Villa Semarapura’s chef has received rave reviews for her imaginative meals: “the best food I’ve had in Bali”; “unbelievable”; “amazing” and “outstanding – a real highlight”.
For breakfast, there’s a choice of American, Indonesian, continental or healthy. For lunch and dinner, guests may choose from an extensive suggestion menu that includes popular local dishes as well as tapas, pizzas and pastas, seafood, imported meats, and desserts.
The chef is happy to run impromptu cooking classes, where guests join her in the well-equipped kitchen and learn how to prepare house specialties such as shredded chicken salad with palm sugar dressing, Lombok gazpacho with spiced tomato sorbet, pork ribs with Balinese spices, and beef rendang. For a gourmet dining experience, guests can also enjoy a poolside seafood barbecue (jumbo prawn, snapper, tuna steak, calamari, scallops, lobster sourced from local fishermen), a Balinese set menu with babi guling (suckling pig), pepes ikan (fish steamed in a banana leaf), and Rijsttafel – a sampling of Indonesian dishes giving a true taste of the archipelago.
Groceries and beverages are charged at market price (plus a 20% handling fee which is subject to service and tax at the prevailing rate). Staff will request a cash float on guest arrival and ask for top-ups as and when necessary. Receipts will be presented either on a daily or end-of-stay basis, according to the guests’ preference. To allow the chef time to shop and prepare, it’s necessary to order in advance – either the evening before (for special requests) or at breakfast time each day.