RESTAURANT APÉRITIF VICEROY BALI

THE MAGICAL FINE DINING EXPERIENCE IN BALI

Interview : Chef Nic Vanderbeeken

production @SOONStudio 

 

« APÉRITIF » — THE ICONIC RESTAURANT AT VICEROY  BALI

If you are planning a trip to Bali, make sure not to miss an unforgettable experience. Nestled in the lush valley of the enchanting town of Ubud, within the globally prestigious Viceroy Bali , a five-star luxury resort, stands Apéritif.
A French name for a majestic restaurant, radiating a colonial style inspired by the 1920s, overlooking breathtaking rice terraces.

The remarkable elegance of Apéritif calls for refined attire, between smart casual and cocktail style.
Marble, dark wood, and bronze details blend perfectly with authentic period photographs depicting the last Dutch Indonesian viceroys of Bali and Yogyakarta.

At the Pinstripe Bar, enjoy pre-dinner drinks and canapés from an exceptional wine and spirits selection. You may also be tempted by the charm of a fine cigar.

SOON has interviewed the renowned Chef of Apéritif, Nic Vanderbeeken.

Interview & Text by: Mário de Castro

Creative Belgian Executive Chef Nic Vanderbeeken delights guests with a delicate fusion of European flavors and Indonesian accents.
Exquisite, meticulously sourced produce is gathered both globally and from the property’s own greenhouse (vegetables, herbs, and edible flowers).

Chef Nic’s culinary philosophy knows no borders:
« There are dishes that look alike around the world, but their flavors and stories make them unique. »
That is where the magic happens.

His influences stretch from French and Belgian traditions to Japanese, Norwegian, and Balinese inspirations, constantly striving for dishes that are ever more precise and deeply connected to the Indonesian soul.

Expect ingredients like kemangy, rosella honey, and gula juruh.

Highlights include:

  • Hamachi cured with coconut milk and tomato jelly

  • Heirloom beetroot roasted in salt crust, paired with burrata and bumbu

  • Argentinian red prawn, marrying bold Southeast Asian flavors with refined textures

  • Dutch veal sweetbread, elevated by mushrooms, acar, and a silky Albufeira sauce

A signature creation not to be missed: Chef Nic’s Venison Wellington, layered with foie gras and rendang spices — bridging his Belgian roots with his Indonesian home.
Alternatives such as black cod with woku or aged duck with lawar, nasi kuning, and jamu reflect the same balance between tradition and innovation.

Another must-try: the exceptional Aquatir Caviar and Kagoshima A5 Wagyu — simply unforgettable.

THE DESSERT PARADE

Curated by Pastry Chef Ida Ayu Chinthya Dewi (known as Chef Dayu), the desserts are a grand finale:

  • Say Cheese marries fermented honey, charcoal “soil,” and orchard chutneys

  • Citrus Noire brings together cocoa, turmeric, and candied orange for a perfect crescendo

The experience closes gently with petite mignardises and fine brews, sealing a perfect evening.

APÉRITIF stands as the most legendary fine dining destination in Bali.

Interview  By : Mário de Castro

www.aperitif.com
res@aperitif.com
WhatsApp: +62 361 908 2777
@aperitifbali

photos @SOONStudio