Ubud, 1 March 2021 – Apéritif Restaurant and Bar, recently crowned Indonesia’s Best Restaurant at the , is excited to announce its Truffle Dinner on Saturday 6th March, featuring delectable, imported ‘Fin de Saison’ black winter truffles paired with each dish on an eight-course menu. The dinner is a collaboration between Apéritif’s Executive Chef Nic Vanderbeeken and Chef Stephane Simond of Folie in Canggu.
The menu will consist of a blend of signature dishes featured on the menus at both Chef’s storied restaurants, including Chef Nic’s Hokkaido scallop with black winter truffle and Chef Stephane’s Alba Baked Egg with black winter truffle and mushrooms. The meal can be accompanied by a complementary wine pairing from Apéritif’s extensive wine cellar, regarded as one of the finest in Indonesia and curated by I Made Yudiana, Restaurant Manager and Head Sommelier at Apéritif.
“I am thrilled to bring the earthy and unforgettably flavours of these black winter truffles to Bali,” said Chef Nic. “Whilst we have hosted dinners featuring truffles in the past, the addition of a legendary Chef like Stephane and his passion for exquisite food makes this dinner a truly exceptional event.”
Executive Chef Nic Vanderbeeken brings over 20 years of experience to Apéritif at Viceroy Bali. Having started his culinary career working his way up in a number of Europe’s finest Michelin-starred restaurants including Restaurant Berto in Waregem, Restaurant ‘t Convent in Lo-Reninge, and Wout Bru’s two Michelin-starred restaurant in France. Chef Nic moved to Vietnam to develop the bistronomy concept he pioneered in Belgium, allowing him to fully immerse himself in the flavours and produce of Asian food, before taking the reign at Cascades at Viceroy Bali before opening Apéritif in 2019.
Chef Stephane’s culinary career began at l’Auberge Lamartine, a one-Michelin-starred restaurant in his hometown in the heart of the French Alps. After working in establishments across France and Switzerland, his love for travel took him to the Caribbean where he worked in the kitchens of the beautiful Hotel Le Toiny on the island of St Barthelemy, and La Samanna Hotel in St Maarten. In 2008 he became Executive Chef at the renowned Cassis fine dining restaurant in Jakarta, Indonesia, staying for 5 years before relocating to Alila Villas Uluwatu, where he fell in love with Bali and his Balinese wife and made the island his permanent home.
This Truffle Dinner is happening for one night only and is anticipated to sell out quickly. To reserve your table for the Truffle Dinner on the 6th of March, please book online or contact Apéritif via email at firstname.lastname@example.org or on WhatsApp at +62 813 532 66678.
Housed in a spacious standalone building overlooking the jungle landscape at the renowned Viceroy Bali, the 60-seater restaurant is tastefully decorated in marbles, dark woods, and bronze elements to capture the convivially grand atmosphere of the 1920s. Making note of Indonesia’s rich colonial history, space is also dotted with authentic period photographs depicting the last Dutch-Indonesian Viceroys of Bali and Yogyakarta.
Combining the highest quality ingredients from Viceroy Bali’s greenhouse, the island of Bali, and the world, Apéritif presents the best of contemporary global cuisine touching on the archipelago’s diverse culinary heritage and ingredients. Settle in for an all-encompassing dining journey, where Executive Chef Nic Vanderbeeken and his team have created an eclectic blend of global cuisine that takes pride in its sense of place.