All Spice Restaurant in Bali

Down from The Royal Santrian’s Balinese artefact-rich lobby and onto a lawn pathway, the resort’s centrepiece pool is a welcoming sight. Surrounded by contrasting red parasols, tropical flowering shrubs and sun loungers, you will easily find a hassle-free atmosphere.

Adjacent to this showpiece is the All Spice restaurant, with more red sunshades over wicker dining tables and cushioned chairs in its outdoor space. Nearby is a bar serving a wide selection of cocktails and mixes and All Spice’s particular teppanyaki bar only steps away from the beach.

Alongside the bar is the main indoor dining section. Arty lamps and ornamental fans (the room is fully air conditioned, nonetheless) hang over the dining area with an open ceiling that adds to the spacious feel. A well-stocked wine cellar is near the entrance.

All Spice's kitchen is helmed by two Indonesian chefs, who craft out the five-star international dishes. Chef Wayan Sirda handles Western, who creates a modern tapas-style blend of classic French and Italian cuisine. Meanwhile, Chef Budiyono extends his years of expertise in Japanese cuisine to All Spice’s Teppanyaki grill and sushi selections.

The lunch menu includes attractive entrees such as a seaweed salad that comes with iceberg lettuce, salmon, baby octopus and salmon roe, and served with yuzu dressing. Honjitsuno Makimono - a choice of California rolls, tempura; soft shell crab rolls and salmon or tuna rolls, is one that offers variety in a single presentation.


Pastas and sandwiches, alongside seafood steaks, stroganoff, curry, grills and teppanyaki selections under the 'mains', make for a hearty lunch. A Japanese set menu offers various options with mixes of sushi, cawan mushi, soba, tempura and teriyakis, and served with special desserts.

Chef Budiyono, after briefly greeting us, went straight back into the kitchen to prepare our special treat. Food & Beverage Manager, Adjie, suggested we try his Strawberry Mint creation. This champagne glass features fresh strawberries muddled with mint leaves and topped with sparkling wine. The striking layers of red, against clear rising bubbles, makes for impressive visuals – and a very refreshing sip! Also in front of us were a large dish of sushi selections.

A moment later, Chef Budiyono’s grilled lobster with mornay sauce and whole French mustard was served up. A striking presentation, especially with its chive and mustard potatoes, and a unique portion of steamed white rice dotted with bright orange salmon roe. The soft rice and crunchy roe combine as a unique blend of flavours. For dessert, the tempura ice cream topped with mint, a cinnamon stick and passion fruit, is served like an island surrounded in a sea of Grand Marnier and strawberry slices.

Bordered by lawns, landscaped tropical gardens and the resort’s large 10x35m centrepiece pool, All Spice Restaurant offers a fine beachfront dining addition to the scene of Bali’s favourite southern peninsula. Dinners are also striking, with subtly-lit ambiances in the dining room and the pool, as well as at the teppanyaki bar near the beach.

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