Cocoon Restaurant Bar Beach Club

Cocoon Restaurant Bar Beach Club


Featuring international influences that range from the seafood-rich coast of Sydney to the cutting edge culinary scene of Barcelona, Cocoon’s new tasting menu offers an exclusive peek into the visionary world of two uniquely talented chefs.


With an extensive background in modern Australian cuisine, specialising in haute-Mediterranean dishes influenced by French and Asian flavours, Cocoon’s Chef Nick Phillip says the restaurant’s beachside ambience plays a significant role in deciding what will be offered on the evening tasting menu each season. Combined with the freshest island ingredients, an artistic, yet unpretentious presentation and a Japanese influence contributed by Chef Luis Varela Mata, Cocoon is the perfect place to sample one of the island’s most innovative menus combined with impeccably paired wines from Australia, New Zealand and Chile.
In true Bali style, there’s no better way to start your evening than with a glass of something sparkling. Whether you choose to sit al fresco on Cocoon’s garden patio under the stars or within the architecturally stunning dining room, a glass of Yarra Valley’s N.V. Domaine Chandon Brut is in harmonious sync with Cocoon’s sophisticated yet scintillating atmosphere. Served with our first course of the evening’s culinary adventure, a house smoked Tasmanian salmon complemented with spiced crème fraiche, Balinese snake fruit and well balanced tangerine vinaigrette, the fusion of classic and Asian flavours reflects the chefs in action.


Committed to showcasing the best of Australian and New Zealand varietals, a 2009 Two 8s Shiraz Cabernet from New South Wales is chosen to bring out the complexity of our second course, the Angus beef cheek wonton. The dish’s rich flavours are augmented with a ‘kluek’ broth (made from a special Balinese nut), shaved scallop, white mushrooms and red radish. In this dish, Chef Nick shows off his passion for unique Indonesian produce, with the kluek producing a rich, mushroom-like flavour when prepared properly. In the next course featuring a goat cheese espuma, Chef Luis demonstrated the specialised skill set ge learned in kitchen of El Bulli in Spain, the three-Michelin-starred restaurant that launched the molecular gastronomy trend. Enhanced by a 2011 Matua Valley Pinot Noir from Marlborough, New Zealand, one of the hottest wine regions today, the team’s fusion of a wide variety of flavours, including the goat’s cheese, fig, macadamia nut, tomato and vanilla create an otherworldly signature dish.

Continuing on the Marlborough track, we were served a 2010 Shearwater Sauvignon Blanc, a perfectly crisp varietal hand picked to round out the richness of the next course, a grilled deep ocean slipper lobster. Accompanied by complex flavours including king scallop, pineapple, coriander and a blissful coconut lemongrass emulsion, this dish showcases the bounty of Indonesia. In complete contrast to the lobster, which evokes the feeling of being wonderfully stranded on the most indulgent paradise island imaginable, the next course lands us right in the heart of comfort food heaven. Paired with a 2007 Ashbrook Cabernet Merlot from everyone’s favourite gourmand destination, Margaret River, the dry aged Angus eye fillet is the ultimate way to satiate your appetite.

Leaving just the right amount of room for the evening’s piece de resistance, the unique flavours of Bali once again take centre stage in a white chocolate and ginger flower panacotta. Tweaking the classic Italian dessert with heavenly local treats that include palm sugar, guava and ginger flower, this dish may convince you to relocate to Bali, if you don’t already live here.


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