Poetry in Motion

Hiding in Plain Sight: Hatten Wines Private Dining Room in Sanur, Bali
When Bali Discovery Events went in search of a suitable private dining venue for VIP family dinner, we booked the Hatten Wines Private Dining Room located on the second floor of the Hatten Wines Building in Sanur, Bali.
Suitable for 14 diners, access to the Dining room is via a staircase leading off from Hatten’s Cellardoor Tasting Room with an elevator also available.
A long 1.8-ton iron wood table surrounded by comfortable armchairs dominates the dining room. Extremely spacious, glass walls running along most of both sides of the room add to the expansive feel. The generosity of available space is used for comfortable sofas and chairs suitable for pre or post dinner conviviality. A cleverly positioned flat screen television installed on the wall runs a continual video loop of a burning fireplace allowing guest to momentarily think that, minus the heat, that they are relaxing in a cool mountain chalet.
The far end of the dining room is a showcase working-kitchen built with Toto Kitchen Cabinetry and state-of-the art appliances from Gaggenau. Chefs quietly float in and out of the open kitchen area into an adjacent side kitchen used for more heavy-duty food preparation that might detract from the calm atmosphere that prevails in the dining room.
The performance stage for the coming fête was the natural wood table that stretches the length of the room. Traditional textile runners accent the table without concealing the natural wood hand-polished grain of the tabletop. Attractive table settings and plate liners stand at the ready before well-regimented and complete lines of quality glassware from Schott Zwiesel, Zwiesel 1872 and Jenaer Glas. 

A wide range of very affordable set menus are available from which to choose. For our private dinner we selected four-courses that included an amuse-bouche of salmon bruschetta served with a tomato salsa; a mushroom cappuccino soup accented with Bali sea salt; grilled to perfection imported tenderloin with a white wine Béarnaise sauce and adorned with cherry tomatoes, fresh asparagus and Château Potatoes; and a pleasing finish of Tiramisu served with a Sanggalagit coffee sauce. 
Wines selected from Hatten’s limited edition Two Island Reserve Wine Vintages were perfectly paired for the meal. Made from the juice of carefully selected grapes from South Australia’s Barossa Valley, Adelaide Hills and Coonawarra vineyards – the resulting wines served with the above menu were exceptional and premium in every way. The Reserve Sparkling Pinot Chardonnay poured with the appetizer was equal or superior to any sparkling wine we’ve encountered in Australia. A Reserve Chardonnay proved itself to be the perfect match for the soup round, followed by a most distinguished Reserve Cabernet Sauvignon for the main meat course.  As a special treat and to compliment dessert, an oak barrel in the corner of the dining room was tapped for glasses of Pino de Bali – voted the “Best Dessert Wine” in the 2017 Hong Kong International Wine Show. 7 years of careful aging in French Oak barrels saw guests sheepishly asking for a “second glass, please.” 
While Hatten Wine’s Private Dining Room is a class act start to finish, we’d be remiss not mention  the highly professional and amiable team in command. Chef Agus Krisna who came to Hatten after working in the kitchen of a leading boutique property in Ubud, is backed up by a junior chef and two exceptional waiters: Adi Saputra and Indra Setiawan.

Granted a privileged free roam of the back kitchen during the dinner, I was truly impressed by the quiet calm Chef Krisna brings to his work. Living proof that the bad boy, foul-mouthed antics of celebrity chef such as Gordon Ramsay are superfluous to a professional kitchen, Krisna went about the preparation of four courses with silent aplomb assisted by a team that worked like a team of well-trained dancers, each confident and competent in their supporting roles. Truly remarkable was how Adi and Indra moved seamlessly from attentive service in the main dining room to the back kitchen where they took an active and competent role in the plating of each course.

Such teamwork is remarkable to watch and, by all accounts from our guests, results in memorable meals enjoyed in one the Island’s most outstanding private dining rooms.

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