Since its opening, Apéritif Restaurant has made a remarkable splash in Bali’s fine dining scene—and its latest menu experience is poised to ascend even the island’s most discerning connoisseurs to the most delicious cosmos.
Situated at Viceroy Bali, Apéritif Restaurant has made itself known in the Bali fine dining scene as Ubud’s remarkably immersive culinary experience that combines both classic elegance and cultural significance. Once stepping inside, however, Apéritif offers so much more. And, very recently, Apéritif has introduced a wonderfully interstellar menu experience called Guided by the Moon Cycle.
Apéritif: Where Bygone Era Meets Modern Sophistication
Apéritif Restaurant offers a captivating and distinctive fine dining experience, meant to be savoured without rush. It introduces a dining style that blends the traditional European practice of enjoying pre-dinner drinks and canapés, marking the beginning of an indelible culinary adventure. The pre-dinner drinks at Apéritif alone are poised to allow guests to immerse themselves in the ambience and concept of a bygone era, reminiscent of the roaring twenties.
Such moments of indulgence define the true essence of fine dining in Bali and set Apéritif apart from other upscale restaurants on the Island of the Gods.
The gastronomic adventure of contemporary international cuisine begins immediately at Apéritif, where a skilfully prepared, international menu explores the globe. Additionally, Apéritif regularly partners with Michelin Star chefs to deliver Ubud with a fine-dining experience that also channels the universally celebrated spirit of Michelin Dining.
The Chef Who Leads the Way
Inspired by the concept of ‘Borderless Food’, Apéritif Restaurant, led by Executive Chef Nic Vanderbeeken, provides a unique fine dining experience.
Culinary boundaries between cultures, customs, time, place, and flavour are beautifully blurred here at Apéritif. Chef Nic’s method encourages a sophisticated and intuitive culinary style that combines traditional European methods with the lively spirit of Indonesia. From French elegance to Japanese umami and the potent spices of the Indonesian archipelago, every meal at Apéritif is created to investigate relationships between flavours and cultures.
Chef Nic continues to elevate his unique recipes at Apéritif after leading the staff at the upscale property’s award-winning Cascades restaurant for more than five years. In fact, before joining Apéritif and Cascades, Chef Nic consulted and developed a bistronomy concept in Ho Chi Minh City, Vietnam. As a result, he has remarkably developed a genuine connection to the abundance of Asian vegetables, as well as the distinctive flavours only to be found in Southeast Asia.
Making his résumé even more impressive, Chef Nic has worked in the kitchens at two Michelin-starred restaurants in France owned by renowned chef Wout Bru, as well as Restaurant Berto in Waregem, Belgium, and Restaurant ‘t Convent in Lo-Reninge, Belgium. Additionally, Chef Nic has been the proprietor and chef of Bistro Biggles, a groundbreaking bistronomy in Wevelgem, Belgium.
Being an executive chef at Apéritif has been an incredible part of Chef Nic’s culinary voyage. In turning his inspiring vision into reality, he has been supported by an incredible team of chefs, including Pastry Chef Ida Ayu Chinthya Dewi.
“It is important for me to pay homage to our sense of place, being in Bali and Indonesia, by respecting the flavours and ingredients available here,” says Chef Nic. “With my European culinary background, I combine the best of both worlds to create Apéritif’s degustation menus that have been inspired by many different cuisines. It is also very inspiring to be able to work with such an international kitchen team who constantly push each other to experiment with new flavours and combinations to create a style of global cuisine that is unique to us.”
Guided by the Moon Cycle: A Deliciously Celestial Voyage
Since February of this year, Apéritif Restaurant has been showcasing its newest seasonal tasting experience called Guided by the Moon Cycle. This is an extension of the restaurant’s unique culinary philosophy, which is based on global gastronomy and is influenced by Indonesia’s abundant fruit. The menu enables guests to embark on a journey influenced by rhythm, seasonality, and location, drawing inspiration from the moon’s phases and their metaphorical significance of rebirth, growth, and introspection.
Under Chef Nic’s leadership, as manifested by the Guided by the Moon Cycle experience, Apéritif is redefining fine dining in Ubud with a sophisticated dialogue between world technique and the remarkable ingredients of the Indonesian archipelago. With each phase reflecting a period of transition conveyed through flavour, texture, and emotion, this most recent menu expands on the restaurant’s dedication to discovery, craftsmanship, and narrative.
“With Guided by the Moon Cycle, we continue to explore global gastronomy while honouring Indonesia’s remarkable produce, allowing the natural rhythm of the lunar cycle to guide the experience,” says Chef Nic.
The Guided by the Moon Cycle menu experience begins with New Moon, which represents fresh starts. A cocktail and carefully chosen canapés are served to guests, such as a Fish Sumba Tartlet with Jeruk Kosho, a Pumpkin Cracker with Bacon and Cream Cheese, Corn with Parmesan and Citrus, Apéritif’s signature Charcoal Puff with Smoked Mackerel, and Frog Leg Tartlet with Gulai Brûlée. The next phase, Growing Moon, adds decadent complexity as the moon rises with Caviar with Oyster Gel and Crab, complemented to the next level by sambal matah.
Next is the Half Moon phase, where King Prawn with fermented honey, young mango, and gowok balances sweetness, acidity, and spice. Afterwards, as the moon approaches its zenith, the Nearly Full Moon offers Green Asparagus with mussel, tobiko, and cured egg yolk. And finally, Cuttlefish with aubergine (eggplant) and crispy rice—a combination that emphasises contrast and intensity—are presented during the Full Moon.
The experience, then, concludes during the After Full Moon, which offers signature main courses that celebrate exceptional ingredients that include Venison Wellington with foie gras and rendang-inspired sauce, as well as Kagoshima Wagyu A5 with refined jus and Balinese spice accents—all of which demonstrate both a strong sense of locality and global sophistication. Additionally, as the cherry on top, guests may indulge in the moon’s quieter phases, where desserts featuring coconut, chocolate, salak, and kenari provide a soft, reflective end to this deliciously celestial voyage.
