Bali Beach Hotel, The Heritage Collection Presents “Bali Dessert Week: Pâtisserie Artistry”

Bali Beach Hotel, The Heritage Collection invites guests and culinary enthusiasts to indulge in an exquisite gastronomic experience with “Bali Dessert Week: Pâtisserie Artistry,” taking place from 3 to 31 July 2026 at Roso Restaurant.

This limited-time offering presents a thoughtfully curated selection of six handcrafted sweet and savory creations, masterfully prepared by Pastry Chef Louis Tanuhadi (Indomilk FnB Solutions) and Executive Pastry Chef Komang Gede Juniartha. The menu highlights a harmonious fusion of classic pâtisserie techniques with the richness of Indonesian flavors and locally inspired ingredients.

Guests will enjoy a refined tasting experience, a native of Bali, Chef Komang Gede Juniartha brings an authentic sense of place to his creations, drawing inspiration from the island’s diverse regions, rich culinary traditions, and locally sourced ingredients. Each dish reflects his deep connection to Balinese heritage, translating familiar flavors into refined pâtisserie expressions. Bebek Betutu Brioche, inspired by the traditional Bebek Betutu of Gianyar, is a savory creation featuring braised, spiced duck paired with cassava leaves, delicately encased in a soft, buttery brioche roll. Jembrana Bedugul is a journey across Bali from the coast to the highlands, where the richness of Jembrana chocolate meets the cool elegance of Bedugul vanilla. Layered with strawberry fluid gel and delicate chocolate craquelin choux, this dessert tells a story of place through a harmonious interplay of flavors and textures and Semaga Kintamani inspired by the vibrant highlands of Kintamani, home to generations of dedicated citrus farmers, this refreshing creation celebrates the region’s abundance through caramelized tangerine curd, complemented by bright yuzu gel and delicate dried meringue, offering a lively balance of citrus and texture, creations by Pastry Chef Louis Tanuhadi; Moringa Gluten-Free Financier, a modern health-conscious twist featuring nutrient-rich moringa, Lemon Raspberry Madeleine, a classic French pastry elevated with vibrant citrus and berry notes, Quiche Soto Ayam, a savory creation inspired by Indonesia’s beloved soto ayam, reimagined in quiche form. This elegant dégustation is complemented by a choice of one coffee or tea, offering the perfect pairing to enhance each flavour profile. The menu highlights a harmonious fusion of classic pâtisserie techniques with the richness of Indonesian flavors and locally inspired ingredients using Australian Butter - Baking.

Priced at IDR 250,000++ per person, Bali Dessert Week: Pâtisserie Artistry at Roso Restaurant is designed as a sophisticated yet approachable culinary journey, ideal for both in-house guests and visitors seeking a unique indulgence in Sanur.

Set within the refined ambiance of Roso Restaurant, celebrated for its Nusantara culinary concept, this experience reflects Bali Beach Hotel’s commitment to celebrating Indonesia’s culinary artistry while embracing contemporary innovation.

Event Details: 
Bali Dessert Week: Pâtisserie Artistry 
Venue: Roso Restaurant, Bali Beach Hotel, The Heritage Collection 
Date: 3 – 31 July 2026 
Price: IDR 250,000++ per person 
Includes: Six handcrafted sweet and savory creations with one coffee or tea