Mari Beach Club is unveiling a new dining destination that sits on the heart of Batubelig beachfront – Solé Dining. Solé is a perfect setting to enjoy a relaxed dining experience, from lunch and dinner to crafted local-inspired cocktails, opens to a terrace overlooking the coastline with an iconic river-shaped infinity pool. With 140 seats available to welcome guests, Solé boasts a casual ambiance, combining a welcoming and laidback dining atmosphere with impeccable service.
Helmed by a Swedish native, Chef Martin Loving, who’s worked at some of the most prestigious fine dining restaurants throughout the world, he balances the elements of herbs and spices proudly known to the Mediterranean dishes, with the levels of umami stepped up along the menu. The idea is to blend traditional Japanese techniques with the products and characteristics of Mediterranean cuisine. He combines different practices from those two very diverse regions in an interesting and good manner.
Inspired by coastal Mediterranean and Japanese dining experiences, Solé immerses you in the sun-kissed flavors of the island and beyond. Both innovative and timeless, this is the kind of food that celebrates vibrant, seasonal and local ingredients that elevate dishes like our signature Salt Crusted Sea Bass in lemon zest and shoyu emulsion, Pan Seared Grouper consists of lobster, oyster, scallops, clams, and shrimps, or Soy Glazed Lobster Tail in miso butter. Solé also serves up amazing Sashimi Platter: Dry Aged Kingfish Sashimi, Salmon, Tuna, Red Snapper, Scallops with Shell, shoyu, and fresh seaweed. Guests can opt to enjoy the lush, breezy outdoor seating options or dine inside to experience the captivating bamboo tropical decor.
Solé is ready to welcome guests on August 18th, 2022. Guests can reserve tables through +62 361 9347766, WhatsApp +62 819 5916 6645, and e-mail [email protected].
Signature Menu during launching event, Wednesday 17 August 2022:
· Grilled Tiger Prawns, Garlic, chili and sundried tomato suace and organo and wasabi oil
· Salt Crusted Snapper, Daikon relish, lemon zest, and shoyu emulsion
· Salt Crusted Salmon,Daikon relish, lemon zest, and shoyu emulsion
· Miso Grilled Grouper, Shimeji and almond cream, with rice koji, clam sauce, leek oil, leek hay, confit leek, pickled shimeji mushrooms, and avruga caviar
· Grand Plateau de fruits De Mer, Lobster, crab, oyster, shrimp, scallop, 400gr clams served with aioli, XO sauce, fries and shallot vinaigrette. Add on caviar with condiments
· Dry aged 300g American prime rib, Grilled lemon, tomato salad, Koji garlic butter
· Dry aged American prime Tomahawk (1.2kg), Grilled lemon, tomato salad, Koji garlic butter
