go fish!

The signature restaurant at Laguna, a Luxury Collection Resort & Spa, Nusa Dua, takes its name from the arwana, an exotic freshwater fish, famed for its rarity and good looks. It’s a shimmering silvery blue specimen that lazily circles its own private aquarium and makes a fitting mascot for the restaurant with the same name. This is one fish that won’t end up on anyone’s plate. In fact, its presence is excellent feng shui because in Asia, the arwana is thought to resemble a Chinese dragon, a traditional symbol of wealth and strength.

The picturesque tropical setting is ideal for indulging in languid lunches, while drinking in the tranquil bay views and mellow resort ambience; sultry evenings are of a more romantic nature – picture glimmering stars, lanterns dangling from the trees, and the gentle murmur of waves lapping on the sand. Reserve a beach side gazebo to create the ultimate private dinner venue for two.

Previously known as Ocean Terrace, the restaurant has received a makeover, along with its new name. Thankfully, the wonderful open kitchen, aquariums and popular evening seafood barbecue remain in place. Enhancements include an air-conditioned section, an extended terrace and a stylish island bar overlooking the beach. In terms of food, there has been a shift of focus towards purely “coastal cuisine” with an expanded seafood menu and the addition of a sashimi bar, oyster bar and an impressive display of daily catch. Freshness and quality are guaranteed, as one of the chefs makes daily visits to Jimbaran to personally select the best fish and seafood; back at Arwana, it is prepared in a manner befitting the restaurant’s fine dining status.

the celebrity chef

Long standing executive chef I Made Putra readily admits his passion for preparing seafood, but is rather humble about his celebrity status – for two years, he reigned supreme as Super Chef in a popular Indonesian television series “Allez Chef”. He is also president of the prestigious Bali Culinary Professionals and his talent has won him countless awards including King of the Kitchen South East Asia. Obviously, I am really looking forward to lunch!

fresh flavours

The cuisine here is globally inspired and you will find that your seafood can be prepared pretty much anyway you like it, be it simply grilled with a squeeze of lemon juice and a side of Balinese sambal, maybe Italian style in a creamy risotto, or perhaps in a classic Indonesian nasi goreng. Thai fish cakes, wok-fried Singapore chilli crab, and oysters au naturel also appear on the menu, as well as a small non–seafood selection of grilled lamb cutlets, chicken and wagyu beef. The à la carte menu is available for lunch and dinner, additionally the Beach Delight menu is offered during the day with casual cuisine such as pizza, burgers, and salads conveniently served in bento boxes, so you can enjoy a relaxed lunch while you lounge poolside, or under a red beach umbrella on the pristine white sand. At sunset each evening, the popular beach side barbecue is lit, accompanied by a buffet of salads, fresh fruit and seafood cocktails.

luxury cocktails 

There is nothing like a perfectly composed cocktail to put you in the mood for an indulgent seafood meal, and the Cocktail Collection by the Luxury Collection features some extraordinary offerings. As a daytime tipple, I would recommend a mango and basil mojito, a thick and slushy concoction with the heady aroma of fresh basil leaves countering the fruity sweetness. For the evenings, The Last Cocktail is a superb choice, a gin based elixir blended with pear and Prosecco and infused with rosemary and cloves. The taste is aromatic, wonderfully herby and refreshingly unique. Should you prefer wine, a sommelier is on hand to help you select from the Wines of the World list which also provides a “tasting” set of three different red or white wines.

starters

The tuna tartare is marinated in a subtle organic olive oil and citrus emulsion creating a cool and fresh appetiser, complemented with asparagus spears, dainty quail eggs and a sprinkling of fresh herbs. As a warm starter, the grilled Balinese mackerel is just right, with a soft texture and light fragrance created by a dousing in dill lemon foam. The tang of roasted cherry tomatoes and the sharpness of caperberries give the dish some bite. 

sushi and sashimi 

If you like your seafood served Japanese style, you will enjoy the skilful and tasty preparations of chef Brem who has dedicated the last 15 years  of his professional life to the art of sushi. I choose a selection of modern maki rolls; fillings include deliciously delicate soft shell crab with avocado and prawn; juicy and generous lobster tempura with unagi and crunchy prawn tempura with tobico roe. My sashimi platter is lovingly presented with a perfectly fresh mix of yellow tail, salmon, prawns and snapper. 

the main event

The soft, mild flavour of the slow baked Tasmanian salmon is enlivened with a horseradish broth and some excellent red beetroot sea salt, as well as roasted new potatoes, fresh parsley and spring onions. The grilled seafood platter is justifiably the most popular dish on the menu, with its mouth watering selection of lobster, succulent ocean prawns, baby red snapper, tender squid and Bali cockles, served with rice, an array of sambals, chilli soy, and sautéed garlic butter.

sweet endings

The Malang apple trifle is served in a massive glass goblet and proves to be an interesting, pleasantly cool dessert of mashed apple infused with vanilla, and layers of rich homemade raspberry jam, brandy snap, and vanilla bean ice cream. The Arwana lemon meringue tart provides quite a twist on this classic dessert, with a base of tangy frozen lime yoghurt topped with a lemon crème Anglais, lime yoghurt sorbet and candied lemon zest with a brandy snap creating a sweet, crunchy contrast.