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Eight Degrees South @Conrad Bali |
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Conrad Resorts are renown for their modern take on luxury, a concept exemplified in their Bali property which spreads across an impressive 350 meters of white sandy beach in Tanjung Benoa. Eight Degrees South takes pride of position mere footsteps from the sand, with a series of dining pavilions separated by neat patches of lawn, giant urns and lush greenery, surrounded by the azure waters of the swimming pool on one side, and on the other, pristine sand leading to a sparkling sea. The relaxed holiday vibe is all pervasive and as I flip through the alluring cocktail menu with its offerings of 'Mojitos' Lemongrass and Passion fruit; 'Martinis' Apple-tini, Lychee-tini; and 'After Dinner Cocktails' like Banana Rama, Alexander and Golden Dream, I make a mental note to return for a sundowner (or two) on another occasion. For today I sensibly order a sweet, refreshing and non alcoholic Berry Ade from the Lemonade menu which also includes Ginger Ade and Mint Ade.
The Menu features Mediterranean cuisine with hints of Balinese flavour, and a predominance of local and imported seafood, prime cuts of beef and organic salads. Lunch times are easy and elegantly casual − featuring 'Grills', 'Build your own Pizza,' and 'Create your own Salad', while the dinner menu has a sophisticated range of a la carte options. Executive Chef Eka explains that he only chooses the best lobster, Wagyu, Chilean Sea Bass and Moreton Bay bugs, which wouldn't be complete without the best of condiments, such as fine grain sea salt from the northern shores of Bali, and world famous Espelette chili from the south of France. This wonderful chili is loaded with flavour without being overbearingly hot and is sprinkled on our first appetiser, Crispy Local Fresh Shrimp with Chili Flakes Rougail of Tomato and Cucumber, tightly wrapped pastry parcels filled with fresh shrimp accompanied by a lovely tomato and coriander salsa. There is also an excellent salad of Tomato and Mozzarella with ruccola, basil oil and balsamic reduction made from perfectly ripe Roma tomatoes, plump creamy slices of Bocconcini, a scattering of ruccola leaves and a drizzle of pesto. The Seafood Chowder with Pumpkin and Chilli Oil is rich and substantial with an abundance of mussels, clams, scallops and prawns. The Wagyu Salad is served gueridon style - wheeled in on a trolley and mixed at the table. A dozen small bowls hold a tantalising range of fillings; mango, cucumber, red pepper, grape, mangosteen, cucumber, strawberries, mixed leaves and slices of warm pink tender Wagyu rib eye. Chef Eka deftly mixes the ingredients, and douses with balsamic, a spicy sambal ulek, coconut milk and fresh tamarind. The result is a wonderful mix of contrasting flavours and textures. The Legine on the Plancha with Bali 'fleur de sel' Lima Beans with Confit Shallot, Tomato Oil, is an incredibly moist, juicy and delicious, Chilean Sea Bass served with a mild confit and accompanied by slightly crunchy lima beans coated in Balinese sea salt. Other highlights include Red Snapper with Murray River Salt Flakes, Wagyu Beef Tenderloin with Jaborandi Peppers, and Steamed Lobster and Seafood Platter. Dessert is a divine Chocolate Bar a multi-layered concoction laced with Valrhona chocolate; the dark nutty base is topped with crispy millefuille and a silky chocolate mousse. Mascarpone and praline ice cream is the perfect accompaniment. The tropical gardens, tranquil beach setting and outstanding cuisine at Eight Degrees South make it more than just a dining experience, it's a destination, and for those in search of an evening of romance the private pavilions for two are the place to be. AB
Eight Degrees South
Conrad Bali
Jalan Pratama 168 Tanjung Benoa
Ph + 62 361 778 788
Open 8am – 11pm
Seat 80
Nusa Dua Map B - 4
Address: Jalan Pratama 168 Tanjung Benoa Nusa Dua Bali Indonesia Phone: + 62 361 778 788 Latitude: -8.799999999999999 Longitude: 115.23333330000003 |
| Date added: 2011-08-08 14:11:08 - Hits: 21 - Report Listing - Tell A Friend |
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