Dining | Written By, NOwBali – Life On The Island | October 8th, 2018

For those who have experienced the excellence of the fare at Cascades, Viceroy’s original restaurant, it will come as no surprise that the team has got together to create a new and elevated experience in dining which they believe will set new standards in Balinese gastronomy.

Fine Dining Destination Ubud

Set amid a lush jungle valley setting, a stone’s throw from central Ubud, Apéritif is Bali’s newest fine dining destination. The menu explores global cuisine by way of the Indonesian archipelago, introducing a melange of flavours that reflect the borderless nature of today’s world. Belgian Executive Chef Nic Vanderbeeken takes culinary influences from the old Spice Islands and combines it with distinctly modern European flavours and cooking techniques. The sophisticated, eight-course degustation menu presents an unrivalled culinary journey that brings together the flavours of modern gastronomy, lesser-known Indonesian ingredients, exquisite produce sourced globally, and the property’s own greenhouse harvest.


Tamarillo Negron
Tamarillo Negron


The renowned European tradition of enjoying apéritifs — pre-dinner drinks and snacks to stimulate the appetite—has been seamlessly integrated into the restaurant. Each evening begins with a complimentary pre-dinner apéritif and canapés at the Bar, a spot that evokes a buzzing Roaring Twenties atmosphere. The elegant restaurant design is also a nod to Indonesia’s Dutch colonial past.

Using culinary training garnered from various kitchens around the world, the kitchen team expertly infuses hints of Indonesia’s rich gastronomic culture with contemporary global cuisine. “The menu highlights the wealth of experience we have from immersing ourselves in culinary cultures all over the world. We wanted to showcase what an eclectic and well-constructed global menu looks like,” said Chef Nic. “We are constantly experimenting with a myriad of native herbs, fruits and produce available here, and incorporating it into our highly technical degustation menu. We have taken careful consideration to provide a dining experience that is truly enchanting and unlike any others found in Bali.”

At Apéritif, guests can also opt for a wine pairing to complement each dish. Developed by the in-house sommelier, each dish is paired with wines from around the world that will best suit the flavours and textures at hand. The creative pairings include a French Brut Rose – a sparkling rosé wine – with the Venison Wellington; and a crisp yet floral Yalumba Viognier with the curry-tinged Papua Crab. With over 180 different labels of wine in the cellar, there is no shortage of brilliant wine pairings or enjoying special singular bottles of wine over a delicious degustation. Non-alcoholic pairings come in the form of creative homemade kombuchas and infused teas.


Papua Crab
Papua Crab


Like its name, the restaurant also has an extensive list of aperitif-style drinks, as well as cocktails conceptualised by award-winning bartender Ran Van Ongevalle. The cocktail progamme, which was inspired by the Roaring Twenties, has been specially created with Bali’s tropical climate in mind while showcasing the best artisanal spirits and in-house infusions.

Housed in a spacious standalone building overlooking the jungle landscape, the 60-seat restaurant is opulently decorated in marbles, dark woods and bronze elements to capture the convivially grand atmosphere of the 1920s. Making note of Indonesia’s rich and sordid colonial history, the space is also dotted with authentic period photographs that depict the last Dutch-Indonesian Viceroys of Bali and Yogyakarta.