For Seabird, a stylish bistro in Canggu, Mediterranean cuisine isn’t simply another soft place to land. Its comforts act as a blank canvas for a bolder culinary expression that draws from global influences to create a palate that is as exciting as it is familiar.
With a bounty of seafood and a dining culture where food carries a sense of sentimentality, it’s only natural that Mediterranean cuisine finds a home among Bali’s diverse restaurant scene. Though many offer run-of-the-mill classics, Seabird finds ways to have fun with the well-beloved fare.
“You can’t deny the comfort of Mediterranean food, especially with how familiar it has become among diners around the world. Here, we want to balance that with something bolder, which led us to incorporate elements from other cuisines and make our dishes more exciting,” said Corporate Chef of The Wonderspace, Reyno Firmansyah, whose résumé includes leading the kitchen teams at Tropical Temptation Beach Club and Cantina Classe.
Remnants of its past life as a French-style bistro are still visible from the black steel gantry with upside-down wine glasses that hangs over the bar by the front door, although the interiors have been infused with a contemporary feel from coastal-leaning woven elements and an all-cobalt blue makeover last year. Diners can also find it in their dishes, although the French culinary influences play a more supporting role in this season’s Mediterranean-forward menu. The Seabass Two Ways demonstrates this best: the whole fish, deboned and butterflied, sits atop a duet of smoky, robust muhamarra and a béarnaise-style Yemenite hot green zhug that balances the creamy mouthfeel with an herbaceous kick.
For something that leans more toward Middle Eastern flavours, opt for the Honey Stracciatella, a house-baked flatbread topped with a refreshing mint sauce, pickled raisins, and a generous helping of Grana Padano. The Pan Seared Gnocchi might appeal to those with a penchant for the Italian palate with its supple potato dumplings that, instead of boiled, is seared to create a golden-brown crust, answering to the Indonesian penchant for crispy food.
Though these mains may tempt diners to skip the appetisers, one look at the menu would convince otherwise. There’s the Smoked Duck Spiedini, an Italian-style skewer of sliced 24-hour smoked duck that resembles bacon. Another highlight is Anchovy On Toast, a deceivingly simple name for the complex medley of anchovy, hot honey butter, grape confit, and pickled red bell peppers sitting atop a special focaccia. What diners may not immediately realise is Chef Reyno’s clever twist on the Italian bread, incorporating house-fermented cassava into the dough for a slightly alcoholic twang and a more pillowy bounce, qualities that can be fully appreciated when ordered plain if one so wishes.
These changes to the menu point toward something beyond a culinary refresh. It infuses a whole new atmosphere to the space itself, evolving into a laid-back coastal bistro that never takes itself too seriously (cue the Tiramisu Cube, a fun, geometric take on the beloved Italian dessert), much like the easygoing nature of its location just steps away from Nelayan Beach. With an expansion that includes a coworking space on the way, Seabird Bistro Canggu continues to become a nest where the most playful and curious can feel at home.
“At Seabird, we want to balance the comforts of Mediterranean cuisine with bolder flavours that make our dishes more exciting.”
Exquisite Taste Volume 51
Seabird Bistro Canggu by The Wonderspace
at Canggu Cabana Beach Resort & Spa
Jalan Nelayan, Canggu
Bali 80361, Indonesia
T: (+62) 81237339353
E: info@thewonderspace.com
W: thewonderspace.com/seabirdcanggu
IG: @seabirdcanggu
