Hidden away in Jl Bisma, this bijou hotel has created a restaurant called Copper that promises to be a fine place to go. Occupying the upper floor of this well designed complex, the restaurant is cool and cosy. Outside are two long patios with billowing white curtains and small tables. The new Satellite Bar sits on one side and opens out onto the patios which looks like a promising place to enjoy a cocktail with a sunset – or is it sunset with a cocktail? Whichever, there are few places in Ubud that offer the luxury of a sunset.
Lobster Fried Rice
In the meantime we went in to try the lunch. Created by Chef Miles Belfield, who hails from Bermuda, by way of London, he makes the kind of food you want to eat. Healthy, fresh and mostly organic, but without compromising flavour is their aim. Miles describes it as ‘healthy, fresh and delicious soul food’. It’s not fine dining but the sort of robust food you can really enjoy.
The menu is still small – but interesting. Bisma Eight opened only a few months ago and they are still on their soft opening, working things out, getting it right.
After perusing the menu, which includes such exotic fare as Organic Chilli Chicken, Slow Cooked Lamb, and a toasted tofu and organic vegetable bowl, Prawn Tempura, and a grilled Mongolian Lamb Satay, I tried the Black Pepper Pan Fried Shrimp. The very fresh prawn brought in from Papua, was as big as a house and way too good to share. The Gado Gado came wrapped in individual parcels of cabbage leaves – very cute, and no doubt tasty.
One companion tried the rock Lobster Fried rice. Served in a very cute bowl with a zesty cucumber sambal, she pronounced it delicious. The Charsiu Pork Belly is double cooked to an incredible tenderness, then deep fried to give a zesty finish. Soft and delicious, it was a winner. One of the signature dishes is the seared Black Snapper – presented as Seared Gindara Loin with Thai basil, braised celery, tomato hollandaise. Even though we were unaware that fish had loins, it was also excellent.
Dessert was an incredibly tangy and rich Warm Salted Chocolate Tart with Olive Oil Ice cream. It was sprinkled with fresh Sea salt which gave the chocolate a new dimension I have not experienced before. We were so busy with the rich chocolate, that we failed to notice the subtle nuance of olive oil in the ice cream! Memorable and very enjoyable, although one tart is easily enough for two.
Warm Salted Chocolate Tart with Olive Oil Ice cream
Chef Miles confided to me that the menu is still under construction, and that there are some delicious new additions to be included in August. We will just have to wait for that!
The fresh prawns are flown in from Papua while fresh fish is brought in every day. The Black Skipjack Tuna is sustainable, so it won’t be fished out. The Scallops are line caught in Jervis Bay in Australia, and flown in. The pork is heirloom organic Black Bangkal Bali Pig – raised carefully and with love. There are no factory farm animals used in this restaurant! Vegetables are all organic from their own farm nearby.
Copper is just a little gem waiting to be discovered. Personally I cannot wait to get back and try one of their fabulous classic cocktails and a sunset.