Leaving the discreet, amber-tinted world of Pinstripe, we stepped next door into Apéritif — a full 360-degree change in ambience, from a bar that whispered in shadow to a restaurant that gleamed in light. The tall arched doors opened to a rush of opulence – high ceilings, grand chandeliers, soft lighting, and floors of black-and-white stretched like a chessboard beneath our feet. French-style mouldings and symmetrical wall profiles framed the space. It’s the kind of room that exhales luxury, a place where colonial-era grace meets the stillness of tropical Bali.
Here, executive Chef Nic Vanderbeeken’s seven-course degustation menu: Guided by the Moon, is paced by the phases of the moon and reflects the restaurant’s philosophy of Borderless Food – where cultures, techniques, and flavors meet without boundaries. It’s not so much about the chef speaking to his guests, but more about creating the space for diners to connect through shared discovery. Courses as conversation starter, a pairing between the familiar and the unexpected, a hint of French finesse meeting the spice of Indonesia; a touch of Japanese precision finding harmony in local produce. You taste, you comment, you compare and suddenly, the soft clinking of cutlery is backdropped with hums of quiet exchange.
The Moon Scallop Crème Brûlée is a dish that captured the spirit of the Waxing Crescent – a light awakening with rising energy. Served within its own shell, the delicate creaminess of the brûlée mixed with palm sugar comes with a subtle hint of brine from the sea grapes. Each spoon full shifted between sweet and savoury, land and sea. Beautifully plated, surrounded by blooms and shells, it felt like a gift box from the ocean – clean and unpretentious.
Lapis, a course that also played delicately between savoury and sweet, true to its name, it was built in layers where sheets of bresaola and duck liver mousse stacked to form an elegant composition. The salt of the cured meat complimenting the mousse’s silk-smooth richness, lifted by the Malang apple–pear chutney’s crisp acidity. The balance was striking, measured, familiar yet surprising. It captured the essence of the menu’s lunar inspiration: the first quarter, half in shadow, half in light.
The Opu Fish, arriving like a pause before the chorus of an influential piece, is deceptively simple, its presence was quiet & unassuming until it touched the tip of the tongue. The flesh was buttery and fresh, so soft it seemed to almost dissolve with each bite. Glazed in pesmol, a turmeric-based sauce carrying warmth, the combination was delicate and deeply satisfying. There was something veiled about it, as though it had been crafted not just to be eaten, but to be remembered. This was the Full Moon of the evening.
Another course from the moon at its peak is the Beef Head to Tail. Bold and symbolic, it is a dish in celebration of craft and great abundance. We have the tongue, heart, spare ribs and terrine – offering different texture and bound together by the Kluwek XO sauce. Beyond good taste, it offers a respectful reflection of the animal’s life, the process from farm to table and that moment in time when energy changes from one form to another.
For those seeking the full experience, wine pairings are available, thoughtfully curated by Apéritif’s in-house sommelier Jean Benoit Issele. A vegetarian degustation is also available, crafted with the same precision and imagination as the main menu.
It brings the team at Savour BlackBookAsia Magazine, good cheer to share that Apéritif is the joint Number 1 Fine Dining Establishment for the whole of Indonesia in 2025. Apéritif promises not just a dinner but a journey – one that captures the very essence of Bali’s fine dining.
ADDRESS:
Jln. Lanyahan, Br. Nagi, Ubud, Bali 80571, Indonesia
PHONE:
+6281353266678
WEBSITE:
https://www.aperitif.com/