Helmed by French Executive Chef Stephane Simond, CIRE merges East Asian flavours with French and Western culinary technique. Ingredients are sourced from Indonesia, predominantly Bali, with emphasis on health and organic origins.
If you plan to have one meal at CIRE, go for the Taste Menu, where servings are half of the Dine portions. Taste menu is priced at Rp 800,000++, which allows diners to experience 2 appetisers, 2 main courses and 1 dessert. Since we plan to have both lunch and dinner here, we opted for Dine sizes.
Lunch started off with freshly baked mini baguettes with seaweed butter.
Seared King Prawns (Rp 280,000) flambeed with sake was spruced up with lemon, garlic and shallots. Could have been better is the crustaceans were not so dry.
Melt in the mouth Sweet and Sour Crispy Pork Belly (Rp 240,000) with glazed palm sugar and caramelised onion.
Refreshing and face-scrunchingly sour (that’s the way I like my lemon desserts) Lemon Yuzu and Peanut Ice Cream dessert (Rp 110,000). Complemented with light star anise cream and celery confit. Not a big fan of the celery confit, but fell in love with the light and elegant peanut ice cream.
When night falls, romance blankets CIRE. We’d have preferred visiting during dusk, when its brighter, so that we can see the food better. We arrived at about 7.30pm (foiled by my late afternoon spa appointment) and its was so dark, my eyes were straining to focus. Pictures were taken with the help of mobile phone lightening.
We eased into the evening with seductive Chocolate Martinis (Rp 125,000), a mix of absolute vodka and colourless creme de cacao with melted chocolate around the rim.
Cucumber Gel, the amuse bouche that evening.
Roasted Butter Fish (Rp 250,000), marinated in miso paste and complemented with carrot puree and pickles was a little too sweet for my liking.
Tender and juicy Seared Wagyu Striploin (Rp 395,000) in granola crust, jazzed up with sour beetroot and spiced yogurt.
We also had two side dishes and both were lovely. The Whipped Mashed Potatoes (Rp 45,000) were prepared with lemon preserves and extra virgin olive oil while the Vegetable Stew (Rp 45,000), consisting of celeriac, zucchini and young carrots, was infused with lime leaves.
To cap off the enchanting dinner, we had Ubud Dark Chocolate Fondant (Rp 110,000). The chef updates the typical chocolate fondant with a side of Mandarin Sherbet. The server informed us that the best way to enjoy this creation, is to dunk the mandarin sherbet into the rich, fudgy core. An expert play on flavours, textures and temperatures, this is an outstanding treat that will send you to dessert heaven.
Distinguished taste and execution, beautifully constructed desserts, CIRE rewards and gratifies the palate. Service is flawless too! I highly recommend this dining destination.
Alila Villas Uluwatu, Bali
Jl Belimbing Sari
Banjar Tambiyak, Desa Pecatu,
Tel:+62 361 848 2166