APERITIF BAR
TAMARILLO NEGRONI
AMUSE BOUCHE
SECOND AMUSE BOUCHE
THIRD AMUSE BOUCHE
APERITIF RESTAURANT
TOMATO TART
PARMESAN / LEMON THYME / BUTTERMILK
CEVICHE
LECHE DE TIGRE / COCONUT MILK / HIJIKI
MARTINO
WAGYU BEEF TARTARE / QUAIL EGG / PUMPKIN MERINGUE / POTATO
KARADOK
PICKLED VEGETABLES / PEANUT / KEMANGI / TOFU
PAPUA CRAB
GULAI / KOHLRABI / SALMON ROE / CITRUS
DUCK MAGRET
FENNEL / CARROT / CONSOMME / ORANGE SPICE SAUCE
IBERICO PORK
PICCALILLI / PUMPKIN / CHICHARRON
VENISON WELLINGTON
FOIE GRAS / TRUFFLE / SHIMEJI / RENDANG
GOAT CHEESE
NON-TRADITIONAL ACCOMPANIMENTS
PB & J
PEANUT BUTTER / MULBERRY / MERINGUE
PETIT FOURS
Aperitif is the newest addition to Bali’s fine dining scene and is located in the luxurious and romantic Viceroy Bali in Ubud. We were instantly awed by the grand and elegant space which would suit any black tie event. The bar, accented with deep brown leather sofas and ambient lighting, serves up perfectly mixed classic and innovative cocktails. The cozy space was welcoming and a great spot to start our meal with an Aperitif and some creative canapes. Our dinner was in the main dining room where Executive Chef Nic Vanderbeeken has created a tempting menu of global cuisine using innovative techniques and the finest ingredients grown locally and abroad. The tasting menu is a must try for any foodie and included dishes such as delicate Ceviche with Leche de Tigre and Coconut Milk, flavourful Wagyu Beef Tartare with Quail Egg and Pumpkin Meringue, vibrant Karadok with Pickled Vegetables and Peanut, juicy Duck Magret with Fennel and Carrot, and the signature Venison Wellington with Foie Gras and Truffle. The desserts were equally impressive and creative with elevated takes on well loved childhood treats. It was evident from the dishes that Chef Vanderbeeken has not only been inspired by his home, but also by the local flavours to create a delicious, unique and thoroughly enjoyable fine dining menu.
Jl. Lanyahan, Banjar Nagi, Ubud, Kabupaten Gianyar, Bali 80552, Indonesia
+62 361 9082777
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