ELLE.COM.AU / @ELLEAUS 57
Words: Ellie Packer; Laura Collins. Photography: Brian Bowen Smith; © DC Comics; Getty Images
BALI BELLY
T
here are few things I feel impartial
about; I’m a love-it-or-leave-it kind
of girl. Right now, I love Cole
Sprouse in Riverdale and gaudy
hoop earrings. I can’t stand
eggplant and Katy Perry’s bleached buzz
cut (though I remain a deeply devoted
KatyCat). Until very recently, I had also
decreed Bali was most certainly pas pour
moi. Alas, this is the point where I’m
forced to take back everything I said (and
it only took three days of uninterrupted
eating in the name of research).
It’s ironic that a destination so
synonymous with upset stomachs is
¢ȱ ěȱ Ȭȱ
gastronomy. Australians have
always had a soft spot for the
Indonesian island, but lately
there’s been a special buzz about
the place – particularly in the
fashionable Seminyak area – thanks
to the continuing evolution of the
expat-led restaurant scene. LaunchedA decidedly non-Bali person
goes in search of dinnerFEAST FOR THE SENSES
Bikini’s interior is
as sophisticated as
its food, with a pink
feature wall (top)
adding a playful touchWITH DR BILL
LUMSDEN, DIRECTOR
OF DISTILLING AND
WHISKY CREATION
AT GLENMORANGIE“Drinking whisky on
the rocks is a refreshing
way to have the spirit,
especially on warm days,
but it actually closes
down some of its aromatic
flavours and accentuates
the woody base notes.
Water has the opposite
effect, opening up the
fruitier and floral notes.
That being said, you don’t
want to drown the whisky.
I would go for three parts
whisky to one part water.
Always start by swirling
your whisky, allowing
the vapours to gather in
the neck of the glass,
then inhale the notes
(a tulip-shaped glass
is best). Take a tiny sip
to accustom your palate
to the flavour. Follow
by taking a bigger sip,
holding it in the mouth
for a few seconds
before swallowing.”(for all those times you
go to nice bars and are
too embarrassed to
order a vodka soda)how to
DRINK
in January, Bikini is a contemporary WHISKY
restaurant focusing on share plates and
local, seasonal produce, from Aussie
entrepreneur Adam McAsey. The chic
space taps into the millennial obsession
ȱȱȱȱȃȱȱĚȱȱ
a New York warehouse with the energy and
vibe of a Miami beach party”. Melbourne
artist Ash Keating was enlisted to create
a custom mural for the space (which,
ęĴ¢ǰȱȱȱȱȱȱȱȱ¢ǼDzȱ
ȱęȱęȱ¡ȱ ȱȱ
paint and let them loose on the feature wall.
Bikini’s creative culinary director Jethro
Vincent is Bali’s own Willy Wonka,
dreaming up dishes like foie gras parfait
ȱ ȱ ȱ ȱ Ĵȱ ǰȱ ȱ
Ě Ȭȱ ȱ ȱ Ȃȱ
ȱȱǻ ȱȱȱȱĴ¢ȱ
to eat). There’s an open deck area out the
front where casual seating and a well-
stocked bar draw in passers-by; if you’re
not ready for dinner, it’s worth popping in
for an espresso martini, made with Expat
ȱěǯȱȱǰȱ¡ȱȮȱ ȱ
is owned by the same team behind Bikini –
ȱȱȱěȱȱ ǯȱ
Other new openings include Mrs Sippy- a Mykonos-meets-Double Bay hotspot
designed by Kelvin Ho (the go-to architect
for Aussie fashion retailers) – and Da Maria - Icebergs restaurateur Maurice Terzini’s
ęȱȬȱǯȱȱȂȱȱ
ȱ¢¢ȱȱĴȱȱȱȱǯȱ
The in-house restaurant at hipster hangout
Katamama is Melbourne’s MoVida.
Adapting the meat-heavy Spanish tapas
ȱȱȱȱ¢ǰȱ¢Ȃȱęȱ
raw and cured seafood alongside patatas
bravas and charcuterie. It’s proof that even
for self-proclaimed haters like me, there’s
much more to Bali than meets the stereotype
(as long as you bring your appetite).
EAT