Discover a unique dining experience at Bali’s first aquarium restaurant, where the one Michelin-starred Chef Jean-Baptiste Natali combines Indonesian flavours with refined French techniques, all set against a stunning backdrop of underwater wonders.
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by Rizky Adityo
Koral Restaurant at The Apurva Kempinski Bali hardly needs an introduction. As Bali’s first aquarium restaurant, it offers not only delectable cuisine but also a stunning display of underwater wonders, showcasing rich marine flora and fauna.
Under the guidance of a one Michelin-starred Executive Chef Jean-Baptiste Natali, Koral Restaurant has elevated its culinary excellence to new heights. The restaurant offers two seatings for lunch and two for dinner, with several degustation set menus to choose from. The Zen menu features eight innovative courses, while the Gourmet menu offers six and the Experience menu comprises five.
Chef Jean-Baptiste Natali skilfully combines Indonesian flavours with refined French techniques to refresh the menus at Koral Restaurant, paying homage – though not limited – to the freshest local produce.
The caviar in the Zen menu makes a strong start, featuring a layer of coconut jelly with chives crème fraîche, topped with a layer of caviar and served in a classic, Koral-stamped caviar tin. A pair of potato churros dusted with coconut flakes accompanies the caviar. Another play on caviar is found in the Gourmet menu, with a dry-aged grouper tartlet layered with a citrus jelly disk and caviar, topped with egg yolk drops.
The Hokkaido scallop is fresh and sweet, elegantly placed atop a slice of roasted mango and topped with a twisted mild dabu-dabu sauce. Accompanying the scallop is a unique fried rice paper pillow filled with a lush mix of truffle and foie gras.
Meanwhile, the lobster showcases a hint of Indonesian flavour with its betutu sauce, served with potato noodles and sea urchin. Further traces of Indonesian flavours are evident in the main course – juicy Australian wagyu beef is served with a dollop of banana blossom salad and maranggi and peanut sauces – Indonesian staple condiments – on the side.
What sets the dining experience at Koral Restaurant apart is not just the serene ambience from the aquarium but also the personal approach and impeccable service. Don’t be surprised if Chef Jean-Baptiste Natali stops by your table with additional treats, such as the amuse bouche of marinated tuna and lime foam, fluffy corn pudding or citrus gel with wasabi foam.
” Chef Jean-Baptiste Natali skilfully combines Indonesian flavours with refined French techniques to refresh the menus
at Koral Restaurant. “
Exquisite Taste Volume 45
Koral Restaurant
The Apurva Kempinski Bali
Jalan Raya Nusa Dua Selatan
Bali 80361, Indonesia
T: (+62) 3612092288
E: reservations.bali@kempinski.com
W: kempinski.com/bali
IG: @koralbali
