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Vol-47 let's eat! Magazine

Vol-47 let's eat! Magazine

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Vol-47 let's eat! Magazine
Vol-47 let's eat! Magazine

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June 2013 EDITION 47

ISSN 2085-5907

let’s eat! 1
IDR 35.000 | AUD 3.70 | EUR 2.70

Authentic Japanese Cuisine

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Contents

24

52 24

June
The Latest
12-15

Musings

24 Al Fresco Dining From The Mountains to The Sea

Local Cuisine

The Newest

16 Wapa’s The Taste of Bali

32 Paradisus Garden Fresh

The Essentials
20 Kemangi

Spotlight

36 Sundara Sun Kissed

Our Cover
Location: Ma Joly Photo: Heri Obrink

Spa Food

22 Coconut The Tree of Life

The Main Affair

40 Ma Joly Beachfront Elegance

Must Try

28 El Kabron Rustique Dining

Soul Food

46 Little Green Fresh & Healthy

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28

The Specialists

36

50

50 Chef Kadek Budi Arta and Bartender I Wayan Suandana

The Insider

52 Toby Garritt Chocolate Pod

Let’s Cook

54 Ikan Bakar Jimbaran With Chef I Made Ardana, Intercontinental Bali Resort

Decadent Dessert

56 White Box The Art of Sweetness

Let’s Sip

62 Tapeo Gastrobar Roof Top Chill Out

62

Regulars

66 Food Talk 67 Map & Directory 76 Pick Up Point

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EDITOR’S NOTE
Hello and welcome to Let’s eat! magazine, your culinary guidelines to the island of Bali. Few things can beat dining outdoors, especially in Bali which abounds with scenic rice paddy views, ornate gardens and seafront restaurants. Please read our cover story (p 40) to find our top picks for al fresco dining on the island. This month our team spends a lovely afternoon at the elegant and long standing beach restaurant Ma Joly (p 40,) and visits the stunning Wapas restaurant (p 16) in Ubud for local cuisine and panoramic views. We also experience the newest beach club to grace Hendra Oktaviano Editor-in-Chief the sands of Bali - Sundara at Four Seasons Jimbaran (p 36) and indulge in tasty White Box (p 56) treats for our dessert section. In Let’s eat! Culture this month we explore the ritual of Megibung, an ancient Balinese custom of sharing food from one platter. Enjoy! and of course, as always, Bon Apetit

E-mail Us Send your letters to contact@letseatmag.com if you have any suggestions or thoughts regarding the recent issue of this magazine or if you simply wish to share your travel experience related to food and beverage on the island. Letters chosen for publication may be edited for brevity and clarity.

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El Kabron

your culinary guide

Editor-in-Chief Managing Director Hendra Oktaviano Patricia TA Bid Business Development Alison Elizabeth Bone Writers Menur Astuti Eve Tedja Kartika Dewi Suardana Creative Director Zulvrisa Andiani Graphic Designer Tri Angendari Marcomm Director Ayu Sawitri Hapsari Director of Photography Heri Obrink Sales Director Agus Setiawan (agus@visiworld.asia) Account Executive Margy Margaretha Leander (margy@visiworld.asia) Nunung Parminingsih (angie@visiworld.asia) Sheron Ruth Claudia (sheron@visiworld.asia) Multimedia Tommy S Heriadi HRD I. B. Kusuma Wijaya Distribution & Circulation A.A Shelly Lospalasari & I Nyoman Supartika Cultural Advisor Kadek Wahyudita ‘Penggak’ Photographer Contributor Gusi Made Gede OFFICE Khrisna Building II, 2nd Floor, Jalan Raya Kuta 88R, Kuta, Bali 80361, Indonesia P+62 361 961 0066 F+62 361 762 241 contact@letseatmag.com www.letseatmag.com I www.visiworld.asia

Senior Advisor A.A. Ngr. Mahendra

Alison is a travel writer and self confessed food-lover. She has spent many years traveling the globe, immersing herself in foreign cultures and sampling local cuisine, applying her motto ‘Everything should be tried at least once.’ Her heart has now been captured by Bali where she is happily indulging her favourite things; writing, traveling and discovering new restaurants

Menur describes herself as a part-time food lover and a fulltime food friend. She enjoyed her exposure to many different restaurants during her year teaching Indonesian Language and Culture in Washington DC. Now back in Indonesia she has discovered that her pleasure in trying new food has deepened and she hopes to one day open her own restaurant.

Eve is the newest member to join the Let’s Eat team and says her family’s motto has always been “live to eat,” rather than ‘eat to live.” Aside from eating she also loves to write, travel, design and cook (although, admittedly that also involves eating.)

Dewi admits to falling in love with writing and photography. Her wandering feet have taken her travelling all around the archipelago before finally settling in Bali where she set to work capturing the authenticity of the island in words and images.

Let’s Eat! Magazine is published monthly under the direction of PT Khrisna Inter Visi Media. Although every care is taken, neither the publishers nor any of their designees assume responsibility for the opinions and information expressed by the editorial contributors. All material in this publication is copyrighted and cannot be reproduced without written permission of the publisher or author. All trademark and rights to Let’s Eat! are reserved by PT Khrisna Inter Visi Media. Editorial materials may be submitted for consideration to the editorial office. Let’s Eat! is not responsible for the return of unsolicited material. © 2013 Let’s Eat! ISSN 2085-5907
A Member of

www.kg.co.id

BALI

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the latest

Green Safari
Hosting local school children and community for their Earth Day celebrations, Bali Safari & Marine Park proved once again, their deep commitment to education and conservation. During the threeday green event, staff taught visitors the essentials of growing and tending to organic vegetable gardens and many joined in to help create a wildlife mural made of recycled plastic bottle lids. Visitors also had the chance to learn about the Park’s own Poopaper factory, where elephant dung is made into organic papers and compost.
Bali Safari & Marine Park Jl. Bypass Prof. Dr. Ida Bagus Mantra Km. 19.8 P + 62 361 751 300

The Victorius Team
The Nusa Dua Beach Hotel & Spa culinary team were thrilled with their recent victory at the Salon Culinaire competetition, winning six medals and four certificates. Staged in Jakarta, the prestigious Salon Culinaire 2013 featured more than 615 chefs from various five-star hotels in Indonesia and neighbouring countries. To further enhance the award-winning culinary team, the hotel has also recently appointed Dermot Birchall, as new F & B Director and I Nyoman Wijana, as Executive Sous Chef, so it seems that more victories are on the cards.
Nusa Dua Beach Hotel & Spa I Kawasan Pariwisata, Nusa Dua P + 62 361 771 210

Rooftop Gampling
Forget camping, these days it’s all about ‘glamping,’ as Bali Dynasty Resort announces the opening of its luxurious Tent Villa. Located on the rooftop garden with views across the Indian Ocean, the 44 sqm eco-friendly villa features a double tented roof and safari-inspired interior. High tech facilities and all the latest in modern comforts create a secluded escape from the hectic pace of life. The Tent Villa also makes a great setting for customised functions and events.
Bali Dynasty Resort I Jl. Kartika Plaza Tuban I P + 62 361 752 403

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Grazie, Prego, Scusi!
Spearheading Prego – The Westin’s new concept of Italian dining – is recently appointed Chef de Cuisine, Valerio Pachetti. Born in South America from Italian parents and educated in Rome’s best kitchens, Chef Pachetti used his magic fingers to turn Prego at The Westin, Pune, Koreagon Park, India into an award-winning authentic Italian restaurant. Doubtlessly Bali’s own Prego has equally exciting prospects, with inspired new menus, Sunday Brunch and pizza workshops to look forward to.
The Westin Resort I Kawasan Pariwisata Nusa Dua P + 62 361 771 906

The ABC of Home Cooking
Set in the beating heart of Taman Griya Residential Nusa Dua, ABC Cafe at Klub Jimbaran is providing an array of home-cooked meals for busy people. Freshly made duck soup is mandatory, and specialty dishes include spicy bebek sambal hijau and ikan gurami dabu dabu. There is plenty of space at this casual and relaxing cafe, so make sure to invite all your friends.
ABC Café at Klub Jimbaran Jl. Kori Nuansa. No 257, Perum Taman Griya Jimbaran P + 62 361 8067 776

the Ju-Ma-Na trio
The culinary team of Banyan Tree, Ungasan also put in a dazzling performance at this year’s Salon Culinaire, with three young chefs winning silver medals in the Junior Asian Chef Challenge. Organised by the Association of Culinary Professionals (ACP), the annual Salon Culinaire draws top chefs from Indonesia and beyond. The victorious Ju-Ma-Na culinary team managed to wow the judges by presenting a three course set menu which was judged on taste, presentation, preparation and work method.
Banyan Tree Ungasan I Jl. Melasti, Banjar Kelod, Ungasan P + 62 361 300 7000

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the latest

the Culinary Pioneers

These days visitors to Bali are drawn as much to the gourmet dining scene as they are to the sun and surf. In celebrating this transformation, Mozaic Beach Club, Batubelig rolled out the red carpet, treating 120 feasters and foodies to an extraordinary culinary event titled ‘Four Chefs & A Feast.’ Sunset cocktails set a glamorous tone for the evening which brought together four of the island’s culinary trail blazers for an unforgettable evening of wining and dining. Will Meryick (Sarong), Nicolas Tourneville (Metis), Chris Salans (Mozaic), and Phil Davenport (Ku De Ta), each prepared an exquisitely crafted course, while guests seated in the elaborate dining room watched all the action in the kitchen via live video streaming.

Movies Under the Stars
Everybody’s favourite beach bar La Plancha sets the stage for the 6th annual Ombak Bali Surf Film Festival from 27 - 29 June. Grab a bean bag, bury your feet in the sand, order an ice cold Bintang and some tapas, and settle in for three nights of the latest and the best surf films from around the globe. Ombak Bali aims to promote awareness of social issues and the environment by screening inspirational surf films that go beyond the waves and into the very soul of surfing. All screenings and music performances are free. www.ombakbali.com www.letseatmag.com

Gelato’s Secret Cake
Once again Gelato Secrets raises the bar in the island’s sweet stakes, with its introduction of the dainty Bombe Alaska, a treat of fresh raspberry sorbet blanketed with seared meringue and filled with white chocolate gelato. Colourful cupcakes, lollypop gelato and a tiramisu gelato cake are other excellent ideas for beating the Bali heat.
Gelato Secret I Jl. Lungsiakan Ubud I P + 62 361 8989 630

A Nouvelle Experience
Le Meridien, Jimbaran has officially opened its stylish doors to travellers who share a passion for art, culture and creative cuisine. Filled with outstanding artwork from all over the world, the refined 118 guest rooms and suites have a prime sea front location. Guests are encouraged to meet and socialise in the hub or one of the dining venues such as Bamboo Chic, the signature restaurant featuring Pan-Asian flair and authentic Balinese flavour.
Le Meredien Jimbaran I Jl. Bukit Permai I P + 62 361 8466 888

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local cuisine

Traditional Balinese desserts include Black Rice Pudding which has a nutty taste and texture, and is served with coconut cream and ice cream. As far as al fresco settings go, this is about as good as it gets.

Bebek De Uma

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the

taste ofBali

Just minutes out of Ubud, Wapa di Ume Resort & Spa is an oasis of serenity, a unique and luxurious boutique resort with stunning views over tropical hills and valleys. Balinese traditional flavours and textures abound, from rich hand woven textiles, alang alang rooves, stone statues and lotus flowers galore.

The restaurant, Wapa’s, is housed in a two story, open sided pavilion overlooking the organic vegetable gardens, glistening rice fields and dense groves of palm trees. As far as al fresco settings go, this is about as good as it gets. We take a seat on the atmospheric terrace where friendly staff serve us ice cold face towels and fresh coconut water. A good range of cocktails, detox drinks and healthy juices are offered, including a Strawberry Blast and the lush Lemonana, an exotic blend of lime juice, coconut cream and fresh mint. While the menu has Indonesian and western food, traditional Balinese cuisine is a definite highlight and our lunch turns out to be a veritable feast, with Balinese artistry apparent in every dish that covers our table. Dainty bowls are woven from banana leaf and filled with fiery sambals, while customised plates from Jenggala ceramics are adorned with miniature tumpung (towers of red rice,) and garnishes of carved chilli peppers. Tasty Perkedel (corn fritters) are moist, tender and bursting with juicy sweet corn; while the Bebek de Ume (duck), which has been marinated in traditional spices, steamed, then fried to absolute crispiness, is excellent. There is also a generous serve of Satay Lilit composed of minced prawn and tuna grilled on lemongrass stalks, and a mild and aromatic Green Vegetable Curry flavoured with green chilli and coconut milk.

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local cuisine
Satay Lilit

As the resort is popular with retreat groups, Executive Chef Made Cakra, is also adept at creating light and nutritional Balinese fare, such as the imaginative Raw Gado Gado. Unlike more common versions of gado gado which tend to have a rich and heavy peanut sauce smothering boiled vegetables, this one features shredded raw vegetables and herbs tossed in a very light vinaigrette of ground peanuts, olive oil and vinegar and finished with dollops of kemangi (lemon basil) pesto. Traditional Balinese desserts include Black Rice Pudding which has a nutty taste and texture, and is served with coconut cream and ice cream. The Dadar Gulung, are flavoured and coloured with cacao, and have a delicious filling of palm sugar, grated coconut and jack fruit. Wapa di Ume promotes itself as “A very different resort” and Wapa’s certainly provides a unique Balinese dining experience. Guests can also sign up for Balinese cooking courses which take place in a traditional kitchen set in a thatched pavilion in the gardens. Alison
Gado Gado

Wapa’s di Ume Ubud Resort & Spa I Jl. Sueta, Banjar Bentuyung, Ubud I P +62 361 973 178

60 I Open 7am - 11pm

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the essential

KEMANGI Lemon Basil
Kemangi is a herb that grows mostly in southern Asia and is similar to basil but with narrower leaves. With a strong fragrant lemony scent, and fresh green colour, kemangi is popular in cooking and health remedies, and is great for potpourris, tea, chicken, fish, vegetables and herb vinegars.

AROMA
Aroma: lemon at first, then a basil overtone, spice, mint and a little anise after, and at the end, a hint of musk.

USAGE
Make a vibrant garnish for lemon sorbet or ice cream.

Days to maturity:
60-90 days

HEALTH TIPS
Chew 12 leaves of basil twice a day, to prevent stress and purify blood. To prevent fever or a common cold crush leaves and steep in boiling water.

RECIPES
Lemon Rice Add 2 tablespoons butter, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of salt, and ¼ cup of chopped lemon basil to 2 cups of cooked white rice. Lemon Basil Lemonade Combine 1 cup of sugar with 1 cup of water and heat until sugar is dissolved. Add 1 cup of fresh lemon juice, 3 cups of water, and ¼ cup of lemon basil leaves. Serve over ice.

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spa food

Coconut

The Tree of life
In Sanskrit, the coconut palm is known as kalpa vriksha, meaning “tree which gives all that is necessary for living,” because nearly all parts of the tree can be used in some manner or another.
Coconuts are full of things that are great for your skin and body, like vitamins A and C, calcium, iron, natural proteins and fibres. One of the best ways to stay hydrated in the tropics is to drink plenty of coconut water as it is packed with natural electrolytes that replenish and nourish the body. Applying coconut to the body has a similarly hydrating effect. The milk is particularly rich and has been used for centuries to nourish hair and skin and leave it looking smooth and radiant, while coconut oil is a valuable source of vitamin E – an antioxidant which keeps skin soft and helps battle the visible effects of aging. For a deep conditioning treatment at home, wash your hair, towel dry then massage two tablespoons of organic virgin coconut oil into your hair and scalp – concentrating on the damaged ends. Cover with a shower cap then wrap in a hot towel and leave for two to three hours, before washing thoroughly (the oil is heavy so you may need to wash a couple of times.)

Splurge at Four Season
It’s hard to imagine a more idyllic setting for a tropical spa treatment than one of the open-air bales at The Spa at Four Seasons, Jimbaran Bay. Opt for a Coconilla ritual, imbued with the exotic aroma of coconut, the scent of vanilla, a salty sea breeze and the gentle lap of waves on the beach. Freshly grated coconut is blended with thick coconut milk into a rich luxurious body scrub that gently polishes and rehydrates the skin, leaving it incredibly soft and supple. I highly recommend following with a Neem and Coconut Oil Treatment. The deeply relaxing scalp massage stimulates blood circulation, neem rejuvenates hair cells, and the coconut oil nourishes and restores the hair. The effect is astonishing, after this treatment my hair is positively lustrous (and that is not an adjective I could usually use when describing my hair.) Many say that when it comes to hair care, virgin coconut oil is better than any manmade treatment on the market and I tend to agree. Unlike most oils and moisturisers that just sit on the skin, coconut oil actually penetrates the hair shaft to prevent damage from the inside out. Alison
Coconilla Ritual at The Spa @ Four Seasons, Jimbaran Bay I P +62 361 701 010

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musings

AL FRESCO
DINING
From the mountainS

TO THE SEA

The monsoon season is firmly behind us, and what better way to enjoy Bali’s bright sunny days and warm balmy evenings than dining al fresco. Soak in the scent of frangipani as you share a romantic candlelit dinner in a perfumed garden; plant yourself on a restaurant terrace and lose yourself in panoramic mountain views. Or take a dip in the ocean followed by a casual beachside lunch. When it comes to dining in the great outdoors, Bali has all the bases covered.
Scenic rice fields
It is said that green is soothing for the soul, and a meal overlooking Bali’s picturesque rice fields is a relaxing and unique experience. The region of Jatiluwih, Tabanan is famed for its contoured rice paddys that stretch as far as the eye can see, and you will find rustic local style warungs dotted along the small winding roads. The verdant sloping rice terraces of Ubud also provide a backdrop for many restaurants, like the charming, organic Bodag Mailah (+62 361 780 1839) reached by a scenic pathway over the fields. While Bebek Tepi Sawah (+62 361 970 338) provides a quintessential Balinese experience with its rice field views and specialty of Bebek Tutu – roasted duck.

SOARING CLIFFS
The soaring limestone cliffs of the rugged Bukit Peninsula create some of the most majestic dining experiences in Bali. The cheap and cheerful warungs of Uluwatu and Bingin are popular with surfers and day trippers keen to soak up the local ambience. Those looking for a more sophisticated cliff-top experience can indulge in fine dining and bespoke cocktails at the palatial Ju Ma Na, Banyan Tree Resort, Ungasan (+62 361 300 7000.) Cire at which can be enjoyed from the hanging deck suspended directly above the sea (not recommended for those with vertigo.) While El Mediterranean to the cliffs of Bingin. Kabron (+62 361 7803416) brings a casual vibe and a touch of the

Alila, Uluwatu (+62 361 848 2166) also serves up exquisite cuisine

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Absolute beach frontage
Beach front dining abounds, with casual warungs, like Amazing Bali Cafe (+62 361 7837 374) spread across Seminyak beach offering up nasi goreng, burgers and cool Bintangs. Or raise things up a notch at classy restaurants such as Gado Gado, Seminyak (+62 361 736 966) and Ma Joly, Tuban (62 361 753 780,) where a semi fine dining experience is paired with stunning ocean views. For the ultimate Bali beach experience, take the inclinator down the cliffs to Finns Beach club at Semara (+62 361 straight to your deck chair. 8482 111) and have lunch served

Perfumed Gardens
Bali’s charming gardens are filled with frangipani, ornamental palms, flourishing heliconia and lichencovered statues. Leave the hustle and bustle of Seminyak far behind as you take refuge in the ornate orchid-filled courtyard of the renowned Warisan (+62 361 731 175.) Or follow a stone path way to the enchanted water gardens of Il Giardino (+62 361 974 271) at Hans Snel Gallery – and dine amidst the lotus flowers

Mountains
Known as the abode of the Gods, the mountains and volcanos of Bali’s interior provide breathtaking views. Madu Sari Mountain Restaurant, Kintamani (+62 366 51801) clings to the edge of the massive caldera overlooking Mount Batur and its placid lake. The view from the deck is simply spell binding and you might find yourself here for hours. Or perhaps make a visit to Bali Strawberry Farm (+62 368 22032,) set in the mountainous climes of Bedugul, where you can pick strawberries then relax in a gazebo to enjoy the panorama and fresh tasty food – including signature strawberry desserts. www.letseatmag.com

Riverside
Many restaurants clustered in the hills of Ubud boast enticing river views. Bridges, Ubud (+62 361 970 095) has a truly captivating setting, crouched high about the Campuhan river where steep gully walls cloaked in majestic trees create a jungle-like allure. Ubud (+62 361 973 606) has a captivating setting on the banks of the Ayung River, with the hum of cicadas and the roar of the river accompanying a light and tropical menu. Alison Swept Away at Samaya,

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must try

Rustique Dining
Combine the roar of the Indian ocean, the rustle of palm trees, and a hint of heliconia, then add a dash of Mediterranean flair and flavour and the result is one of the coolest cliff top venues in Bali – El Kabron.
Wedged onto the craggy limestone cliffs of the Bukit, with panoramic views over the shimmering sea and the legendary surf breaks of Dreamland and Impossibles, Spanish-run El Kabron has a lovely sense of seclusion, and a refreshing lack of pretention. When it comes to al fresco, nobody does it quite like the Southern Europeans, so plonk yourself in a bean bag by the pool with a jug of sangria, chill under the palms with a selection of tapas, or take a seat for dinner in the newly completed dining room.

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must try
Sardinas, Escalivada, Romesco Bikini con Setas Brandada de Bacaloao

Until now the menu has concentrated on tapas and paella, but as of June, Executive chef, Marc Torices is introducing an evening a la carte menu based on his concept of ‘Rustique Dining.’ To him, it is not just about cooking – it’s a way of life. Growing up in Spain, he learned to cook with his grandmother who would take him to colourful traditional markets filled with fresh local produce. To this day he likes to keep everything seasonal – remaining loyal to what the earth can produce at any given time of the year. Thus his menus, which combine traditional Spanish and Mediterranean flavours with a ‘Torices twist,’ are ever evolving. He describes the new a la carte menu as, “A journey of culinary recovery, where genuine flavour does matter,” and promises traditional onion soup, 12-hour slow cooked suckling pig, and catch-of-the-day prepared to five different Mediterranean recipes. For today we happily enjoy the new tapas menu, starting with Brandada de Bacaloao – cubes of fluffy, textured codfish mousse imbued with a delicate salty, smoky flavour, served with crusty white bread, tangy

confit piquillo peppers, and dollops of black olive dressing. We follow with Alcachofas Y Queso De Cabra En Ensalada, a wonderful salad of juicy marinated artichokes, roasted goats cheese and springy salad leaves. Sardinas, Escalivada, Romesco are next – fresh and salty sardine fillets marinated in white vinegar and olive oil, and artistically served atop mounds of grilled red peppers and eggplant. While the Bikini con Setas is perfect poolside food – finger-style sandwiches filled with a tasty blend of wafer-thin slices of Iberico ham, Manchego cured cheese and mushrooms. No visit to El Kabron would be complete without a jug of Sangria or a cocktail or two. Highlights include Bingin Sour, an aromatic blend of fresh muddled strawberries, vodka and Orujo – a traditional Spanish digestif infused with 27 different herbs, including lemon, cinnamon and anis. While the Gin – Tonic del Kabron is billed as a ‘masterpiece,’ garnished with a lime twist and lemongrass and served in a balloon glass that is so big it needs to be nursed in both hands. Perfect! Alison

El Kabron - Spanish Restaurant & Cliff Club I Jl. Pantai Cemonkak, Pecatu I P +62 361 780 3416

120 I Open 9am - till late I Jimbaran Map D-1

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the newest

garden

re

Bebek Betutu

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Pan Seared Chicken Teriyaki

Paradisus is a restaurant, bar and lounge deck located on the second floor of the newly opened Eden Hotel on Jalan Kartika Plaza. In keeping with the Eden concept of ‘Nature at your door,’ Paradisus provides an ambience of fresh relaxation and smartly maximizes space to accentuate nature. Vertical gardens are dripping with flowers and plants, the air is filled with lively bird song, and even the indoor space has nature-themed artwork adorning the walls. Staff dressed in leaf patterned shirts complete the picture. An abundance of natural light fills the venue which has a choice of seating areas filled with tables, sofas and barstools, and includes a non smoking interior with marble flooring. One of the lounge decks has views over the garden and swimming pool, while the other overlooks Jalan Kartika Plaza.
Peppered Yellow Fin Tuna Tataki

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s
Menur

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the newest
Staff deliver The Eden Post, which provides newspaper-style information with all the latest in hotel promotions and activities, and also lists the menu. Asian, western and international food is offered and we start with a Peppered Yellow Fin Tuna Tataki, seared tuna with an abundant sprinkling of crushed black pepper, served on a long plate with Alaskan crabmeat, coriander oil salad, and peeled orange slices. One of the most popular main courses is Bebek Betutu, Balinese spiced duck served with vegetables, sambal matah, dried sambal, and sticky potato rice which has surprise cubes of sweet potato inside the warm white rice. A bowl of chicken meatball soup is on the side. If you are in the mood for oriental food, try the Pan Seared Chicken Teriyaki that comes with white rice and fried red ginger – a tasty fried version of the ginger pickles that are usually served in Japanese restaurants. For dessert, Chocolate Canneloni is refreshingly sweet with a cream cheese filling and mocha ice cream to balance the flavour. For brunch lovers, the all-you-can-eat brunch buffet is available from 12 to 3 pm on Sundays and highlights tasty creations from Chef I Made Widhyantara accompanied by a chill out live DJ set.
Chocolate Canneloni

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B R E A K FA S T

L U N C H

D I N N E R

B A R

Jl. Petitenget No. 40X Seminyak, Bali. Indonesia. +62 361 4733054 www.petitenget.net

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spotlight

Sun kissed

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The phrase ‘beach front dining’ describes Sundara perfectly. Yet, upon walking into the elegant entrance, decorated tastefully with Balinese accents, we have a feeling we are entering something more than just beautiful. Indeed, a pretty hostess in a willowy white blouse welcomes us into the realm and guides us through the stylish venue, and eventually we settle on a sofa near the bar.
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spotlight
Passion Caipirinha Wasabi Martini & Tuna Tartar Vietnemese Salad Pineapple Carpaccio

Jim Let-Fox-Trot, a refreshing signature cocktail made of Bombay Sapphire, lime cordial and tonic is my first choice for the hot day. Curious soul that I am, I continue my exploration, leaving my partner with a pitcher of yellow Passion Caipirinha. The beauty of Sundara lies in the choices it has to offer the guest and the fact that the ocean is visible from anywhere you sit. If you are a sun worshipper, you might like to head down to the luxuriously long infinity pool and use one of the day beds. For foodies who prefer the shade, the open-air patio or the mezzanine bar on the upper level beckon. The menu, created by Chef Greg Bunt is a delightfully eclectic mix of innovated classic dishes from all around the globe. Our feast starts with a Vietnamese Salad, a tantalisingly brave fusion of mangosteen, prawns, anchovy and chicken. A bowl of Octopus comes up

next, mixed with Romesco and crushed almond, which is generous enough to be shared. We adore the Spicy Tuna Roll that follows, with its combination of tuna, shallots, almonds and a wild jalapeño sauce and happily finish with a dessert of Pineapple Carpaccio which successfully captures the summery day. The sun slowly sets, leaving a red havoc above us and we move onto the patio, where gorgeously hand crafted wood and rattan chairs await. Here we sip our last treat of the day; an intoxicating Wasabi Martini which is thoughtfully paired with Tuna Tartar. The combination creates a flavour that bursts in the mouth and takes both elements into a rich, new depth. We leave Sundara after the sun finally sets, sun kissed and quite simply, enchanted. Eve

Sundara @ Four Season Resort Bali I Jimbaran Bay I P +62 361 708 333

283 I Open 11am - 1.00am I Jimbaran Map C-4

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Chicken Cordon Bleu

Chicken Cordon Bleu

We simply can not describe with words the taste of our cocktails and the mood of the evenings spent at the Obsession bar But simply we are proud invite you towords come the taste of our cocktails We can notto describe with experience yourself. and the mood ofthe theatmosphere evenings spent at the Obsession bar But we are proud to invite you to come and experience the atmosphere yourself.

Jl. Dhyana Pura, Seminyak Jl. Dhyana Pura, Seminyak

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the main affair

beachfront

elegance
Imbued with an air of grace and tranquillity, Ma Joly seems a world away from the swarming beach front venues of Kuta and Seminyak.

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the main affair
Steamed Bass in Local Spices

O

As darkness descends flaming torches are lit along the beach, leading to three gazebos gracefully
Executive Chef Jay

wrapped in billowing fabrics – the ultimate location for a romantic candlelit dinner for two. Food, like the surrounds is classy and elegant. Executive Chef Jay is well travelled and combines all his culinary experiences into a menu that fuses western style and tropical elements, with a distinct French touch. He tells me that he loves to cook with seafood and local produce – both of which are highlights on the menu. The Scallop in Feuillet de Brick features local scallops marinated with spices, garlic and onion then wrapped in crispy filo and served with cubes of cucumber gelee, a delightful mango and cucumber relish, and micro salad with edible flowers. The Steamed Bass in Local Spices is sensational. The fish is beautifully soft, with a delicate marinade of rosemary, thyme, garlic and just a hint of ginger. The fruity salsa is based on jackfruit, chilli and basil, while the Balinese lemon basil foam adds a lovely twist. Perfectly smooth pumpkin puree and confit carrots and asparagus provide a more traditional touch.

One of the most fabulous things about Ma Joly is the sheer unexpectedness of finding such a beautiful venue right on the beachfront in Tuban. This stretch of southern Bali coast line is often overlooked, yet has plenty of charm thanks to an attractive promenade, and a wide stretch of golden sand leading to the sparkling sea. Set amid wonderful old trees just meters from the sand, this cool and shady spot begs for long languid lunches, and lingering romantic dinners; there is simply nothing about the Ma Joly experience that you would want to rush. A Mediterranean-style terrace is shaded by a vine covered trellis, while the main Balinese style pavilion has a touch of old world glamour with its sashaying drapes, lavender floor tiles and chairs delicately wrapped in apricot organza.

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the main affair
Dessert is a rich, dense Lava Cake gushing with chocolate and served with vanilla ice cream. A walk in wine cellar features a small but classy selection of wines, focusing on younger crispier whites, and soft medium body reds. A good selection is available by the glass. Sunsets are dazzling here – with the sun dipping into the horizon right in front of the restaurant – a spectacle well enjoyed with tapas and a cocktail in the open air lounge area, where Happy Hour stretches from 2 – 7pm daily. I particularly enjoy the Ma Joly White Sangria punctuated with Bacardi, guava juice and an abundance of fresh tropical fruit, and the Orango Passionate brimming with vodka, lime wedges, passionfruit and fresh mint. An elaborate silver sheesha (water pipe) packed with orange/mint flavoured tobacco could well be the perfect accompaniment. Friday nights feature sultry jazz acoustics with Lisa Soul and friends and Ma Joly also makes an atmospheric setting for weddings and private functions. Alison
Orango Passionate Lava Cake Scallop in Feuillet de Brick Ma Joly I Jl. Wana Segara Tuban I P +62 361 753 780 80 I Open 7pm - 11.00pm I Kuta Map D-2

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soul food

re & healthy
Vegetable Lasagne

Little Green has always been a gathering place, somewhere to sit down with friends and enjoy a good healthy meal in atmospheric, welcoming surrounds.
In the three years that it has been open The Little Green Cafe has built a loyal following thanks to a fresh salad bar, friendly vibe, and delicious healthy desserts. With its relocation last year to a bigger space (just across the road from the original spot,) Little Green has blossomed – quite literally – into the cafe it was always meant to be. Vines dangle in the vibrant garden, aloe vera spills out of
Raw Vegan Strawberry Cheesecake

Little Green has always been a gathering place, somewhere to sit down with friends and enjoy a good healthy meal in atmospheric, welcoming surrounds. Now there is room to breath, and the garden creates a true sanctuary – its hard to believe we are just meters from busy Jalan Mertanadi. The concept remains the same – home style whole foods, with daily changing salads and bakes, vegan burgers, healthy juicy elixirs. However, the menu, like the premises has expanded, with a recent shift towards more raw vegan foods – including a huge range of delicious and nutritious desserts.

terracotta pots; basil and coriander thrive amidst the Buddha statues, and there are colourful garlands of flowers everywhere. Simple outdoor furniture is punctuated by sunbrellas, heartshaped napkin holders and woven placemats.

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soul food
Raw Mexican Platter Green Juice Double Chocolate Mousse

We start with a Raw Mexican Platter, a new addition featuring crunchy, locally made tortilla chips, home baked chilli beans, a sharp, piquant tomato sambal, fresh salsa and a creamy tahina and peanut sauce. I follow with the bake of the day – a light and tasty vegan Vegetable Lasagne made with eggless pasta, lashings of fresh vegetables and spinach. The rich creaminess comes from a cashew nut cheese and totally renders béchamel sauce obsolete! I choose two side salads, Pumpkin & Pineapple, with rucola, lemongrass, cranberries and a hint of chilli, and Fennel, Beetroot Coleslaw, a bright, cheery and very red salad made with lots of peppers, cabbage and beetroot.

Desserts have a natural and earthy goodness. The moist and sticky Vegan Chocolate Cake is textured and flavoured with organic raw cacao and cashews, and sweetened with dates. While the Raw Vegan Strawberry Cheesecake is made with creamed cashews, vanilla, honey, almonds and dates set in a macadamia nut crust. Drinks range from Young Coconut, to Aloe Vera, Orange and Apple and Green Juice, and there is also a small selection of nuts and pulses, teas and organic products for sale. For those looking for a healthy kick start to the day The Little Green breakfast beckons with tasty treats like Cranberry Almond Porridge. Alison

The Little Green Café I Jl. Bidadari No.1 Br. Taman, Kerobokan I +62 361 275 2125 I Open 9 am - 6pm I Seminyak Map B-5

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the specialist

Chef Kadek Budi Arta
Welcoming us into the leafy Warung Taulan is Kadek Budi Arta, the Executive Chef of this picturesque Balinese and European restaurant set amidst the green rice fields of Kerobokan. “I love Balinese food for its rich spices and flavour,” he tells us. “I am Balinese myself and come from a family with a strong hospitality background. I always wanted to be a Chef so I could have fun with food.” Chef Kadek spent most of his career in Pulau Bintan, before deciding to move back home and replant his roots. “I want to introduce Balinese cuisine, with all its strong characters and uninhibited tastes to our diners,” he says, adding “I’m not shy in my use of spices,” as he serves up a tray full of Balinese specialties called Megibung. “Megibung means ‘eating together’ in Balinese and that’s how you should enjoy the food here,” he adds.
Warung Taulan Banjar Semer Kerobokan P +62 361 732 454

Bartender I Wayan Suandana
“My life so far has been nothing but surprising,” claims Chez Gado Gado’s Bar Captain, I Wayan Suandana. Balinese-born Suandana actually studied hospital management at college, and started searching for work, but, he says, “It was clear after two years that it was not meant to be, and so I decided to start all over again and became a cashier in a mini market.” His decision to get married coincided with a job opportunity at Chez Gado Gado in 2011. Suandana learned fast enough, through books and pestering his colleagues in the bar. He was appointed as a bar man in 2012 and his hard work earned him the title of Bar Captain at the beginning of this year. “I love it when the guests enjoy our creations and give us positive feedback, like our latest cocktail, Pipo Peach Float, which is immensely popular now,” states Suandana, as he expertly shakes us up a round.
Chez Gado Gado Jl. Camplung Tanduk (Dhyana Pura) 99 P +62 361 736 966

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CHEF BATTLE!
From a bamboo bale amidst the rice fields with Chef Kadek at Warung Taulan, to sipping cocktails made by Suandana at Chez Gado Gado, punctuated with waves crashing on Double Six beach, these two lively personalities share their passion and their inspiration.

Q: What do you like to cook when you are off
duty?
CHEF KADEK: I make what my daughter would like to eat. She’s the boss of the kitchen. SUANDANA: Simple Balinese food. I particularly enjoy working together with the men in my banjar and cooking up large portions to feed the whole village.

Q: If cooking is your main course, what do you like
on the side?
CHEF KADEK: Futsal. We have our own Taulan team on the go! SUANDANA: Fishing. It’s bliss.

Q: What kind of music do you like to hear
while you are cooking?
CHEF KADEK: I enjoy listening to slow pop or ballads. SUANDANA: I’m into Indonesian pop or rock music.

Q: In a nutshell what are your impressions of Bali?
CHEF KADEK: Culinary wise it is very interesting as there is plenty of competition and challenge. SUANDANA: We are facing a big issue on waste management. As a Balinese, I urge my fellow islanders to be more aware of how they manage their garbage.

Q: So, what is cooking in the career stakes? Do
you have an ultimate goal?
CHEF KADEK: I’m currently developing a new a la carte menu for Taulan. Hopefully, someday I’ll be able to own my own restaurant. SUANDANA: To have my own successful business venture, whatever it is.

Q: What did you dream of when you were a kid?
CHEF KADEK: I was inspired by my uncle to be a chef. SUANDANA: I wanted to be an IT guy.

Q: Any last words?
CHEF KADEK: Visit me in Taulan to taste the authentic Balinese food in the Kerobokan area. SUANDANA: Don’t be afraid to start something because you think you can’t do it, because probably you can! Text by Eve

Q: What do you like most about being a chef/
bartender?
CHEF KADEK: Receiving compliments from guests. SUANDANA: Having a good conversation with guests and creating great drinks for them, keeps me happy. www.letseatmag.com

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the insider

Toby Garrit
Surrounded by gentle elephants and the serene greenery of Carangsari village we pay a visit to meet Toby Garritt at his famous chocolate factory, called ‘Pod’, and feel a little like Charlie when he won the golden ticket.

owning a chocolate factory?

Q: So, how in the world did you end up A: Four years ago, I discovered my first cocoa

farm and was mesmerised by the fact that chocolate – the thing I have been eating all my life, came from a strange fruit that actually tastes nothing like chocolate. Then I found out that poor market conditions, low prices and pests had almost ruined the trade in Bali. It took me three years to learn all about making chocolate, to prepare the factory and to develop training, support and fair pricing mechanism with our farmers. They implement our organic farming techniques to produce a high quality cocoa and we give them a high price and lots of assistance in return.

Q: Is there such a thing as a typical day of work for Toby Garritt? A: I wake up early to walk the dog, then help my kids to
school. I kiss my wife good bye and then head out for the 45 minute drive to the Pod Chocolate Factory & Cafe, where I conjure up new flavours to experiment with for the day. I love to check on the surrounding cacao farm and talk to the farmers, then it’s off to check the roasting beans, coordinate with staff and most importantly play with a lot of chocolate. My day typically ends late at night.

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Q: And your perfect bar of chocolate would be...? A: A dark chocolate. Smooth, rich and yet not
overpowering. A balance of sweetness and body with a silky, sexy mouth-feel. I love to infuse chocolate with essential oils and spices, creating layers of taste that slowly reveal themselves. Just this morning, I created a kretek, (clove and tobacco) infused chocolate and yes, we have a batch downstairs, ready to be tasted.

Q: Any advice on how we can appreciate chocolate more? A: Chocolate is first and foremost a healthy food.
It makes you happy and healthy, so firstly, eat a high quality chocolate and forget the guilt! Use chocolate to get into the present moment and enjoy the flavours and texture while appreciating the amazing journey a tiny flower, a bizarre cocoa pod and an unlikely bean made to create such an amazing experience. That and of course eat more chocolate!

future?

Q: How do you see Pod Chocolate growing in the A: Pod is more than just a chocolate. It is a whole

chocolate experience. We will have a chocolate tour starting this June, offering guests who would like to learn more about chocolate and its making, here at the surrounding farm and factory. I see Pod growing as a unique experience for people, to appreciate nature and one of its finest products. We will also continue our exciting collaborative ventures, working with some of the most imaginative chefs in Bali. Text by Eve

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let’s cook

Ikan Bakar Jimbaran
Dining by the sea is a must-do activity while on holiday in Bali, and one of the best places for a beachside meal is the sheltered bay of Jimbaran, a perfect destination to enjoy grilled seafood at sunset. Chef I Made Ardana of Intercontinental Bali Resort, Jimbaran generously shares his recipe for Ikan Bakar Jimbaran (Jimbaran-style baked fish.)

Spices to Grind
50 grams of tomato 10 grams of ginger 10 grams of cardamom 10 grams of shallots 10 grams of garlic 30 grams of chili peppers (deseed if you prefer a milder chilli taste) 5 grams of ginger root 5 grams of candlenuts 5 grams of bird’s eyes chilies (deseed if you prefer mild chili taste) 5 grams of sugar 10 grams of salt and white pepper 15 milliliters of cooking oil 20 grams of black pepper 2 grams of lemon leaves 1 stick of lemongrass

Method
Split the baby snapper into two. Heat oil in a pan then sauté the ground spice until it smells fragrant. Use this sauce to marinate the fish and set aside. Place the fish on a medium heat charcoal grill, and cook on both sides (no longer than 10 – 15 minutes), basting the fish with the remaining sauce to keep it moist. Serve with white rice, sambal ulek and vegetables.

Recipe by Chef I Made Ardana Intercontinental Bali Resort
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decadent dessert

A r t of swetness
Raspberry Chocolate Delight

the

Mixed Berry Tart

Blueberry Cheese Cake

Established as a small outlet specialising in delicious cakes and pastries in Ubud three years ago, the increasingly popular White Box brand has recently expanded to include a spacious cafe/gourmet shop at the Margi Fine Art Gallery in Jimbaran - Nusa Dua. Evocative Balinese paintings seem a perfect fit for these delicately crafted pastries, which are like miniature works of art in themselves. Glass display cabinets are filled with a tantalising display of cakes and desserts. I spot smooth Chocolate Nougatine, glistening Mix Berry Tarts, creamy Chocolate Mousse Cups, and the signature White Box Cheesecake

Collection, which includes Mango, Blueberry and Double Green Tea We order organic Kintamani coffee and a selection of cakes and are soon lost in that glorious rush that only dessert can provide. The Mango Yoghurt Bavarois Cup has a glossy orange topping concealing layers of tart mango, sweet yoghurt and a spongy base. The Blueberry Cheesecake is a big, thick slice of creamy lusciousness. While the Raspberry Chocolate Delight manages to be sweet and sour at the same time, with a smooth sweet raspberry coating concealing a fluffy dark chocolate mousse, encircled in white chocolate slabs.

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decadent dessert
Pak Ivan, the chef/founder of White Box explains that he wanted to be able to “Express himself through his creations.” He also quotes French inspiration, which is most noticeable in the excellent pastry, such as the crumbly, buttery short crust in the Apple Crumble Tart, and the rich flaky pastry of the Tarte Tatin, which has a delightful crunchy toffee topping. In testament to his baking skills, trays bear fresh croissants, chocolatines and raisin rolls, as well as cellophane wrapped cookies, biscotti, brownies, almond tuilles and meringues. For those looking for something savoury the White Box range now includes a good selection including Pumpkin & Zucchini Soup, Shepherds Pie, Maccaroni Cheese Gratin and Quiche, all of which can be served hot with a side of wedges and a salad, or taken home in a vacuum sealed pack. You might also want to stock up on tasty home baked bread such as rye, wholemeal and multigrain. The spacious gallery setting has a contemporary Balinese design with attractive wooden tables, colourful art work adorning the walls and a pretty courtyard garden for those who fancy a breath of fresh air. Ideal for meetings, the café/shop provides a business service including copying and printing, and free wifi. You can also find White Box next to Delta Dewata Supermarket in Ubud, and at Guwung Café at W.Barwa Gallery in Peliatan Mas. Alison
Mango Yoghurt Bavarois Cup White Box I Jl. By Pass Jimbaran – Petanahan Sari 2A I P +62 361 778 711 20 I Open 9am – 9pm I Nusa Dua Map C-2

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- Polish Proverb

Nothing more than life than eating on a perfect nature
Annonymous.

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let’s sip

chill out

roof top

If you love sangria and beach views then head to Tapeo Gastrobar, a Spanish tapas bar with six kinds of sangria on their extensive drink menu, two each of white, red, and rose. Mint Melon Sangria is made with fresh honeydew, watermelon, cantaloupe, ginger and mint, with a white wine base, a must try to refresh your day. El

Classico Sangria as the name suggests accentuates the classic sangria with lime, orange, cassis and red wine to make a perfect red sangria. While Berries Sangria is an eclectic mix of berries, lemonade, cranberry juice, wild strawberry liquor and rose wine that results in a beautiful hot pink-coloured sangria.

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let’s sip
El Classico Sangria Mini Hamburguesa de Oxtail Mint Melon Sangria Summer Mojito

Tapeo is strategically located on the second floor of Beachwalk Kuta, the newest outdoor mall in Bali, which means great ocean views. The indoor area is nonsmoking with classic Spanish style and decorations, and an open kitchen and bar. Outside is a laid-back yet classy setting with day beds and lounge seating on a wooden deck – perfect for sunset. Sipping Spanish Summer Mojitos, we are transported into chill out mode and then step things up with the so-called strongest cocktail at Tapeo, Ibiza made with six kinds of spirits and two liquors, which leaves us ready to call it a day. Spanish Chef, Victor Taborda, appreciates the richness of Balinese ingredients and uses as many local products as possible in his tapas creations. We order a round

that includes Mini Hamburguesa de Oxtail, Chapata de Ternera, fresh Pipirrana Salad, and Salmon Marinado. Happy Hour runs from 5-7 pm with free tapas to accompany drinks. If you like what you see, eat and drink during sunset, you might easily decide to stay on and enjoy the Spanish dinner menu and the romantic ambience ‘a la Espanola.’ Tapeo is the first Spanish Gastrobar from MRA Group, well known for its other outlets and hotels such as Bvlgari and Hard Rock Café. The bar makes a great setting for private events, like cocktails or high tea, and offers an array of event/meeting packages which include hot and cold tapas. Menur

Tapeo Gastrobar I 2nd Floor C, Beachwalk, Jl. Pantai Kuta I P +62 361 84 65 645

120 I Open 11am – 11pm I Kuta Map B-3

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food talk
glass coaster straw red wine order beer

talking bar
gelas tatakan gelas sedotan anggur merah pesanan bir

Eating Out = Makan di Luar

food words
I want to sit outside Do you have a smoking area? Are you open for lunch? Can I see the menu please? Saya mau duduk di luar Ada tempat boleh merokok? Apakah buka untuk makan siang? Boleh saya lihat menunya?

Can I cancel the order please? Boleh saya batalkan pesanannya? I want to make a reservation for dinner Saya mau pesan tempat untuk makan malam

food words
salt garam pepper lada coconut oil flour minyak kelapa tepung

I’d like... to borrow to buy to get more less half kilogram one plate two crates a dozen eight pieces that one this one

Saya mau... pinjam beli dapat lebih banyak lebih sedikit setengah kilo satu piring dua kerat satu lusin delapan buah yang itu yang ini This is... spoiled bitter cold too much hot Ini... busuk pahit dingin terlalu banyak panas

intestine usus vegetable stock kaldu sayur fish fin sirip ikan eggplant terong tomato tomat lime jeruk nipis soursoup sirsak

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BALI
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KUTA
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SEMINYAK

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Sanur

Ubud

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jimbaran
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Nusadua

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Restaurants.
Kuta
AL DENTE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 488 838 BELLA ROSA, TamaN AYUN & TENKAI @ PADMA RESORT BALI Jalan Padma No. 1 Legian. PO Box 1107 TBB P +62 361 752 111 BELLA ROSA, TamaN AYUN & TENKAI @ PADMA RESORT BALI Jalan Padma No. 1 BENE & FEAST @ sHERATON BALI KUTA RESORT Jalan Pantai Kuta P +62 361 846 5555 Bluefin Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 764 100 www.rama-restaurantsbali.com bubba gump shrimp co Jalan Kartika Plaza 8X P +62 361 754 028 eDEN HOTEL KUTA BALI Jl. Katika Plaza 42 Kuta, Bali - Indonesia P +62 361 300 2121 www.myedenhotels.com envy @ BARUNA BALI Jalan Wana Segara 33, Tuban P +62 361 755 577 www.envy-bali.com FLAPJAKS Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 765 100 www.rama-restaurants-bali. com gabah @ Ramayana Resort & Spa Jl. Bakung Sari P +62 361 751 864 www.rama-restaurants-bali. com The GAROUPA Jl. Raya Kuta ABC, Br. Abian Base P +62 361 764 925 Ext. 15 www.thegaroupa.com Golden Lotus, H2o & GRACIE KELLY’S IRISH PUB @ Bali Dynasty Resort Jl. Dewi Sartika, Tuban P +62 361 752 403 Hard Rock Café Jalan Pantai Kuta P +62 361 755 661 www.hardrock.com Kapur Sirih @ atanaya Jl. Sunset Road No. 88 A P +62 361 846 8600 www.atanaya.com KEtumbar Jl. Melasti Legian Kelod P +62 361 754 452 la cucina italiana & THE POND @ Discovery Kartika Plaza Hotel Jl. Kartika Plaza, P +62 361 751 067 www.discoverykartikaplaza.com Maccaroni Jl. Legian 52 P +62 361 754 662 www.maccaroniclub.com MAgnolia cafe @ aston grand kuta hotel & residence Jalan Raya Legian P +62 361 761 151 www.bali-mamas.com MAjoly restaurant & Lounge Jl. Wana Segara, Tuban P +62 361 753 780 www.ma-joly.com NEro Jalan Legian 384 P +62 361 750 756 www.nerobali.com Paradisus @ Eden hotel Jl. Kartika Plaza 42 P +62 361 300 2121 www.myedenhotels.com pavone Jalan Padma Utara no. 4 P +62 361 756 030 pORTABELLA BISTRO @ FONTANA HOTEL Jl. Dewi Sri No. 68 P +62 361 894 7100 Roma Jl. Benesari Kuta P +62 361 208 9041 rooftop dine & music lounge @ the 1O1 legian Jl. Raya Legian No. 117 P +62 361 300 1101 ROSSO VIVO Jalan Pantai Kuta P +62 361 751 961 SEAFOOD HOUSE Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 900 www.rama-restaurantsbali.com stadium Café Complex Kuta Sidewalk Jalan Kartika Plaza P +62 361 763 100 www.rama-restaurantsbali.com Take Japanese restaurant Jl. Patih Jelantik, Legian P +62 361 759 745 TaPEO GASTRO BAR 2nd floor C, beachwalk Jl. Pantai Kuta P +62 362 846 5645 The beach lounge @ Pro surf school Jalan Pantai Kuta P +62 361 751 200 earth cafe Jl. Kayu Aya 99, Oberoi P +62 361 736 645 eaT WELL Jl. Raya Basangkasa 36 P +62 361 737 745 fire, WOo Bar, starfish bloo @ w retreat & spa bali Jalan Petitenget P +62 361 473 8106 flapjaks KIOSK Jalan Laksamana Oberoi www.rama-restaurants-bali. com flapjaks seminyak Jl. Petitenget No. 88X P +62 361 847 5471 flying fish @ o-ce-n bali Jalan Arjuna 88X P +62 361 737 400 www.outrigger.com Ginger moon Jl. Oberoi/Laksmana 7 P +62 361 734 533 Kitchen the club Jl. Lesmana Seminyak P +62 361 734 504 mama san Jalan Raya Kerobokan 135, Banjar Taman P +62 361 730 436 Métis Jl. Petitenget 6 Kerobokan Kelod P +62 361 737 888 www.metisbali.com Mykonos Jalan Kayu Aya 52, Oberoi P +62 361 733 253 paSSARGAD Jl. Camplung Tanduk 5 P +62 361 738 857 patio @ plataran bali resort and spa Jl Pengubugan Banjar Silayukti Kerobokan P +62 361 411 388 pETITENGET Jalan Petitenget #40 P +62 361 473 3054 Rustica cucina italiana Jl. Batubelig 1 Kerobokan P +62 361 4737 812 Rumours Jalan Kayu Aya 100 Oberoi P +62 361 738 720 SAMBal shrimp Jl. Kayu Aya 6 Slippery stone Seminyak, Batu Belig TEATRO GASTROTEQUE Jalan Kayu Aya Block C No 1-2 P +62 361 87 000 78 The Breezes Resort & SPA BALI Jl. Camplung Tanduk No. 66 P +62 361 730 573 Warisan RESTAURANT Jl. Raya Kerobokan 38 Seminyak P +62 361 731 175 www.warisanrestaurant. com Café MOKA Jalan Raya Anyar P +62 361 844 8933 CaNTEEN CAFÉ Jl. Batubolong No. 34 P +62 878 6228 1755 Desa seni Jl. Subak Sari 13, Pantai Berawa P +62 361 844 6392 green ginger Jl. Pantai Berawa 46 (500m north from Canggu Club) P +62 361 844 6640 gUSTO GELATO & CAFFE Jl. Umalas 2 Kerobokan

Seminyak
amazing bali cafe Double Six Beach Seminyak P +62 361 783 7374 anomali coffee Jalan Kayu Aya No. 7B Oberoi Bale bali Jalan Kunti 488 P +62 361 732 731 bian yue Banjar Umalas Kauh II 106/Tunon, Kerobokan P +62 361 473 5405 BIKU Jalan Petitenget 888 P +62 361 857 0888 www.bikubali.com BISTRO BATU KALI Jl. Laksamana 55 P +62 361 806 0729 Café DEGAN Jalan Petitenget 9 P +62 361 744 8622 Café MARZANO Jalan Arjuna/Double Six P +62 361 874 4438 Café MOKA Jalan Raya Seminyak P +62 361 731 424 Chez gado gado Jalan Camplung Tanduk (Dhyana Pura) 99 P +62 361 736 966 COSMIC DINER Jalan Sunset Road Sunset Star Blok C DAHANA RESTAURANT & GALLERY Jalan Petitenget No.98X P +62 361 4730131 DEJAVU KITCHEN Jalan Double 6 Blue Ocean Beach No.7X P +62 361 732 777 DROP Jl. Petitenget 88 X Seminyak P +62 81 236 786 659

The Deck

the deck Jalan Petitenget, Seminyak P +62 361 8487 200 www.thedeckbali.com
Warung JERAMI Jl. Kunti I P +62 361 847 5970 Warung taulan Banjar Semer Kerobokan P +62 361 738 229 ZANZIBAR Jl. Arjuna - Pantai Double Six, Seminyak P +62 361 733 527 P +62 81338072041 The Little Green Café Jl Bidadari No 1. P +62 361 275 2125 merica @ pan pacific nirwana bali resort Jl. Raya Tanah Lot PO Box 158, Tabanan 82171 P +62 361 815 901 www.panpacific.com/bali OAZIA SPAVODKA BAR & KITCHEN Jalan Sahadewa Br Anyar P +62 361 800 8887 sticky fingers Echo Beach P +62 361 809 0903 The Coffee shop @ Warung canggu Jl. Pantai Berawa P +62 361 843 1988 waTERCRESS Jalan 21a Batu Belig P +62 361 780 8030

Canggu
betelnut café Jalan Batu Bolong P +62 821 4680 7233 bUNGALOW Jalan Pantai Berawa P +62 361 844 6567 BUTTER Cake & Coffee SHOP Jl. Pantai Berawa 44 P +62 81 936 216 983 Café CANGGU Jalan Pantai Berawa P +62 361 219 2255

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Sanur
basilico & Lada @ sanur beach bali Jalan Danau Tamblingan P +62 361 288 011 www.sanurbeach. aerowisata.com CafE BATUJIMBAR Jl. Danau Tamblingan 75A P +62 361 287 374 www.cafebatujimbar.com Charming Jl. Danau Tamblingan 97 P +62 361 288 029 cinnamon Jl. Danau Tamblingan 80 P +62 361 288 457 MINAMI On The Beach Segara Village Hotel P +62 81286134471 la taverna RESTAURANT & ISOLA BISTRO Jl. Danau Tamblingan 29 P +62 361 288 497 lotus Jl. Danau Tamblingan 30 P +62 361 289 398 manik organik Jl. Danau Tamblingan 85 P +62 361 855 3380 Massimo Jl. Danau Tamblingan 228 P +62 361 288 942 www.massimobali.com peppers latino grill & bar @ sanur beach bali hotel Jl. Danau Tamblingan 190 P +62 361 288 011 PIZZA RIA @ BALI HYATT Jl. Danau Tamblingan 89 P +62 361 281 234 SANUR HARUM @ SANUR PARADISE HOTEL & SUITES Jalan Hang Tuah 46 P +62 361 281 781 www.sanurparadise.com sector barrestaurant lounge & evenT house Balibeach Golf Course Jalan Hangtuah No. 58 P +62 361 287 733 telaga naga @ BALI HYATT Jl. Danau Tamblingan 89 P +62 361 281 234 THE Village @ GRIYA SANTRIAN Jl. Danau Tamblingan 47 P +62 361 285 025 www.santrian.com

three monkeys sanur Jalan Danau Tamblingan (opposite Laghawa Hotel) P +62 361 286 002 Warung kayu api Jl. Bypass Ngurah Rai No. 95 100m south of Sanur police station P +62 361 285 984

bridges BALI Jalan Raya Campuhan P +62 361 970 095 Café des artistes Jalan Bisma 9X P +62 361 972 706 Casa Luna Jalan Raya Ubud P +62 361 977 409 www.casalunabali.com COFFEE & ... Monkey Forest Road No 67 P +62 361 972 950 elephant safari park and lodge Jalan Elephant Park taro/Tegalalang P +62 361 721 480 fiveLEMENTS Puri Ahimsa Banjar Adat Baturning Mambal, Abiansemal, Badung Ph +62 361 469 206 GAYA GELATO Jl. Raya Sayan P +62 361 979 252 Gelato secrets Jalan Monkey Forest P +62 361 977 899 Glove & STOVE Jl. Raya Sanggingan P +62 361 362 8795

ibah restaurant @ Ibah Luxury Villas Campuhan P +62 361 974 466 JANGGAR ULAM Jl. Raya Goa Gajah, Br. Teges Kanginan Peliatan P +62 361 972 092 Kayun Restaurant & Lounge Jl. Raya Mas 47 P +62 361 973 091 little K Jl. Hanoman Pengosekan (behind Siam Sally) P +62 361 971 236 Mozaic Jalan Raya Sanggingan P +62 361 975 768 www.mozaic-bali.com murni’s warung Campuhan Bridge P +62 361 975 233 www.murnis.com padi @ furama xclusive villas & spa Banjar Bindu, Mambal, 8 Jalan Melati P +62 361 898 8688 SKAJI-TARI-US Behind field - corner Monkey Forest Road & Dewi Sita Street, P +62 81357181122 Rondji’s @ the blanco renaissance museum Campuan Ubud P +62 361 975 502 siam sally Jl. Hanoman,Pengosekan P +62 361 980 777 www.baligoodfood.com sPACCANAPOLI Jalan Raya Pengosekan P +62 361 973 138 STARBUCKS UBUD Jl. Raya Ubud, Campuhan P +62 361 978 189 swept away @ samaya ubud Banjar Baung, Desa Sayan P +62 361 973 606 three monkeys ubud Jalan Monkey Forest P +62 361 975 554 the dining corner @ kayumanis ubud private villa and spa Sayan Village Ubud P +62 361 972 777 tsavo lion @ balisafari & marine park Jl. By Pass Prof. Dr. Ida Bagus Mantra Km. 19,8,

Gianyar P +62 361 975 656 www. balisafarimarinepark.com TUT MAK Jalan Dewi Sita P +62 361 297 5754 UMA BY COMO Jl. Raya Sanggingan, Kedewatan P +62 361 972 448 WAPA DI UME Jl. Sueta, Br Bentuyung Ubud P +62 361 973 178 waroeng bernadette the home of rendang Jalan Raya Mas Br. Teges Yangloni P +62 361 971 852 warung enak Pengosekan Road P +62 361 972 911 white box Jl. Raya Andong 22-24, P +62 361 979 059 F +62 361 979 062 www.whiteboxbali.com

P +62 361 848 2200 finn’s beach club @ semara luxury villa resort Ungasan P +62 361 848 2111 jimbaran beach club Muaya Beach Jalan Bukit Permai Banjar Pesalakan P +62 361 749 3922 JU-ma-na, Tamarind @ banyan tree ungasan Jalan Melasti, Br. Kelod Ungasan, Jimbaran P +62 361 300 7000 karma lounge @ karma jimbaran Jalan Bukit Permai P +62 361 708 800 kaT’s Kitchen Jalan Raya Uluwatu 11 Jimbaran P +62 361 704 279 kO @ INtercontinental bali resort Jalan Raya Uluwatu 45 P +62 361 701 888 KISIK @ AYANA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 www.ayanaresort.com Le Méridien Bali Jimbaran Jl. Bukit Permai Jimbaran P +62 361 846 6888 pepenero Temple Hill Studios Jalan Wanagiri, Jimbaran P +62 361 704 677 sono teppanyaki @ anantara uluwatu Jl. Pemutih, Labuan Sait Uluwatu P +62 361 895 7555 single fin Uluwatu (below Blue Point) P +62 878 620 398 66 SuNDARA, TAMAN WANTILAN @ FOUR SEASON JIMBARAN P +62 361 701 010 www.fourseasons.com Tapis @ Kayu Manis Jimbaran P +62 361 705 777 The EDGE Jl. Pulau Goa Lempeh Banjar Dinas Kangin Pecatu P +62 361 8470 700 WHITE BOX Jl. By Pass Jimbaran Petanahan Sari 2A P +62 361 778 711 www.whiteboxbali.com

Gianyar Ubud
alaya Jl. Hanoman, Ubud P +62 361 972 200 alchemy Jalan Penestanan, Ubud P +62 361 971 981 alILA UBUD Desa Melinggih Kelod, Payangan Gianyar P +62 361 975 963 Ayung Terrace @ Four Seasons Sayan, Ubud P +62 361 977 577 bali starling restaurant @ bali bird park Jl. Serma Cok Ngurah

Denpasar
bEBEK BARIS Jl. Mahendradatta No. 18x P +62 361 845 0791 jempiring Restaurant @ aston denpasar hotel and convention center Jl. Gatot Subroto Barat 283 P +62 361 411 999

Lamak

Jimbaran Uluwatu
Bella singaraja, KO & jimbaran garden @ Intercontinetal Bali Resort Jalan Uluwatu 45 P +62 361 701 888 chiringuito el kabron Jalan Pantai Cemonkak Pecatu (the sign on Jalan Labuan Sait) P +62 361 780 3416 Chocolate café, Topeng restaurant & Bar Jimbaran Corner Jalan Raya Uluwatu P +62 361 704 663 DI MARE @ KARMA kandara Jl. Villa Kandara Br. Wijaya Kesuma Ungasan

Raspberry Chocolate Mousse

“An artful dining experience in the heart of Ubud”
Lamak Jalan Monkey Forest P +62 361 974 668 www.lamakbali.com

Gambir, Batubulan, P +62 361 299 352 bebek tepi sawah Jalan Raya Goa Gajah Banjar Teges, Peliatan P +62 361 970 338 bETELNUT Noodles satay bar & music lounge Ubud Main Street P +62 361 971 246

GLOW @ Como shambala Begawan Giri P +62 361 978 888 www.cse.como.bz Green house Jalan Monkey Forest P +62 361 978 189 GUWUNG Jl. Raya Peliatan P +62 361 975 139

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Tanjung Benoa
bali luna @ aston bali beach resort & spa Jalan Pratama 68 X P +62 361 773 577 www.AstonBali.com bumbu bali Jalan Pratama P +62 361 774 502 eight degrees south , Rin, Spice @ CONRAD Jalan Pratama 168 P +62 361 778 788 www.conradhotels.com NOvotel Bali Jalan Pratama P +62 361 772 239 PAON BEACH CLUB Jalan Pratama No 70 P +62 361 776 555 sakala Jalan Pratama 88 P +62 361 774 499

Mulia Resort & Villa Jl. Raya Nusa Dua Selatan P +62 361 301 7777 OCTOPUS @ AYODYA RESORT Jalan Pantai Mengiat P +62 361 771 102 www. ayodyaresort.com PASAR SENGGOL @ Grand Hyatt Bali PO. BOX 53, Nusa Dua P +62 361 771 234 www.bali.grand.hyatt. com piasan & TETARING RESTAURANT Kayumanis Nusa Dua Private Villas & Spa BTDC Area P +62 361 770 777 www.kayumanis.com raja’s @ nusa dua beach hotel & spa P +62 361 771 210 www.nusaduahotel.com

Miscellaneous
aroma meat processing Jalan By Pass Ngurah Rai No. 555X Pesanggrahan, Denpasar P +62 361 729 494 arts replica food Kompleks Ruko Tuban Plaza No. 2 Jalan By Pass Ngurah Rai, Tuban P +62 361 759 501 baliepicure Luxury Catering Jalan Raya Kerobokan No. 253, Kerobokan P +62 361 737 121 bali deli Jalan Kunti 117X P +62 361 738 686 bali dewata wine Jalan By Pass Ngurah Rai 564 Sanur P +62 361 284 130 bali fine wine Jalan Kayu Aya Seminyak Square P +62 361 364 7376 BalI moon liquers www.balimoonliquers.net P +62 361 461 945 COld stone creamery Bali Discovery Mall GF #2 Jalan Kartika Plaza, Kuta P +62 361 769 784

hatten wine the cellardoor Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai. Kuta P. +62 361 767 422 HattenWines.com ICELAND VODKA PT Dewata Kencana Distribusi Jalan Gatot Subroto Timur No.7 P +62 811 380 9299 kayuapi Jalan Kuwum 1X, Kerobokan P +62 361 787 7476 KOU CUISINE Jalan Monkey Forest, Ubud P +62 361 972 319 MINI MART Jalan Bypass Ngurah Rai, Jimbaran P +62 361 777 361 pantry magic Ruko Lotus, Blok 6 Jalan Dewi Sri, Kuta P +62 361 762 647 PAPAYA Jalan Mertanadi, Kuta P +62 361 759 222 pepito Jalan Kediri 36A. Kuta P +62 361 759 112 pT Indowines Jl. Sunset Road No. 166 P +62 361 847 7232 sababay Jalan Raya Puputan No. 64A P +62 361 261 104 www.sababayselections. com scenia Jalan Suwung Batan Kendal 52 Block V P +62 361 275 2007 www.scenia.co.id TWO ISLANDS WINES THE CELLARDOOR Komplek Dewa Ruci No. 3. Jalan By Pass Ngurah Rai, Kuta P. +62 361 767 422 UNIlever Food Solutions Jakarta www.unileverfoodsolutions. co.id

Club & Bars
aston pool bar @ aston kuta hotel & residence Jalan Wana Segara, Kuta P +62 857 754 999 BOSHE VVIP LOUNGE Jalan By Pas Ngurah Rai No. 89X, Tuban, Kuta +62 361 848 4600 brewers beer garden Jalan Legian No. 157 Kuta P +62 361 754 915 CENTERSTAGE @HARD ROCK HOTEL Jalan Pantai Kuta P +62 361 761 869 DEEJAY CLUB Jalan Kartika Plaza 8X P +62 361 758 880 Divine wonderland Jalan Kayu Aya, Oberoi P +62 361 730 759 EIKON Jalan Legian 178, Kuta P +62 361 750 701 GRACIE KELLY’S @ BALI DYNASTY RESORT Jalan Kartika Plaza, Tuban, Kuta P +62 361 752 403 HARD ROCK CAFÉ Jalan Pantai Kuta P +62 361 755 661 JAZZ CAFE UBUD Jalan Tebesaya, Ubud P +62 361 976 594 King cole bar @ st regis bali resort Kawasan Pariwisata Nusa Dua Lot S6 P +62 361 847 8111 KU DE TA Jalan Laksmana 9 Seminyak P +62 361 736 969 M BAR GO Jalan Legian, Kuta P +62 361 756 280 NAMMOS BEACH CLUB @KARMA KANDARA Jalan Villa Kandara Banjar Wijaya Kusuma Ungasan P +62 361 848 2222 OCEANS 27 @ DISCOVERY SHOPPING MALL Jalan Kartika Plaza P +62 361 765 027 www.oceans27.net

OZIGO BAR UBUD Jalan Sanggingan Ubud P +62 81 974 728 RED CARPET - CHAMPAGNE BAR Jalan Kayu Aya 42C, Seminyak P +62 361 737 889 www.redcarpetbali.com ROCK BAR @ AYANA RESORT & SPA Jalan Karang Mas Sejahtera, Jimbaran P +62 361 702 222 Round bar Jalan Penestanan Klod Sayan, Ubud P +62 361 976 738 SECTOR BAR & RESTAURANTS @ BALI BEACH GOLF COURSE Jalan Hangtuah 58 Sanur P +62 361 287 733 SKY GARDEN Jalan Legian 61, Kuta P +62 361 755 423 SOS @ THE ANANTARA Jalan Abimanyu Seminyak P +62 361 737 773 TEQUILA BAR Grand Istana Rama Hotel Jalan Pantai Kuta P +62 361 752 208 The lobby @ nusa dua beach hotel & spa Kawasan Pariwisata Nusa Dua Lot 4 P +62 361 771 210 THE OCEAN BAR @ THE LEGIAN Jalan Kayu Aya, Oberoi P +62 361 730 622 VI AI PI Jalan Legian 88 Kuta P +62 361 750 425 THE TREE Jalan Pratama, Tanjung Benoa P +62 361 773 488

Meads Beach Bar & Grill

Asparagus with Smoked Salmon

“The freshest Seafood in Tanjung Benoa”
meads beach bar and grill Jalan Pratama P +62 361 776 604

Dijon Kuta Poleng Mall Bl. A1-A2 Jalan Setiabudhi, Kuta P +62 361 759 636 drum whisky Jalan Raya Penyalin No. 9 Ds. Samsam, Kec. Kerambitan, Tabanan P +62 81 3370 65688 FUME info@fumegourmet.com P +62 361 724 392 Gourmand deli @ st. regis bali resort Kawasan Pariwisata Nusa Dua P +62 361 847 8111 gourmet garage Jalan Brantas Kangin 2 Jimbaran 80364 P +62 361 701 650 HARD rock beach club (HRBC) Deli @ HARD ROCK HOTEL Jalan Pantai, Kuta P +62 361 761 869

THE WHACKO BEACH CLUB Jl. Pratama No. 99X P +62 361 771 384

Nusa Dua
ARWANA @ THE laguna Kawasan Pariwisata P +62 361 771 327 Boneka @ The ST. REGIS BALI RESORT P +62 361 847 8111 www.stregis.com honey and bread Pepito Express Jl. By Pass Ph +62 361 776 316 lagoona @ ayodya resort bali Jalan Pantai Mengiat PO. Box 46, 80363 P +62 361 771 102

salsa verde @ grand hyatt bali P +62 361 772 038 www.bali.grand.hyatt. com The terrace @ Amanusa Nusa Dua P +62 361 772 333 THE SHORE @ NIKKO BALI RESORT AND SPA Jalan Raya Nusa Dua Selatan P +62 361 773 377 veranda restaurant @ the westin resorts P +62 361 771 906 www.westin.com/bali

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