Secret to Success
Charlie has a secret just waiting for you to discover every evening at the new bar & bistro along Jalan Petitenget in Seminyak.
n less than six months, Charlie Bar & Bistro has established itself as the place to enjoy sumptuous signature cocktails, indulge in an incomparable weekly events calendar and listen to live DJs that will keep you rocking until 2 A.M.
But did you know that Charlie is also hiding one of Asia’s best-kept secrets within his gourmet kitchen? Originally from Jakarta, one of our fave foodie capitals, Executive Chef Meidy Zuhri is an established star amongst the competitive culinary scene in Abu Dhabi, Dubai. With a wall full of framed awards and medals, Chef Meidy brings his youthful exuberance and exhilarating talent to the Island of the Gourmands.
The ambience at Charlie Bar (a palette of ebony and cream that pops with crimson crystal chandeliers and antique window panes in 60s-style candy hues) and the inspiring cocktail list is what draws the crowds in every evening, yet we believe that it’s Chef Meidy’s food that will establish the loungy mansion-style ‘haven of hedonism’ as a mainstay amongst Bali’s pernickety expat community.
Since the purpose of dining at Charlie Bar is for pleasure, you’ll have to begin the evening with something from the bar menu. The Pineapple & Black Pepper Margarita (IDR 105k ++) delivers a unique and refreshing twist on the classic tropical libation. Complemented with a skewer of fresh pineapple that has been lightly seared and dusted with a hint of fine pepper, the chic martini glass fits right in with the eclectic mix of custom-upholstered furnishings, hand blown glass lanterns from Java, exposed brick, and wrought iron detailing.
Using hand-cut ice carved from a one-half metre block of ice that is delivered to the bar each evening, it is almost impossible to resist ordering a slew of specialties including the Raspberry Martini, boasting muddled fresh strawberries and vodka, the Naga Fizz, a dragon fruit infused gin concoction with rose petal syrup topped with seltzer, or a stylish Old-Fashioned; just what we would like to think Charlie drinks when he’s at home.
Whether you’re interested in a feast or a round of light bites, Charlie Bar’s easy-to-read, one-page menu is a delight to peruse. For starters, we suggest Chef Meidy’s Smoked Dynamite Role (IDR 75k), an innovative interpretation of the classic sushi dish. Served slightly warm, white rice and crab are wrapped in tempura-style nori and topped with homemade mayonnaise (Togarashi chilli pepper adds just the right punch) and red tobiko roe.
The perfect sharing plate, the Gourmet Mini Shrimp Burger platter (IDR 75k) delights with three succulent burger-style sandwiches that feature flavourful shrimp patties nestled within soft beetroot-infused buns and topped with baby watercress micro-greens sourced from an organic farm in Bedugul. A dab of saffron aioli is just the right touch to make this dish truly addictive.
For connoisseurs of Italian cuisine, you’ll be pleased to know that the restaurant’s General Manager is from Milan. Sharing his passion for the rustic pleasures of pasta and risotto, we take Chef Meidy’s recommendation and order the Saffron Risotto (IDR 145k). Served with tender chunks of braised beef and minced bits of veggie goodness throughout a creamy sauce that is rich and satisfying, yet due to the addition of mascarpone cheese and a secret technique that the chef holds sacred, never becomes heavy or overpowering.
And last but certainly not least, the moment has come to try Charlie Bar’s signature dish: good, old-fashioned steak! For all of you imported Australian steak lovers, dinner at Charlie Bar must be pencilled into your itinerary right this minute. Serving four styles of steak, Chef Meidy advises that we go big or go home, so we opt for the grand Daddy of them all, the Beef Tenderloin Rossini (IDR 250k). Inspired by the chef of all chefs, Gioachini Rossini who ruled the culinary world way back when in the late 1800s, the dish’s rich history makes it even more appealing in the 21st century.
Served with a savoury Bordeaux sauce and topped with a quickly seared slab of duck foie gras, the Rossini is just the right size: hearty as all get out, yet cooked to perfection for over one-hour utilising a low temperature sous-vide method, so that each bite is incredibly tender and equally tantalising. Lightly blanched boutique vegetables and halved baby potatoes create the perfect side ‘salad’ and offer an earthy complement to the maestro’s masterpiece.
(www.charliebali.com)
