One of Bali’s most coveted dining experiences, Syrco BASÈ has unveiled a ground-breaking new menu.
After its triumphant debut in Indonesia’s dining scene at the beginning of this year, Syrco BASÈ, the pioneering culinary hub north of Ubud helmed by Michelin-recognised chef Syrco Bakker, has unveiled its new menus.
Responding to the shifting season while sharpening its focus on Bali’s artisans and the archipelago’s diverse food traditions, the new menus reaffirm Syrco BASÈ’s commitment to transparency, nature and traceability.
At the culinary hub’s flagship venue, Syrco BASÈ Ku, the chef’s table, just 14 guests are guided by Bakker through a three-hour epicurean journey that transcends dining to create a singular gastronomic experience. Open just two evenings a week, the intimate space in earthy tones of sage green and hazelnut brown overlooks the edible garden, providing the ultimate “playground” for the renowned chef to demonstrate his culinary philosophy and masterful prowess.
For Ku’s new menu, 18 culinary moments are served across six chapters, beginning with Traditions and Bali Heroes, and concluding with The Future and Indulgence. Guests can expect exquisite moments including grouper paired with silky aloe vera, sambal ijo, and fresh garden blooms, which evokes the tranquil hues of Monet’s Water Lilies; and tuna with tomato, spicy ginger, and walnut, summoning the soothing precision of a Japanese Zen garden.
“While Ku’s inaugural concept was an ode to Bali’s incredible artisans, products and customs, the new one has been greatly expanded to tell our evolving story,” says chef Bakker. “From our respect for local traditions, culture and religion and our harmonious collaborations, to our constant research and development processes and desire to surprise and delight, the new menu ultimately showcases on the plate how we are living our core values and beliefs.”
For a lighter take on the new menu, head to Syrco BASÈ Restaurant, a sophisticated yet sociable two-floor sanctum with a seating capacity for 50, where the three new menus put the best of Bali on the table, along with innovative testaments to Indonesia’s diverse culinary traditions.
The Bali Heroes concept comprises eight moments honoring the island’s revered traditions, from vivid marigolds used in daily offerings to the gods, to tantalizing freshwater snails foraged from nearby rice fields, which for centuries have been a valuable source of protein for Bali’s agrarian communities.
In the Plant BASÈ menu, the richness and diversity of Bali’s fertile soils are captured in nine plant-based moments. When developing the new concept, the Syrco BASÈ family thoroughly researched and connected with the local area’s long history of natural remedies, known in old Balinese as ubad, from which the town of Ubud takes its name. Guests can look forward to moments such as PAPAYA, combining the abundant local fruit with young coconut, curry leaf, coconut yoghurt and tempe.
The Heritage concept is a Michelin-starred celebration of both beloved and little-known Balinese and Indonesian traditions, inspired by the countless flavors and textures prepared by generations of home cooks across the country. The star of the new menu is the red thread uniting the nation’s 1,300 ethnic groups, the crucial component of almost every Indonesian meal: sambal. Whether melded into a moment or served on the side so diners who suka pedas (like it spicy) can increase the heat to their taste, Syrco BASÈ is inviting guests to delve deeper into Indonesia’s quintessential condiment.
Both alcoholic and 0% pairing has been expertly formulated for Ku and the Restaurant to present the region’s most outstanding libations – including premium local arak, while fine wine pairings are under the expert guidance of sommelier Noa Tanghe, who was part of Chef Syrco’s team at his former establishment, Pure C, in the Netherlands.
For more Dining stories click here.
