A Klass of its Own
Newcomer Klass & Brass combines Western and Eastern influences and brings you a
complete package of a cosy lounge, elegant whisky cocktails and appetising bites.
There’s always something intriguing in a speakeasy, or more specifically, in finding a cool place that’s slightly hidden from the tiring hustle and bustle. Klass & Brass, The Seminyak Beach Resort & Spa’s new dine-and-drink destination, is just the place to provide that experience to the night crawlers of Seminyak. The lounge and whisky bar is just off the resort’s welcoming lobby, but somehow veiled by an inconspicuous facade that you might miss if you’re rushing past.
On the inside, Klass & Brass couldn’t be more inviting. A fully stocked bar greets the guests at the entrance, providing a preview of the fun night ahead. The main lounge resembles a lavish living room with its cosy and warm ambience. The most alluring section is arguably the wine cellar, complete with a gorgeous long wooden table and eye-catching wallpaper with an exoticanimal motif. Guests get a sense that they’re travelling back in time when they’re here. Klass & Brass is “Hemingway-inspired” in a way that seamlessly blends the elegance of a classic Western whisky bar with the Eastern exoticism of a tropical atmosphere and Bali’s hospitality. On a few nights every week – Monday, Wednesday and Saturday – guests can even enjoy live jazz performances, further transporting themselves back to the 1920s or 1930s.
Klass & Brass takes whisky very seriously, and it takes such pride in the selections that it even has a section on the menu dedicated to whisky-based cocktails. Taking the decadence further, Klass & Brass holds its After 8 cocktail pairing regularly, in which guests can enjoy potent cocktails paired with a variety of chocolate truffles.
Although at a glance Klass & Brass might look like a place simply to get a nightcap, the food selection is not one to be overlooked. Showcasing an array of elevated light bites, the food menu is perfect for an experimental evening when you want to try a little bit of everything. From the warm beef tataki with crispy leeks and sambal olek, seared ahi tuna with fragrant soya and quail egg, and citruscured salmon with coriander seed crust and chimichurri, to seared Sumbawa scallops with butternut squash and burned butter gastrique, and pan-seared foie gras with red capsicum coulis and Bandung pineapple. Furthermore there’s a dedicated section for palates that prefer their greens, including jicama dumplings, grilled Bedugul vegetables and vegetable samosa, plus one more section for seductive desserts.
Looking at the menu, guests can find that lovely juxtaposition of East and West once again; the drink list carries Western classics, while the food selection boasts eclectic Asian flavours. One thing is for sure, while the venue gives you the feel of familiarity, each of the dishes served brings a unique twist of taste and a new sensation to the taste buds – a signature trait of Executive Chef Reynaldo DELUNA II.