Explore The OCEAN’S BOUNTY
The spectacular views and gentle ocean breeze at The Beach Grill enhance the delicious fare ensuring a captivating culinary beachside experience.
The Beach Grill is blessed with an enchanting setting allowing diners to enjoy views across the lush, manicured lawns to the white sands of Sawangan Beach and across the Indian Ocean.
The open kitchen with its hot grill is a hive of activity as the chefs bustle around producing some gorgeous food, much of which is ocean-fresh.
Newly appointed Executive Chef Raymond Siek has brought his long, international experience and culinary passion to the menu and introduced some new items that are sure to quickly become firm favourites.
Wherever possible, the ingredients are locally sourced and he enjoys exploring the local markets to discover interesting local ingredients and spices that make the dishes at The Beach Grill all the more special. The mango in the mango chicken, for example, is a local variety that has a strong, punchy flavour and needs careful handling, but is sublime when served with chicken. The seafood bouillabaisse with seared Canadian scallop and winter melon is as tasty and warming as it is attractive and clearly demonstrates how an excellent stock can lift a seemingly simple dish.
Two main courses that hit all the right notes are the deep-fried spicy baby pork ribs with grilled lime, peanut crackers and spicy Balinese shredded chilli and shallots in coconut oil that results in a perfectly charred outer with meat that falls off the bone and a depth of flavour that lingers in the mouth. This meaty delight is picture perfect served
over a loose pile of twigs with a scattering of crunchy chopped peanuts.
For fish lovers, meanwhile, the glistening white flesh of the steamed grouper fillet rolled tightly to sit on top of a bed of sautéed local spinach surrounded by a garlic and turmeric lime coconut sauce, is a sublime marriage of contrasting flavours that satisfy all the senses. An ideal accompaniment to the fish is the chef's innovative Coconut Rice in Gloves, which cleverly uses puff pastry to seal in the steam and fully infuse the rice with the scents of lemongrass, pandan, cinnamon and star anise.
Desserts include a super creamy mango pudding with crunchy pomegranate seeds and finely sliced papaya, as well as chef's favourite strawberries with black pepper, balsamic, olive oil and sugar.
Exquisite Taste chatted to Chef Raymond about his experiences and plans.
: You’ve worked all around Asia Pacific, as well as on cruise ships, can you share a couple of memorable experiences from your professional life?
Raymond: When I worked on the cruise ships I had the opportunity to learn more about and develop food hygiene, which I found fascinating, as well as ship safety. I was given the opportunity to visit the ship's bridge and was amazed by how so systematic and WOW it all is!
: You’re still relatively new to Bali; what are you most enjoying and most looking forward to while you are here?
R: I enjoy the resort life style and I'm also looking forward to bringing more creativity into the food at The Ritz-Carlton, Bali.
: What plans do you have for the restaurants at the resort?
R: To serve authentic cuisine and create more elegant, fun and immersive dining experience for our guests.
: What inspires you professionally and personally?
R: Food lovers inspire me a lot by giving comments and encouragement, as well as sharing ideas about what they have seen or tasted in their own travels.
Deep Fried Spicy Baby Pork Ribs
Taiwanese jellyfish Raymond Siek