FEATURES CireFood for the Gods
Cire
We arrive at Alila Villas Uluwatu late in the afternoon. An infinity pool stretches before us and a brilliant blue sky sweeps down to the sparkling sea. Cabanas cling to the limestone cliffs, providing the ultimate in dramatic views and private dining. Lauded as one of Bali’s most eco- friendly resorts; the bold and stark design reflects the rugged beauty of the Bukit Peninsula and is a stunning architectural feat of stone and recycled timber. Opened in a blaze of fanfare last year the resort is even more impressive than I had imagined, and the signature restaurant Cire, proves to be fine dining at its finest.
We take a seat on the terrace and are treated to one of those blazing sunsets that Bali is so famous for, and as darkness descends imaginative lighting adds to the enchantment. As we luxuriate in our glorious surrounds, Chef Stefan Zijta is preparing us a feast that is every bit as magnificent as the view. Dutch-born Stefan is trained in the art of classic French cuisine, but his inspiration at Cire has been the flavor and magic of Bali. However I refuse to use the word fusion, instead I will say creation, because Stefan is an innovator, a culinary explorer, an experimenter, and has created a menu that is pure ‘Cire’. His vision is realized with the help of talented Indonesian sous chefs Erwan and Mahendra.
In an effort to preserve ‘localness’, native ingredients have been substituted for items that would otherwise be imported. One of my favorite innovations is the use of coconut oil with a tiny dollop of passionfruit jam as a substitute for olive oil and balsamic, which is superb drizzled on the homemade sourdough bread.
The menu is enticing and exotic and I like the fact that local names are used (which are transcribed in a glossary at the back of the menu). In order to enjoy the full spectrum of Cire offerings you can choose from set priced 3 - 7 courses, served as ‘tastings’. Or you can order dishes individually.
Stefan tells me that, “People don’t come here for an ordinary meal, they come for something special.” Flavors and textures are his priority and every dish we try is rich in contrasts and contains a wonderful element of surprise. The Ceviche features soft and silky marinated Baramundi, with crunchy cinnamon almonds, bursts of slightly sweet pickled ginger and a bloody mary sorbet. It is topped with crispy curls of singkong (cassava) chips.
The succulent, juicy King Prawns with gado gado CIRE style, are coated in a crunchy layer of kerupuk, served with a wonderfully smooth potato salad flavored with lemon peel, spring onion, celery leaf, sprouts and quail egg. The creamy Gindara butter fish is basted in light fragrant curry, accompanied by a sweet carrot mousseline, bangkuan (yam bean) and ginger beurre blanc. While the richness of the Kediri duck breast is tempered with a light and zingy lime & blackpepper sauce and some delightful purple ubi (sweet potato) gnocci. We finish with a very tropical kelapa panna cotta with pisang bread pudding (Coconut panna cotta with banana bread pudding.) Cocktails are equally exotic, think Coconut truffle, Strawberry thyme and Lemongrass Vanillatini, and the extensive wine list features wines worthy of the gourmet cuisine.
CIRE (pronounced ‘Seer’) refers to a process of waxing and polishing, and pays tribute to the 2500 batik stamps which decorate the walls of the magnificent, gallery like interior of the restaurant, which can also be hired for meetings and private functions.
It is the little touches that mark the difference between good and exceptional and at Cire, no detail is too small. The service is immaculate, the table cloths are 300 count Egyptian linen, the glassware is the finest, and the atmosphere privileged and intimate. When you combine the magic of Uluwatu with cutting edge design and the work of a culinary genius the results can be nothing but astounding. \AB
Cire, Alila Villas Uluwatu Jalan Belimbing, Sari Banjar Tambiyak, Uluwatu, Bali
Ph +62 361 848 2166, Seat 100
