Angelina Agata
Oct 10, 2025
Nestled in the heart of Ubud, Apéritif Restaurant unveils its latest culinary narrative: the Lunar Cycle Menu–a seasonal tasting experience that marks the next evolution of its lauded Borderless Food philosophy. Rooted in the rhythm of Bali’s traditional Sasih lunar calendar, the new menu draws inspiration from the island’s deeply spiritual relationship with time, nature, and ceremony. Under the visionary guidance of Executive Chef Nic Vanderbeeken, Apéritif continues to redefine modern gastronomy in Bali, seamlessly weaving European culinary technique with Indonesian heritage and now, a heightened sense of temporal and philosophical resonance.
“Our menu has always been about connection,” shares Chef Nic. “With the Lunar Cycle, we move beyond geography and begin to cook in conversation with the natural calendar that shapes life in Bali.”
Cooking with the Moon: A Culinary Dialogue
Each iteration of the Lunar Cycle Menu is anchored by a key Purnama (full moon) in the Balinese calendar, with the current menu paying homage to Purnama Kapat; a moon associated with clarity, balance, and transformation. Ingredients and techniques are selected not solely for their flavour profiles, but for their seasonal and cultural significance, offering an experience that is as thoughtful as it is delicious.
This is not a reproduction of ritual, but rather a respectful interpretation. The waxing moon inspires bold, energetic creations; the full moon lends itself to dramatic contrasts and layered complexity; while the waning phase ushers in restraint and quiet introspection...each dish a reflection of lunar nuance
A Preview of the Journey: Selected Highlights
A preview of the Lunar Cycle journey reveals a thoughtful procession of dishes, beginning with Labu Emas: fermented, confit, and smoked pumpkin inspired by the marigold flower, a staple of temple offerings during Purnama Kapat, evoking themes of transformation and depth. This is followed by Beef Head to Tail, a whole-animal composition featuring black carrot, antiboise, green mango, and kluwek XO, served at the full moon to symbolise unity and abundance. The menu culminates in Tropical Bittersweet, a spiced and fruit-forward finale of papaya, pineapple, passionfruit, ginger, carrot ice, and dark chocolate; offering a warm, grounded close to the lunar-inspired journey. These seasonal creations are complemented by Apéritif’s signature dishes such as the Venison Wellington infused with rendang spices and Opu Fish adorned with fresh garden herbs. The experience begins at the elegant Pinstripe Bar, where guests are welcomed with curated canapés and cocktails, setting the tone for an evening of curiosity and contemplation.
Elegant Endings and Considered Alternatives
The experience concludes with a final flourish from Balinese Pastry Chef Ida Ayu Chinthya Dewi (Chef Dayu), whose desserts are as elegant as they are emotionally resonant. Highlights include her Tempeh with Miso and espuma; a delicate balance of texture, tradition, and innovation.
Menus can be tailored to suit vegetarian, vegan, and pescatarian preferences with 24hours’ notice, and the team is well-equipped to accommodate essential dietary requirements upon prior communication, ensuring a seamless and inclusive dining experience
Apéritif Restaurant
Br. Nagi, Jl. Lanyahan, Petulu, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571.
Phone : +62 361 9082 777
