Epicure - - BALI SPECIAL -

This beach­front hide­away uses lo­cally sourced in­gre­di­ents to pro­duce myr­iad tex­tures and flavours, thanks to the culi­nary di­rec­tion set by food con­sul­tant, Joseph An­ton­ishek and chef de cui­sine, Oc­tavio De­nis Pereira Chamusca. Se­cure a ta­ble un­der the rus­tic beach hut or have the food de­liv­ered to your day bed. Af­ter a swim­ming or kayak­ing ses­sion, in­dulge tasty Greek-in­flu­enced dishes, such as the gen­er­ously por­tioned Mezze Plat­ter made of hum­mus, eg­g­plant caviar, olive tape­nade, tzatziki, and warm pita bread.

Most of the dishes like Gor­gonzola and Chorizo Pizza (Rp190,000) and Sea Salt Crusted Whole Fish (Rp350,000) are made for shar­ing. The beach club also of­fers a spe­cial Satur­day’s Seafood Cel­e­bra­tion (Rp650,000) and Sun­day’s Karma Smok­ing Meats (Rp540,000), a barefoot din­ner ex­pe­ri­ence on the beach. Jl. Villa Kan­dara, Un­gasan, Kuta Se­la­tan. Tel: +62 361 8482200

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