Blessed with stunning views across an expansive swimming pool and out to the sparkling aquamarine ocean along Nusa Dua’s pristine coastline, Soleil is a culinary jewel within The Mulia, Mulia Resort & Villas. With its innovative take on fresh, Mediterranean cuisine, the interior design of Soleil’s dining rooms reflects the laid-back sophistication of the Cote d’Azur and Italian Riviera. Within a very short time, Soleil has garnered a loyal following for its six-star Sunday brunch and free flow wine dinners.
Soleil’s executive chef is diligent about sourcing the best quality produce, seafood and meat from Bali and beyond. His distinctive menu attracts an A-list crowd that includes high-ranking politicians and top chefs curious to experience what all the buzz is about. House favourites include yellow fin tuna topped with foie gras, homemade pasta that is hand-cut on a guitar-shaped pasta cutter, or chitarra, imported from Italy, and artisanal cheese fondue made right here in Bali.
Astice All’acqua Pazza
(Canadian lobster in spicy cherry tomato sauce)
– 500 grams Canadian Lobster, cut into pieces
– 25 grams Garlic clove, thinly sliced
– 15 grams Shallot, small dice
– 2 grams Thyme
– 20 grams Onion
– 75ml Lobster stock
– 5 grams Dried chili
– 50ml White wine
– 2 grams Nepitella
– 2 grams Basil
– 150 grams Cherry tomato, halved
– 3 Fresh chilies, sliced
– Cut the live lobster into pieces.
– Prepare the vegetables as directed.
– Sauté the aromatics over medium heat, adding the garlic, shallot and onion at the same time in a small amount of olive oil.
– Add the chili, fresh and dried, and the lobster and sauté for one minute longer.
– Next in is the white wine, thyme and lobster stock go into the pan along with the cherry tomato.
– When the lobster is nearly done, finish with the basil and nepitella.