Under the helm of Executive Chef Nic Vanderbeeken, Apéritif in Ubud, Bali offers an elevated dining experience. Here, the lines are blurred between cultures, traditions, time, geography, and flavor profiles. Chef Nic’s culinary philosophy, Borderless Food, is an embodiment of boundless creativity in the kitchen. Utilizing time-honored cooking techniques, he whips up dishes both familiar and new to bring people together through food. The Borderless Food concept is the beating heart of Apéritif. It’s what shapes the menu and informs the meticulous selection of the world’s finest ingredients. It also inspires an unexpected, unforgettable journey of the palate.
The Signature Menu showcases familiar and well-loved dishes from the restaurant, whilst the Avant-garde Menu is a culinary journal chronicled and cooked by the team at Apéritif. Since moving to Bali, Chef Nic has continuously explored new ingredients and flavor profiles. He has also been working closely with his team, hatching new ideas to elevate the fine dining experience at Apéritif.
Further menus designed to encompass a vast variety of palettes and not creating dishes as afterthoughts. Both the vegetarian and vegan degustation menus at Apéritif are as creative as they are delicious.
Please note all menus are subject to change and special requests must be communicated in advance.
We cannot accept guests with severe or complex food allergies.
