En Route to Ubud - Dine & Wine Bali
We treasure those times of the year when Chef Nic Vanderbeeken and his devoted team unveil the fruits of their labour in crafting delicate new creations. Since its opening, Apéritif has consistently impressed patrons with its unwavering commitment to excellence and innovation. The recently introduced 7-course menus (Signature and Prestige), showcase exceptional ingredients and exquisite flavour pairings, seamlessly melding Asian influences with French culinary techniques.
If the menus seem simpler, it is not. It is often in simplicity that we find the biggest challenges in gastronomy. Each dish presented is an exquisite fusion, skilfully orchestrated to provide a delightful and refreshing dining experience. There were two dishes that truly captured my attention on the Prestige menu. One was the Leek with Clams, Rouille & Purslane. The delicate texture and exquisite flavour of the green vegetable were truly impressive. The addition of the ponzu "zingy" created a remarkable burst of flavour, while the clams and their foam added just the right amount of saltiness to the overall taste.
Leek with Clams, Rouille & Purslane
The second astonishing dish was the Kurobuta Pork, a meat highly praised in the culinary world, known as the Wagyu of pork. Kurobuta is a type of pig breed that originated from Berkshire, England, exported to Japan in the 1800s, and appreciated for its exceptional flavour. The pork has a distinct taste that is slightly sweeter than regular pork, and its marbling and fat make it juicy and tender. At the table, the two cuts of meat (one loin is lean and the other has fat) are topped with a delicious jus made of pork fat and Dijon mustard. They are served with a tangy and vinegar-flavoured pumpkin purée and garnished with pumpkin ribbon Piccalilli style. As for the remainder of the menu, anticipate being treated to a selection of exquisite dishes meticulously crafted with an artistic touch, reflecting the finesse and elegance that only true culinary masters possess.
The menus at Apéritif Restaurant & Bar are constantly changing, and Chef Nic consistently delights diners with new and innovative dishes that live up to his reputation. Be it the Signature or Prestige menu, each presents a meticulously curated selection of wines that are expertly paired with the dishes, creating an unparalleled sensory experience that is absolutely essential to indulge in.
Get ready to feast with a delectable array of dishes that will transport your taste buds to a realm of unparalleled culinary mastery.
Experienced July 2023
Apéritif Restaurant & Bar
Jl. Lanyahan, Banjar Nagi
80571 Bali - Ubud
