Atmosphere:
Amazing place. Unforgettable evening. Memories for a lifetime.
This is what I want to say after visiting the new restaurant Aperitif in the Viceroy hotel. If you want to have more than just a dinner, but also an exciting gastronomic adventure - this is the place.
Aperitif is a new restaurant on the territory of one of the best five-star hotels in Bali, Viceroy, which will take you to the atmosphere of the roaring 20s of Europe and America.
The adventure will begin with a cocktail in the bar of the classic design of that time: green walls, heavy lamps, a marble balcony, an impressive wooden bar and impeccable service.
The service in Aperitif deserves special attention and one word - the best. The doors open silently in front of you, the waiters are both invisible and polite, the dishes are served exactly when they should. Perfect.
The interior of the main restaurant hall is monochrome and made of marble, dark wood, complemented by bronze decor, and if it were not for the rice fields outside the window, you could forget that you are in Bali.
The place is definitely suitable for a special evening and a culinary journey around the world.
Cuisine:
The restaurant has a tasting set menu: there is a vegetarian one, and dishes will also be selected for vegans - and they will not be inferior to the main menu.
The cost of the set is 1,350,000 rupees (excluding taxes), a set with a wine pairing is 2,600,000 rupees per person. Changes are possible, check with the restaurant.
Dinner begins in the bar room, where, according to old tradition, you will first be served an aperitif - a cocktail and an elegant canape snack to relax a little, lift your spirits and improve your appetite. And at the same time, immerse yourself in the elegant atmosphere of the 20s.
Each drink is unique, especially wonderful are the sparkling Kir Royal and the tart Negroni - ideal proportions (you are no longer surprised, right? :)
The snacks are served on a curved handmade steel "tree", on the "leaves" of which the snacks are located.
After the cocktail - time for dinner in the main hall. Each tasting set consists of 6 unique dishes and a dessert.
The chef of the restaurant Nic Vanderbeeken combined world traditions of taste, modern cooking technologies and authentic Indonesian ingredients and spices in his kitchen. The dishes include the best imported and local products, selected spices and herbs grown on his own farm.
The eclectic menu includes both traditional Indonesian and familiar to Western people dishes, the tastes of the East and West suddenly penetrate each other, and convey the subtle individuality and uniqueness of modern cuisine, world cuisine, which knows no borders and divisions into countries and continents.
Just listen: ceviche with tiger's milk, tart with tomatoes and lemon thyme, Canadian lobster, jackfruit with fennel and shallots, and desserts with blackberries and meringue.
The presentation is incredible - you want to examine each dish in detail.
Drinks:
The restaurant has an impressive wine collection, it is possible to order wine pairing - for each of your dishes, the sommelier will select a corresponding wine from different parts of the world, which will best complement and reveal the tastes of the dishes.
Light sparkling wine for a starter, refreshing white for oysters or lobster, and warm red for the main courses.
For those who do not drink alcohol - a large selection of homemade kombucha, fruit and herbal teas, which will also pair for dinner and emphasize the taste of the dishes.
True to its name, the bar restaurant has an extensive collection of aperitifs and cocktails, compiled by renowned bartender Ran Van Ongevalle. The cocktail menu, inspired by the atmosphere of the 20s, was created taking into account the tropical climate of Bali, including a collection of homemade liqueurs and craft alcohol.
What to try?
1. Martino - a delicious wagyu beef tartare, with quail eggs and crispy potatoes - the most tender and exquisite tartare you can imagine.
2. Karedor - a vegetable appetizer from West Java, lightly marinated vegetables with lemon basil, delicate nut sauce and tofu cream.
3. Duck Magret - the desired duck meat, cooked using the sous-vide technology with a bright consommé broth and orange sauce.
4. Kir Royale - a classic Kir Royale with sparkling wine and crème de Cassis is the perfect cocktail for these interiors.
