Seems I skipped one posting about our penultimate night in Bali at Sayan House just a couple of blocks down the road from the Four Seasons where we stayed. Like the Four Seasons the location is on the top of the Ayung River Valley but at the very end of the valley so our view was a bird's eye one indeed just over all the properties hanging on the valley edge including the Four Seasons, and the sunset was indeed spectacular.
It is an outdoor setting like almost every place in Bali, but the cool breeze from the valley permeated so we did not melt like the night before. There were fans as well and the setting was quite remarkable.
Hibiscus Margaritas were fabulous, and a fun amuse arrived of Potato Salad(with mustard and mayo) on a Potato Chip arrived; odd, but quite tasty. Will & I decided to share starters and it was a great idea as we loved the huge NIPPON SALAD with Romaine, Tomato, Cucumber, Avocado, Bacon, grilled Chicken, Prawns, Egg, Radicchio & Lettuce with a Fab Kombu Dressing. The CEVICHE DEL MAR was also huge and superb and loaded with tuna, salmon, octopus and prawns in a salsa Veracruz with Green Tabasco, ohban leaf, soy and shiso oil. You may have noticed the food style here is not Indonesian, but the chef does a fusion of Japan and Latin America! Our wine was a new find called TWO ISLANDS because the grapes come from Australia, but the wine is vinified in Bali! we had a glass each of the Limestone Coast Chardonnay from South Australia which was more on the minerally side than vanilla or oak and was superb with the salad and ceviche. We had a bottle of the TWO ISLANDS Reserve Shiraz 2020 from the Barossa Valley which came ever so slightly chilled--almost a requirement for red in Bali due to the heat--and we adored the spicy finish.
Our mains were Yuki's Ribs for Will with a Chipotle Sauce, Yukari-Cilantro Rice, Grilled Veggies and I loved my Duck Teriyaki which was a nice breast with teriyaki-Balsamic glaze with green onions, peanut and wasabi mashed potatoes. It was super indeed and cooked to perfection unlike the super-dry crispy duck the night before.
A refreshing palate-cleanser was a granita of dragonfruit, mango and something else. Our server Made was very sweet and indeed helpful, but sometimes it is difficult to parse the English of some Indonesians as it is not their primary language. Indeed, many of them speak multiple languages, so it's something I don't push if I miss something on the second explanation!
We decided to split a dessert and while the EL DAIFUKU was refreshing with Yukimi Daifuku Coconut Soup and marinated fruits, vanilla ice cream, palm sugar and sweet bean paste. A sticky rice mochi was a very goopy rice cake that was not remarkable.
It was a pretty great meal and we left very full knowing we had to rise the next day early for a full day of touring followed by a 30 hour trip home!
