The Chef and the Brigade
AtmosphereHoused in a spacious standalone building overlooking the jungle, this 60-seat restaurant is opulently decorated in marble, dark wood and bronze elements to capture the convivially grand atmosphere of the 1920s. Taking note of Indonesia’s colonial history, the space is also dotted with authentic period photographs that depict the last Dutch-Indonesian Viceroys of Bali and Yogyakarta. Apéritif Bar encourages guests to enjoy a fancy pre-dinner cocktail in a setting that is reminiscent of the Roaring Twenties before tucking into an exquisite multi-course meal prepared in an open kitchen.
CuisineBelgium Chef Nic Vanderbeeken’s eclectic global cuisine is sure to entice even the most sophisticated gourmand. The culinary experience begins with a pre dinner-drink and canapés, followed by an seven-course dégustation menu (there is also a dedicated vegetarian dégustation menu). About 70% of the ingredients used come from Indonesia, and vegetables, herbs and edible flowers are grown on-site in the greenhouse. Each innovative course is a feast for the senses. Dishes include: pumpkin with rosemary, endaname and marigold; duck magret with fennel, carrots, consommé and orange; Tender New Zealand venison from the Duncan farm, complemented by a luscious Foie Gras center, wrapped in Mushroom Rendang and covered in flaky puff pastry.
Time zone: (GMT+08:00) Singapore
Currency accepted: IDR
Credit cards accepted: Visa, Mastercard, American Express, JCB, UnionPay
Electricity voltage: 220V
Electricity plug type: Our operational hours are :
Bar | 4pm – late
Lunch | 12pm – 2pm
Dinner | 5.30pm – 8.30pm
*Last order time
ACCESSThe restaurant is located just next to The Viceroy Bali, north of Ubud.
Dress code: smart casual or cocktail attire required.
Children below 12 years of age are not allowed in the restaurant.
CONTACTJl Lanyahan, Br Nagi, Ubud, Bali 80571 - Indonesia Bali, Indonesia
contact them on firstname.lastname@example.org
Apéritif is dedicated to sustainability and reducing its impact on the environment. Solar panels and an efficient induction system are used to reduce energy consumption. Wastes are re-used and recycled with a goal to reach zero-waste. The restaurant uses every single part of its ingredients, which are sourced locally whenever possible, and cooking oil is reused as bio-diesel for the generator. In addition, the restaurant has a no single-use plastic policy including straws (they use glass straws instead), plastic bags or plastic wraps of any kind.
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