WOW !! THE 7 BEST CHOICE RESTAURANTS IN BALI BY EXOTIC PARADISE TOURS

Getting to the Rock Bar itself is an experience. Past Ayana’s green cliff-top lawns you’ll notice two ways to descend, and both provide spectacular bird’s eye views. First is the ‘hard way’ down the extended flight of stairs that leads you to the Kisik Bar & Grill, which serves fine seafood under a thatched roof restaurant and at the tables on the sand. Continuing to the Rock Bar, you stroll along the cliff base causeway around Ayana’s free-form ocean beach pool. The second access is an effortless option, by means of a funicular ride down. However, expect queues, especially moments before sunset time. Queues are divided into two, one of which is a ‘fast lane’ reserved for hotel guests – one of the perks of staying at the Ayana. If you have the energy, we’d recommend going the ‘hard way’ as there are several stops along the descent that provide you memorable scenic and photographic moments of the seascape and horizon, the beach and cliff base, and most of all, the Rock Bar.

Among the favourites are the Rock Bar’s martinis, comprising quirkily-named blends such as Punch Rock, Rockberry Martini and Spa on the Rock, the latter comprising vodka, blackcurrant liqueur, blueberry and cranberry juice. Spa on the Rock is also the name of Ayana’s equally dramatic spa option located on the resort’s southern coastline. The cocktails were designed by international bar consultant Sebastien Bonnefoi, using imported liquors blended with local fruits, herbs and spices to complement the natural setting. Simple bites include a tray of crispy calamari served with stone bowls of spicy tomato sauce, prawn spring rolls with chilli sauce, and chicken popcorn served in a spiral cone stand with herbed olive oil and spiced Egyptian duqqa dip. Besides resident music director Martin East leading a stellar DJ line-up spinning Mediterranean beats, Nu-disco, deep house, and chill outs every sunset and late night weekends, international Ibiza and Indonesian guest DJs have also ‘rocked’ the Rock, such as Jez Colin and Jakarta DJ Riri Mestica, spinning tunes from a special booth carved into the rock face. Eleventh-hour schedules include international bands playing exceptional unplugged sessions, such as previous gigs that featured Stephan Jenkins and his band Third Eye Blind, Alma Desnuda, blues king Jim Larkin, and other acts from Down Under and the States.

3. EL KARBON

El Kabron Cliff Club is a Spanish restaurant and cliff club overlooking the Indian Ocean on the cliffs of Pecatu, near Uluwatu. You can also enjoy a great selection of signature cocktails while soaking in its gorgeous free-form infinity pool. Its borderless edge overlook some of Bali’s most favourite surf breaks. While regular surfers will know the area like the back of their boards, the site is quite a search for first-timers. From the main Jalan Uluwatu heading toward Padang Padang, El Kabron Cliff Club is at the end of a long and winding limestone and dirt road. The search, nevertheless, is really worth the view and the vibes.

The Mediterranean styling of El Kabron Cliff Club shows in its all-white and rustic scheme, with thatched roofs and wooden cart wheels for windows. A slightly arched doorway leads you into the ocean-facing courtyard. Blue beanbags dot real beach sand spread around the white stone pool. The result is a surreal ‘floating’ seaside scene with Ibiza style vibes and chill-out beats. Music is channelled from playlists. Live bands and DJs also feature regularly. El Kabron Cliff Club’s menu presents authentic and traditional Spanish and Mediterranean. The dishes are crafted by Executive Chef Marc Torices Guardia. He brings to the venue years of experience that include stints at Barcelona’s Michelin-starred Sant Pau Restaurant. From a semi-open kitchen Chef Marc Torices cooks up traditional Spanish tapas. These include among others, his own ‘las anchoas’ Mediterranean anchovies and sweet onion.

4. MEJEKAWI BY KU DE TA

World famous for its gorgeous Seminyak beachfront setting, fine cuisine and elaborate parties, Ku De Ta presents the pinnacle of its dining experiences at Mejekawi, where three top chefs, Phillip Davenport, Ben Cross and Will Goldfarb have joined forces to present an innovative ‘kitchen and laboratory concept’. Opened in June 2013, its name is a play on the local words meja and kawi – ‘table’ and ‘high’ respectively. Mejekawi occupies the top floor of Ku De Ta’s south-eastern wing and is set to become a distinct part of the enterprise, serving set course degustation menus with items prepared through high-technology methods. Mejekawi’s central kitchen and a secondary pantry beside the wine cabinets serves as a ‘lab’ for cooking demonstrations, classes, wine tastings, and guest chef dinners, and it features top-of-the-line, high-tech appliances from Sub-Zero & Wolf. The central open kitchen is only steps away from the surrounding tables, which is deliberate and meant to minimise the distance between chef and diners, enabling you to view the exciting process of creation before each fine presentation comes to your table. The farthest end of the venue allows bird’s eye views over Seminyak beach, and the rolling surf is floodlit from its beachfront lawn, adding dramatic effect to the scene. Mosaic glass panels line the walls, with subtly lit interiors and chic table setups.

Throughout your dining experience, long-time Bali resident and part-time surfer Executive Chef Ben Cross throws in a couple of hidden courses that adds to the element of surprise. Our seven-course treat starts with a unique wooden plate of smoked yogurt spheres on intricately folded salmon strips, and continues with a petite but flavoursome coral trout ceviche with Chef Cross’ take on the ‘sambal matah’, a favourite traditional Balinese seafood condiment, which tastes so much better due to his secret substitution of exotic ingredients. Then a couple of surprisingly impromptu servings arrive before our actual third-course ‘sop buntut’ oxtail soup, and the ‘babi guling’ roast pork with smoked potato puree, urap vegetable mix and rendang jus. All are extraordinary takes on local Indonesian dishes; presentation is very modern and Western, and most of the time some selections turn out tastier than the traditional.

Initially we think that there’s been a kitchen-to-waiter hiccup when our seven courses seemingly turn out to be 11. Then the chef himself came to our table and explained that we, as all the other guests, were treated by his special ‘surprises’. First-time diners are in for these surprises, and let’s hope that it will become a Mejekawi tradition. The seven and 11-course degustation menus are at IDR 590,000 and IDR 790,000 before tax and service charge, available with preferred wine pairing options at roughly over double the price.