There are only a handful of fine dining restaurants in Bali that make you want to go all out. Heels and jewels on, dressed to impress. Apéritif is one of them. Nestled in Ubud, the restaurant is set within a sprawling white mansion, featuring checkered black-and-white floors, sparkling chandeliers, and elegant touches from a bygone era rarely seen elsewhere on the island.
Led by executive chef Nic Vanderbeeken, the restaurant’s Borderless Cuisine ethos speaks volumes about his culinary pedigree and love for Indonesia, and the talents of Apéritif’s culinary team. After working in Belgium’s and France’s Michelin-starred establishments, he moved to Bali in 2013 and made the island his home.
Under his leadership, the restaurant continues to evolve, weaving a delicious degustation journey that is not just West or East, but many things in between. “There are dishes that look alike around the world, but their flavours and stories make them unique. That’s where the magic lies,” he says.
Flavourful borderless cuisine at Apéritif
The culinary journey begins at the adjoining Pinstripe Bar. Step into the glamour and frivolity of the Roaring Twenties as guests enjoy their canapés and the first tipple of the evening. Savour delectably dainty bites such as Chicken Liver Mousse with Balado, Cured Red Snapper with Ponzu, and Smoked Mackerel Charcoal Puff, all while sipping one of head mixologist Panji Wisrawan’s stellar concoctions.
Once seated in the dining room and guided through wine selections by chef sommelier Jean-Benoit Issele, guests are treated to dishes that pay homage to the archipelago’s land and sea. Highlights include cured Hamachi with coconut milk and tomato jelly, roasted Heirloom Beetroot served with creamy burrata and Balinese bumbu, a textural Argentinian Red Prawn accented with laksa, tempura, and tomato sambal, and Dutch Veal sweetbread with mushroom, acar, and Albufera sauce; each one showcasing an eclectic harmony of bold, global flavours.
These dishes pave the way for Apéritif’s celebrated signatures, including Black Cod with woku sauce and Aged Duck served with lawar, yellow rice, and jamu. Guests may also opt for the chef’s renowned Venison Wellington – a layered delight of foie gras, tender venison, and rich rendang sauce – or indulge in the decadent Kagoshima A5 Wagyu, served with pear, sesame, gula juruh (toddy palm sugar), and jus.
No feast is complete without something sweet. Pastry chef Ida Ayu Chinthya Dewi presents two exquisite desserts that showcase her finesse: Say Cheese and Citrus Noire. The former pairs fermented honey with charcoal “soil” and orchard chutneys, while the latter offers a rich mélange of cocoa, turmeric, and candied orange. Guests are invited to savour their petit fours in the dining room or extend the evening at Pinstripe Bar with a nightcap or two.
If there’s one restaurant that masterfully weaves together French finesse, Indonesian tradition, Japanese umami, and Nordic freshness into a single degustation journey, it’s Apéritif.
Apéritif Banjar Nagi, Jl. Lanyahan, Petulu, Ubud. Tel: +62 361 908 2777. aperitif.com