Three Monkeys was one of the first restaurants I ever visited in Ubud and has been a favourite ever since, with its innovative cuisine, fabulous cakes and lush rice paddy views. I find the same casual elegance at the newly opened Sanur branch housed in a soaring bamboo pavilion richly textured with sandstone, alang alang, glass and draping silk. The open kitchen is framed by a bar counter topped with platters piled high with fresh fruits, cookie-filled glass jars, and yes! Of course! Decadent cakes.
We settle into round chairs on the terrace which is set back from the sidewalk amidst shady trees, and sip Absolut Vodka Cocktails. The Mango Crush is served short, with a lush combination of vodka, mango and lime, while the cool and spicy Absolut Ginger tastes like an alcoholic ginger ale. I have often wondered who was behind Three Monkeys, and today I finally meet its creator Kali Sari. Her influences are many; a family of gourmands; a Greek/Egyptian heritage, a love of all things Italian (she also has il Giardino in Ubud,) blended with a background in photography, graphic design and a stint as a dj at the legendary Club Double 6. Her creative passion for life infuses every aspect of Three Monkeys which is tasteful, effortlessly stylish and has a menu so crammed full of enticing dishes that I really don't know where to begin.
Old family recipes, modern Indonesian dishes, newly created delights and some favourites from Ubud are all to be found. Kali explains that she wanted to introduce more exotic, middle eastern flavours and I spot Dips with grilled Moroccan Flat Bread, Saganaki and Moussaka alongside Thai Fish Cakes, Prawn Laksa, Char Grills, Sate Wagyu, Gourmet Pizza, and an extensive grazing menu that is ideal for sharing. It has been a sweltering, hot day and the Watermelon, Almond, Feta, Red Onion Salad makes a tangy and refreshing choice. Triangular wedges of watermelon stand tall, scattered with crumbled feta, slivers of toasted almonds and sprigs of fresh mint – a great combination, with the inspired addition of a rosewater and balsamic vinegar dressing. I am tempted to order pizza – knowing how good they are at Three Monkeys, Ubud – but decide instead on the Turkish style Pide with Spinach, Haloumi and Roasted Tomato, imbued with wonderfully rich Mediterranean flavours, complemented by a drizzle of yoghurt and tahina. The char grilled Tuna Steak comes with a gorgous salsa verde, warm potato and spinach salad, while the Prawn Saganaki is a hearty Greek dish served piping hot with juicy prawns and salty saganaki baked in a full bodied tomato sauce, accompanied with a Greek salad.
