Located at the opulent Mandapa, a Ritz-Carlton Reserve, fine dining destination Kubu seamlessly blends the great outdoors with the refined haute cuisine on offer. Kubu itself refers to bamboo huts where Ubud farmers store their annual rice harvest, and long-time regulars would know how the whole resort was built around existing natural or cultural elements, such as Ayung River, a working rice field, and a Balinese temple.
Built along the Ayung River in the form of intimate and intricate bamboo cocoons, Kubu is a picturesque sight to behold. Led by Executive Chef Bayu Retno Timur, the restaurant serves innovative Mediterranean-European cuisine, spread across curated selections of appetisers, pasta and grain, as well as main courses. Several favourites among the regulars are the slipper lobster with cauliflower floret, curry emulsion and scallion, as well as Hokkaido scallop in a cold almond soup, pickle grape, seaweed and candied citrus.
The lobster tagliolini and homemade tagliatelle with braised wagyu beef ragout are popular in the pasta selection. Last but not least, the main dishes showcase protein, including barramundi with green pea puree, lamb rack with mashed roasted pumpkin, pork belly confit, braised wagyu short rib and more.
For a complete Kubu experience, opt for its six-, or eight-course degustation menu. The menu seasonally changes to ensure the restaurant only uses the freshest and highest quality ingredients. The six-course Essential menu offers dishes like cherry tomato tart, butterfish crudo, chicken breast with foie gras, beef Wellington, berry frappe and texture chocolate cake. While the eight-course Gourmet menu serves the same offerings, with additional slipper lobster and BBQ gindara.
- Lamb rack
- Slipper lobster
- Beef Wellington