Crafted and run with genuine passion, since opening, Frestro & Bar has found itself high on the Bali bucket list of must-do bars and dining experiences.
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The popularity of the newly opened Frestro & Bar in Seminyak will come as no surprise to Bali’s culinary and cocktail connoisseurs. The lively bar and restaurant offers a splendid menu created by one of the country’s most innovative chefs, Mandif Warrokka, backed by impressive wine, spirits and cocktail lists.
Crafted and mixed by the winner of Indonesia’s World-Class Bartender award in 2015, Ayib Dzuhri, and the recent winner of the World-Class best Bali bartender 2016, Aldho, the cocktail list offers a range of classic and signature specialties that can be ordered at the bar and in the restaurant. The guys cook up some divine drinks, but that’s for another day; for now let’s focus on the stunning pan-Mediterranean inspired food served up in this elegant yet casual addition to the excellent Seminyak gastro scene.
With a reputation for exceptional quality and outstanding value, Frestro & Bar, helmed by Executive Chef Jovan Koraag offers diners an exciting all day culinary experience featuring a fantastic selection of expertly prepared dishes and specialist curated Mediterranean foods alongside a handful of international treats.
Gourmet brunch is served from 8AM and the lunch menu is available from 11AM, both until 4PM. From rolled oats bowls to house-made lamb merguez (North African sausage) served with poached egg and chutney, the gourmet brunch provides a good range of healthy meals to kick-start your day. As well as wine, cocktails, beers and spirits, the menu is complemented by a superb range of teas, coffees and cold-pressed juices, including the delightfully named Love Potion No.9, a funky press of beetroot, carrot, lime and ginger, both a pick-me-up and detox juice.
The lunch menu features a range of appealing dishes inspired by the different culinary influences of the Mediterranean; including pastas, pizzas, raw dishes and a selection of signature dishes like the spiced lamb soup and the camembert and apple calzone.
Highly recommended and beautifully plated, the ricotta agnolotti with flame-baked cauliflower, pine nuts, gremolata crumbs served with a Champagne sabayon is heavenly, especially when paired with a quirky New World Chardonnay.
The dinner menu is an expansion of the lunch menu, and sees the addition of some extra items like the grain-fed Black Angus tenderloin and the absolutely stunning 21-day aged Tokusen cote de boeuf served with hand-cut fries and organic salad. For something a little lighter, try the coffee wood-smoked quail paired with a fresh Italian Chianti or perhaps a light French Beaujolais? Delicious.
The relaxed yet plush dining space is behind the bar, segregated by the floor-to-ceiling wine cabinets and overlooks the bustling open kitchen, although you are free to take meals in the bar. It’s a casual yet plush dining space supported by knowledgeable and helpful staff and a restaurant fully deserving of its place on the Bali bucket list.
www.frestro.co.id
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King Mackerel Ceviche
Ingredients
· 100g fresh king mackerel, diced or thickly sliced
· 10g sweet corn, boiled
· 3g Serrano chilli, thinly sliced
· 3g shallot, thinly sliced
· 1g Italian parsley, roughly chopped
· 1g onion chives, thinly sliced
· 2g coriander, roughly chopped
· Juice of 1 lime
· 5 ml good olive oil
· 2g salt (extra to taste)
· 2g black pepper, crushed (extra to taste)
Method
1. In a mixing bowl, stir in mackerel, shallots, parsley, coriander, lime juice, olive oil, salt and pepper. Mix well and let it sit for around one minute to let the acidity partially cook the fish.
2. Stir in the rest of ingredients and mix well.
3. Check the seasoning and adjust if necessary.
4. Plate on a nice bowl, garnish with fresh mint leaves and nasturtium flowers.
5. Serve with a handful of crispy sweet potato chips. Heaven!
