Located within the stunning Apurva Kempinski Bali, Koral is Bali’s first aquarium restaurant, offering not only striking underwater ambiance but also exquisite set menu selections inspired by coastal Indonesian flavours.
Dine under the sea, surrounded by the enchanting underwater creatures of Bali, and experience exceptional menus curated by Executive Chef Jean-Baptiste Natali. Born in the province of Champagne, France, which sparkles with nature’s beauty, Chef Jean-Baptiste Natali has always been inspired by his surroundings.
Chef Jean-Baptiste Natali brought his decades of international culinary experience and Michelin-Star background to Koral at Apurva Kempinski, where he seamlessly blends local and seasonal ingredients with his complex culinary mastery.
Delicate slices of Hokkaido scallops, nestled in a velvety clam jus, were expertly grilled to highlight their natural sweetness, while the main flesh was transformed into a succulent quenelle that melts on the palate. Hidden like a rare gem in the midst of this creation were diamond-shaped pieces of foie gras, perched on a vibrant arugula pesto bed—a subtle nod to the earth’s lushness. As if this marriage of flavours were not already captivating, a whisper of coconut espuma crowned the dish, weaving each element together into a memorable, thoughtfully orchestrated culinary experience. This Hokkaido scallop dish was such an exceptional creation, uniting land and sea in harmonious balance.
The dish was beautifully paired with 2021 Enrico Serafino, Grifo del Quartato, Gavi di Gavi DOCG, Piedmont, Italy
Spinach Ravioli: Surprisingly light and delicate spinach ravioli, served with asparagus and nutty morel mushroom.
The main was beautifully paired with the 2022 Pinot Noir from California’s Clay Creek Vineyards, which was dominated by earthy and oaky notes, with hints of berries and plum. A match made in heaven, or should we say “a garden”. It felt as though Chef Natali had taken us on a springtime foraging journey through the forest.
Cilembu Texture: The perfect harmony of true Indonesian ingredients and French flair, served on a plate featuring silky honey-tasted ubi cilembu, refreshing coconut milk and gula aren gelato, gula aren mousse and topped with ubi cilembu and gula aren crunch.
The dessert was paired with sunset-colored 2017 Barton & Gustier, Thomas Barton Reserve, a dessert wine from Bordeaux with a pleasant earthy tone and an intense honeydew note. Together, it was a celebration of flavour and texture in every bite- a perfect closing.
At Koral, Michelin-starred Chef Jean-Baptiste Natali marries Indonesia’s coastal tastes with carefully sourced local ingredients. Bistronomic delights come alive in a casually refined setting, designed to stir every sense.
Indulge in newly introduced artisanal set menus and a signature degustation journey, where each plate reflects Chef Natali’s thoughtful craftsmanship.
Koral Restaurant
The Apurva Kempinski
Jl. Raya Nusa Dua Selatan lot 4
80361 Bali- Nusa Dua
January 2025 | Editorial Team Dine & Wine Bali
