Petitenget in the Seminyak/Kerobokan area of Bali has developed into one of the most premium fine-dining areas of the island, if not the whole of Southeast Asia, in just a handful of years. Many top restaurateurs have opened fabulous new restaurants with some of the best chefs on the planet operating in their prestigious kitchens. Even famed Bali-based U.S. Chef, Chris Salons from Mozaic is said to be opening a food outlet on the beach there soon. FRV Travel takes a closer look at what is happening right now in Petitenget.

Hu’u Bar’s chef, Phil Mimbimi has been busy in the kitchen making new dishes for the menu which were just launched in the latter stages of July. According to Mimbimi there are some standouts in the new list including a hu’uillabaise Mediterranean fisherman style seafood soup, a seafood salad with pomelo and lemon vodka dressing, and on the mains list, a steak Ponchentrain tenderloin topped with chunks of lobster baked in hollandaise, sauté mushroom, spinach and red wine sauce, and a crispy salmon skin with saffron risotto, sauté green bean and smoked tomato beurre blanc. Mmmm, it sounds good and it doesn’t get any better dining under the stars and lazing on the big cushions in the garden area of Hu’u and let’s not forget the parties on the weekends inside the club, too. It’s got the lot.

With a new seasonal menu, the dynamic kitchen team at KU DE TA is showcasing a commitment to local producers alongside the use of state-of-the-art technologies consistent with the most refined techniques from around the culinary world to produce their mouth-watering menu. The new palm sugar torchon reflects Chef Phillip Davenport’s classic French training, enlivened with his own smart, contemporary touches which include lightly smoking the foie gras before cooking sous vide, or under vacuum. Bittersweet orange marmalade puree and praline pistachios combine with a fresh salad as the perfect counterbalance to the richness of the torchon and the fresh baked brioche that accompanies it. The special Balinese ginger palm sugar in the dish comes from a network of local, sustainable, fair trade producers. The deft touch of Chef de Cuisine Benjamin Cross is found in new dishes with Spanish and North African influences that blend with Asian accents. The new poached spring chicken roulade is an elegant and contemporary serving of a popular, local ingredient. The chicken is boned and rolled around a mushroom and truffle butter before being gently cooked in a thermal circulating water bath. It is served with a Moroccan spiced lentil ragu. Also new on the desserts menu is a piña colada based on the popular cocktail. It is made using local coconuts for a moist sponge cake and pineapples preserved in a natural caramel made from local fruit. Tender bubbles of rum and Sauvignon Blanc defy gravity, while a coconut macaroon shows the kitchen’s commitment to classic and delicious pastry. Behind the scenes a sparkling new paco jet allows the chefs to ‘micro-puree’ deep-frozen foods into an ultra-light mousse, cream or sauce without thawing – capturing the natural flavours and nutrients in individual, ready-to-serve portions. And, indispensible in the modern kitchen, especially in the exotic heat of Bali, is KU DE TA’s new blast chiller which is able to bring down temperatures in the fastest possible time.

Metis at the top of Jalan Petitenget has announced a number of new additions to their menus including new dishes with 100% pure Russian Osetra Caviar and introduced a Mediterranean Cold Platter with imported cold cuts, home-made terrine and a tasty Spanish cheese. In addition, watch out for the new re-designed Monthly A.O.C. Cheese Selection a New Born Star Coconut Soufflé – a must for sweets lovers, and the re-introduction of the Assorted Suite Temptation due to high clientele request. For this August Chef Doudou has designed an extended Tapas Bites menu for the lounge area (very popular with their early evening happenings). Included in the mix are; Mini Trio Wagyu Burgers, Steam Dumplings, Vietnamese Rice Paper Rolls and many more new items.

Another super-busy Petitenget restaurant, Sarong has been stepping up to the plate too. “We have just had a great bar consultant come in and change our cocktail list and doing some very cool things with that,” Chef Will Meyrick told FRV Travel. And they have been busy proofing the last few recipes for the Sarong Cook Book which they are aiming to launch at the same time as the Sarong Cooking School. “I’m currently working on the menu for our new restaurant, Mama San and conceptualizing the cocktail drink coffees food Asian high tea etc,” says Will.

“Petitenget is developing into the slickest new dining spot in bali with new top quality venues opening almost every single week. ”

Sentosa Villas’ main restaurant has gone through a complete renovation recently and has re-opened with a new name and concept. Chef William Collier says the Italian Supper Club concept of EVO restaurant has been his baby and comes from his days back in the US where he worked in the original New York Supper Club. Highlights of the new design are the air-conditioned dining area with plush, semi-circular booths and freestanding tables and chairs, and the outdoor central bar overlooking the swimming pool area. The dining and service is fine with chef Collier working his magic in the kitchen.

A relative new-comer to the area is the enormous Potato Head Beach Club right on the beach. The dining has been improving every day and night since opening with a number of delectable dishes on the menu. A new dining outlet has just opened called Lilin to the left side as you walk into the venue which focuses on Pan Asian cuisine and the food is exceptional. There’s an enormous selection of tasty Asian tapas to choose from, and then for the main course, if hungry or sharing with friends, try the delicious live seafood being scooped straight out of the aquarium tank alongside the casual and relaxed dining area and prepared in myriad styles and flavours. Try the Chinese grouper or the grilled lobster if you are looking for the ultimate dining experience.

The W Retreat and Spa is another new-comer to Petitenget and has been literally Woo-ing local residents and visitors alike since opening a few months ago. The Sunday Brunch in the Star Fish Bloo restaurant from 11.30am to 3pm is attracting a lot of attention. There are a multitude of tastes as Chef Jack Yoss and team whip up a delicious selection of Pan Asian flavours right before your eyes every Sunday.

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