After the success of The cave by Chef Ryan Clift restaurant, The edge Bali is back with another curated F&B destination – The parlour. Offering an extensive fine wine selection and whisky collection, with a sophisticated ambience and floor-to-ceiling windows overlooking the resort’s lavish swimming pools and oneeightyº day club, The parlour is an ideal spot to enjoy refreshing day cocktails, curated sundowners, pre-dinner aperitifs, or single malt nightcaps.
In addition to the exceptional drink offerings, The parlour also serves select light bites to accompany the liquid courage. The charcuterie board and mezze selection are great for sharing, with the former comprising prosciutto San Daniele, salami Milano, chorizo picante, brie manchego, grana Padano and the chef’s selection of bread and condiments. Meanwhile the latter showcases hummus, tzatziki, muhammara, falafel, feta, halloumi, artichoke, mushroom, cucumber, tomato sumac and pita bread.
Comfort dishes can be found in the form of crispy fried calamari with oregano, cayenne, lemon and parsley; and The parlour Sweet and Savoury.
Of course a trip to The parlour is not complete without a sip or two of its cocktail selection. Try the signature drink Miss 007, or choose from the extensive array of spirits, such as the exclusive Remi Martin Louis XIII cognac, and more. Save some space for the sweet treats and lose track of time at The parlour.
The parlour
at The edge Bali
