The Ritz-Carlton, Bali proudly introduces Bejana, the resort’s signature Indonesian restaurant. Bejana, from the Indonesian word for a tradition culinary vessel, presents a unique mix of five-star-flair and relaxed ambience. Sure to be a top dining destination in Bali, Bejana features a variety of indoor and outdoor seating with dramatic views of the resort and the Indian Ocean. Located on the upper-cliff, the restaurant is open for dinner, welcoming guests and visitors alike. Bejana is also home to the ‘Culinary Cave’ an exciting gourmet learning center allowing guests to discover Indonesian cooking through hands-on experiences with the Chef.
“Indonesia has a very rich culinary heritage, and Bejana embraces this tradition. By introducing Indonesia’s most famous cuisines, we take our guests on a journey through the Archipelago,” says Karim Tayach, General Manager of The Ritz-Carlton, Bali.
To reserve a table, please contact the restaurant reservation team at +62 361 849 8988 or email at email@example.com.
Head over to Cire restaurant at Alila Villas Uluwatu for a five-course gourmet meal paired with wines crafted by the celebrated Henri Bourgeois winery in Sancerre, France, and the family’s Clos Henri winery in Marlborough, New Zealand.
For ten generations, the Henri Bourgeois family has devoted its passion to crafting Sauvignon Blanc and Pinot Noir wines of unique expression. Today, it cultivates a mosaic of vineyards across the greatest terroirs of Sancerre and Pouilly-Fumé. Meticulous care and attention at every stage of the winemaking process, from the selection, picking and sorting of grapes right up to bottling, are the foundation of the depth and consistency of the Bourgeois quality that has earned the wines numerous awards and accolades.
Driven by its pioneering spirit, the family expanded its horizons beyond Europe, bringing its exceptional wines to the New World. In 2000, the organically farmed Clos Henri vineyard was established in the southern foothills of Marlborough’s Wairau Valley, New Zealand. Here, too, on the great terroirs of this region, the country’s most renowned wine region, Sauvignon Blanc and Pinot Noir blossom.
Clos Henri believes organic practices bring out the best in the fruit and produce the finest wines that truly express their terroir. These practices, together with the estate’s blend of three different types of soil and use of the best of French and New World winemaking techniques, capture the essence of Marlborough’s intense character and identity, evoking a genuine sense of place.
Experience a true meeting of flavours as Executive Chef Stephane Simond of Alila Villas Uluwatu crafts a beautiful menu, perfectly complemented by a selection of elegant Henri Bourgeois and Clos Henri wines. Secure your table now, for more information or reservations please email firstname.lastname@example.org or call +62 848 2166
Asam Garam will guide you on a spice trail that takes you all over the Indonesian Archipelago. Awaken your senses with the amazing array of small dishes and compose your own Rijsstafel.
Decorated by Moroccan-Born Interior Decorator, Zohra Boukhari, Asam Garam is also a voyage in the past with floor tiles from Dutch Colonial Mansions, wooden benches from old theaters and many curios from Zohra’s private collection.
Asam Garam is open to the public and part of Balquisse Heritage Hotel.
Bebek Panggang Mekudus
Tapis Restaurant at Kayumanis Jimbaran presents a flavoursome new dish that celebrates Bali’s colourful Hindu heritage. Duck is the only type of meat that high-caste priests on the island are permitted to eat and it is invariably served after a ceremony has been performed. As the duck is able to exist on land and in water, it has great spiritual significance and is considered somewhat of a local delicacy.
Bebek Panggang Mekudus is traditionally grilled duck that has been marinated in Balinese spices. It is delivered to the table on a small clay grill fuelled by charcoal to create a smoky effect. This culturally-inspired dish also comes with minced chicken on lemongrass skewers, a clear broth with chicken balls and cucumber, mixed vegetables and sambal condiments.
New Brass at Mozaic Beach Club
The ever gorgeous Mozaic Beach Club is relaunching its restaurant space above the pool into the Mozaic Brasserie, offering a relaxed, contemporary and affordable dining experience with a wide choice of food.
Distinctive Indonesian flavours and ingredients are combined with classic Brasserie dishes and cutting edge culinary techniques to create unforgettable cuisine. Formalities are left at the door with a broad range of a la carte menu items and family style sharing dishes, with something for every taste.
Highlights of the a la carte menu include Charcuterie and Ocean fresh seafood platters for the whole table to share from the appetizers section and from the expansive grill section, a 1.4 kg on the bone Australian grain fed beef rib (Cote de Boeuf) large enough for 2-3 to share.
The mains section contains numerous meat, seafood and vegetarian options to cover all tastes and dietary requirements and all offer fantastic value for money. Foodies looking for an unrivalled gastronomic experience can choose from 6 or 12 course tasting menus which showcase the talents of Chef James Ephraim and Mozaic’s culinary philosophy.
Mirroring the marriage of modern Western cuisine and cooking techniques with Indonesian flavours, the laid back décor of the dining room tastefully juxtaposes modern architecture with traditional Balinese stone, textiles and artifacts from across the Indonesian archipelago. Live DJs play daily to complete Mozaic Brasseries’ easy going ambience and atmosphere.
For more information contact Richard Irving: +62 878 618 66352 email@example.com
VIN+ has added some great offerings to its show. Check it out:
The culinary team at VIN+ Seminyak has been training very hard to create succulent homemade Indonesian dishes, featuring the traditional Soto Ayam, Oxtail Soup, Beef Shank Balado, Baramundi Balado and Nasi Goreng Pork Belly which is the signature dish originated from VIN+ Arcadia Jakarta.
But that is not all, these dishes can be paired with wines that are available by the glass, the light Soto Ayam is suitable with a glass of Pinot Gris or Chardonnay blended with Gewurztraminer, the hearty Oxtail Soup with a glass of Australian Shiraz. Both the Balado Baramundi & Beef Shank are to be paired with a crisp Sauvignon Blanc & a glass of Pinot Noir to be paired with the Nasi Goreng Pork Belly.
The dishes are available throughout the day from 11:30am until late and available starting from April 20th 2015 onwards. Curious to try? Then head over to VIN+ Seminyak and see for yourself.
Behold as the Fullmoon rises at VIN+ Seminyak Bali on Sunday May 3rd, Monday June 1st & Wednesday July 1st 2015 where Wine & Culture collides, celebrate together with us as we present you the Mighty Barong Performance from 7pm onwards. Feel the steps of the powerful dancers & embrace the traditional gamelan music only at VIN+ Seminyak Bali.
VIN+ EXOTIC WINE DINNER
The second installment of the wine dinner at VIN+ Seminyak takes place on Friday, May 22nd 2015 mark your calendar as Chef Djoko Sarwono (VIN+ Arcadia and 10 times consecutive winner of Iron Chef Indonesia) returns with an avant garde 4 course dinner paired with distinguished wines from all over the world, for Rp 380,000 Nett per person.
PRIVATE DINING ROOM
Our Private Dining Room is located right next to the Retail Shop, it can hold up to 30 people for your perfect gathering & meeting. It is a venue that is nothing like anywhere in Bali & surrounded by the prestigious selections of wine. Available for reservation with minimum charge & for more information please contact firstname.lastname@example.org
MUSIC & WINE SESSION
Music and wine are the soul of VIN+ Seminyak Bali, come join us every Monday, Wednesday & Friday from 7 – 10pm & let our ensemble entertains you with your favorite melodies, gather your friends & unwind with a nice bottle of wine available from our Retail Shop.