Pergola: Where is the Pergola?
Posted by admin on Aug 16, 2007
Food: International - Price: moderate
Pergola, a covered walk or arbour formed of climbing plants over trellis-work? Well, I guess the green veranda almost suffices. Whilst evening dining is what has recently made Pergola one of Sanur?s more popular restaurants, their lunch is quite a surprise! Two courses for only Rp.50,000 in smart air-conditioned premises, is a pleasant way to while away an hour, or two.
The luncheon menu is not extensive but more than adequate. Whilst there is always a Soup of the Day, the Cream of Pumpkin [with the crusty bread that makes all the difference] is hard to go past! For vegetarians there is also a Cauliflower and Broccoli Gratin [topped with bechamel and cheese]. For a bit of spice for lunch, try the Chilli con Carne or the Nachos with Jallapeno. A more subtle taste is the Chicken Pineapple Korma, a delicate curry.
Indonesian alternatives for lunch include a solid Beef Rendang and Pergola?s own version of those staples, Nasi and Mie Gorengs, both with chicken, shrimps and tiger prawns added. Traditional sandwiches are also available as are a few exotic Salad Plates [rare Roast Beef with horseradish or Smoked Salmon, cottage cheese and pineapple are but two].
To dine at Pergola for dinner, is to sit back and relax, for an enjoyable evening. You could start with Parma Melon, juicy melon wrapped in Parma ham, with a taste of port I do believe? The strangely named Stinky Starter consists of poached mushrooms that have been stuffed with English Stilton cheese [it actually does not stink at all in melted form] with cream, garlic butter and melba toast [something I had forgotten even existed, and great to use scraping up the remnants of cheese]. Alternatively the Champignon a l?ail is mushrooms stuffed with garlic, spinach and Parmesan cheese.
The Tasmanian Smoked Salmon is wrapped around prawns and the Mussels Gratin are NZ green lipped ones, with garlic cream and cheese. Far simpler is the Pergola Salad, just chicken breast, prawns, cashews and mandarin with mayonnaise over greens.
Summerset Pork is a pork chop that has been simmered in apple and cider [funny, I thought that Somerset was the cider county?]. Mustard Chicken [wonderful juicy slabs of breast] has been sautéed in a cream and grain mustard sauce, whilst the Pergola Chicken is a breast stuffed with smoked salmon, topped with asparagus. The chicken, so often in Bali overcooked and dry, is perfect!
The Fillet au Poivre is real! Pan-fried with peppercorns, then brandy and cream added to make the sauce. The Italian steak, Filleto a la Griglia has just been brushed with olive oil, before being grilled.
The Butterfish fillet has been sautéed in butter then served with a dill sauce, The Tasmanian Salmon simply grilled. Mussels are served Provencale
Asian options include an Ayam Pelalah [shredded chicken with lemongrass, chilli and Kaffir lime], Udang Pedas [prawns, chilli and coriander leaves, Pepes Be Pasih [traditional Balinese fish in banana leaf] and some of the luncheon options.
The English, and all those subsequent nationalities originating from the shaky isles, have long developed a habit of sitting down to a family lunch, every Sunday, consisting of a hot Roast [regardless of the weather, even in Australia when it can be almost 40 degrees!]. This, of course, is served after the return from church, irrespective of faith, during which time the roast has been slowly cooking itself in the oven, or the fuel stove in olden days!
At Pergola you can enjoy that traditional Sunday Roast, without all the preparation, and messy clearing up afterwards! Being in Bali, probably without the prerequisite of having already been to church.
Rare Roast Topside of Beef is served with a Yorkshire Pudding [no, not a dessert, a part of the main] and horseradish sauce. Everyone loves Roast Lamb, well if they don?t they should! Crispy skin and succulent pink flesh, mint sauce of course! Even the Roast Chicken sounds appetising, with real stuffing and a bread sauce. For those who are never pleased there is always the Fish of the day, as well. Three courses [no not all three roasts] for Rp.100,000 or just starter and main for Rp.80,000. That sounds good value, but at Pergola all prices are inclusive of tax and service, now that is fantastic value!
A version of Table Cooking also exists at Pergola. Main ingredients are prepared in the kitchen but the sauce is finished off at the table. Scallops in Sambuca and Goose Livers in Grand Marnier stand out!
A very impressive restaurant that represents great all-round value, a relaxed evening is ensured.
Address: Jl. Danau Toba 2, Sanur
Tel: 288.462
Open: lunch starts at 12.00; dinner starts at 18.00
Credit cards: all major cards
Wine: medium list