Apéritif Restaurant

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Located amid a lush jungle setting, a mere stone’s throw from Central Ubud in Bali, Apéritif’s menu explores global cuisine by way of the Indonesian archipelago, and introduces a mélange 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 them with distinctively modern European flavours and cooking techniques. The sophisticated, seven-course dégustation menu presents an unrivalled culinary journey that brings together the flavours of modern gastronomy, lesser-known Indonesian ingredients, exquisite produce sourced globally, and produce grown in the restaurant’s greenhouse.

Nic Vanderbeeken

The Chef and the Brigade

“Chef Nic Vanderbeeken has over 20 years of cooking experience, and his one-of-a-kind creations are a nod to his progressive and eclectic cooking philosophy. Prior to Apéritif and the five years he spent working at Viceroy Bali’s CasCades restaurant, he worked in Vietnam consulting and developing the bistronomy concept, which he pioneered as Chef-Owner of Bistro Biggies in Belgium. These experiences greatly helped to connect him to the bounty of Asia’s rich produce and its exotic flavours. Previously, he also spent time in the kitchens of Michelin-starred restaurants including: Restaurant Berto in Waregem, Belgium; Restaurant Convent in Lo-Reninge, Belgium; and Chef Wout Bru’s two Michelin-star restaurant in France.”

“Set amid a lush mountain valley in Ubud, step back in time and delight in a unique fine-dining experience in an atmosphere that is designed to recall the bygone era of the 1920s.”

Kim, the discoverer.

Atmosphere

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Housed 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.

Cuisine

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Belgium 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.

Facilities and Highlights

Wifi
Air Conditioning
Wedding/Event
Bar/Lounge
Champagne Taittinger
Wine Cellar
Parking/Valet
Indoor Dining
Private Dining
Locally Sourced Produce

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Useful Information

GENERAL

Annual closing:

none

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

ACCESS

The 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.

CONTACT

Jl Lanyahan, Br Nagi, Ubud, Bali 80571 - Indonesia

CONTACT HERE

Visa for Indonesia

Travel Insurance

CONCIERGE

Your concierge is ready to assist you with planning and completing your reservation,
contact them on dine@secret-retreats.com

We Care

Recycling Plant
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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