The Shore Restaurant

A BEACHFRONT CLASSIC

IT’S TRUE THAT BALI RESIDENTS ARE ENJOYING A CULINARY RENAISSANCE NEVER BEFORE SEEN ON THE ISLAND, AND ALTHOUGH WE’RE INUNDATED WITH FABULOUS RESTAURANT OPENINGS AND TITILLATING CELEBRITY CHEFS, SOMETIMES IT JUST MAKES SENSE TO REDISCOVER ONE OF OUR FAVORITE BEACHFRONT CLASSICS.

Located on an idyllic stretch of impossibly white sand just south of the busy Nusa Dua coast, the established Nikko Bali Resort and Spa enjoys a more private spot far from the buzz of motorboats and parasails. Entering the resort is an exciting experience as the perspective of the Indian Ocean is quite impressive from fifteen stories high above the semi-translucent waters below. Each step along the way to The Shore, Nikko’s signature fine dining restaurant, allows one to appreciate Bali’s island paradise with endless views from every vantage point.

Opened in 2008, The Shore’s philosophy centers around offering guests the best of both worlds: introducing the seductive flavors of Indonesia’s exotic ingredients while staying true to refined, European-inspired cuisine, showcasing traditional techniques with contemporary presentations, sometimes inventing brand new compositions that never cease to delight Nikko’s international clientele.

After enjoying a sophisticated beachside cocktail, it’s time to head upstairs to The Shore’s air-conditioned dining room, Aqua Mezzanine. Featuring floor-to-ceiling windows that capture the restaurant’s impressive oceanfront location, make sure to request a table a deux right next to the wall of glass. As Nikko’s turquoise lagoon pool shimmers below, you’re transported into a haute-tropical wonderland: immaculately manicured palm trees, the glistening white foam of rolling waves, and blooming frangipani trees create a picturesque seascape. The Shore offers an elegantly hip dining experience, as aqua and cocoa burned velvet chairs provide welcome comfort, and the global mix of carefully chosen lounge tunes supports an atmosphere that is fresh and upbeat.

Dressed in black from head to toe, your waiter produces an alluring basket of freshly baked breads and rolls, presenting a rich, tomato dipping sauce and herbed butter, made with a mind-boggling 35 ingredients including parsley and garlic. From the minute you sit down at The Shore, Executive Sous Chef Dewa Eka Putra begins to show off his creative, culinary acumen. Feeling right at home within The Shore’s gourmet kitchen, Chef Dewa has played an integral part in the restaurant’s long-term success as he helped to open the restaurant nearly five years ago. Never satisfied with the status quo, Chef Dewa, with Executive Chef, Attila Körmöczi and their team refresh The Shore’s menu seasonally, inspired by the abundance of natural local ingredients bursting with flavor. Having recently launched an exciting new menu, they have succeeded in taking everyone’s house favorites and updating dishes to fit the healthy lifestyle The Shore’s clients crave, without sacrificing taste or visual artistry.

Every dining experience at The Shore begins with a surprise amuse-bouche, chosen by the Chef and his team to signal the beginning of a very memorable culinary adventure. Topped with fennel that has been cured in champagne vinegar, and sprinkled with raisins and honey, our smoked salmon appetizer is a refreshing complement to the chilled sauvignon blanc. Showcasing the island’s unlimited repertoire of gorgeous Bedugul greens, our ‘salad’ consists of a beautifully wrapped mixture of garden greens, lightly dressed and finished off with hint of piquant black pepper. As soon as it is delivered to the table, joined by a vegetarian trio of crostino that includes a mélange of satisfying flavors such as raspberry reduction, mushroom Baba ghanoush and arugula cream, our first thought is: how can eating healthy possibly be so much fun? That question lingers as we take a delicate bite of our next dish, a pan-fried tofu accompanied by immaculately crisp asparagus and a light macadamia nut foam.

Ready for some hearty goodness, the chef spoils us with his Tokusen wagyu beef tenderloin, cooked to medium-rare perfection by a traditional sous-vide method at low temperature for a lovingly long amount of time. Topped with a crunchy layer of roasted whole peppercorns and served with a morel cream sauce that begs to be taken advantage of down to the very last drop, we are in agreement that The Shore’s wagyu is hands down the best we’ve had in Bali. The Shore’s grilled seafood basket concept gets a healthy makeover, served chilled instead of grilled, with a plethora of locally sourced goodies that include half lobster, seawater prawn, oysters and clams. Luscious scallops imported from Alaska help to complete the protein-rich entrée.  As Chef Dewa muses, “We bring the ocean to your table.”

A professional force of nature herself, Chef Katarina Sari is the resort’s Pastry Chef. Hailing from East Java, she has been tempting Nikko’s guests for over sixteen years. With a booming wedding business, it isn’t surprising that creating many of Southeast Asia’s most beautiful wedding cakes is her specialty. Also a fan of utilizing her country’s abundance of unique ingredients, Chef Rina’s basil and lemon granitas is the winner of the evening, capturing the essence of The Shore’s timeless elegance, providing an impeccable finishing touch to a perfectly balanced new menu.

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