A meal at Cocoon Beach Club is guaranteed to give you exactly what you’re looking for – great taste and good times in an awesome ambience at amazing prices. “It’s all about consistency”, says Chef I Komang Ari Wibowo, Head Chef at Cocoon Beach Club. “Our guests know that when they come here for a meal, they’re guaranteed to leave happy. It’s all in the quality, taste and textures,” he said. With a team of 25 under him, Chef Ari’s been with Cocoon Beach Club from the very beginning and understands instinctively the needs and wants of each guest; mostly Australians and Europeans. Based on his impressive experience, he anticipates the incoming culinary trends for each rotating season which he and his team then conceptualize into beautifully marinated, perfectly cooked and exquisitely presented meals.

The newest dish to appear on the menu here at Cocoon Beach Club is the Seafood Platter, a magnificent presentation featuring the freshest treats from under the sea. “It is extremely popular,” said Chef Ari. Although the platter can feed up to 4 people, guests of 2 and 3 have enjoyed the platter thoroughly, leaving nothing behind but happy smiles and empty shells. The most eye-catching piece on the platter is a fresh local Lobster, cut into half to expose its tender, juicy insides which are wonderfully slathered with Mornay Sauce. Those who are lactose intolerant can make a special request to replace the sauce with a non- dairy option. Equally tasty are the Grilled King Prawns that get the mouth watering with a unique marinade of garlic, chillies and oyster sauce. The fresh Grilled and Oven-Baked Snapper is nestled atop Cocoon’s famous melt-in-your-mouth Mashed Potatoes with a dash of its signature Fruit Salsa for a slightly tangy flavour. A special surprise for the true seafood connoisseur; a bed of delicately cooked Scallops lightly sprinkled with and grilled in Truffle Oil. Familiar with the Fried Calamari? These are incredibly soft and tender, the result of a day’s soak in fresh milk before covered with special seasoning and lightly fried. Also accompanying the Seafood Platter is a zesty rocket salad with tangerine and Sherry Dressing made with brown sugar, sherry vinegar, salad oil and a touch of mustard. Priced at IDR 599,000++ each, the Seafood Platter can feed up to 4 persons; do ask for a smaller option for a party of two.

To end the meal, Chef Ari recommends one of the restaurant’s most popular desserts, the Dadar Gulung or Rolled Coconut Pancakes, the Indonesian version of the Rolled Crepes. A delightfully colourful dish, the Dadar Gulung is filled with sweet coconut flakes, spicy cinnamon and pandan flavouring with a side of syrup of caramelized palm sugar and served with vanilla ice cream. When asked what’s in store for 2019, Chef Ari says that diners will have plenty to look forward to as the team introduces new soon-to-be favourites while enhancing the all- time most-wanted and popular dishes.

Cocoon Beach Club

Jl. Double Six No. 66, Blue Ocean Boulevard, Seminyak, Bali Ph: + 62 361 731 266 www.cocoon-beach.com

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