Ocean Terrace

Candle light, beachside tables, the murmur of waves lapping on the shore, a pianist playing classical music on a grand piano….. Settings don’t get much more romantic than this.  Throw in a menu inspired by Bali’s freshest seafood catch, and you have Ocean Terrace, the signature restaurant of The Laguna A Luxury Collection  Resort & Spa, Nusa Dua.

The water theme is all pervasive at The Laguna,  with absolute beach frontage, and seven swimming pools sprawling over 5000 square meters. Seafood fits the theme well, although the menu also includes Indonesian and Continental influenced meat, poultry and vegetarian dishes. But it’s the ocean catch that has reeled us in and we are soon indulging in all sorts of delicacies,  starting with  the a la carte menu and finishing with  the  seafood barbecue buffet.

But first, a sunset cocktail. I have to say that ‘The Cocktail Collection by the Luxury Collection’ is truly a sight (not to mention taste) to behold. Where to begin? A Snakefruit Amarezza, Grapefruit Sangria,  Tamarillo Seductive….. or maybe The Anastasia with it’s blend of vodka, pomegranate puree, rosemary infused agave and champagne? My eventual choice of The Last Cocktail proves to be excellent. A thoughtfully contrived gin based elixir blended with pear and prosecco and infused with rosemary and cloves. It is aromatic, wonderfully herby and refreshingly unique.

Moving on to starters, there are dainty little Tuna Oyster Rolls, fresh thinly sliced tuna encasing an oyster and topped with a tangy ceviche bursting with coriander, lemon and chili. The Sushi Set is served with classic Japanese minimalism, but there is nothing minimalist in the taste. The Sashimi on ice, and the chilled, caviar-topped sushi rolls filled with pickled daikon are simply lovely. An impressive stack of Clams follows, lightly sautéed with ribbons of bell peppers, butter, cream and white wine. The Seafood Platter would satiate the most ardent of seafood lovers, with the exquisite freshness and flavor of whole lobster, Padi Padi (a type of snapper,) succulent king prawns, clams and tender squid. In a brief divergence from seafood, there is also a Beef Tenderloin served with a beef Jus, and shitake mushroom ravioli doused in  truffle foam.

Then it’s more seafood as we wander over to the barbecue, which is available nightly and includes sea bass, prawns, clams and squid. There is also a wide choice of rice, including the nutty and nutritious beras merah (red rice,) and a boat shaped buffet with a striking display of prawn cocktails, salads and mussels on ice.  At Rp. 299,000++ it makes exceptionally good value.

The ‘Wines of the World’ list has a good selection, and also provides a ‘Tasting’ set of three different red or  white wines. We finish our meal with a lovely dessert of Pistachio Gateau, a very fine patisserie cream encased in a thin and light sponge, with sides of mango, and strawberries stewed with star anise, brandy snap wafers and mango ice cream. A Trio of wandering minstrels serenades us through dessert.

Ocean Terrace is lucky to have two highly talented chefs at the helm, award winning Executive chef,  I Made Putra (President of  Bali Culinary Professionals;) and Danish born Executive sous chef Nikolaj Retpen, the newest  addition to the Laguna team. So the quality of the food and the innovative menu comes as no surprise. AB