Regional Indonesian Flavours Shape Fine Dining in Ubud at Aperitif

Ubud, Bali - 24 August, 2026 - Aperitif Restaurant, the fine-dining destination set within a grand manor above the Valley of the Kings in Ubud, has introduced a new chapter to its degustation menu, Guided by the Moon. Created by the Aperitif culinary team, the new menu explores Indonesian regional cuisine through the European techniques the kitchen is known for. The intention is authenticity without complication. Some flavours will feel familiar and comforting, some will be new, and everything is composed to be easy to enjoy.

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A Menu That Moves with the Moon

The moon gives the menu its structure. Courses are named for lunar phases, from New Moon canapes through Full Moon at the centre of the meal to the Final Moon of mignardises, and the sequence follows an emotional arc rather than a calendar. The early courses are fresh and precise, the middle courses grow warmer and more generous, and the closing courses soften before the last bite. Guided by the Moon [https://www.aperitif.com/fine-dining-menus/] is available in five-course and seven-course formats, and the lunar theme shapes the journey without distracting from the food itself. The food is refined but never difficult to understand.

Regional Indonesian Flavours at the Centre

The plated courses read like a map of the archipelago. The tuna is gently cured and dressed with a chilled pindang sauce that is fresh, aromatic, and lightly sour. The Full Moon course pairs sweet Madura blue crab with a risotto inspired by bubur Manado , the vegetable rice porridge of North Sulawesi, finished with pumpkin, kemangi , and bouillon.

Deeper into the menu, the beef cheek takes its cue from Coto Makassar , the slow-cooked beef dish of South Sulawesi. Aperitif preserves the essential character of the original while refining the spices into a clean, precise broth, served with acar , cem-cem leaves, and a beef consomme on the side to refresh the palate between rich mouthfuls. As a lighter counterpoint, the fish course changes daily depending on the freshest catch and sits in a deep green sauce inspired by bobor , the Indonesian coconut vegetable soup, deepened with Indonesian spices and finished with spinach chlorophyll.

Zero Waste Cooking in the Heirloom Tomato

One course best reflects the kitchen's approach to sustainability. The Heirloom Tomato, a reinvention of a dish guests have asked about for years, is built entirely from a single ingredient. The flesh, juice, skin, seeds, and trimmings each return to the plate in different forms, alongside goat cheese and the bright acidity of kombucha, so that nothing from the tomato is discarded. It is zero waste cooking presented as flavour rather than as a statement.

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That awareness runs through the sourcing across the menu, from the organic chicken of the After Full Moon course to a fish selection that follows the day's catch, and it reflects the wider commitment of Viceroy Bali, the property home to Aperitif, which earned Global Sustainable Tourism Council (GSTC) certification in June 2026.

A Signature Returns

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The menu also welcomes back the Venison Wellington, Aperitif's most recognised dish, available as an upgrade. The preparation is rooted in classic European technique, venison with foie gras and sweet potato wrapped in pastry, while the soul of the dish comes from a rendang sauce that began as a family recipe from Padang and has been developed in the Aperitif kitchen over the years into a version of its own. It is the clearest expression of the restaurant's philosophy of "European Technique. Indonesian Soul", two traditions meeting naturally on one plate.

Menus and Reservations

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Guided by the Moon is served at dinner daily from 6 pm, with lunch available by booking. Dedicated vegetarian and vegan degustation menus accompany the main formats, and a Romantic Candlelight Dinner is offered for couples. The menu offers a cohesive dining journey that unfolds course by course, with each phase reflecting the overarching lunar concept.

Reservations are required and can be made at http://aperitif.com.
Media Contact
Company Name: Aperitif Restaurant
Contact Person: Fajri
Email: Send Email [http://www.universalpressrelease.com/?pr=regional-indonesian-flavours-shape-fine-dining-in-ubud-at-apritif]
Country: Indonesia
Website: https://www.aperitif.com/

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This release was published on openPR.