We understand that many of you have might have missed sipping on refreshing cocktails and eating sumptuous feasts during sunny Sundays, so you’ll be thrilled to hear that W Bali – Seminyak’s revered Starfish Bloo restaurant is restarting its popular Sunday brunch with new surprises!
Set to launch on Sunday, 22 August 2021, the return of Starfish Bloo’s brunch will showcase the dining venue’s crowd-pleasing favourites along with the exciting addition of three distinctive stations from Bali’s top-tier restaurants. The three stations will feature the locally and organically sourced fresh produce by Mason, plant-based vegan delicacies from Good Mantra, and unique sweet treats from fine-dining favourite, Apéritif.
As a popular haunt for social gatherings on sunny Sundays, Starfish Bloo is taking the initiative to continue its Epic Ten celebrations by doing what they do best: hosting memorable dining experiences with their charming hospitality, vibrant ambience, and exquisite bites. In addition to the beloved assortment of Starfish Bloo’s Pan Asian and seafood staples, indulge the specialities of each of the restaurant partners including Slow Roasted Grain-fed Beef Short Rib Chimichurri by Mason, Shakshuka by Good Mantra, and Bounty by Apéritif, complemented with W’s signature cocktails.
The brunch starts at IDR 645,000++ per person for the food package.
Alcohol and champagne packages available.
For bookings and menu: starfishbloorestaurant.com
As the name suggests, Mason focuses solely on creations made from scratch, just like the craft of masonry itself. Group Chef Benjamin Cross presents contemporary Australian cuisine using the freshest organic and locally sourced ingredients crafted utilising timeless cooking aesthetics including smoking and wood-fire grilling to bring out maximum flavour from minimal ingredients, exploring age-old processes of pickling, curing and fermenting, as well as perfecting old-fashioned techniques such as cheese making.
About Good Mantra
Good Mantra highlights unique ingredients from small local farms to its kitchen, serving up nourishing plant-based dishes. Except for the selection of breads sourced from the neighbouring BAKED. café, almost everything at Good Mantra is made in-house, including their nut-milks, granolas, zingy relishes, chutneys and sauces. The bar at Good Mantra also mirrors their earth-to-plate philosophy, where their Balinese mixologists have curated a variety of drinks reflecting the landscape and the seasons, concocting in-house made native-plant sodas, jamu, bitters, tinctures and vermouths.
Nestled amidst lush rice fields, Apéritif features a 1920s-inspired dining hall with magical views of Ubud’s jungle. Presenting a rotating lunch and dinner degustation menu, Apéritif is led by Chef Nic Vanderbeeken, who brings with him 20 years of culinary experience, to take guests on an epicurean fine-dining experience that combines contemporary culinary flavours with underrated Indonesian ingredients, excellent produce sourced globally as well as the establishment’s own greenhouse harvest.
Limited seats are available due to social distancing implementation to meet the health and safety requirements of Marriott International’s ‘Commitment to Clean’ standards.
For more information or reservations, please call +62 361 3000 106 or email email@example.com