On an island where lavish all-you-can-eat Sunday brunches are in a heated race to outdo each other, the Sunday brunch at Soleil at The Mulia, Mulia Resort & Villa in Nusa Dua more than holds its own for sumptuous food beautifully presented and is a clear winner in the value-for-money stakes.
The beachside and opulently palatial dining room is full to overflowing for each Sunday brunch, making reservations absolutely necessary.
In fact, during our visit on in late March saw every seat filled, with those trying their luck at the door meeting disappointment.
The food on offer covers a wide culinary gamut including Mediterranean and Pan-Asian cuisine. Memorable during our visit were appetizers that included huge oysters from Washington State, Alaskan king crab legs, Sashimi, Sushi and jumbo prawns. Meanwhile, the Pan-Asian delicacies included delicacies from the kitchens of Japan, Indonesia, Thailand and Vietnam.
Chef Corky O’Connor – a native of Chicago whose culinary sojourn to Bali included an extended engagement in a leading Las Vegas hotel was very much in evidence – keeping a careful eye on tens of separate items on the buffet and the tempting “special” dishes that magically appear on your table. These “mini-degustation
” brought to your table can include swordfish toro with foie gras,
salmon confit with caviar, or Canadian lobster “acqua pazza.”
Reminiscent of those overwhelming buffets presented on the finest cruise ship, the central theme of O’Connor’s approach to food is clearly the use of the very finest in ingredients presented with minimal fuss and fanfare –allowing the food’s indisputable quality to come to the fore. Accordingly, the live grilling station featured meats and seafood cooked to perfection that during our lunch presented roast beef, turkey, Kurobuta
pork, Australian lamb chops, Balinese prawns, yellow fin tuna and glazed leg of ham during our visit.
O'Connor is an Irish-American with a passion and well-deserved reputation for outstanding Mediterranean cuisine. Not surprisingly, his pasta dishes share his trademark commitment to quality that dictates pastas are made from scratch in his own kitchen. The results are anything but disappointing.
Those intent on focusing on the breakfast side of “brunch
” will enjoy ala carte
options of Truffle Poached Eggs with Corned Beef, Sally Lynn French Toast and seared foie gras
The menu changes on a weekly basis but, at least for now, the price remains exceptionally affordable at only Rp. 299,000 plus tax and service (US$36) for the lavish buffet.
Free flow wines, beer and selected cocktails cost only Rp. 549,000 plus tax and service (US$66).
For reservations telephone The Mulia
at ++62-(0)361-3017777 (extension 6888) or [Email
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