Mannekepis Bali

As you head north out of Legian on the main road through Seminyak you may hear the sound of lively Jazz music, and the happy hubbub of friendly chatter amongst friends drifting across the open-fronted terrace of Mannekepis bistro. Warm wooden furnishings across the two storey premises and a cosy, buzzing feel complement the regular live music, bustling atmosphere and of course, scrumptious cuisine. Grab a table near the bar area downstairs for a view of the stage or head upstairs for a game of pool and admire the breezy balcony area looking down over Jalan Seminyak.

The subtly updated menu courtesy of new Finnish Executive Chef Pasi Huuskois is pleasingly diverse, with a delicious mix of Belgian specialities and international dishes. The list of starters is peppered with such European classics as lobster bisque served with cream and tarragon, and French onion soup with cheese croutons as well as a few Indonesian favourites like soto ayam. To make sure you feel right at home amidst the Belgian atmosphere, you will also find Escargots de Bourgogne, Frog Legs Provençale and Pate de Champagne. Looking to push the boat out I check out a plate of the fresh oysters (22k++/pc) coupled with the delicately flavoured Beef Carpaccio (55k++) with rocket, balsamic reduction and truffle oil.

A brand new wine list (one of the most extensive you’ll find this side of Seminyak I’m told) provides a wide selection of wines by the glass that are beyond the standard Cabernet Sauvignons found in most places. Meanwhile an all new cocktail menu points me toward a refreshing Avalon Concoction (65k++), which is a mix of vodka, fresh apple juice and ginger ale, twisted with melon and cucumber shavings.

The main course offerings comprise a range of seafood and pastas given that special touch such as Prawn Fettuccini à la Mannekepis and Pumpkin Ravioli With Carbonara Sauce. Dedicated carnivores will enjoy the many steaks on offer including tenderloins and sirloins served with a choice of accompanying sauces cooked à la minute, as well as burgers and the steak tartare. I opt for the interestingly named ‘Kill the Cook’ (165k++), which is 200g of imported Aussie tenderloin topped with two big onion rings and battered cheese sticks with sautéed veggies and a rich, herby sauce on the side.

Dessert is, as you’d expect from a European bistro, an indulgent affair with Crème Brulée, Belgian waffles with vanilla and chocolate sauce and New York Cheesecake topping the sweet stakes. For my dessert the waiter recommends the all-new Oreo Parfait (45k++) which is quite simply a plate of chocolatey, gooey perfection.

The polite, attentive service and the soft sounds of jazz and blues washing over everything round off the dining experience at Mannekepis nicely.

Dan Ashcroft