In the restaurant, three unique concepts are presented in menus whose moments will vary based on seasonality, and comprehensively every three months. Both alcoholic and 0% pairing has been carefully formulated for each menu to highlight the region’s most exceptional beverages, while fine wine pairing is under the expert guidance of sommelier Noa Tanghe, who was part of Chef Syrco’s team at his previous restaurant Pure C in the Netherlands.
The PURE LOCAL menu transforms Bali’s finest ingredients into eight culinary symphonies of color, structure, flavor and texture. Here guests will likely grow to understand why Chef Syrco garnered a second Michelin star for Pure C, where he was head chef for 13 years: his remarkable aptitude for unexpected compositions that are as delicious as they are exquisite and intriguing.
One example is the menu’s third moment, FLAMETAIL, which resembles a gleaming coral garden. Flametail snapper tataki is adorned with jewel-like seaweed fronds, algae and fuschia segments of radish, with a surprising passion fruit-infused shoyu providing a wave of sweetness and umami.
The HERITAGE menu places the remarkable diversity of Indonesia’s native ingredients, regional cuisines and beloved dishes proudly in the spotlight during eight moments equally imbued with innovation and nostalgia.
Those who enjoy the satisfying crunch of urap, the lightly steamed vegetable salad with spiced coconut dressing, will relish the menu’s third moment, Bali Salad, a reimagination of its refreshing piquancy and perfectly balanced seasoning. Indonesians especially will smile at the fifth moment, finally Nasi Goreng!, a playful tribute to the Asian trait of needing to eat rice for every meal.
The Plant BASÈ menu explores the richness and diversity of Bali’s produce. Over millions of years, ash from the island’s volcanoes has created some of the world’s most fertile soils that help farmers grow a wide variety of crops, from rice and cassava to cocoa and cloves.
Hidden among these verdant landscapes are medicinal plants that have been used by Balinese people for centuries to cure ailments, boost the immune system and give thanks to the gods. Chef Syrco and his team transform these gifts from the soil into nine plant-based moments.
