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If you seek a Robinson Crusoe-like idyll in Bali, head south to Uluwatu’s cliff tops and Semara Luxury Villa Resort. Take the inclinator 150m down limestone cliffs to a secluded and pristine cove, lapped by shimmering emerald water. Welcome to Finn’s Beach Club, a castaway-style, thatched roof, beach-bar restaurant, constructed from bamboo and stone, with a multitude of squashy bean bags and sun beds down on dazzling white sands. Located on Bali’s southernmost coastline, make a blissful day of it at this private beach club (as many do, since Finn’s is now one of Bali’s must-do destinations); their Beach Pass (IDR250,000) is inclusive of towels, sun beds, WiFi and stand-up paddle boards, plus kayaking and snorkelling gear for reef forays.
Finn’s rustic beachfront setting also serves-up gourmet yet casual all-day dining – part of the entrance fee includes an IDR150,000 food and beverage voucher. As if further enticement was required, with the arrival of new Chef Benoit Larochelle, Finn’s has overhauled its existing menu and unveiled an exciting new array of dishes this March. Sticking with its trademark food concept of simplistic, tasty and ultra-fresh, Finn’s new chef and kitchen team have created a deliciously diverse menu, accommodating all tastes (including gluten-free dishes), which reflect a combined passion for locally sourced, fresh produce and traditional local and global recipes, infused with innovative and deliciously unexpected twists.
Among the crunchy stab n’ bite salads in the Garden Crunch section of the menu, comes one of many island references, Balinese Red Rice Salad: a yummy toss-together of locally grown red rice, rucola, balsamic vinegar, grilled pumpkin, red onion, feta cheese and house-made pesto.
Vegetarians have even more options to choose from; in the Chilled Starter portion of the menu – ideal for hot days at the beach – is sublime Yellow Fin Tuna Rice Paper Rolls, my favourite pick amongst several other Finn’s signatures, served pretty as a picture, with sashimi tuna, mango, coriander, avocado, tofu puree and seaweed, loosely sheathed by gossamer-like rice paper.
Inspired by their oceanic surroundings, succulent fresh seafood features on the menu, and is tastefully enhanced by pastas made on-site; the latter, however, also covers a divine vegetarian option, Butternut Squash Ravioli.
For those more into their premium meats and comfort foods, Finn’s regulars will sleep better at night knowing that two popular dishes from the Big Bites section remain as signatures: Finn’s Cliff Edge Burger – whopper-sized Australian grilled beef with onions, smoked cheddar, crispy oyster mushroom, bacon, lettuce, pickle and the chef’s special sauce – and Finn’s Steak Sandwich – with sizzling, seasoned Australian sirloin steak.
Crafted with homemade dough, fresh tomato sauce and rolled a la minute, the Oven Creation part of the menu offers pizzas with an unusual approach to more conventional toppings. Rendang Beef Pizza presents the Padang-style braised beef dish with mozzarella, red onion, grilled zucchini, eggplant and capsicum, served with freshly pounded dips.
Other “think outside the box” creations grabbed our attention. From Asian Essence, Finn’s Famous Nasi Goreng, comprised of an omelette enveloping Indonesia’s beloved staple, with fried rice, kerupuk prawn crackers, pickled vegetables, homemade Balinese spicy sauce and more, all packed inside. And as you top-up your tan, how can you not resist Beach Bites bearing two unusual signatures: Grilled Barramundi Tricolor Taco, a stunning clash of Mexican and Balinese flavours, stuffed into handmade tortillas, and Babi Guling Crispy Spring Rolls, an inspired combo of iconic dishes from Bali and East Asia, with shredded suckling pig mix, bumbu seasoning and local salad vegetables, dunked in sweet chilli sauce.
Wash these down with Finn’s healthy Energisers, such as Rosella Detox, or perhaps something stronger, like High and Low Tide Cocktails, Sangria pitchers or champagne on ice from the well-stocked Wine Bar.
Dessert? Stay for sunset, with bonfires lit-up on the sand, sinking deep into a bean bag, toasting marshmallows around the fire and creating your own s’mores (roasted marshmallows and chocolate sandwiched between granola cookies). The perfect day may be coming to an end, but as nightfall ensues, the table is set for dining under the stars.
(www.finnsbeachclub.com)
