Inspired by the phases of the moon, Apéritif Restaurant unveils its latest degustation menu, Guided by the Moon Cycle, featuring five- and seven-course sets that tantalise the taste buds.
Fine dining isn’t hard to come by in Ubud. From well-known establishments in the bustling Ubud Centre to crown jewels concealed among foliage in secluded villages, this highland region has become one of Bali’s most treasured pockets of epicurean exploration. Located within the premises of the renowned Viceroy Bali, Apéritif Restaurant is one standout, beloved for its gastronomic flair presented through seasonal tasting menus. Building on that reputation, the restaurant unveils its latest degustation, Guided by the Moon Cycle, available in five and seven courses.
Led by Executive Chef Nic Vanderbeeken, this culinary journey continues Apéritif’s longstanding ethos of marrying Indonesian produce with global gastronomy. “Our cuisine has always been about connection,” says Chef Nic. “With Guided by the Moon Cycle, we continue to explore global gastronomy while honouring Indonesia’s remarkable produce, allowing the natural rhythm of the lunar cycle to guide the experience.”
As with the lunar cycle, the experience begins with New Moon, welcoming diners with cocktails and an array of canapés that symbolise new beginnings. The lineup includes Pumpkin Cracker with Bacon and Cream Cheese, Fish Sumba Tartlet with Jeruk Kosho, Corn with Parmesan and Citrus, the signature Charcoal Puff with Smoked Mackerel, and Beignet with Frog Leg and Sambal Matah.
These parcels prime the palate for the next four courses, incorporating seafood into the mix. Growing Moon, which sees Caviar with Oyster Gel and Crab accentuated with the fresh piquancy of sambal matah. Half Moon features King Prawn accompanied by fermented honey, young mango, and gowok for a medley of sweetness, acidity, and spice. Nearly Full Moon arrives with Green Asparagus, mussel, tobiko, and cured egg yolk on the plate, before transitioning into Full Moon, a dish of Cuttlefish with eggplant and crispy rice.
The main attraction is After Full Moon’s presentation of Venison Wellington with foie gras and rendang-inspired sauce paired with Kagoshima Wagyu A5 dressed in refined jus and Balinese spice accents. Before the journey ends, indulge in desserts featuring coconut, chocolate, snake fruit, and candlenuts as an understated sweet note.
Apéritif Restaurant
Viceroy Bali
Jalan Lanyahan, Ubud
Bali 80571, Indonesia
T: (+62) 3619082777
W: aperitif.com
IG: @aperitifbali
