritifsโ€”pre-dinner drinks and snacks to stimulate the appetiteโ€”has been seamlessly integrated into the restaurant. Each evening begins with a complimentary pre-dinner apรฉritif and canapรฉs at the Bar, a spot that evokes a buzzing Roaring Twenties atmosphere. The elegant restaurant design is also a nod to Indonesiaโ€™s Dutch colonial past.

Using culinary training garnered from various kitchens around the world, the kitchen team expertly infuses hints of Indonesiaโ€™s rich gastronomic culture with contemporary global cuisine. โ€œThe menu highlights the wealth of experience we have from immersing ourselves in culinary cultures all over the world. We wanted to showcase what an eclectic and well-constructed global menu looks like,โ€ said Chef Nic. โ€œWe are constantly experimenting with a myriad of native herbs, fruits and produce available here, and incorporating it into our highly technical degustation menu. We have taken careful consideration to provide a dining experience that is truly enchanting and unlike any others found in Bali.โ€


Eclectic global cuisine that traverses the Indonesian archipelago
Chef Nic artfully showcases a menu with a surprising twist on some Indonesian classics, such as Karedok, a humble raw vegetable salad originally from West Java that has been transformed into a sophisticated and balanced starter. This clever rendition combines lightly pickled garden vegetables, including cucumber, cabbage, zucchini and kale โ€“ all grown in the propertyโ€™s greenhouse โ€“ with kemangi (lemon basil) infused peanut sauce, tofu crรจme and baby bean sprouts.

Another Indonesian-inspired dish, yet is still unmistakably modern European in essence, is the Papua Crab, which has seasonal beurre blanc-poached crab paired with bengkoang (jicama). The artful dome-like dish is dotted with celeriac cream purรฉe and a citrus gel. The highlight of the dish lies in the gulai, an Indonesian curry-like sauce rich with spices like turmeric, coriander and galangal, poured tableside. A reinvention of two classic Western dishes โ€“ Beef Wellington and Beef en Crรดute โ€“ is the Venison Wellington, which marries the succulent game meat with Indonesiaโ€™s unmistakable rendang dish in a buttery pastry crust with a decadent centre that reveals a portion of foie gras. The homemade pastry is then rolled with king oyster mushrooms and served paired with black garlic truffle mash.


Dessert is no less a gastronomic experience. Spearheaded by Pastry Chef Alexander McKinstry, he has created a beautifully presented Cheese dessert that plays on the idea of a cheese platter. A wheel of trompe lโ€™oeil โ€œgoatโ€™s cheeseโ€ has been made with milk skin to resemble the outer casing, revealing a creamy burrata-like interior. The dessert is served with brown butter financier, hazelnut-cheese fat emulsion, sourdough ash, chilli-pickle pineapples, jambu air (rose apple) and sourdough ice cream. The meal concludes with petit fours that cleverly marry the international kitchen teamโ€™s varied backgrounds. Each culinary cultureโ€”whether it is Belgian, American, Indonesian or South Americanโ€”is represented through playful sweet treats that pay homage to each countryโ€™s favourite childhood snacks.

At Apรฉritif, guests can also opt for a wine pairing to complement each dish. Developed by the in-house sommelier, each dish is paired with wines from around the world that will best suit the flavours and textures at hand. The creative pairings include a French Brut Rose โ€“ a sparkling rosรฉ wine โ€“ with the Venison Wellington; and a crisp yet floral Yalumba Viognier with the curry-tinged Papua Crab. With over 180 different labels of wine in the cellar, there is no shortage of brilliant wine pairings or enjoying special singular bottles of wine over a delicious degustation. Non-alcoholic pairings come in the form of creative homemade kombuchas and infused teas.

Like its name, the restaurant also has an extensive list of aperitif-style drinks, as well as cocktails conceptualised by award-winning bartender Ran Van Ongevalle. The cocktail progamme, which was inspired by the Roaring Twenties, has been specially created with Baliโ€™s tropical climate in mind while showcasing the best artisanal spirits and in-house infusions.


A luxurious dining experience with Old World touches
Housed in a spacious standalone building overlooking the jungle landscape, the 60-seat restaurant is opulently decorated in marbles, dark woods and bronze elements to capture the convivially grand atmosphere of the 1920s. Making note of Indonesiaโ€™s rich and sordid colonial history, the space is also dotted with authentic period photographs that depict the last Dutch-Indonesian Viceroys of Bali and Yogyakarta.

Combining the highest quality ingredients from Viceroy Baliโ€™s greenhouse, the island of Bali and the world; Apรฉritif presents the best of contemporary global cuisine touching on the archipelagoโ€™s diverse culinary heritage and ingredients. Settle in for an all-encompassing dining journey, where Chef Nic and his team have created an eclectic blend of global cuisine that takes pride in its sense of place.


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