Blossom restaurant

Blossom restaurant opened early in 2007, in the Sentosa Private Villas complex. An imposing space, it was fitted out by the designers of famous Australian restaurants, Longrain, Jimmy Liks and others.

The Thai cuisine presented was the best that Bali had ever seen, many dishes bordering on the Royal Thai level of attention to detail. In fact with the combination of food quality and setting it was destined to become one of Asia’s finest restaurants. Parting company with their creative chef, Will Meyrick, should have spelt instant doom, but available and willing to step into the breach was Chris Patzold.

Already well known and respected in Bali following his earlier stints as the original chef at Ku de Ta, and later at Axiom, Chris took over the reins and Blossom has continued to flower! The restaurant itself has also had a mini makeover, and the seating area is now L-shaped, with added tables replacing what was for me a boring lounge area between the swimming pool and the bar [Bali’s longest and classiest].

Not much of a surprise to see that these new tables now appear to be the first filled each night.
Every Friday evening live jazz is featured at the edge of the swimming pool. The haunting sound of horns echo across the water. Most of the popular Thai dishes remain on the menu, although some have been modified slightly. The Thai cuisine at Blossom is still excellent, although the extreme contrasts in taste that are characteristic of great Thai food are more subdued. For the 1st time visitor I suppose you could describe it as less confrontational. Seared Scallops are now topped with slivers of crisp duck [replacing the pork], lime leaf, coconut and Thai basil, still sensational! The Crisp Skin Salmon Salad is a Blossom favourite with watermelon and mint chilli shallot dressing, as are the Grilled Prawns with pomelo, garlic, lemongrass mint and nam jihm.

Thai mains start with a wonderful Slow Cooked Duck with yellow beans, ginger, tamarind and orange. The Pork Hock remains from before, an intensely sweet sauce of tamarind and tamarilllo wrapped around small crunchy pieces of pork. Steamed Coral Trout and those incredible Beef Cheeks [slowly braised with a Penang peanut curry] combine to make a wonderfully balanced Thai meal. The six course Thai degustation is the best option. You will enjoy the varied tastes of Thailand all for Rp.450,000 and that includes a Sentosa Sling on arrival, and espresso [or loose leaf tea] and chocolate truffles at the finish. The Global Menu is almost like being back at Axiom, just maybe more mature, or you could call it a grown-up version. Contemporary Australian is the new trendy name for the style but in Australia it is known simply as Mod Oz. Oysters to start, an essential part of any Patzold menu. These rock oysters are from Totten Inlet, U.S.A, slightly larger than Sydney Rock and just as juicy.

They are topped with a dab of a sharp and icy cold lime sorbet that had been married with small tobikki row just before setting. Perfect! A listing for Whipped White Seafood Soup leaves you pondering? It is just that, a seafood soup with basil oil and seared fish, whipped until almost foaming just before serving. Foie Gras is just seared and comes with corn cakes [3 mini pancakes] and a brandy snap that has been stuffed with creamed crab. Carbonara Filled Ravioli is with Parmesan ice cream and garlic croutons. The ravioli filling is a creamed combination of quail meat and bacon. Stir Fried Lobster & Scallops are served with an XO spiced cream and a green pea risotto. Every top restaurant in Bali nowadays seems to be serving Black Sea Bass, and no wonder! What a wonderful delicate fish. At Blossom it is just pan seared, with lime spinach and a toffee apple and maple raisin dressing.

Salmon Fillets are poached and are with a slaw of fennel and roasted pineapple. The Roasted Rib of Veal is simply with roasted shallots and a steamed corn custard. As always I had to have the Confit of Pork Belly! Served with a vodka and cranberry jelly and my favourite vegetable; red cabbage perfectly braised. The Wagyu Tenderloin is roasted, topped with a Café de Paris butter with crème potato blinis on the side. Desserts are mainly western, the Cardamom Spiked Meringue with poached apricots & pink rose milkshake definitely worth trying. The service here is amongst Bali’s best. The wine list at Blossom remains impressive even after the recent nationwide shortages. The normal wine list is extensive, with many options by the glass, and then there is a special list simply titled The Cellar.

Vintage wines not often seen in Bali, exactly what you expect from such a stylish establishment, all very professional! A seamless handover!

Address :  at Sentosa Private Villas
Source from : Bali advertizer