“There are always surprises to be found in Amed. People tend to come here to start a new life, or to withdraw from an old one. Stories abound. Australian restauranteur Susanna Archibald is one of them.” After years of living in Seminyak, where she became a student of Ubud Sculptor, the late Wayan Cemul, and ran a sculpture gallery, she began to pine for a more simple life, in a place that reminded her of old Bali. She came to look at Amed and fell in love. With a plan to open a new sculpture gallery, she acquired land in a quiet spot, made a magnificent villa overlooking the sea, and then instead of a sculpture gallery, found herself with a restaurant.

Text & Photo by Ayu Sekar

“There are always surprises to be found in Amed. People tend to come here to start a new life, or to withdraw from an old one. Stories abound. Australian  restauranteur Susanna Archibald is one of them.”

After years of living in Seminyak, where she became a student of Ubud Sculptor, the late Wayan Cemul, and  ran a sculpture gallery, she began to pine for a more simple life, in a place that reminded her of old Bali. She came to look at Amed and fell in love. With a plan to open a new sculpture gallery, she acquired land in a quiet spot, made a magnificent villa overlooking the sea, and then instead of a sculpture gallery, found herself with a restaurant.

Several years have passed, The Grill attracts a wide clientele and she is firmly ensconced in the simple life.

Located between Jemeluk Village and Lipah, she is on a crossroad, attracting customers from all directions. She started with the idea to serve the kind of food she liked – which became a first in Amed. Great salads, grills and an ever expanding menu, keeps the customers coming. Some eat there every night of their Amed stay.

Her menu is now quite varied and offers specialties like the fresh Tuna Tataki –  seared sesame coated fresh  tuna slices with Ginger Ponza and tomato salad. Interestingly, she also offers a Beef Tataki with Onion Ponza and tomato onion salad.

Thai fish cakes and cucumber salad is another popular dish.

But best of all are the grills, all cooked on their impressive big Weber style grill with their evocative scents wafting through the air. It sharpens an appetite and whets the senses for what is to come. Fresh fish, specialty tenderloin steaks and to die for pork ribs are all there. The pork ribs are marinated for 48 hours before being grilled to a tender perfection.

Or the Cajun Mahi-Mahi with Tartar Sauce is just another of the many interesting options. Chicken dishes and light flirtations with oriental spices keep the taste buds tantalized.

Desserts like the sticky date pudding with Butterscotch sauce are there to worry the competition while the cocktails and arak concoctions made with the best local arak are real palate pleasers.

Many of the Arak liquers are kept for around six months to brew and mature before being poured. There are also cocktails made with regular branded spirits. The choice is yours!

Amed is becoming increasingly food friendly and so even more of an adventure than it has ever been before.!

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