Sauces, preserves, pasta and sea salt from the MAURI kitchen. Some follow recipes from Puglia, others begin with ingredients from Bali, such as Kusamba sea salt and Kintamani tangerines.
Three tomato sauces, a Bali pesto made with cashew nuts and grana padano, and a cream of barbecued eggplant.
Vegetables kept under extra virgin olive oil: roasted bell pepper, sundried tomato and sundried cherry tomato.
Tagliolini and cavatelli to cook at home, Pugliese taralli and grissini, cantucci with pistachio and a marzapane made with amaretto.
Kusamba sea salt from Bali, blended with lemon and white pepper, lime and dried chili, or Balinese long pepper and rosemary.
Kintamani tangerines from the Bali highlands, cooked with sugar and pectin.
A MAURI voucher for a tasting menu, Sunday brunch or a set amount to spend at the restaurant.
A table for two, on a day of your choosing, at a time to follow.
Guests
For seven guests or more, and for private dining on The Balcony, we arrange the evening with you directly. Write to us on WhatsApp
Date
Sitting
Time
Choose a date and the times for that sitting will appear here.
Jl. Petitenget No.100, Seminyak Dinner nightly from 6.30 PM. Lunch on Friday and Saturday from 12.00 PM. Sunday Brunch from 11.30 AM.
