In the days of Theatre Restaurants, the food was normally awful, but you put up with it as the only means of seeing the show! Now a new scene seems to be emerging. Restaurants with real quality dining, and in stylish premises, that later at night turn into a throbbing nightspot.
Now Kerobokan, on the site of the old popular Purnama, has one of these. Venue @ the Moon is a real restaurant, a place for an exotic breakfast, a relaxed lunch or an evening dining treat. Hang around after dinner and the music pumps up, even dancers appear on the mezzanine edge, and the party begins!
Do you like a simple breakfast [Muesli, blueberry compote and toasted almonds] or something a little more exotic? Chocolate Banana Bread with hazelnut butter, Buckwheat Pikelets with a mango and passion fruit foam, Tasmanian Smoked Salmon with pommes hache, crème fraiche, dill and cucumber, or a Florentine Tart with soft poached eggs and Hollandaise.
Normal breakfasts are also available; eggs any style with thick toast [white, brown or gluten free], with whatever extras you desire [crisp bacon, sausages, roasted mushrooms, potato hache or baked Canelli beans]. The 3 Egg Omelette comes with baby leeks and a tomato confit.
Lunch in Bali should be light and tasty! How about Pan Seared Scallops with glass noodles, mango and Thai nam jim, or a warm Pasta Salad of confit of tuna with white beans, radicchio and preserved lemon? Something more substantial, then how about a Lamberger, minced lamb with hummus, tomato, mint and aragula, spiced wedges on the side, or Chicken in Cardamom Pastry, served with a dahl cake, cucumber and a caraway riata.
Dinner at Venue @ the Moon brings back memories of the recent cuisine craze in the better Australian restaurants, a mild fusion of many different cuisines, European and Asian, loosely referred to as Modern Australian [or Mod Oz for short]. High quality ingredients and plenty of taste! If you have never tried it then come here for dinner and find out why Australian chefs are now working all around the world!
Entrees start with a Goat?s Cheese Tartlet, caramelized shallots and a salad of baby cress and shaved hazelnut. The sensational Honey-roasted Quail is with baked ricotta and peppered greens. Pick them up with your fingers. There is no accompanying fingerbowl as that would be a waste! Finger-licking good! The Thai Prawns are speared above a ginger risotto, with a swirl of sticky chilli and sweet soy around the plate for soaking chunks of the risotto cake with. The wonderful Duck and Shiitake Pie is served with creamed leek and parsnip. The Seared Scallops sit amid a very unusual and thick soup of broccoli, white truffle oil and Pecorino shavings. Keep your bread roll to soak up this one!
Mains are exotic, and difficult to select from. It makes you want to return to try them all! A Roasted Pumpkin and Goat?s Cheese Ravioli, with Porcini mushrooms and regiano is hard to go past. Although for me the Duck Legs were essential. Three twice cooked duck legs with tender meat [almost confit-like] but skin so crisp, they come sitting on a pancake of bokchoy and chestnuts. Use your fingers for this one, too!
The Rack of Lamb is with an unusual pomegranate glaze, served with couscous. Australian Beef Fillet is perfectly cooked and arrives with mushrooms, a truffle mash and cabernet jus. A Roasted Sirloin has a mustard crust, with baby beets, and a garlic and shallot confit. The charcoal cooked Rib of Veal is served on a bed of creamed white beans, roasted eggplant and baby spinach. A plump piece of juicy flesh attached to a fine rib bone [fingers again, the only way].
The Paella combines both chicken and seafood in and on a saffron rice base. Atlantic Salmon Couliabac is accompanied by a white truffle pea puree and salmon pearls. The Swordfish Fillet comes with Japanese style pickled vegetables and sushi rice.
Most places that present a tapas menu normally reserve that for late at night when the kitchen has begun to close down. Here they available throughout service, from lunchtime onwards. The perfect solution for when you feel like snacking whilst drinking, anytime. Vietnamese Prawn Spring Rolls [freshly rolled in rice paper], or Duck Spring Rolls with ginger jam, what could be better? Filo Pastries stuffed with mushroom, spinach and ricotta, Indonesian Corn Cakes with an avocado and lime salsa, a Warm Salad of chorizo pieces, kipfler potato and olives, or a Baby Octopus with a plum glaze.
Even the dessert menu is out of the ordinary [a type of strawberry profiterole an example], but prepared and presented in a way not normally found in Bali.
Pleasant professional service from the young staff, and a good fun ambience all increase the enjoyment from evenings spent in this relaxing environment.
The Bali food scene just keeps on growing up! Latest Visit: Now under new French management who are about to make major changes, menu building and operation. Will not close during renovation.