The Viceroy Bali is a family owned and operated resort in Ubud consisting of 25 luxuriously appointed private pool villas, majestically situated in Bali’s “Valley of the Kings” an appellation given by locals for the generations of Balinese royalty who have resided in nearby villages. The resort is also well known by sophisticated international travellers as one of the world’s secret tropical hideaways and respected by its many repeat guests as a destination that places emphasis on the best of privacy and comfort.
The posh property is a member of Small Luxury Hotels of the World which represents over 520 small independent hotels from Singapore to San Francisco. SLH carefully selects each hotel in its portfolio to celebrate its individual quirks and characters. The brand receives over 1,000 hotel applications each year, but accepts just 5%. Perfect proof that Small Luxury Hotels of the World tracks down hidden treasures and seeks to only mix and mingle with the creme de la creme.
Looking to tuck into an unforgettable culinary experience while on holiday in Bali? The Viceroy’s CasCades Restaurant is one the islands finest. Upon arrival I’m taken on a tour of the resorts sky-high greenhouse where the resident chef and mixologist prune and pluck fresh herbs, edible flowers, local vegetables and fruits for use in the creative kitchen and craft cocktail bar.
The Viceroy Bar is postcard perfect, sitting perched over the Petanu River gorge, hugged by a turquoise infinity pool. Grab a seat here and you’ll find a fine collection of cognacs, scotches, Japanese whiskies, spirits and cigars. Friendly bartenders muddle world class cocktails featuring house made bitters, local herb infused spirits and fresh tropical juices. Highlights include Dahini (Captain Morgan spiced rum, vodka, apricot, tamarind, lime), Strawberry Field (vodka, dry orange, creme de cacao, strawberry jelly, cosmopolitan espuma) and Haute Couture No’10 (gin, st germain, chamomile liqueur, lime).
After sipping yourself silly before sunset tip toe over to CasCades Restaurant for one of Bali’s most refined culinary experiences. The menu has as a modern European base with small Asian accents influenced by Japan, Thailand, Indonesia and Bali.
Chef Nic Vanderbeeken has 16 years of experience working in and establishing restaurants in France, Netherlands, Belgium, Vietnam and now Bali. Since 2013 his culinary team at The Viceroy have launched culinary collaborations with Michelin starred chefs from across the globe, including Nick Bril, Benoit Dewitte, Michael Vrijmoed, Shinobu Namae and Thierry Blouet. During each chefs esteemed visit The Viceroy’s culinary team find inspiration in taste and technique which help reinvent the restaurants a la carte menu throughout the year.
CasCades Restaurant consistently serves inspiring culinary creations worthy of its Michelin starred guest chefs. A parade of pretty plates arrive under your nose, edible art that will leave a lasting impression as you romance yourself under the twinkle of the night sky.
Tomato | marinated cherry tomatoes, beetroot basil creme, lavender oil, yellow watermelon, parmesan crisps, basil sorbet
Tuna | yellow fin tuna ceviche, coconut milk, calamansi, pineapple, cucumber, roasted almonds
Gado Gado | balinese vegetable salad, quail eggs, tofu, tempe, krupuk, cherry tomatoes, cabbage, green beans, peanut sauce
Bebek Bersih | balinese spiced config duck leg, long bean and coconut-ginger urab, black garlic, yellow rice, sambals
Rendang Sapi | braised beef cheek in sumantran rendang sauce, white cabbage, sweet corn perkedel, green chili sambal, yellow rice
Mango Madness | grilled mango, pickled lime, coconut gel, palm sugar cake, passion fruit caviar, tamarin sorbet
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