The Restaurant has the same great qualities as the hotel that hosts it, The Legian Bali. Understatedly classy, the property gives off a great tropical resort vibe while maintaining elegance. The Restaurant isn’t ridiculously big either, so there’s an exclusive feel to it. The location provides a full ocean vista, interrupted only by The Legian’s gorgeous three tiered swimming pools. Although it’s open all day, I would suggest you go for some sunset drinks before sitting down to a scrumptious dinner. The evening atmosphere is unrivalled, with the hypnotic sound of waves, swaying coconut trees, and the warm glow of torches and candles.
While the lunch menu is light and casual, the dinner menu really shows off executive chef Luke Macleod’s finesse and flair. Recently, I had the opportunity to enjoy the Four Hands Dinner, a collaborative seven-course menu by Macleod and Ivan Brehm of Singapore’s Bacchanalia fame. The theme of the dinner was “Best of Bali”, which was impressively captured by the talented duo in exquisite dishes such as chilli Venus clams, grilled over coconut husks to bring out tantalising combination of fragrant. The guests were really dazzled by the main stars; first in line was the free-range and organic bangkal hitam pork belly, whose smoky quality was undiminished through the thick layers of meat. Then came the coconut risotto, inspired by Thai fragrant soup with Carnaroli rice, coconut of varying textures, fermented sambal from Amazon rainforest-bound chilli, and lime leaf dressing. The last main was also excellent in its own right. Cheekily named The Duck and Its Last Dinner, the dish comprised Balinese free range Barbary duck served with sweet corn, sambal tomat powder, and roasted beetroots. The dinner was even more wonderful when wrapped up with es madu mango daluman, a very refreshing ending to the evening.
Each dish at the Four Hands Dinner was beautifully paired with the best of The Legian’s wine collection. The Taittinger Prestige Rose was a beautiful start, while the d’Arenberg dry dam Riesling 2015 completed the Venus clam dish and stole my heart. Other fine wines served were Ashbrook Semilion 2013, Joseph Drouhin’s Chablis Reserve de Vaudon 2012, and Beaujolais Villages 2013. Of course, for more options you can always check out The Restaurant’s wine cellar.
In a Nutshell
The Four Hand Dinner with chef Ivan Brehm might have been a one-off, but Macleod’s dinner menu is also to die for. And it’s there to stay – with the option of set menu or a la carte. Some of the highlights from the dinner menu are the pork and prawn starter, the gorgeous batik lobster ravioli, and the amazing chocolate soufflé for dessert.
The Restaurant at The Legian Bali
Jl. Kayu Aya, Seminyak Beach
T: +62 361 730 622