Merry Wong
May 09, 2025
At Apéritif Restaurant in Ubud, Bali, Executive Chef Nic Vanderbeeken continues to redefine fine-dining through his visionary Borderless Food concept. Set in a grand colonial-style manor amidst tropical jungle and rice terraces, Apéritif offers a culinary experience where East and West converse effortlessly, where refined technique meets the soul of the Indonesian archipelago.
Chef Nic’s culinary philosophy celebrates connection through food. “There are dishes that look alike around the world, but their flavours and stories make them unique. That’s where the magic lies,” he shares. With deep reverence for local ingredients and a European culinary foundation, he creates a menu that blurs boundaries while honouring each component’s origin.
Food Without Borders
The kitchen at Apéritif is a place of exploration. Local produce, like kemangi, rosella honey, and gula juruh, are thoughtfully incorporated into a culinary narrative that spans continents. Here, French finesse, Japanese umami, Nordic freshness, and Balinese tradition come together in a cohesive and imaginative tasting menu.
Chef Nic and his team work with the rhythm of the seasons, translating flavours into compelling compositions that are both familiar and surprising. The result is an experience where each dish tells a story, grounded in place yet elevated by creativity.
A Curated Journey from East to West
Each dining experience begins with a selection of canapés at the adjoining Pinstripe Bar - chicken liver mousse with balado, cured red snapper with ponzu, and smoked mackerel charcoal puff-setting a playful yet refined tone.
From there, the journey unfolds across land and sea. Highlights include Hamachi cured and balanced with coconut milk and tomato jelly, and heirloom beetroot roasted in a salt crust and elevated with burrata and bumbu. The Argentinian red prawn brings together bold Southeast Asian flavours with refined textural contrasts, while Dutch veal sweetbread offers depth through mushroom, acar, and a smooth Albufeira sauce.
A standout of the experience is Chef Nic’s celebrated and much-loved Venison Wellington, layered with foie gras and enriched with rendang spices - a dish that bridges his Belgian roots with his Indonesian home. Alternatives such as black cod with woku or aged duck with lawar, nasi kuning, and jamu reflect the same balance of tradition and innovation.
Optional enhancements, including Aquatir Caviar and Kagoshima A5 Wagyu, are also available for those seeking an added touch of indulgence.
Dietary Requirements
Apéritif is proud to offer vegetarian and vegan degustation menus, allowing guests to experience the full tasting journey while staying true to their dietary preferences. Additionally, with 24 hours’ notice, Apéritif is happy to accommodate pescatarian diets and other dietary restrictions. Most allergies and preferences can be catered to; however, guests are kindly requested to contact our reservations team directly, to ensure the highest standards of quality and consistency are delivered for every guest, as specific preferences and allergies may not be guaranteed without compromising the integrity of the carefully complied menu.
A Sweet and Lyrical Finale
To close, desserts offer harmony and imagination. Curated by Pastry Chef Ida Ayu Chinthya Dewi, (affectionally known as Chef Dayu). Say Cheese combines fermented honey, charcoal “soil,” and orchard chutneys, while Citrus Noire delivers a crescendo of cocoa, turmeric, and candied orange. Petite mignardises and fine brews bring the evening to a gentle and elegant close.
Apéritif Restaurant
Br. Nagi, Jl. Lanyahan, Petulu, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571.
Phone : +62 361 9082 777
Website
Instagram
