It’s no surprise to spot a queue outside Sayer Sisters, one of Perth’s best brunch spots (the other fantastic one is Tuck Shop Café), located along Lake Street Northbridge. The interior itself is something to talk about, rustic and romantic at the same time. The vibes? Bustling!
SUD, an intimate 45 seat restaurant, is an Italian gem located at 219 King Street Melbourne. It can get busy here during dinnertime with execs who work in the area, so it you’re after a quiet meal; this isn’t the place for you.
Bali’s equivalent of Singapore’s Antoinette, Angelita Tea Salon and Patisserie, in soft Tiffany blue and white wall panels, is every bit French. Once we stepped in, we were wowed by its abundance of charm, plus dazzling display of glistening pastries and bread.
I’ve heard a lot about Bali’s Dirty Duck, hence upon arrival, I told our driver that we would like to head to Bebek Bengil for lunch. Our driver recommended Bebek Tepi Sawah instead, a restaurant that serves the same quality fare, sans the hordes of tourists.
Apart from CIRE, the alternative dining destination on site Alila Villas Uluwatu is The Warung, a traditionally designed and rustic casual restaurant offering traditional Indonesian and Balinese Cuisine.
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.
A couple of night after our virgin experience at Steer, we went back again to try their dinner menu. Yes, that’s how good we felt the restaurant is. Click here to read about Steer’s early dinner special.
We arrived at about 8pm and its was almost full house. Fortunately, there was a table available after a 20 minute wait.
Hubby splurged on a 300g Scotch Fillet (AUD 115) produced by Sher Wagyu. The steak arrived just the way he ordered-medium rare, and exuded a lovely char-grilled smokiness. Texture was superb as well- juicy, tender and easily cut with a dinner knife. I’m not one to crave for red meats, but had trouble stopping myself from repeatedly reaching out to his plate.