Soleil 1

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 2

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)

Soleil 3

– 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.

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