Its my first visit to the Grand Hyatt Bali Nusa Dua, and as we walk into the lobby I am immediately struck by the view of lush gardens stretching all the way to ocean. We wind our way though this peaceful oasis of sprawling swimming pools and tropical foliage, arriving at Salsa Verde restaurant. The sunny, spacious, open air pavilion overlooks the Indian ocean, and is set just meters from the golden sands of Nusa Dua Beach.
Marble counters and floors create an opulent atmosphere, and the open kitchen is framed by neat shelves filled with jars of olive oil, beans, chillis, pickled vegetables and olives. There are platters piled high with garlic and chilli, ripening tomatoes and colourful bell peppers – everything looks so fresh and inviting. The wood fired oven is covered in tiny terracotta tiles and as we walk past a chef is removing a batch of fresh cooked bread that looks and smells absolutely divine.
The Italian menu has been influenced by talented Executive Chef Erntst Jack, as well as various Italian chefs who have left their mark during their stints at the restaurant. Dishes are of the classic persuasion; with authentic pizza, pasta, risotto, meat and seafood creations, as well as some less typical regional specialties. For instance, Caponatea di Melanzane, a Sicillian salad with eggplant, tomato, olives and risotto croquettes; Malfatti, spinach and ricotta dumplings with basil and oregano; and Rolata di Pollo Arrosto with roasted chicken leg filled with ricotta and spinach, served with mashed potato, grilled vegetables and thyme jus.
We get off to a perfect start with a platter of Antipasti, a delicious, colourful array of parma ham, salami, grilled vegetables, artichokes, olives and buffalo mozzarella. It arrives with a basket of warm crusty, fresh-from-the oven bread, and a bottle of olive oil steeped in rosemary and garlic. Pasta Agnolotti follows, a sublime dish of homemade pasta wrapped around smooth buttery pumpkin served afloat a mild creamy red pepper coulis. A scattering of fresh rucola, pine nuts and shaved parmesan finishes the dish. Equally good is the Pizza Pescatora topped with an abundance of fresh juicy seafood. We finish with a lush Semi Freddo a wobbly chocolate concoction with a mix of smooth and crunchy textures, paired with a rich berry coulis, chocolate curls, scattering of cherries and a sesame tuile.
A selection of wines and beers are offered, and fresh juices also make a great choice, such as Mango, Lychee and Coconut, Strawberry Blend and our favourite, a super minty Mint Lime Juice. Kids will be happy with their own menu that comes with a packet of pencils for colouring in.
I climb the stairs to the Salsa Bar, a roof top bar covered in soft grass and scattered with frangipani trees and daybeds. A lovely, serene spot for a sundowner with its panoramic views over the garden and the sea. \AB
