Apéritif: Bali’s Culinary Revelation for the Gourmet Explorer
When you think of dining in Bali, it often conjures images of traditional Indonesian dishes served in local warungs or the vibrant flavors of Balinese cuisine. However, the culinary landscape of this island paradise has undergone a transformation over the past decade, and it has become a hub for exceptional dining experiences that go beyond the expected.
Apéritif, a fine dining gem in Ubud, exemplifies this shift. Nestled next to the opulent Viceroy Bali, one of the island’s most luxurious resorts, Apéritif challenges traditional culinary boundaries by offering a unique blend of global cuisine that celebrates the richness of Indonesia’s gastronomy while embracing contemporary flavours.
Apéritif’s charming ambiance draws inspiration from the glamour of the Roaring Twenties, creating a captivating backdrop for the innovative cuisine it serves.
With Chef Nic Vanderbeeken at the helm, the menu reflects his culinary journey and a deep appreciation for Indonesian flavours. Over the past seven years of calling Bali home, he has learned to harmonize the cuisine of his native Belgium with the diverse flavours of Indonesia, resulting in a menu that defies categorization.
The menu at Apéritif is an eclectic fusion of his personal experiences and culinary evolution, where you won’t find a strict adherence to Nordic, Japanese, or Indonesian styles. Instead, it reflects what Chef Vanderbeeken has learned on his culinary journey. This harmonious blend showcases the tapestry of Indonesian flavours that he artfully weaves into his creations.
Take, for instance, his signature Venison Wellington, a testament to this creative fusion. This dish marries the lean meat, wrapped in a delicate pastry shell with a touch of foie gras, and a sweet-savoury rendang sauce. Inspired by his wife’s Sumatran family recipe, Chef Vanderbeeken’s rendition preserves the authenticity of the dish while introducing it to a contemporary audience.
Apéritif’s cuisine is not about imposing a Western influence on Indonesian flavors or giving European dishes an Asian twist. Instead, it offers a meeting point between two culinary worlds, primarily European in essence but distinctively shaped by Indonesia’s culinary richness. The result is an exclusive dining experience that doesn’t conform to trends but relies on the bold and innovative.
Each dish is crafted to reimagine traditional recipes into a fine dining experience that’s both familiar and wholly unexpected. The focus is to provide guests with something that transcends the notion of mere sustenance. And while the modern culinary landscape often requires adaptation to cater to current trends, Chef Vanderbeeken emphasizes the importance of following one’s heart, which has been instrumental in Apéritif’s culinary success.
In the end, it’s not hard to see why Apéritif has garnered acclaim for its extraordinary fare. It is a testament to the evolution of Bali’s dining scene, where traditional and contemporary flavours converge to create something truly remarkable.