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“To me MoVida Bali oozes 1970’s Spanish casa in atmosphere and dining”

Seminyak’s newly opened MoVida Bali (click here) is the first international venture of the Melbourne based company which is part of an ingenious collaboration between the Potato Head Family, MoVida & the complex’s new Katamama Hotel. MoVida Bali reinforces the relaxing, fun beach vibe that the super complex is world renowned for. The restaurant is located on the ground floor of the hotel and next door to the famous Beach Club.

MoVida In Bali

By tapping into Potato Head’s architectural expression, the moment you walk in to the Katamama hotel and venture inside MoVida, the restaurant’s space oozes ‘1970’s Spanish casa’. Coincidentally or not the entire hotel is made from Balinese hand crafted artisan bricks (the process itself will leave you gobsmacked) which the final product being a bright and colourful red brick that resembles the terracotta tiles of Spanish houses. The venue’s design compliments Bali’s tropical humidity. Fans are whirling, it’s not air-conditioned so inside is always warm but its openness and airiness makes very good use of the ocean breeze.

The contemporary venue cleverly creates intimate spaces along side group settings with its sparing use of lighting and working around the buildings façade and all the furniture and interiors are handmade by Balinese artisans and craftsmen.

Much like it’s sister venues in Australia, the tapas bar serves modern Spanish cuisine but not exactly as we know it. Frank Camorra (MoVida’s co-founder/owner) and Jimmy Parker (head chef) have worked alongside Potato Head’s chefs to tweak some of the fan favourites from the MoVida menu with local Indonesian tropical ingredients to suit the climate.

Imported Spanish Meats & Anchovy

What we ate:

ANCHOA – Cantabrian Anchovy, Crouton, Smoked Tomato Sorbet
CROQUET – Jamon & Mahon Cheese Croquette
TABLAS – Paleta De Iberico, Jamon Serrano, Chorizo, Salchichon (selection of cured meats)
REMOLACHA – Bedugul Spriced Beetroot Salad, Smoked Yoghurt, Walnuts
CECINA – Air Dried Beef, Truffle Foam, Poached Organic Egg

BISTEC – 200g Wagyu Hanger Steak, White Anchovies, Mojo Picon
PATATAS BRAVAS – Triple Cooked Potatoes, Spicy Bravas Sauce

FLAN – Spanish Cream Caramel with Spiced Pestinos Pastries

Fresh Baked Bread + Olive Oil
Patatas Bravas
CROQUETA
Cecina

The delightful redesigned meals are still full of flavour but not as heavy as what you might find in their Melbourne restaurants. My standout dish was the Bistec, the steak was cooked to perfection, tender and with the right amount of bark.

Bistec
Tablas

The Tablas selection of cured meats was also of premium quality. Additionally my partner; for someone that is most definitely not a fan of beetroot and yoghurt (in fact hates them with such passion I cant even have them in the fridge at home) was pleasantly surprised with the Remolacha.

Remolacha
Flan

Overall:

MoVida Bali is not a complete replica of the Australian restaurants. The laid back Balinese atmosphere provides a completely new and tantalising dining experience with deliciousness at the centre of everything they do.

MoVida Bali
Ground Floor Katamama Hotel
Jl. Petitenget No.51, Seminyak, Kuta Utara, Kabupaten Badung
Bali 80361, Indonesia
+62 361 3029940

Have you been to MoVida’s first international venue? How do you compare it with the Australian restaurants? I’d love to hear your answers or comments below.
K x

” In my humble opinion Barbacoa is the best grill in Bali”

Barbacoa Bali - Looking In From The Street

Barbacoa (click here) has made its mark as one of the best of the best in Seminyak’s dining scene if not the whole of Bali. The energetic atmosphere is full of laughter and cheerful chatting, while still creating an intimate experience for guests who are ready to tantalize their taste buds with some Argentinian bbq goodness.

Barbacoa Rice Fields

Outside the back of Barbacoa is an outdoor patio which overlooks verdant rice fields. Another one of Bali’s perfect spots to relax and unwind in the soft cool breeze of the afternoon and through into the night.

Looking Out On To The Rice Fields From Barbacoa's Balcony

From the moment you enter the reconditioned substantial ‘barn’, the smell from the smouldering charcoal grill & the open fire pit overwhelms your aromatic senses.

Pigs On A Spit At Barbacoa

Inside is an eclectic mix of dark recycled wooden features, bright Peranakan tiles, red exposed brick, blonde sandstone walls, French style floor to ceiling windows, oversized statement lighting and vintage leather booths. These are just some of the things that make up this immensely popular, rustic South American smoke house.

Barbacoa Barn

Firstly, let’s start off with the drinks menu, which was curated by one of the owners (and owner of Mexicano in Sydney). You will find an ample tequila selection with any of the frozen margarita’s being the perfect drink to cool down in the Balinese heat (My favourite; the frozen chocolate margarita after dinner).

The menu is inspired by the Latin American style asado (or BBQ). The uncomplicated style of grilling meats with perfectly matched sides, sauces and seasoning. If you aren’t the biggest of carnivores, there are plenty of vegetarian and pescetarian options on the menu too.

The Menu

What we ate:

WARM GRILLED CHAPA BREAD – Roasted Garlic • Balsamic Vinegar
BRAISED BEEF BRISKET TACO – pico de gallo and onion on a corn tortilla
PORK EMPANADAS – (special)
JALEPENO CROQUETTE – (special)
BARBACOA’S SPICY SNAPPER CEVICHE – with spring onion, coriander, capsicum

CHARCOAL GRILLED OCTOPUS – crispy Polenta, chorizo and paprika oil
8 HOUR WOOD-FIRED LOCAL SUCKLING PIG – Crackle and green chimichurri (220gm)
CHARCOAL GRILLED AUSTRALIAN GRAIN FED RIB EYE – with green chimichurri (250gm)*
GREEN BEANS – anchovy butter, lemon and oregano

CRÈME CATALANA – with scents of lemon and vanilla
WHITE CHOCOLATE & HONEYCOMB ICE-CREAM SANDWICH

This Chapa Bread Is Heavenly
Brisket Taco
Empanadas
Jalepeño Croquette
Snapper Ceviche

To pick our standout dishes is pretty challenging, so I have narrowed it down to a few. Starting off with the warm Chapa Bread, it isn’t necessarily the warm pillow like bread that makes this dish fantastic but the roasted garlic oil that is out of this world. There is something about Balinese garlic, which makes it softer and more delicate and not so ‘pungent’, which makes it the perfect spread to cover your bread and not worry about lingering ‘garlic breath’.

This Chapa Bread Is Heavenly

The Bbq Octopus was also very good, it had a lovely bark to it and was impeccably charred while still remaining completely soft. Mixed in was some polenta that added a nice bit of crunch, although next time, even though the flavour was spectacular, we would have liked to see a bit more chorizo.

Bbq Octopus

The Grilled Rib Eye was simply, perfection. Cooked extremely well and combined with a simple green chimichurri that really heightened the dish and lastly Barbacoa’s staple dish the Suckling Pig was some of the best I have ever had.

The Staple Dish. Suckling Pig
Green Beans w/ Anchovy
The Staple Dish. Suckling Pig
The Servings Of Dessert Are Huge
Crèma Catalana

Overall:

Barbacoa continues to deliver time and time and time again. The best grill in Seminyak by far. During our trip in October 2016, we loved our meal so much we dined here twice.

Barbacoa
Jalan Petitenget 14,
Kerobokan ,Bali  80361
+62 812-3999-9825

Have you eaten at Barbacoa before? What was your favourite dish? Leave your answers and comments below.
K x

“The Three Monkeys at Sanur was an extremely satisfying and relaxing meal”

Three Monkeys Sanur

The Three Monkeys restaurants are renowned for their good honest food and live jazz being played.

Three Monkeys (click here) is located amidst many other restaurants and cafes on the main street of Sanur. The delightful bamboo pavilion has a much more relaxed and leisurely vibe to it when you compare it to the food hub of Seminyak’s Oberoi Street. This restaurant is the second venue of the Three Monkeys family with the original one located in Ubud.

Three Monkeys

The thatched bamboo bungalow is separated into three main areas. To the front of house there is a shady timber terrace for people watching on the nearby sidewalk. Back of house there are tables and sofas to unwind and have a drink, while observing the busy kitchen work its magic.

Three Monkeys Shady Timber Terrace

Upstairs, there is an air conditioning enclosed glass section for ultimate comfort or the open-air loft to spectate the passer-bys below. We took a seat upstairs on the patio, as it wasn’t to hot and there were fans whirling away while subtle jazz played in the background. It was incredibly peaceful while we waited for our food.

Much like its sister café, the menu is a mix of modern Balinese, Middle Eastern & Mediterranean cuisine. There is a heavy focus towards Italian and Greek and using wood fire is the main method of cooking.

Lemon Mint Refresher

What we ate:

PRAWN & SNAPPER SPRING ROLLS – lemon basil

BALINESE SPICED DUCK SPRING ROLLS – fern shoots, coconut

BALI SPICED SHREDDED CHICKEN SALAD – long beans, young bamboo, bean sprouts, torch ginger sambal, citrus dressing

WOOD-OVEN ROASTED CHICKEN THIGH – grain mustard, oregano, rosemary, lemon, white wine

WHITE CHOCOLATE PANNA COTTA – w/ baklava

Prawn & Snapper Spring Rolls
Spiced Duck Spring Rolls
This Chicken Salad Packed Some Heat

The standout dishes were both the mains. The shredded Chicken Salad was fresh, light and fragrant. The generous amount of ginger sambal packed some heat that the young coconut and citrus dressing balanced faultlessly. After the initial rush of the sambal’s spiciness, every bite after had a pleasant warmth that lingered in your mouth.

Wood-Oven Roasted Chicken Thigh

The Roasted Chicken was incredibly succulent and had a nice charred skin from the wood fire. The vegetables were cooked until just tender and the white wine sauce was fantastic. Most dishes that we ate were a hit, although the prawn and snapper spring rolls were not as good as the duck ones.

White Chocolate Pannacotta

Overall:

We were pleasantly surprised with the food at Three Monkeys! Our main meals were light, fresh and extremely well balanced. If you are staying in Sanur I would definitely make three monkeys one of your choices for lunch or dinner. We are most definitely going to book a table at their sister venue in Ubud on our next trip to Bali.

Three Monkeys
Jalan Danau Tamblingan, Sanur, Denpasar Sel., Kota Denpasar,
Bali 80222, Indonesia

Have you eaten at Three Monkeys before? What was your favourite thing? Did you get to hear a live band? I’d love to hear your comments and answers below!
K x

“Sea Circus is an extravaganza of colour, circus lights, trinkets and humbling quotes”

Serving wholesome quality clean meals in a quirky and vibrant setting, Sea Circus (click here) is a must on your list for top eats in Bali. The popularity of Sea Circus is an understatement, with the cafe bustling at the seams and a line of hungry patrons out the door. I felt right at home sitting in our little corner watching all the hustle and bustle of the Seminyak surroundings.

What we ate:

QUINOA, CHIA & COCONUT MILK PORRIDGE – with grilled banana, pistachios & goji berries

RICOTTA PANCAKES – with banana & palm sugar caramel

CHILLI SCRAMBLED EGGS – with herb roasted mushrooms & feta

FRESH FRUIT SALAD + WHEAT GRASS SHOT

A special mention to the chilli eggs which were a big hit, they were creamy, herby and with the right amount of kick to start your morning, also the ricotta pancakes were to die for. They were light and fluffy and not heavy at all!

The coffee’s were great too.

Overall:

It’s the little things that Sea Circus do that really go a long way, like the little ball of coconutty goodness served with the coffees, the cute little quotes and the beautiful native flowers on the table.

If you are looking for a homely and unbelievably delicious meal (breakfast, lunch OR dinner) you better pop this on your to do list while in Bali!!

Sea Circus
22 Jalan Kayu Aya [Oberoi Rd]
Seminyak Bali

Kx
Have you been to Sea Circus before? What did you think? Leave your comments and answers below.