Well, there’s certainly no shortage of seafood eateries at Jimbaran, but ‘di Mare’ – the stylish signature restaurant of the Royal Jimbaran Bay Resort – offers a whole new fine-dining experience. ‘di Mare’ means “Of the Sea” in Italian, the concept is “Mediterranean with Asian overtones and a New Age twist” and the dishes are by no means exclusively seafood.

ith its contemporary architecture and chic décor, the restaurant follows the theme of the resort, cleverly blending sophisticated elegance with the culture of the island. Dining takes place alfresco beside the pool, on the rooftop, or within the breezy semi open-air interior, where elegant tables and chairs are punctuated by comfortable cushioned seating beside a central bar. The distinctive artwork of Andrew Wellman, in the form of colourful dreaming Buddhas, coats one wall. The exposed walls, meanwhile, are pieces of artwork in themselves, with random shapes of white limestone forming tightly packed honeycombs.

The menu is the creation of renowned chef, Raymond Saja. Acclaimed as “one of the world’s most up and coming young chefs,” Raymond moved to Bali from New York City after working at restaurants as prestigious as ‘Bouley’, and leading the culinary team at the Hotel Plaza Athénée for the last four years. He utilises only the freshest, very best, season-driven local ingredients combined with premium imports from overseas. Many of his dishes are spin-offs of classical Mediterranean recipes including Spanish Paella Risotto, Bouillabaisse, Chilled Gazpacho and Grilled Merguez with Couscous; he also offers comfort food – simple pasta and calamari – together with some innovative high-end delights such as the Caramelized Foie Gras. The continually evolving menu is complemented by a fine selection of eighty different wines from around the world.

An enticing option for a group of people is the ‘Cuisine in Miniatura’, (320) a seven-course tasting menu of modern tapas requiring the participation of the entire table. However, the Aussie, the fashion designer, the photographer and I already had our eyes fixed on specific dishes. For starters we chose the ‘Seared Scallops’ (65) resting on a bed of wild mushroom ragout with thyme naga; the amusingly titled ‘Buffalo Mozzarella and Beefsteak Tomato’ (50) created with vegetarians in mind; the highly-recommended ‘Caramelized Foie Gras’ (95) and the ‘Jimbaran Bay Prawn Trio’ (50).

The presentation was as dynamic as the taste; the juicy prawns were deep-fried, grilled and chilled, and accompanied by three different sauces – ponzo, remoulade and horseradish-tomato; and the foie gras was served upon a multihued sauce of French green lentils, diced carrots and roasted garlic. The Aussie informed us that foie gras “should always be eaten with all of the condiments and ingredients on the plate mixed together in the mouth” and, as such, it was a “taste sensation”.
The fish and meat dishes that we selected for our main course proved to be a feast of aroma and colour, ranging from the rich pink of my succulent ‘Slow-cooked Salmon Fillet’ (135), to the bold orange of the sweet ‘Butternut Pumpkin Puree’, to the shove a napkin on my lap as I sit down in a restaurant.” Apparently a pet hate of the Aussie’s in restaurants around town. Chef Raymond Saja is obviously passionate about his food, his service and his restaurant. Top marks for an excellent meal and an elegant but casual atmosphere.
Di Mare is open for breakfast, lunch and dinner, with a barbeque between Midday and 4pm on Sundays.
The official Grand Opening of the restaurant will take place on 10th December.
Rache

di Mare Restaurant & Lounge,
Jl Four Seasons,
Jimbaran
Phone 708848