ARTISANAL PURSUIT

Experience executive chef Gaetan Biesuz’s homage to local produce and flavours at Rumari, Raffles Bali’s restaurant with a view.

Tucked in a secluded part of Jimbaran Bay, the recently unveiled Raffles

Bali understood luxury perfectly. The tranquil sea is a constant company wherever one goes in this all-villas property and open-for-outside-guest restaurant. True to its name which means the house of the sun and the full moon, Rumari offers extraordinary view from its height. The restaurant embodies the resort’s dedication in paying tribute to the locale. It also intends to pay homage to Indonesian culinary heritage and led by executive chef Gaetan Biesuz and his talented team, it victoriously has done so.

“Our focus is to embrace the abundance of natural produce that Bali and other parts of Indonesia have to offer as much as possible. We aim to innovate, creating a distinctive menu while preserving the authenticity of flavours and sharing them with our fine dining enthusiasts, dish by dish, “says Gaetan. Armed with his wealth of experience in two-starred Michelin restaurant and extensive work in the States, Dubai, Thailand and Malaysia’s luxurious properties; the French-native combines his well-honed techniques with local sensibilities. He and his team closely work with local food producers and artisans, sourcing for honest and sustainable ingredients. The result can be tasted in one of Rumari’s signature dishes, Beef Rendang.

Rumari’s rendition of Indonesia’s favourite dish is made with locally-sourced Tokusen Wagyu Beef. “We marinate and sous vide the meat for 48 hours to coax its best flavour, aroma and texture,” says the chef. Artfully plated with coal cassava and sambal ijo coulis, it represents the mountain section on the menu – with other sections dedicated to dishes from the ocean, rice field, and farm. Come early to watch the sunset and stay for the flavourful journey to the heart of the archipelago’s regional cuisine.