Introducing the produce
Beef Tartare
Kaviari Kristal Caviar & Smoked Creme Fraiche
Poached Lobster
Basil Flower & Uni Veloute
Mud Crab
Crab Meat, Pomelo & Ginger Flower
Pan-Seared Foie Gras
24-Month Mimolette & Artichoke Barigoule
Homemade Pasta
Crayfish, Eggplant & Bisque
Spear-Fished Daily Catch
Watercress, Shoyu Ikura & Garum Sabayon
Tokusen Wagyu
Tenderloin, Sambal Ijo & Rendang
Papua Vanilla
Rice, Jackfruit & Vanilla
Dinner at Rumari is one of the defining culinary experiences at Raffles Bali, and our visit coincided with an extraordinary edition of the resort’s Rumari & Friends series. For two evenings only, Chef Gaetan Biesuz welcomed Michelin starred Chef Gerard Villaret Horcajo from Elements, Inspired by Ciel Bleu in Bangkok, creating a collaborative tasting menu that beautifully blended progressive Indonesian cuisine with refined French techniques and delicate Japanese influences.
Rumari is breathtaking from the moment you arrive. The restaurant combines a beautiful outdoor terrace overlooking Jimbaran Bay with an elegant indoor dining room framed by floor to ceiling windows, allowing the spectacular ocean views to remain the focal point throughout the evening. For this special collaboration, we were seated at the intimate Chef’s Tasting Bar, where watching the chefs meticulously prepare and plate each course added another memorable dimension to an already exceptional dining experience.
The collaborative menu celebrated Indonesia’s remarkable ingredients through a contemporary lens. Each beautifully presented course demonstrated remarkable precision while remaining deeply connected to local flavours and traditions. Chef Gerard’s signature French craftsmanship paired seamlessly with Chef Gaetan’s modern interpretation of Indonesian cuisine, resulting in a tasting journey that felt both innovative and thoughtfully balanced.
Among the many memorable courses, several stood out long after the evening had ended. The beautifully prepared Beef Tartare was elevated with luxurious Kaviari Kristal Caviar and smoked crème fraîche, balancing richness with remarkable freshness. Equally impressive was the delicately poached lobster, served with fragrant basil flowers and a silky uni velouté that showcased the sweetness of the seafood. The day’s spear fish arrived perfectly cooked alongside peppery watercress, shoyu marinated ikura and a velvety garum sabayon, while the Tokusen Wagyu tenderloin proved an unforgettable finale. Served with vibrant sambal ijo and a deeply aromatic rendang sauce, it was a brilliant expression of how Indonesian flavours could be reimagined through contemporary fine dining.
What impressed us most was how naturally the two culinary philosophies came together. Every dish reflected a genuine dialogue between the chefs, with seasonality, storytelling and exceptional produce at the heart of the experience. The impeccable service elevated the evening even further, with every course introduced in detail and each pairing explained with warmth and genuine enthusiasm.
Rumari has long been recognised as one of Bali’s finest dining destinations, and this exceptional collaboration only reinforced that reputation. Whether visiting for one of its exclusive guest chef events or its signature tasting menus, Rumari delivers a memorable fine dining experience that is every bit as spectacular as its panoramic setting overlooking Jimbaran Bay.
Jl. Karang Mas Sejahtera No.1A, Jimbaran, Kec. Kuta Sel., Kabupaten Badung, Bali 80361, Indonesia
+62 361 2015800