Just one step inside Soleil’s dining room and it’s easy to see why this signature restaurant at The Mulia, Mulia Resort & Villas is renowned as one of the most popular spots for brunching on the island. Dazzling with five-star glamour, Soleil is reminiscent of a celestial chateau that has found its way beside one of Bali’s most picturesque coastlines. Awash with hues of cream and gold and just footsteps from the resort’s iconic beachfront, this breathtaking backdrop for a Sunday feast is truly second to none.
The setting at Soleil is indeed lavish and elaborate, yet it feels neither too formal nor too flashy for a relaxing Sunday afternoon. The restaurant radiates with a convivial and carefree vibe, one that lets you soak up the stunning surroundings, dine to your heart’s content and drape across the soft and squishy Chesterfield sofas in between glasses of Champagne and the seafood tower.
Designed to showcase all that the restaurant has to offer, Soleil’s Sunday brunch marries together three core culinary concepts: a buffet spread, an a la carte menu and the chef’s surprise dishes presented table-side throughout the four-hour feast. Beginning at the indulgent buffet, a vibrant horizon of fine gourmet foods stretches as far as the eye can see, from oysters, sautéed squid, sushi and sashimi, to salads, cured meats, soft shell crab and hard Italian cheeses – as bountiful as the glittering Indian Ocean peeking in through the panoramic glass windows.
Alongside this smorgasbord of gourmet treats, Soleil presents its à la carte brunch menu that’s just as generous and plentiful as the buffet. There are pizzas, artisanal pastas and classic breakfast staples, as well as dishes from Soleil’s most recent “Cicchetti” offering, where individually crafted Mediterranean delicacies are presented in appetiser-sized portions. Highlights include the ever-popular I Fiora squash blossoms served with a spicy dipping aioli, and the Spanish-style sun-dried yellowfin tuna scattered with almonds and roasted capsicum.
Topping off the entire experience, Soleil’s talented chefs, dressed in traditional toque hats, present a magnificent selection of surprise dishes delivered direct to each table throughout the brunch. The foie gras variations are a true standout, namely the foie gras crème brûlée that comes complete with a crunchy top layer and a smooth, creamy middle.
If that isn’t enough to keep diners on their toes the entire brunch through, Soleil has recently upped the excitement for its regular diners by adding new dishes to the lineup, including a whole roasted Porchetta, a boneless suckling pig stuffed with herbs and aromatics in the tradition of the Italian Riviera and a Fresh Salad Station where a station attendant will whip up an artisanal Caesar salad or build your own combination from the array of fresh vegetable garnitures and delicious savory Mediterranean inspired morsels, including grilled octopus, house smoked salmon and sliced prosciutto finished with a fabulous small-batch extra virgin hand-pressed oil.
And for Soleil’s sweet-toothed gourmands, even the famous display of cakes, pastries, custards and creams has been upgraded, joined by a cascading chocolate fountain and a live “Sabayon” station, where a cloud of liquid nitrogen theatrically turns a sweet and creamy whip into bowls of crispy ice cream.
Soleil’s brunch is available every Sunday at the beachfront restaurant and offers the choice of three packages; brunch with soft drinks only, a wine and cocktail package, and our favourite, the premium Champagne package that surely guarantees a most exquisite Sunday.
Favourite Feature:
By popular demand, Soleil has recently extended its fabulous brunch throughout the weekend, now available every Friday and Saturday, because after all, there’s no such thing as overindulgence when in paradise.
(www.themulia.com)
