Latest Resto Info
Latest About Bali
| Changing Faces |
|
|
|
| Written by James Carys - hellobalimagazine.com | |
| Monday, 18 August 2008 | |
|
text by James Carys - images courtesy of The Balé One of the most coveted boutique villa resorts on the island also plays host to a dining experience par excellence. We head south to the shores of Nusa Dua to check out the ever changing face of Faces at The Balé.  A
perennial star in the Nusa Dua sky, Faces (The Balé, T: 0361 775 111)
is one of the most relaxing restaurants on the island owing to the soft
lit ambience of the sunken tropical garden setting and the refreshingly
uncomplicated cuisine from Chef Brandon Huisman. Faces has been
something of a hidden treasure to most visitors to Bali wishing to swap
the hectic Seminyak dining scene for a good dose of refined tranquility.The open kitchen setting of the restaurant, terrazzo stonewalled surroundings and gentle lap of the water features in the garden transports diners to a new plateau of intimacy. It is no wonder that so many couples favour Faces as their preferred date restaurant. Having previously worked for the Aman group in Bhutan, Brandon's approach to serving very uncluttered dishes works extremely well at The Balé. With an emphasis on simple, strong flavours and using only the freshest local produce available on the island, Brandon has crafted a menu that is both challenging and rewarding in equal measures. From the selection of appetisers the bacon wrapped quail, frisee lettuce, cherry tomato and roast garlic cream comes highly recommended as does the lightly breaded crab cake, honey mustard buerre blanc with apple and radish slaw. Brandon's playful approach to combining such visually arresting ingredients is matched only by the harmonious combination of flavours, none too overpowering, each balanced to tease the palate into submission. The duck confit with summer vegetable ragout from the main course selection is a standout as is the popular and long-standing herb crusted marlin steak with cherry tomato and fresh basil salad. For sheer decadence the butter-poached lobster with wild mushroom sauté, creamy risotto and truffle essence should be investigated, preferably with a cold glass of chardonnay. All of the plates are sizably portioned, perhaps a little too much so for those in possession of smaller appetites but if you do make it through to the dessert menu the chocolate fondant is a rich reward indeed.  Maintaining
the organically themed cuisine of Faces the newly remodeled Fluid bar
and lounge area has been expanded into the upper tier of the garden
area with five daybeds lining the edges of the pool and serving some
very original, tailor made organic cocktails. Whether it be pre dinner
aperitifs or a post dinner tipple the daybeds are the perfect spot to
imbibe such creations as the 'charred lime and ginseng daiquiri', 'the
grilled pineapple and cardomom martini' or the ultra cool
'saki/cucumber martini' made with belvedere vodka muddled with freshly
pressed cucumber and sake, shaken with fresh apple juice and served
straight up.A complimentary pick up and drop off service is provided to outside guests staying in the Nusa Dua, Benoa and Jimbaran Bay areas making dinner at Faces and drinks at Fluid two very attractive reasons to head south this summer to a new level of luxurious indulgence |
| < Prev | Next > |
|---|
