Fishermen land Bali’s catch at first light, farmers pull vegetables from the cool volcanic soil of Bedugul, and at KOASTAL, our new restaurant on the sand at Karma Beach Bali, we bring both to the table raw, fermented or straight off the charcoal, within sound of the surf. Joseph Antonishek, Karma Group’s Global Executive Chef and Kandara F&B Director, frames the menu in three lines, fresh from the sea, grown on the mountain, grilled on the beach, and threads Mediterranean tradition and Japanese precision through all three.
From the sea come red snapper ceviche in coconut-kaffir lime leche de tigre, Peru’s citrus marinade, and lobster and prawn potstickers topped with Bali caviar. At Kenji’s Corner, Osaka-trained Chef Kenji builds the day’s sashimi around the catch. From the mountain come those Bedugul vegetables, fried as tempura. On the beach, our chefs grill whole sardines with chermoula, a North African herb sauce, glaze live rock lobster in Jimbaran sambal butter and fire 72-hour fermented sourdough pizzettes, among them squid ink and cuttlefish with a mascarpone of uni, or sea urchin.
For lighter appetites, order the Konjak Kaisen-Don, sashimi over low-carb rice made from the konjac root, and a Golden Root smoothie of carrot, turmeric and ginger. Between 5pm and 7pm, as the sun drops into the Indian Ocean, we pour selected cocktails two-for-one.
