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Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
Sanur, Bali, Indonesia

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Pala for The Palate

Sanur Debuts its Newest Restaurant.


Bali News: Pala for The Palate
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(1/16/2003)

The Sanur area of Bali's long standing need for a stylish dining venue was in large part addressed with the recent opening of Pala.

Located on Sanur's Bypass Highway, Pala derives its name from the Indonesian term for nutmeg, the fragrant spice that attracted early traders and colonialists to Indonesia's Spice Islands.

Sporting a modern, minimalist décor - Pala's approach to service, menu, and price are also equally delightful in their understatement. Proving that "less is often more," the restaurant's modern brasserie-style interior seats only 42 diners, with an intimate adjoining wine bar offering refuge for up to 30 guests comprised of those choosing to linger after dinner, others waiting for their guests to arrive, and those reservation-less diners waiting for a table to clear.

Priced to Please

Chef Geert Vermeulen has designed a menu reflecting the pan-European readiness to cross culinary borders and preserve value that epitomize the very best of dining in his native Belgium. Coming to Bali via the 1-star Michelin restaurant Le Passage in Brussels, Geert's kitchen offers canard a'l'orange, salmon tartar, and tenderloin aux poivres. Fortunately, Pala's strategic positioning alongside Sanur's only 4 lane divided boulevard means hearty diners can close their repast with a course of mousse au chocolat and still be able to navigate the road back home.

Appetizer prices range from Rp. 18,000 – 40,000 and entrees Rp. 75,000 – 110,000. A surprisingly generous wine list, offering a selection of Australian, New Zealand, Chilean, Italian and French vintages, runs the price gamut from very drinkable table wines selling at Rp. 160,000 per bottle to premium vintages for Rp. 500,000.

Pala's Bakery Corner and Coffee Shop is open 6 days a week from 0900 – 2300 hours serving light snacks and refreshments. Lunch service in the main restaurant is available between 1100 and 1700 hours with dinner from 1830 until 2300 hours.


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