The roaring twenties have been brought back to life in Bali at this brand new Prohibition-style bar in Seminyak, complete with expertly crafted cocktails and fine-dining bites. Introducing: MODICUM Gastronomy and Artisan Bar.
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It was in the 1920s when Prohibition in the United States banned alcoholic beverages, sparking a widespread movement of underground bars that encouraged communities to come together to eat, drink and be merry. Though alcohol is far from illegal these days, this trend of speakeasy bars has once again returned, bringing the vibe of the roaring twenties back to life in the most imaginative ways possible. And now this concept has landed in Bali.
Discreetly tucked in the corner of the Seminyak Flea Market, complete with a secretive doorbell to gain entrance, MODICUM Gastronomy and Artisan Bar is the latest brainchild of local celebrity chef and owner, Mandif Warokka – a man who loves nothing more than to sup on fine wines, great whiskeys and cocktails, alongside gourmet cuisine in great company. Offering exactly that, MODICUM is centred around a cocktail-paired degustation menu, expertly created with artisan precision. Classic concoctions like the Manhattan, Martini, Gimlet, Old-Fashioned and Negroni have been refined and elevated to five-star standards using bitters that are home-made, blends that have been aged in-house, and complex mixology techniques that bring foams and infusions to the bar table.
Aside from the classics, creative libations abound, like the El Chapo that towers high with a pyramid of aromatic bubbles. Served in a Coupe, this tequila-based, margarita-style masterpiece is muddled with fresh cilantro, sugar cane and a cold-pressed cucumber juice, whilst the bubbles themselves are infused with a cucumber scent so that with each pop, both nose and palate are attended to. There’s also the Tomato, an elegant twist on a Bloody Mary that uses Maker’s Mark bourbon instead of vodka to give the signature spiciness, and a cold-pressed tomato juice that adds a certain silkiness to the recipe, without any heavy lumps or thick gulps, simply just sophistication.
Pair these gorgeous concoctions with Mandif’s award-winning cuisine and you’ll realise why this secret bar is struggling to stay under wraps. A tuna carpaccio is served with a ricotta and avocado cream, lime zest, spring onion, sea salt and Avruga caviar – perfectly paired with MODICUM’s twist on a Negroni – whilst the grilled Charolais rib eye with mousseline potatoes, creamy spinach, port jus and bearnaise sauce is brightened by the zesty and smokey flavours of the Arisocrat, made with homemade bitters and rosella tea.
And in true Mandif style, it’s not just the food, wine and cocktails that have been honed to perfection. The interiors, custom-designed by the man himself, are cosy and intimate yet undeniably sassy, dominated by dark, twilight hues, warm woods, luscious velvet chairs and bare bricks, all the while harmonised by vinyl records from Mandif’s own collection, including Miles Davis, Louis Armstrong and Etta James.
Indeed, MODICUM Gastronomy and Artisan Bar is designed for gourmands, bon vivants and cocktail aficionados alike to gather in quiet harmony, but the secret is well and truly out that this is Bali’s most exciting new addition to the nightlife scene, and we’ll certainly be ringing the MODICUM doorbell most nights.
Exotic Persuade
“An elegant and complex cocktail that represents the beauty and vibrance of an exotic Asian lady”
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Ingredients
• 45ml Bulleit Rye
• 10ml Strawberry Consomme
• 10ml Sweet Vermouth
• 15ml Rose Liqueur
• 10g Pandan Leaf
• 3ml Cardamon Bitters
• 3ml Aromatic Bitters
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Method
• Muddle all ingredients together
and shake well.
• Double strain into a Cognac glass.
• Garnish with a pandan leaf and enjoy.
