Mesmerising Marine Dining

Mesmerising Marine Dining

A sensory feast awaits at Koral, Bali’s first aquarium dining experience, where the fine food vies with teeming marine life for your attention.

The Apurva Kempinski Bali has already made a name for itself as an elegant embodiment of Indonesia’s design and architecture, as well as for its excellent dining options. Each venue has its own distinct concept and has been eagerly awaited, but perhaps none more so than Koral, Bali’s first restaurant set around a marine aquarium.

Guests head down a flight of steps into the restaurant, which has red-brick walls, a floor patterned with black and white tegel tiles popular in royal courts, a teak ceiling and massive glass walls that look directly into the teeming aquarium, which boasts a multitude of sea life, from blue starfish right up to small reef sharks.

Open for dinner only, Koral offers what it terms a bistronomic experience – combining fine dining and high levels of attentive service with a laidback ambience. Guests can take a seat and relax in the delightful lounge and bar area for pre- or post-dinner drinks, which include an extensive, curated wine and cocktail list, or go directly to their table. While the feel is rustic, the attention to detail is stellar.

The food is inspired by Indonesia’s coastal flavours and crafted from local ingredients, served beautifully on stylish plates created especially for the restaurant, conveying the chef’s artistic flair and dedication to serving only the very best. An à la carte menu provides plenty of choice and guests can choose to take either a two- or three-course option, while the two degustation menus showcase Koral’s signature dishes and have been hand-picked by Executive Sous Chef, Imam Fayumi.

The chef’s take on dishes is refined. Take the simple dish of tomato and burrata, at Koral this is transformed into an exquisite serving of seasonal Bedugul tomatoes, consommé, burrata ice cream, Indonesian holy basil tempura, edible flowers and sea grapes. The gravlax salmon, meanwhile, sees a delectable piece of cured salmon covered in holy basil and celery chlorophyll jelly, served alongside cauliflower purée, beans, radish and cress.

Among the main courses is a work of art, the alluringly presented Prawn and Lime, a lightly spicy treat of stuffed minced prawn, tomato chili sauce, dabu-dabu salsa, gnocchi and parmigiano–reggiano. Non-seafood eaters are also welcome and can choose from dishes like risotto with crispy chicken, onsen egg and black garlic, poori chicken, or wagyu beef tenderloin Rossini.

The dessert menu comprises delights like the Tangerine Tartlet with walnut dacquoise, exotic crémeux, citrus mousse and tangerine sorbet, Bedugul Strawberry Crème Brûlée and the richly flavoured Banoffee Valrhôna with caramelized banana and coffee mousse, praline and Bali dark chocolate whipped ganache.

To add to the attractions of Koral, a diver swims through the aquarium feeding the fish while the diners eat their dinner, providing an eye-catching sight that competes with the excellent meal. Koral is always busy and booking is highly recommended.

Blue Crab

Lump crab meat, granny smith apple


  • 50g crab meat
  • 15g shallot
  • 7g kemangi (holy basil)
  • 4g chives
  • 2g bird’s eye chilli
  • 7g torch ginger
  • 10g cream cheese
  • 15g coconut milk
  • Lime juice
  • Salt
  • Pepper

Apple Jelly

  • 700ml Granny Smith apple juice
  • 300g apple juice
  • 10 sheets gelatine
  • Lime juice

Diced fruits

  • Granny Smith apples
  • Kyuri
  • Jicama
  • Lime zest
  • Lime juice
  • Salt
  • Pepper


Crab meat

  • Mix crab meat, shallot, holy basil, chives, bird’d eye chilli, torch ginger, cream cheese and coconut milk.
  • Add lime juice, salt and pepper.
  • Mix with diced fruits.

Apple Jelly

  • Mix Granny Smith apple juice and apple juice.
  • Bring to boil, then remove from heat.
  • Add gelatine, mix, then add lime juice to season.

Serves 1

Koral Restaurant at The Apurva Kempinski Bali

Jalan Raya Nusa Dua Selatan

Bali 80361, Indonesia

T: (+62) 3612092288


Exquisite Taste March – May 2020