It is located half the way down Jln. Hanoman in Ubud, the one way street going the opposite way, and adjacent, to Jln. Monkey Forest. Small pleasant balconies front the café, under the abundant greenery, but the tables thereon are difficult to find empty. Inside is a variety of comfortable seating/lounging positions where the main aim is to relax and enjoy, whether you are reading, meditating or people-watching.

Open early in the morning for breakfast, the healthy options include a Macrobiotic Breakfast of brown rice tossed with steamed vegetables, tofu and toasted seeds, and served with a lemon tahini sauce. A Special Porridge consists of flax meal, raw seeds, raisins, nuts, cinnamon and sliced banana. Muesli features as well and can be combined with fresh fruit, yoghurt and/or soy milk.

For those of us with less self control there are Buckwheat Pancakes [wheat-free, with ginger-spiked brown sugar syrup and assorted berries], or a Breakfast Burrito [whole wheat tortilla rolled around scrambled eggs, avocado, cheese, salsa and sour cream. Your any-which-way eggs can come with sautéed mushrooms, breakfast potatoes and if you are totally out of control and cannot break old habits, like me, then as many rashers of bacon as you care to order! Nothing like starting the day with a good hot breakfast

The most popular snack plate or shared entrée at Kafe is their Mezze Plate; hummus, babaganoush, tabouli, roasted peppers, feta cheese and olives, served with pita bread for dipping and wrapping. The great crunchy Samosas are served with their perfect match, a coriander chutney, and the Spring Rolls [vegetarian with tofu and vegetables] can be had deep-fried with a lemongrass side dip, or rolled in fresh rice paper, Vietnamese style, with a peanut and coconut sauce. I have a problem because I like both. The much maligned spring roll is a great anytime snack, if done right and at Kafe they are.

Whilst all of the salads are healthy and tasty, the Crunchy Salad, is particularly good; rucola tossed with mushrooms, apple, roasted seeds, parmesan and a honey mustard dressing. Soups include a Carrot and Ginger, served either hot or cold, Herbed Tomato and a Spicy Pumpkin.

A Chilli con Carne, but without the meat, combines beans with tofu and chilli, adding a salsa ands sour cream. Similar, but different, is the Mexican style chicken and bean chilli.

All the sandwiches are made with your choice of multigrain, baguette or pita bread. Very healthy is the Tempe Rueben; marinated tempe with sauerkraut, but the good old BLT , Burgers with sautéed mushrooms or crisp bacon are also on the menu. The Mains are in two sections; Asian Inspired and Global. The first includes a wonderful Cashew Ginger Chicken and a Nasi Goreng made with red rice, the way it is supposed to be, and littered with shredded vegetables, cashew nuts and tofu [can be had either `with or without? chicken].

Global is very worldly. Kafe?s popular Indian Plate heads the list; dhal, eggplant bharata, aloo ghobi, raita, pita bread and that red rice again. The Chicken Chermoula sees Middle Eastern spices used with the chicken, serving it with couscous. A Californian Burrito consists of black beans, brown rice, avocado, salsa and sour cream rolled in a whole wheat tortilla.

The variety of Coffees include all the standards as well as many specials; Sidha Coffee or a Soy Milk Latte, but I think the Cocoa Nut Latte beats them all; espresso, cocoa, hazelnut and whipped cream. The list of Teas is just as impressive, hot and cold. Rooibos African Red Tea, Green Tea Mango and Chai Masala. There are many fresh juice [Cranberry, Watermelon Blueberry] and Vegetables [Carrot, Apple & Beet, Aloe, Apple and Ginger just examples].

Kafe could not pass as a healthy café without a range of Lassies [Cardamom, Blueberry, Rosewater], Smoothies [banana, hazelnut and nutmeg] and non-dairy Health Shakes and Soy Shakes.

The kids are not forgotten at Kafe, with a range of specially down-sized portions of Spaghetti, Pizza, Quesadilla or Fish and Chips, and to drink and keep amused; Vanilla-Lime Soda or a Cranberry Sparkle.

Kafe is a fun place for all the family, day or night.

Address: Jl. Hanoman 44b, Ubud
Phone: 970 997
Email: kafe@balispirit.com
Opens: 8 a.m. to 11 p.m. daily
Bookings: no
Parking: street only
Costs: Rp. 200,000 for two (+ drinks)
Credit card: Master / Visa
Food: international cafe style
Wine: very limited
Service: laid back
Atmosphere: a meeting of friends
Overall: the perfect spot to relax

Source: balieats.com

The Bali private villa is enclosed by lush tropical gardens, which can be directly accessed by each suite villa. The unique application and furnishings are exceptionally placed in all luxury villas in Bali. Coming to the yard, the rental vacation villas boast private swimming pool reflecting a tropical lagoon. The final touches coming from each detail create a timeless impression. Imagine staying at the Bali private villa for your holiday in Bali, while embracing the unique Balinese cultures, art creations, dances and dramas, as well as painting galleries.

The guests can also capture the essence of comfort the moment they walk in the lobby of Bali private villa. When you see the outside through the window of your room, overlooking the breathtaking picturesque, you will never wish to leave it all. Also, enjoying sunset or sunrise through the window offers the same magnificence for your spirit and mind. The rental holiday villas in Bali are the experts in creating such unrivaled homey feeling, one thing that you need when you are away from home. Don’t ever miss the precious opportunity to stay at private villa in Seminyak Bali, as life is meaningless without feeding your soul with incredibility.

Everybody does breakfast these days in Sanur. Maybe the hotels have stopped including it in their tariff. Those breakfast standards Egg Benedict and Florentine are close to perfect, albeit on a slice of toasted Ciabatta rather than on the traditional English muffin. Unusually they come with a grilled tomato, mushrooms and baked beans on the side. You can even have them with smoked salmon instead of the ham, for a slight extra charge.

The Beach Café Frittata is your choice of crabmeat, prawn, bacon or vegetables, tossed in egg and oven baked, Italian style. Are you sick of ‘American’ breakfasts [or what some people represent as same]? How about a real English breakfast? It comprises two fat tasty breakfast sausages, two eggs any which way [perfectly poached for me, a Bali rarity], a generous pile of good quality bacon, a large grilled tomato sliced in half and topped with herbs, a serve of freshly sautéed whole mushrooms and baked beans. All this and cross slices of toasted Ciabatta. Add a real Espresso [Cappuccine, Latte or Long Black] and the total cost is only Rp.50,000++. The tranquil ocean views are free!

Or perhaps a European breakfast of homemade bread [toasted if you wish] with a selection of cold cuts and cheeses. Needless to say all the healthy options are also available; fresh fruits, yoghurt, muesli and all. Or you can have an omelette, a pancake or a number of other combinations.

For those anytime snacks a variety of sandwiches, all served on freshly baked Ciabatta. Smoked Chicken with rocket salad and a coriander mayonnaise, Prosciutto with rocket, mascarpone sun dried tomato and cream cheese or Peppered Roast Beef with grilled vegetables are amongst the possibilities.

Salads include a Greek Bean [assorted beans with tomato, olives and feta], Pasta [cold with sun dried tomato, grilled vegetables, bacon and fresh basil, topped with a balsamic dressing], King Prawn [with a fennel cream sauce] or a traditional Caesar.

Balsamic Sardines are different, fried till crunchy. The Tuna Tartar has a wasabi mayonnaise on the side, something with a bite! The Beach Café Crab Special combines crab meat with basil and lime, served in the shell. The Baby Octopus Fritter was a bit each way, the stuffed octopus body a bit tough but the scattered pieces of crumbed octopus and calamari were tasty, all in a very appetising presentation. Order the Bouillabaisse [thick fish soup] and close your eyes; you are on the Mediterranean!

There is a limited choice of mains, but the list is till very tempting and like all else, well executed. Piccato con Gorgonzola is a thin fillet of beef with that wonderful Italian cheese and rosemary potatoes. The Chicken Breast is in a mustard cream sauce, the Red Snapper Fillet [grilled] is topped with a sauce of lemon and capers.

Tuna Steak is topped with a tasty capsicum salsa and baby roasted parsley potatoes. A Pasta Special is their Devil Seafood Spaghetti; spaghetti and fresh seafood tossed in a mix of olive oil and spices. The Indonesian ‘Paella’ is yellow rice topped with assorted seafood.

Desserts are basic, but this is really only a café, albeit a great one. Their Banana Fritters are crisp spring rolls stuffed with banana, chocolate and cream, topped with an orange sauce. Chocolate Mousse with fresh strawberries, Tiramisu, Pannacotta or Studio Gelato fruity ice creams making up the full list.

Salt air breezes, smiling service and tasty food make a visit here one of relaxation and contentment. Are they busy? You had better believe it!

Address: Sindhu Beach, Sanur
Tel: 282 875
Open: 08.00 to 23.00 daily
Credit cards: Visa, Master
Wine: Medium list

From Cuba, we have Empanadas de Fruta Bomba y Queso. Thick crunchy pastry houses a mix of papaya and cheese. A roasted tomato relish and a banana garlic dip completes the offering. Ruedas de Pina Asadas a la Parilla is an unusual and yet refreshing entrée, grilled pineapple rings sit atop a salad of minced pork Fritas Cubana con Tucineta is nothing more than a Cuban hamburger. Ground beef and chorizo sausage garnished with bell peppers and served with corn tamales makes them different from those at the golden arches.

Cerdo Asado Glaceado con Naranja, Pina y Miel is Cuban roasted pork loin [glazed with a mixture of orange, pineapple and honey] served on a papaya gratin & yucca-chive roesti. Pargu con Salsa de Cilantro y Limon Verde is a snapper fillet with a coriander lime sauce.

Tostada de Pollo is a very crisp Mexican corn tortilla topped with refried beans, shredded chicken and cheese. Nachos con Quesco y Frijoles are those internationally known crisp tortillas, covered with ground beef, refried beans, lettuce, guacamole, sour cream and cheddar cheese. Garbanzos Compuestos are Mexican garbanzo beans roasted in olive oil and surrounded by warm slices of marinated beef.

Also from Mexico is the Pollo Adobado a la Parilla con Salsa de Chiputle. It is Grilled Chicken but it has been marinated in orange. Refreshingly different! Manchamanteles de Pez Espada con Salsa de Frutas y Chiles is a lightly seared swordfish in a spicy fruit salsa with creamed potatoes and a bell pepper mosaik.

Two of the most traditional Spanish dishes are Gazpacho and Paella. Gazpacho in Bali is usually rather disappointing. Everything chucked in the blender, then iced. Whilst it still makes a pleasant cool starter in the local climate, the basic ingredients should have been sieved and re-sieved. The only lumps are those that you add yourself, diced tomato, onions, etc., with garlic croutons. At Peppers it gets close to that ideal.

The Paella a la Valenciana arrives in the proper iron pan. A base of saffron rice to which chorizo sausage, chicken, shrimps, mussels, squid, peas, tomato, chilli peppers and garlic have been added.

Argentina provides the inspiration for Croquetas de Langusta. Lobster croquettes, served on a banana lentil salad. From Paraguay, Costiillas Ahugadas, grilled beef ribs with a green curry tapenade on a sweet corn soufflee with broccoli flakes.

A chilled avocado soup, Supa de Aguacate, originates in Chile. It is served with roasted coconut flakes and crisp tortillas. A totally different soup is the Mexican Supa de Frijol Negro con Camarones. This is a black bean soup with shrimps, and a touch of sherry! From Honduras, Supa de Hombre, a fish soup in coconut milk. It arrives in a half coconut shell, toasted corn bread on the side.

Being South American, beef is aplenty, and in many different forms. If you want your steaks plain, then they also serve slabs of Sirloin, Tenderloin and Rib Eye all barbecued.

It is not often that Puerto Rican food is seen outside of the Americas. Puerco con Cana de Azucar is barbecued pork on skewers of sugarcane, and is served with a tequila chilli relish and hazelnut mashed potatoes. Atun a la Cana y Coco is coconut glazed medallions of tuna, served on a black bean munena with a latino-shrimp salsa.

Chillo a la San Juan is a fillet of Snapper in a very piquant tomato-based sauce, with caramelized sweet potatoes. For dessert, try a Helado de Mango. Mango ice cream topped with Pina Colada pulp, and a coconut crisp.

From Brazil comes Franco con Bananas. Chicken breast that has been simmered in white wine and tomatoes, then topped with fried bananas. Rudizio a Gaucha is a long iron skewer containing chunks of grilled sausage, chicken wings, pork, lamb, beef and more beef. For dessert, you can try a Moussee de Castanhas de Cajue Chocolate. Nothing more than a chocolate and cashew nut mousse.

Certainly a night out with a difference! If the food doesn’t make you think that you are really somewhere in Latin America, then the roving band surely will!

Address: Hotel Sanur Beach, Jl. Danau Tamblingan, Sanur.
Tel:  288.011
Email: info@sanurbeach.aerowisata.com
Open: dinner from 7.00 PM daily
Credit cards: Amex, Dinners, JCB, Master, Visa
Wine: good list

From time to time, this pre-check can result in a quickening of the pulse as you react favourably and think that this one may be something special! Then later, comes the reality!

I had received a couple of e-mails from readers, telling me about the great things that a young French chef was doing at the Pansea Hotel in Jimbaran. I decided to check the place out, and visited to have a look at their two restaurants and check the menus. The result was that I could not wait to sample the fare at Nelayan, Pansea’s main restaurant right on the beach.

Arriving early, just as the sun was setting, I found myself, all alone, in one of the most romantic locations it would be possible to imagine. As darkness quickly descends, a row of oil lamps line the beach front like a row of centurians guarding you from the crashing surf a few meters away!

I thought of trying the Lobster Extravaganza! Five courses that commence with a Tropicana Cocktail [rums and juices], followed by the Amuse Bouche, thinly sliced lobster and avocado in a raspberry sauce. This is followed by a Lobster Ravioli in a Homardine sauce, and Medallions of Spiny Lobster in a Vanilla sauce. The little banquet is completed with a fresh strawberry soup with lemon sorbet! At Rp.390,000, I decide to try a more varied menu selection.

The Amuse Bouche was a perfect beginning. I had decided to bypass the wine list, as though rather extensive, I found the value [judging by the commercial Australian wines on it] rather poor! As food was the real meaning for my presence, I stuck to a simple Whisky Soda. I was later to seriously question my judgement!

The Lobster Bisque with Ginger, looking more like a soup than the usual creamy bisque, was strong in taste. It was accompanied by a pile of thin discs of toast, instead of croutons, which were a little greasy, and a most unusual combination; bowls of cocktail sauce, and parmesan cheese. At this stage I began to wonder from just which part of France our chef originated!

I had to order the Farandole of Shrimp in coconut milk, as none of the staff could explain what it was, other than `shrimp’! My curiosity still remains I have no idea what it means. Crispy little [minute] shrimp tails stuck out of miniature triangles of fried rice paper. No real taste, and again a little greasy!

The Fillet of Duck Breast was just that; one small, single, sliced duck breast. The meat was absolutely perfect, although sliced far too thin for my liking, and the sauce [honey and lemon leaves] a brilliant match! The accompanying vegetables comprised just a mouthful, or two! Three of the smallest snow peas I have ever seen [each about one inch long], a potato cake [panfried mashed potato] not much larger than a bottletop, and a small pile of diced mushrooms topped with a cherry tomato! All this for almost Rp. 200,000!

I prefer to eat small meals. Small and tasty, rather than gross and tasteless, anytime! But after three courses at Nelayan, I’m afraid that I was still very hungry. Dessert would have been an option, but a less appetising dessert menu, at a supposedly fine dining establishment, I have never seen before! Talk about mangled English…….how about a `pan sauteed thick pineapple paving macerated in rice alcohol’…..you tell me what they mean? If it’s a drunken slice of pineapple @ Rp. 38,000, then I’ll pass on that!

So I decided to go somewhere else, to finish my meal!

Then came my bill shock! My three Scotch & Sodas [Red Label JW] cost a total of Rp. 381,000! I could have bought a cheap old bottle of Aussie red wine instead, after all! Although if you do have to have a drink before dinner, then do so at the adjacent bar. At least you will get a small platter of wonderful candied nuts [almond, cashew, peanut]. Hey, maybe that is why the drinks are so expensive!

On a subsequent visit [mineral water only] I enjoyed a much better value meal, by staying with seafood all the way. Also, by ordering an entree and two mains, I did not finish my meal in the hungry state of my previous visit. The Amuse Bouche was, as usual, very interesting. Scrambled egg in a thin pastry cup. However, I made the mistake of using my knife and fork to split the little beast in two, a mistake that was going to haunt me throughout the remainder of my meal, as the used utensils were placed on my side plate by the waitress. Without a word being spoken, she refused to replace them, and I refused to re-use them.

The Crab Croquettes are served with an avocado cream sauce, very good! The Prawn Ravioli consisted of very small shrimps inside not-so-delicate pasta shells, but served with a wonderful Homardine sauce. My main course was a Duet of Red Snapper and Salmon, served with an Orange & Thyme sauce. Alternate thin strips of each fish radiating out from a central mound of mashed potato, and a scattering of snow beans [looked just like the minute snow peas of an earlier visit to me]. All of the previous sauces had been excellent. This one, however, was far too sweet and cloying for my taste. Particularly as it was accompanying fish.

Interesting restaurant in a magic location, but at a price!

Address: Pansea Puri Bali Hotel, Jl. Uluwatu, Jimbaran.
Phone: 701 605
Email: panseabl@indosat.net.id
Open: dinner, 18.00 onward
Credit card: all major
Wine: extensive list

La Croute Bergerac is a mixture of creamed mushroom and ham on toast, topped with Swiss cheese. The Prawns Avocado is just that, with a calypso sauce. The crunchy spring rolls are stuffed with a seafood mixture. For soup a Vichyssoise, cream of potato, or a Seafood Chowder, sauteed cubes of shrimp, fish, squid and crab. Or that Italian epeasant stylef soup, Minestrone. Here it is with pasta, French beans, peas. Topped with parmesan, of course.

There are the usual sandwiches [BLT, Club, etc.] and burgers as well as a comprehensive Cheffs Salad with lettuce, cheese, ham, smoked ox tongue, chicken and egg topped with a vinaigrette or 1000 island dressing.

Feel like some pasta? The Spaghetti can be ordered as Bolognaise, Carbonara or Napolitane. The Lasagne Verde is home made layers of green pasta, interspersed with bolognaise sauce, and topped with cheese.

For steak you have a choice of Sirloin, Porterhouse [how old fashioned] or a Mignon Chasseur. The Pork Picatta is three escalopes of pork that have been pan fried and then served with butter spaghetti and a tomato concase. The Garlic Chicken Breast is presented with a garlic butter sauce, potatoes and other vegetables.

What could be better, eating by the seaside, than a good old Fish & Chips. If you want to be a bit more exotic then have a Seafood Fricassee with Whiskey. Pieces of prawn, shrimp, squid and fish cooked in a light whisky cream sauce, with cheese on top.

If you prefer Asian cuisine, there is a reasonable choice. The Nasi Goreng a la Canton is a plate of Cantonese fried rice with roast pork, shrimps, chinese mushrooms and green peas. Ayam Goreng Mentega is chicken that has been fried and then served with a butter sauce. Udang Goreng Asem Manis are fried shrimps in a sweet and sour sauce. Ikan Panggang Sambel Matah is fish cooked Balinese style with local spices. Cap Cay Dengan Telor Puyuh, braised meats combined in the wok with shrimps, mushrooms, quail eggs and assorted vegetables.

Ikan Goreng Sambel is a fried baby tuna in a Balinese tomato-based sauce, served with steamed rice and sauteed spinach. Poisson Sauce Homard, a pan fried fillet of local fish, topped with a lobster sauce, served with roasted potatoes and a salad.

To finish off, Les Crepes Georgette, thin pancakes that have been filled with cubes of apricot and pineapple. The wine list is very basic, mainly local wines, but served by the glass for you to try them out. The country-style friendly service adds to the charm of the place, as does just sitting there gazing out over the majestic sea!

Address: Hotel Indra Udhyana, Bunutan, Amed.
Tel: (0363) 22.349
Email: hiuamed@indosat.net.id
Open: 07.00 – 22.30 daily
Creditcard: Amex, Dinners, JCB, Visa, Master
Wine: limited

If you just want a snack or an appetizer, there is a small but varied number of choices. The Special Spring Rolls are like none you have seen before. In fact they are not even rolls, but pastry triangles stuffed with a curried mix of pork and vegetables. Light and tasty! The Mixed Omelette is stuffed with bacon and vegetables and comes with a salad. Okonomiyaki is described as a Japanese Pizza. In reality it is actually an omelette but in the flat round shape of a pizza, stuffed with squid and vegetables.

The variety of sandwiches, all served with a side salad, include The Lempuna [roast pork with tomato, lettuce and cheese], The Teras [bacon, lettuce, egg and cucumber], a Tuna or a Chicken [with pesto sauce]. The Burger is a shock, hand minced combination of pork and beef rather than the usual pre-prepared slab from a wholesaler. Taste the difference! With French fries, of course.

The soups are good, and as it is often much cooler up in Bedugul than wherever you have come from, they can almost be called winter soups. Mushroom is a cream soup with onions, whilst the Vegetable is more of a consommé. Hot Chilli Soup is full of onion, tomato, squid, paprika and chilli. Guaranteed to warm you up! The Corn & Egg soup is a little bit like its Chinese cousin, but it is the Miso Soup that most regular customers come to Café Teras to enjoy. Perfect!

The Pastas comprise the usual with the unexpected. Napolitana [tomato sauce], Bolognaise [minced beef, onions and mushrooms] and the Basil Spaghetti [basil, nuts, garlic and olive oil] are more or less standard. Shiitake Cream Pasta combines those wonderful Japanese mushrooms with onion and bacon. A Macaroni Gratin is the real winter deal; combining macaroni with bacon and onion, covering with cheese and baking in the oven.

Feeling Healthy? There are always a range of salads on the menu and often a special or two as well. There is a Chicken [with roasted chicken, French beans, broccoli and lettuce], Cheese [tossed with celery, corn lettuce and herbs], Mushroom [roasted mushrooms with lettuce, herbs and cheese] or Tomato [tomato and cucumber]. For something different there is a Poached Egg Salad, with lettuce, onion, carrot and tomato. All salads come with your choice of dressing; Onion, Miso, Yoghurt or Italian.

Japanese Mains include a boneless Chicken Curry, a Ginger Pork [fried pork and onion with a ginger soy sauce], Chicken or Pork Cutlets. Omurice is a bowl of fried rice topped with a small thin plain omelette. The Potato Croquette is a flat round plate sized serve of mashed potato mixed with minced meat and onion.

Both Beef and Tuna can be had Teriyaki style, with that tangy sauce. There is a Salmon Steak and Grilled Fillet of Snapper. The Grilled Chicken is unusual as only leg meat is used and it comes with your choice of Japanese [teriyaki] or Italian [pesto] sauces. The Hamburg Steak is similar to the French Hache, a large mound of hand minced beef that has been combined with onions and herbs then grilled. Beef Steaks can be either local [tenderloin] or imported [rib] and can be had with black pepper, garlic or butter sauces.

A couple of Indonesian standards for those who want to be different include the normal Nasi, Mie Goreng, and Cap Cay. The Ayam Goreng is pieces of chicken on the bone and the Bakso Soup comprises fish balls and vegetables [noodles are an extra you can request].

The wine list may be small, but then it is a Japanese café, so drink Sake [Japanese rice wine]. Here they sell it both hot [the way I like it] or cold.

It may not be haute cuisine, but it is simple fresh healthy food served with a smile, in one of Bali?s nicest locations. Café Teras is definitely worth a stop, or even a visit.

Address: Jln. Raya Denpasar-Singaraja, Lempuna, Bedugul
Tel:  (0362) 29.312
Credit card: none
Open: 07.00 – 22.00 daily
Wine: small list

The excellence begins as soon as you arrive. You are presented with an intriguing Cusine Sampler [as the French say an Amuse Guele, I think].

Entrees are so complex that much thought has to be given to your order. Palem Sari Ulam is a mixture of seafood combined with coconut milk, young coconut and chopped lime leaves, wrapped in palm, then steamed.

Lawar Kelungah Sareng Udang Mepangang is an amazing dish. The kernel of a very young coconut [even before the flesh begins to form] is stripped of its shell, finely chopped then boiled. The result is combined with minced chicken and Balinese spices to form a most unusual salad. The Sate Lilit at Raja’s uses minced chicken to avoid the often dry result when fish is used. As per normal, the mixture is wrapped around sticks of lemongrass.

Ulam Gurami Sareng Bulung Segare is baked fresh water gurami, and is served with a salad of seaweed. No, their seaweed salad is not Japanese, but very Balinese. This recipe originates from the old fishing village of Bualu [where the hotel is built], and is used as a side to a number of dishes at Raja’s. Sambel Ulam Tongkol is a fresh yellow fin tuna salad, in a shallot and lemongrass chilli dressing.

Be Sampi Mesitsit is grilled shredded beef, just seared and served in a lime chilli sauce with an unusual urap of green papaya and corn kernels. Refreshingly different! For those first-timers and those who cannot decide, the Rayunan Pengawit Bali Sane Kasub is the ideal choice. Taste samples of four of the above entrees are presented, together with a giant king prawn, just as an added bonus.

The vegetarian option is Bulung Segare Miwah Kacang mentik Megoreng. The seaweed salad is combined with fried red beans, soya bean cake and a ‘superior’ peanut sate sauce [‘superior’ soy is combined with traditional kecap manis to reduce the sweetness, with galangal and lime of course]. The real Balinese sate sauce!

For soup, your choice of Kuah Gedang Sareng Udang Windu [young green papaya with fresh water prawns], Jangan Ares Bebek [braised duck in a broth with the unusual spiced trunk of a banana tree] or Jangan Roroban [an aromatic vegetable and coconut milk soup].

The mains are less complex in taste, but equally sensational. Udang Galah menyanyah sareng sambel lemo is tiger prawns that have been gently sautéed in a lime chilli sauce. Ulam Segare Mepanggang is a grilled baby snapper with a shallot, lemongrass and lime leaf dressing. Udang Pantung Mebase kunyit is a whole lobster in a coconut milk and turmeric curry sauce.

If you prefer a variety of seafood, a very special seafood platter, then order the Ulam Sari Segara Mesudi Base. It is a selection of lobster, tiger prawns, yellow fin tuna and snapper. Served with a traditional longbean salad and three different sambals.

Ulam Kambing Mebase Kalas should be goat meat but due to the irregular quality of such, imported lamb loin is substituted. It has been braised in a blend of galangal, turmeric, lemongrass, salam leaves and candle nuts. The spices create a coating on the lamb loin, which is presented in cross-sliced form. Truly a sensational dish!

Ulam Ayam Mepanggang Mebase Wewangian is spring chicken. Balinese spices have been rubbed into the skin and left to rest, before it is roasted. Very unusual! Ulam Banteng Mepanggang Mebase Bali is a good old steak [Australian sirloin], but given the Balinese treatment, for those who are a little less adventurous.

A vegetarian alternative is Drona Miwah Tahu Mekuskus sareng Kelape Mekikih. It comprises steamed corn and tofu, with grated coconut.

Raja’s Signature Dish is their Bebek Betutu. Naturally, due to the long process for cooking correctly, it must be pre-ordered when booking [table reservations are almost essential at Raja’s]. It is presented and sliced at the table, in what you could call Peking Duck style.

The desserts are fairly standard, though perfectly executed, and include Gendar Injin [sticky black rice pudding with coconut milk, palm sugar and jack fruit], Dadar Gulung [pandanus leaf pancakes], and Lemet Lambon Gendis Pedawa [cassava and jack fruit dumpling, steamed in banana leaf with a palm sugar sauce].

Best dessert option is the Rayunan Penyineb Bali Sane Kasub, a sample of four different desserts, plus steamed sticky rice, honey and ginger ice cream and sliced fruit. The ice creams are most unusual. Attempts have been made to produce them with Balinese spices; Cinnamon, Tamarind, Lemongrass and the Honey & Ginger. Try them all!

Even the coffee [or tea] is served with sensational little nibbles. Iwel is a black rice crouton, and Satuh is toasted white sticky rice, a Bali Biscuit!

But that is not all! There is also the option of ordering the Raja’s special tasting menu. It consists of two entrees, a soup, seafood and chicken mains, and mixed dessert. These are all from the standard menu. This option must be ordered for two [or more] persons at the table. The Vegetarian tasting menu, however, can be ordered singularly, and consists of special dishes not on the menu.

Everything about Raja’s is very special. This is fine dining at its very best! At Raja’s you really may find that you are dining with Kings, or even Sultans.

Address: Nusa Dua Beach Hotel, Nusa Dua.
Tel: 771.210
Email: sales@nusaduahotel.com
Open: 18.30 onward daily
Credit card: all major
Wine: extensive list

Originally advertised as a Vietnamese restaurant, I think Antique is far more comfortable with that all-purpose South East Asian tag! There is a little bit from everywhere, and even a few combinations of all. The most important thing is that this fresh innovative food really works!

A Thai Sate on Sugarcane Stick is anything but Thai! But it is wonderful all the same. A mixture of minced chicken and shrimp is wrapped around sugar cane sticks and smothered with a tangy, sweet mustard and chilli sauce. Now define the origins of that one, just for a start! Who cares, they are great!

By contrast, the Thai Fried Prawn Cakes are the real thing. Light and tasty, they are accompanied by a julienne of cucumber that has been marinated in sweet vinegar, instead of the traditional accompaniment, for me an improvement on the original. Deep Fried Chicken Wings and Froglegs are served with a very spicy dipping sauce.

Poh Piah are spring rolls stuffed with a mixture of chicken and shrimp and served with a pineapple sauce.

The Vietnamese Stuffed Crab comes with an interesting Vietnamese salad. Couldn’t really find the stuffing, and as always I found the effort of locating the pieces of meat, as nice as they were, not really worth the trouble. The Pamelo Salad [jeruk bali] is bankuang and cucumber served with tamarind, palm sugar and fish flakes. Whilst That fabulous Urutan [Balinese pork sausage] is cut in slices and served hot amongst a salad of greens, penne, grilled tomato and a pesto dressing.

A Crispy Calamari Salad, or Fresh Water Eel, on a salad of watercress comes with that Thai fish sauce. All in all, Antique offers a very wide, and varied, array of entrees.

The pick of the mains, for my money, is the Ayam Bumbu Rujak! It is a large chunk of chicken that has been cooked with chilli, candlenuts, tomatoes, coconut milk and lemon grass. It is served with sauteed pumpkin and corn rice. The Chilli Prawns are just that, and come with steamed rice. Don’t be afraid of the mild or hot tag as, unless you are very new to Asian food, then the hot is rather mild! The little basket of prawns are firm but juicy and can also be had as Garlic Pepper Prawns with a green chilli dipping sauce.

That wonderful Balinese creation, Sate Lilit, is available but surpisingly is listed a main course. Mee Burmese are noodles topped with sliced chicken and prawn meat, and that Vietnamese staple, Beef Pho, is a soup of Vietnamese noodles, sliced beef, bean sprouts and plenty of basil.

The Mushroom and Tempe Pepes is one for the vegetarians. It’s ingredients are wrapped in a banana leaf and grilled over the fire. The more normal Pepesan is a banana leaf containing fish in that spicy Balinese sauce. Grilled Squid is in a mild green chilli sauce, and although a little chewy still had a great flavour.

The unusual Vietnamese Yam-Yam is a savoury eggplant dish with minced prawns and chicken. The Roasted Red Curry Chicken is served with mashed potatoes and a Laotian salad…what a mix of cuisines!

There is a choice of light desserts to finish off your evening! The Mango Delight is a mango flambee with caramel sauce over vanilla ice cream. Pear Shan-Dong has been simmered with wines, ginger, starseed and herbs, then is also served with ice cream. As is the Pisang Bakar Flambee. Flambeed banana that has been topped with grated cheese and icing sugar.

Wine is limited, but some is available by the glass, even though the red wine arrives chilled. Everything else here is so good that you do not even notice it!

Antique is one of the finds of 2001! Pleasant clean premises with air-conditioning that works perfectly. The staff are pleasant, attentive and knowledgeable. It has excellent fresh food that is so innovative, and all that at a reasonable price. What more could you ask for?

Address: Jl. Abimanyu, Abimanyu Arcade, Seminyak.
Phone: 730.907
Email: antiquebali@dps.centrin.net.id
Open: 18.00 onward
Credit card: Visa, Master
Wine: Limited

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