CELEBRATE LUNCH AT COCOON BEACH CLUB
To celebrate all twelve months of 2014 in style, Executive Chef Nick Phillip is offering a host of delicious wellness cuisine dishes and a creative set lunch menu designed to help support health-conscious New Year’s resolutions with friends and family in a guilt-free way.
We’ve all indulged in Cocoon’s legendary late-night parties and spectacular events, but the breezy beachside restaurant is also developing quite the reputation as the place to see and be seen during midday, allowing a wee bit of mid-week indulgence without the painful morning after.
Basking you in sophisticated and understated elegance as soon as you arrive, a well-dressed receptionist greets you with a smile and leads you into the open-air interior design. A veritable feast for the senses, Cocoon showcases a whimsical mix of sustainable chic and James Bond cool. Simple beams of hanging bamboo mix effortlessly with a semi-circle banquette upholstered in soft, white leather and simply framed photographs from up-and-coming island artists add a pop of colour to the white walls.
Choose a cool and intimate spot indoors where espresso brown rattan chairs and caramel-hued built-in bench seats beckon long leisurely lunches with intriguing views of the rolling waves of Bali’s iconic Double Six Beach. Preppy honey-and-ivory striped pillows add a flair of sensible coastal style that complement bamboo lined ceilings and hand-woven grass lamps in captivating organic shapes. The sultry sounds of Thievery Corporation, Gypsy Kings and Morcheeba separate Cocoon’s lunch experience from the norm by adding a layer of decadence and that addictive cosmopolitan Bali vibe.
On the bright and welcoming patio, generous umbrellas shade you from the tropical sun and allow the warmth sea breeze to caress mind, body and soul. Graceful vines from the second-storey cascade gently above you and blooming frangipani trees strung with paper lanterns complete the laid-back ambience. Whether you’re dressed in the latest linen number from Biasa or casually sporting a bikini wrapped in a silk sarong, Cocoon’s relaxed nature makes meeting friends and loved ones for lunch much less stressful than a dinner out.
To help support this year’s goal of eating better, imbibing less and getting to bed earlier, Chef Nick has devised a variety of irresistible healthy lunch menu options that rival those of the best spas. Nutrient rich in omega-3 fatty acids and zinc, Cocoon’s Freshly Shucked Pacific Oysters are served in three delectable ways; naked with Japanese ponzu dipping sauce, wood-fired with a sprinkling of prosciutto, shallot and red wine vinegar or tempura style with wasabi mayonnaise and tobiko caviar. Touted as the world’s healthiest food, wild salmon is a welcome treat here in Bali and Chef Nick’s House Smoked Tasmanian Salmon is lovingly hand prepared with a tad of crème fraiche and complemented with local Balinese snake fruit and Bedugul-grown baby watercress.
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For salad connoisseurs, Cocoon offers the most tantalising ‘create your own salad’ menu on the island. A colourful selection of organic lettuces and veggies includes wild rocket, grated beetroot, semi-dried tomato, grilled aubergine, Spanish onion and roasted pimento. Surpassing your average salad bar toppings, choose from a plethora of exotic fare such as brie, goats cheese, gorgonzola, cured salmon, Serrano ham and shaved almonds to ensure that each bite bursts with flavour. Going above and beyond the classic vinaigrette, a heady variety of house made dressings including chocolate balsamic, Japanese mayonnaise, Jerez sherry and beetroot aioli that might just make salad your new favourite indulgence.
Appealing to heartier appetites, the Black Angus Tenderloin Carpaccio delivers a generous portion of protein, iron and b-complex vitamins in every mouth-watering bite, not to mention a beautifully presented side of salsa verde, locally grown rocket and Italian Parmesan. Chef Nick’s Char Grill menu focuses on the best cuts of meat sourced from local quality producers as well as Australian and American ranchers with gluten free favourites such as tender Chicken Breast with crispy polenta, Pork Chop with a barbecue glaze and 300-gram Black Angus Rib Fillet with wild mushroom ragout. For vegetarians, the Goats Cheese & Eggplant Tortellini indulges the palate, dressed in artisan crafted smoked tomato butter.
Every Monday through Friday, the chef’s creative (and wonderfully affordable at IDR 99,000++ each) set lunch makes everyday of the week feel grand. Tuesday, for example, is celebrated with a sumptuous first course of Coral Grouper Crudo enhanced lightly with succulent pimento, lemon and chilli; followed by a second course of every gentleman’s favourite, a hearty Grilled Steak Baguette topped with fresh tomato, homemade jam, spicy rocket and hand cut chips. And once Thursday rolls around, you might as well toast to the weekend ahead with an enhanced version of the set menu special, offering you a much-deserved glass of white or red wine pairing for just IDR 50,000 more per person.
