Upping The Fine-Dining Game In Bali

"Stepping into this fine-dining room, I found a French-trained, globally minded menu that threads Indonesian elements—spices like galangal and Vanderbeeken’s favourite turmeric—and influences from Japan, Peru, and Belgium. Standouts include a Venison Wellington with an indulgent core wrapped in buttery puff pastry, finished with a sweet beef rendang sauce redolent of cinnamon and cardamom, and the Martino, a Belgium-inspired rework rendered as a tile of beef tartare with quail egg, potato crisps, and pumpkin meringue for crunch. The kitchen leans into pickled and fermented notes, while the experience stays deliberately old-school: a bar concept, white linen table cloths, bespoke ceramic tableware, and silver cutlery, all designed to make you forget you’re still in Ubud. Roughly 70% of ingredients are Indonesian—largely vegetables and herbs from northern Bali—though premium meats like venison and duck and seafood such as lobster are imported, with inconsistent local produce occasionally forcing dish tweaks or cancellations." - Kenneth Goh