Experience a Culinary Renaissance at Sofitel Bali Nusa Dua Resort

The à la minute seared foie gras station is the first indication of how Sofitel Bali Nusa Dua Beach Resort has upped its Sunday brunch game since the reopening of Cucina two years ago. Served atop a buttery brioche with mango and onion chutneys, the crowd-pleaser is just one of the evolving delicacies that one can find among the lavish buffet spread of Mediterranean-inspired cuisines and Asian specialties.

The brunch ethos of ‘more is more’, alongside indulgent bubbly or cocktail options, enrich the festive mood at Cucina every Sunday afternoon. For four hours, guests are invited to graze, have a tipple or two, and delight in cherished company in the restaurant’s indoor or outdoor dining areas.

Artisanal touches – from the Ubud-handcrafted floor tiles to the tableware designed by Bali-based Kevala Ceramics – enliven the main dining room with the vivid colours of the Mediterranean Sea. Outside, the shaded terrace flaunts a poolside view and breezy space for languorous afternoons. Separate ateliers serve chilled seafood, charcuterie and terrine, wholesome Balinese babi guling with all the trimmings, grilled meats, sushi and sashimi, freshly cooked pasta, wood-fired pizzas, alongside a decadent cheese and dessert room.

A chanteuse leads her band while caressing the keys of the white grand piano while a magician entertains adults and children alike with joy and flair. Giggles and laughter are heard throughout the restaurant amid the sounds of clinking glasses and hearty conversation.

“I see the brunch as this one big celebration, showcasing the food from our restaurants,” executive chef Amaury Belkhanfar enthuses. “In one sitting, you could taste the French and Italian signature dishes from Cucina, Kwee Zeen’s Balinese specialties, and Toya’s tapas as the pass around.”

The best part of the Cucina Sunday Brunch is knowing that the day doesn’t have to end after the meal. Guests are invited to prolong the repast by joining the Seaside Delight at Toya Beach Bar & Grill for live entertainment, cocktails, canapés, and golf by the sea until sundown. This elevated culinary and experiential offering sets Sofitel Bali Nusa Dua Resort apart from other Sunday brunches, and it boils down to a thoughtfully designed and well-executed reopening after the pandemic. The resort took time to reset, redesign, and redo its dining concepts.

“We want to spoil our guests with a truly exciting and delicious gourmet option beyond a typical hotel’s food offerings,” adds Belkhanfar. “At Sofitel, we have chefs who are experts in their respective cultures and cuisines, be it French, Italian, Indian, or Indonesian.” After all, authenticity is a luxury in this era of modern travel and there’s no better ambassador than Sofitel Hotels and Resorts, who celebrate their 60th anniversary this year.

An invitation to lounge

As a staying guest, one’s gourmet journey starts right upon the fuss-free check-in at the beachfront resort’s Club Millésime Lounge. The exclusive revamped space lounge is accessible to guests who book Club Millésime-category rooms, suites, or villas. A set of plush armchairs and sofas in a well-stocked library with coffee table books about Balinese art and culture beckons one to settle in to read. Artful stone and wooden sculptures, as well as original paintings and photographs depicting the archipelago’s wealth of traditions, cultures, and natural environments adorn the lounge.

Embodying the resort’s French elegance and Balinese charm, the welcoming space is where guests can relax, read, work, and savour an array of food and drink options throughout the day, including a highly curated selection of breakfast menus. There is no better way to start the day than with a bite of the flaky pain au chocolat, a cup of black coffee, a cold-pressed green juice, a perfectly boiled egg, and an assortment of artisanal cheese.

The pampering continues into the afternoon when high tea is served on a graceful three-tiered platter filled with scones, mini wraps and burgers, as well as delicate macarons and fruity tarts. The Apero Chic session proceeds during sundown with a generous serving of wine, cocktails, and tapas – just enough to whet one’s appetite before heading to Cucina for dinner.

A taste of home

Two years ago, head chef Patrizia Battolu left Phuket and made Bali her home. A self-taught professional who prefers to be called ‘mamma’ rather than ‘chef’, she found her passion for cooking when she was 14 years old. “I am happy when I cook and I am happy when I see people eating my food, especially when I can see the happiness on their faces,” she says.

Hailing from South Italy, Battolu loves exploring a culture by visiting its traditional markets. She firmly believes that fresh and good quality ingredients are mandatory for creating delicious dishes. When visiting Cucina for dinner, one often finds Battolu in the open kitchen or greeting guests and ensuring they are pleased with their orders.

Often she can be heard sharing her recipes, such as Melanzane Alla Parmigiana, so guests can attempt to cook them at home, assuring amateur cooks that “it’s very quick and easy”. One might compare Battolu’s company to the ease and contentment of having dinner with a favourite aunt who just so happens to be a great Italian cook. In the evening, the glowing warmth of Cucina doesn’t just come from the lighting.

Regarding the menu, diners could be perfectly content with ordering Mama’s 5-course Tasting Menu. From Tartare di Tonno (tuna, beetroot fettuccine, burrata, and caviar) to Pesce Persico Al Vino Rosso E Nocciole (barramundi stuffed with spinach, served with broccoli puree, red wine sauce, and saffron cream).

However, diners in an adventurous mood might like to opt for the a la carte menu. Combining beloved Italian classics with unique comfort food a la Mamma Patrizia, there are the familiar Burrata Caprese and Fritto Misto, but also Foie-gras Su Polenta Grigliata and Zucchini Al Taleggio In Salsa di Curcum. Served with a bowl of crispy breaded mushrooms for dipping into the velvety cheese and a pot of honey,  the baked Brie In Crosta is a delight.

The a la carte menu also features 11 pasta dishes, from homemade crab meat-filled Tortelli Di Granchio to Spaghetti Alla Scoglio with two types of prawns, mussels, and clams. There are nine varieties  of pizza to share before going for the bistecca of either Black Angus Beef Tenderloin, New Zealand Lamb Chops, or Pork Ribs. Turophiles will adore the fine artisanal Italian cheese options such as Taleggio, Piattone, and Tre Signori, before an exquisite finale of Cannoli or Tiramisu.

The bold flavours of Kwee Zeen

As the Pan-Asian all-day dining restaurant in the heart of the resort, Kwee Zeen has something for everyone. After the breakfast service has concluded, the establishment transforms into a relaxed, brasserie-style restaurant where guests can find Indonesian, Asian, Indian, and Western fare cooked to perfection.

Presiding over the kitchen are chef de cuisine I Made Budiasa and executive sous chef Hari Susanto. With their respective culinary heritage from Bali and Java, each chef and their teams whip up excellent regional dishes that would make any Indonesian both proud and ravenous.

Makassarese Iga Bakar Konro (grilled beef ribs served with sambal ijo and fragrant steamed rice), Balinese Ayam Betutu (aromatic steamed chicken in basa gede spice paste), Nasi Goreng Buntut (beef oxtail fried rice with melinjo crackers), and Bebek Goreng Madura (deep-fried crispy duck aptly accompanied by a mound of rice, sambal, and crudites) are among the nation’s favourites that make travelling from one island to the other at your table totally worth it.

And then there are the street food-style dishes that immediately whisk one away to Asia’s vibrant cities. Pho Bo slurped street-side atop a tiny plastic chair in the bustling city of Hanoi. Pad Thai with crunchy raw bean sprouts and crushed peanuts to fuel up for a night out in Bangkok. Steamed Barramundi Hong Kong Style, hot and sizzling with fragrant sauce and pungent coriander, typically devoured with a bowl of rice in a seafood market. Vegetarian-friendly Palak Paneer and Dal Tadka, scooped up with hand-torn naan.

Helmed by executive chef Amaury Belkhanfar, rest assured that the restaurant’s French-inspired dishes such as Lobster and Saffron Bisque, Wagyu Beef Cheeks Bourguignon, and Pan Seared Salmon Steak are not just beautifully presented, but are also impeccably flavoursome.

It is genuinely thrilling to find all of these dishes on one menu in Nusa Dua. Avid travellers would agree: there is nothing better than to find a taste of home when one is a thousand miles away.

Beachfront delights at Toya Beach Bar & Grill

The phrase “life’s a beach” is true when staying at Sofitel Bali Nusa Dua Resort. The pristine white beaches, sparkling azure waters, and palm tree-fringed beachfront walkways are a guest’s privilege to enjoy.

After working up an appetite from all the swimming and kayaking, Toya Beach Bar & Grill is the place to go for lunch, dinner, or any bites in between. The oceanfront venue has been reimagined as a seaside living room where guests can lounge and share tapas during sundown, savour a sizzling seafood BBQ dinner, or quietly sip on an Aperol Spritz.

Small bites such as Crab Bao and Gohu Tuna Tortilla are delectably crispy ways to start a meal. The refreshingly tangy Prawn and Mango Salad is a fine choice for a hot afternoon, as is the Frutti Di Mare Pizza and Chicken Tandoori Wrap. Every Saturday evening, Toya morphs into a seaside spectacle featuring a Balinese BBQ feast and sizzling fire dance performances.

With such a formidable team of talent, Sofitel Bali Nusa Dua Beach Resort is undoubtedly experiencing a culinary renaissance. From a sumptuous brunch to a dazzling dinner by the sea, leaving the luxe French-inspired haven will be very challenging indeed.

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Learn more about the F&B offerings at Sofitel Bali Nusa Dua Beach Resort here