The Laguna Resort & Spa, Nusa Dua Bali (pt. 3)

Cosy lanterns also hang among the palms and trees.

Choosing the last option, with a burning lantern on the dining table, the ocean fish swimming in a large blue water aquarium as the perfect backdrop to the open-air kitchen are visible at distance.

For a starter, Pan seared “rouge” foie gras (Accompanied with tomato marmalade, artichoke confit, pesto sauce and caramelized nuts), 150’ IDR or Herb crush coated pacific salmon confit with potato fonduae, red mango vanilla vinaigrette, 185’, are among the options.

There are also soups; for instance Saffron seafood broth based on crunchy snow peas, young ginger, straw mushrooms, cassoulet and black cod fish, at 85’.

Going straight for a main course the choice falls on Steamed mahi-mahi fish fillet resting on carrot fondue, orange chutney, spring onion, sprout salad and Chardonnay foam, 185. Being found of fish, the meal also sounds exciting enough.

A matching glass of Chardonnay should fit the bill well as the dish is, clearly, flavoured with the same grape.

While awaiting the main course, complimentary bread and pesto is served and a saxophone player, keyboardist and vocalist trio entertains the guests.

Once arriving, the dish looks extraordinary! I would not want to ruin this fantastic creation… but I can’t wait trying it on my taste buds!

Trying to describe the creative dish; it comes two pieces of fish with bubbles – the chardonnay foam – surrounding them (This is clearly one type of the so called Molecular food I have learned about). The chutney sits in the top layer and as the garnish on the cake, two dots of herbs.

Unsurprisingly it turns out as a delight to the palate as much as to the eye. As a taste experience it is a thrill; the local mahi mahi fish dish coming with superbly contrasting tastes where the carrot fondue which is hidden underneath the fish is slightly sweet. Combined with the Chardonnay sauce and the accompanying Chardonnay this is a hit!

To mention a few more options from the menu, apart from seafood galore, ‘From the land’ offers: Grilled veal tenderloin, 350’, Ocean Terrace surf & turf - Half lobster tail and filet fillet mignon, served with béarnaise sauce and citrus butter, potato grain and green asparagus, 285’, or Grilled Australian black Angus beef tenderloin, at 260’.

For dessert try White whiskey and dark chocolate mousse or Marinated raspberries and raspberry cream ice.

Cigar & Digestifs are also on offer from 175’ for tobacco aficionados.

In the morning, the fragrant gardens with their pink flower frangipani trees welcome you on the way to breakfast. Some guests are out early to mark their spot and occupy their favourite beach front Bale gazebos. No wonder; these are comfortable and give sunshade too.

You are also likely to get a close-to-nature encounter with the resort’s domestic squirrels which are far from shy if you want to feed them.

In the afternoon alls guests are welcomed to be served afternoon tea by the butlers at Mayang Sari Restaurant, a modern, Indonesian dining venue also worth a visit for its cuisine. Think ginger, snow mushrooms, fennel, nutmeg, coconut as flavours for inspiring and sensational dishes conjured up there.

Being on Bali one need not to venture far to experience Balinese culture (and the resort offers excursions and a number of Balinese activities, some already mentioned). Religious celebration is very much part of daily life. Coinciding with this visit (July 2008), however, something very unusual, a royal cremation ceremony had just finished. Hundreds of thousands of people had paraded on the streets of Bali in a procession for two passed away of the royal family of Ubud.

Timing cannot always be one hundred per cent perfect. Though the next day the next best option materialises at Westin next doors, where guests at Laguna and Westin are invited to attend a ceremony, celebrating the renovation of the hotel’s temple, featuring the obligatory Gemalan orchestra and temple-mask dances in order to honour the spirits and balance the energy of the Gods.

The stay feels very complete all of a sudden, and still Bali waits to be explored out there.

A final mention will be two packages from the spa:
Night Spa - Moonlight massage package
A romantic combination of massage, moonlight, cocktails, fresh fruit and chocolate. Enjoy a full hour’s traditional Balinese healing massage. Fresh tropical fruit and homemade chocolate pralines will be served to complete the experience.

Spa Villa Seduction package
This comprises an aphrodisiac dinner menu with discreet private butler service, champagne, massage and body treatments all in the privacy of the extravagantly spacious Spa Villa. Choose 2 courses, featuring oysters, lobster, ginseng foise gras and Champagne. Aromatherapy massage, chocolate body scrub, body wrap and end with an exotic chocolate bath.

Text: Joakim Persson

Images: Joakim Persson (except when indicated)

The Laguna Resort & Spa, Nusa Dua Bali review part 2

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