Giorgio italian cuisine

An ornate lantern-lit stairway leads up to the  Mediterranean style terrace of Giorgio Italian Cuisine. Candlelight and dense shrubbery create a soothing ambience and you can choose to overlook the street, or sit at a secluded table in the back. Although part of the Aston Bali Beach Resort & Spa,  Georgio has an intimacy and charm that is not usually associated with resort restaurants, and conveniently  also has direct access to the public from JalanPratama. In fact in terms of style and cuisine, this restaurant is in a category all of its own. 

The interior design is unusual and PR manager VirginieBedon tells me that their concept was to “Create something very different, that was new and fresh,” a  concept that  has been well implemented. Slate floors, low ceilings and a pale colour scheme are complemented with splashes of colour from crimson wall hangings and stem filled vases. I love the wrought iron furniture, with oversized chairs and marble topped tables adorned with heavy black stone candle holders and sleek elegant cutlery. Attractive menus are large, wooden covered and leather bound, a nice touch. The selection is small but amply covers all bases, with seafood, pasta, pizza and meat dishes.

My favourite way to start an  Italian meal is with an Aperitivo and a quintessential Negroni puts me in the right mood with its dryness and faith citrus aroma.  There are also Grappa based cocktails, Martinis and Mocktails. I try a Green Chlorophyll which as the name suggests is a delightful shade of green and has an equally delightful sweet and sour flavour with its mix of vodka, Midori, pineapple and lemon. An attractive walk-in wine cellar allows guests to choose from a selection of fine imported wines. 

Of course the key to a  successful  restaurant is the   chef, and Giorgio is lucky to have the highly talented and experienced Owen Thomas Colville . Owen tells me that he “Likes to use traditional flavours and pairings, but to do things a little differently,” and adds that he likes to experiment but  not push out the barrel too much.” He has also introduced lighter flavours to adapt dishes to the tropical climate. I ask him to describe Giorgio cuisine in three words and he says “Surprising, Tasty, Different.” And as each course arrives I see that his words have been well chosen.

First impressions always count and the presentation of each dish is beautiful, a pure work of art. Plates  are decorated with swirls of green olive oil, chili paste, and  strokes of black squid ink. The Lobster and Salmon Carpaccio features a common pairing, but as a twist the thin slices of salmon are cut into perfect circles with centers of lobster, topped with a smattering of radish and fresh Italian herbs.  The Pan Fried Scallops are deliciously soft, and layered between home cured pancetta and an unusual salad of tiny cubes of tomato and watermelon, lightly dressed in balsamic.

The combination in the Roast Pumpkin and Almond Cannelloni is a traditional favourite, but this homemade cannelloni is wafer thin, wrapped like a crepe and is adorned with a white frothy  burnt butter emulsion  that is truly supurb. The Lobster Ravioli provides another surprise, one large ravioli filled with a generous portion of  lobsterflavoured with a tiny hint of ginger, it is perfectly complemented by firm and tasty  lentils imbued with ginger and coriander.

The Spice Roasted Lobster perches over a bed of spinach and is accompanied by an individual parmesan and cauliflower gratin, and the exceedingly tender Beef Tenderloin is presented with a smear of Cauliflower and Parmesan Puree.

Pannacotta is one of Italys most classic desserts but this triple layered extravaganza has the innovative and rather fabulous addition of green basil jelly, which, combined with a topping of marinated strawberries creates a sublime desert. The Lavender Honey Mousse is perhaps the best  surprise of all and is quite unlike anything I have ever tasted before, the smoothest most delicate mousse infused with lavender,  a hint of honey and a burst of butterscotch. A really sensational dessert.

Prices are incredibly reasonable considering the quality of the food, drinks and service and this is a venue that I can highly recommend. AB