Saturday, July 22, 2017

Luigi’s Hot Pizza: Opens 15th July 2017


Maurice Terzini and Adrian Reed join forces in Bali once more to bring you Luigi’s Hot Pizza. Off the back of the success of their first collaboration at Da Maria Bali, Terzini and Reed didn’t hesitate at the chance to celebrate Italo Dining in Bali once more.

Luigi’s Hot Pizza offers an affordable, low-fi and non-pretentious approach great quality pizza, drinks, music and good times. The food and drinks hold the limelight in pizza boxes and paper cups featuring distinct hand-crafted graphics.


The custom-made pizza oven, direct from Naples, ensures quality Neapolitan style pizzas are the heart and soul of the kitchen. The pizza is naturally risen for 24 hours and 100% handmade by Neapolitan pizzaiolo’s in the traditional way.




Situated in the heart of Canggu junction, the bar at Luigi’s Hot Pizza’s will feature some low-fi interpretations of the classics as well as Terzini’s numbered drink program adapted for the tropical Bali climate. The bar will be pouring the No.8 with DM Bitter Apperitivo, Vodka and Grapefruit, No.147 with Vodka, Coconut, Pineapple, Passionfruit, Lime and Falernum and the Mediterranean Gin and Tonic with Gin, Limoncello, house tonic syrup and soda amongst.

Chef Steve Skelly has presented a menu of simple salads such as spinach with saffron pickled carrots, raisins and toasted nuts, Zucchini with red cabbage, edamame and tarragon and Watermelon with feta, mint, basil, chili and candied walnuts that will be a perfectly fresh addition to the traditional Neapolitan pizza. 




Music will play a big part of with emphasis on low-fi accessibility. Rock, hip-hop, soul and anything in between will form the soundtrack to your nights at Luigi’s. DJ’s will play 7 nights a week on a Funktion-One soundsystem with a program of tunes to create a dining and disco club feel every night. With the lighthearted energy with which Mexicola has built it’s foundations and the dedication to good quality fun that Da Maria has delivered to the island, Luigi’s Hot Pizza is ready to kick off and have a whole lot of fun for the whole family early and some late night fun for big kids as the clock strikes 12.

Seeking the Perfect Gift in Dubai’s Souks

Are you seeking unique and different souvenir ideas for your friends and family? Have they racked up dozens of key chains, snow globes or I heart (insert city here) t-shirts from all the trips you’ve taken?


Up your friendship game by giving your loved ones a one of a kind gift from the magnificent city of Dubai. Immerse yourself in the culture and find yourself in one of Dubai’s traditional souks. What is a souk, you may ask? Also known as an Arab marketplace or bazaar, find almost anything your heart desires in one of the little stalls lined up and ready for your inspection. If you need more convincing, here are just some of the things you can find and experience in Dubai’s souks.



Gold Souk
Considered the most famous and visited souk in Dubai — and the cheapest place to buy gold, find your way through a golden maze of retailers. The Gold Souk offers visitors a vast selection of jewelry from head to toe. While most of the gleaming accessories are made from gold, there are also options made from silver, diamonds and precious stones. The Gold Souk is the perfect place to buy your loved ones the gift of a lifetime. Just some tips before purchasing gold, know how much each gram is worth, the price of gold fluctuates everyday just like the stock market. If you have your eye on a certain piece, don’t be afraid to barter for it, you’ll most likely get it for a lower price. Another useful tip is to always purchase in cash as retailers will be more willing to lower the price for you. Lastly, always purchase from a retail store as they adhere to strict government rules and regulations as opposed to a lot of the street vendors.

Gold Souk: Located in Deira near the Al Ras Station.
Opening hours: Saturday - Thursday 10AM-10PM, Friday 4PM-10PM.


Spice Souk
Prepare for an intense aroma as you enter Dubai’s spice souk. Take a deep breath and inhale all the scents surrounding you, as hints of saffron, rose, chili, cinnamon, vanilla, herbs, nuts and incense enters your nose and spill at your feet. Mounds of aromatic spices await you, if you’re not sure what you like or what to get, the friendly shop owners are more than willing to help you explore your favorite scents and tastes. Don’t be afraid to pop some crunchy herbs in your mouth or give a dried fruit a sniff, you’ll never know until you try. While you’re at it, bag a bunch of saffron, this spice is usually extremely expensive in other countries and would make as a lovely gift. The Spice Souk also offers all kinds of dried fruit, including dates, another exquisite gift you can bring home as a souvenir. Why not let your loved ones have a taste of your trip!

Spice Souk: Located in Deira, next to the Gold Souk.
Opening hours: Saturday - Thursday 10AM-10PM, Friday 4PM-10PM.


Textile Souk
Whether you’re or not you’re a fashionista the Dubai Textile Souk is a place you must visit. The vivacious vibrant colors you’ll see here compete with the multi-colored spices at the Spice Souk. Offering an array of fabrics and colors, feel the touch of a variety of materials collected from all over the world and gathered at this very souk. Glide your hand against velvets, suede, silk, pure cotton, and choose your favorite texture. This Textile Souk is especially popular for its bright pashmina-shawls and traditional Arabian shoes that would be so appreciated by your girlfriends. For the men, this large souk has leather wallets and belts in all sorts and colors. When purchasing at the Textile Souk, always barter for a lower price and try to purchase from one store as the store owner will be more likely to give you a better discount.

Textile Souk: Located in Bur Dubai, near Bur Dubai Abra Station.
Opening hours: Saturday - Thursday 8AM-1.30PM and 4PM-9PM, closed on Fridays.


Souk Al Bahar
If you’re less into exploring, and more into sitting by a creek sipping a cup of coffee, Souk Al Bahar is the souk for you. You can even buy your own traditional Arabian coffee pot to bring home and relive your Dubai experience in the confines of your own living room. This classic coffee pot would also be a perfect souvenir for your coffee loving friends and family. As a more modern souk, Souk Al Bahar mirrors a shopping mall where you can find almost anything, including traditional Arabic lamps you can purchase to take home — be careful though, this particular souvenir, whether for a gift or for yourself to enjoy is rather fragile and may be difficult to take home. A much easier option also available at Souk Al Bahar are the adorable camel shaped chocolates. Authentically Dubai, these are a delightful and humorous souvenir for loved ones, how worth it would it be to see the smile on their faces?

Souk Al Bahar: Downtown Dubai at 1 Sheikh Mohammed bin Rashid Boulevard
Opening hours: Saturday - Thursday 10AM-10PM, Friday 2PM-10PM

So put your bargaining skills to good use — or better yet, begin practicing them, and land yourself a souvenir that will genuinely show your family and friends that they’re really always in your thoughts. Hunt and explore for your souvenir at one, if not all of Dubai’s amazing and exotic souks. These truly one of a kind souks are waiting for your appearance.


About Dubai’s Department of Tourism and Commerce Marketing (Dubai Tourism)
With the ultimate vision of positioning Dubai as the world’s leading tourism destination and commercial hub, Dubai Tourism’s mission is to increase the awareness of Dubai among global audiences and to attract tourists and inward investment into the emirate. Dubai Tourism is the principal authority for the planning, supervision, development and marketing of Dubai’s tourism sector. It markets and promotes the Emirate’s commerce sector, and is responsible for the licensing and classification of all tourism services, including hotels, tour operators and travel agents. Brands and departments within the Dubai Tourism portfolio include Dubai Convention and Events Bureau, Dubai Calendar, and Dubai Festivals and Retail Establishment (formerly known as Dubai Events and Promotions Establishment).

Enjoy 40% off ‘Eternity Wedding’ @ Banyan Tree Ungasan


Banyan Tree Ungasan, Bali has long been a destination for unforgettable wedding celebrations. The award-winning Ju-Ma-Na Restaurant, perched by the cliff-edge and offering stunning ocean views guarantee a fairy tale wedding experience. Enjoy 40% off ‘Eternity Wedding’ at the renowned Ju-Ma-Na Restaurant from now till 30 September 2018.


Exclusively perched 70 metres above the sea level with elegant Moroccan-inspired architecture in., your ceremony will be brought to life at Ju-Ma-Na with elegant guest settings and captivating flower decorations that truly defines sultry island romance.


Couples can hold their dream wedding for only USD 4,345++ inclusive of a traditional blessing ceremony led by an English-speaking celebrant in Ju-Ma-Na Terrace, two (2) nights accommodation in Pool Villa Sea View including breakfast, a wedding preparation room, floral arrangements, a complimentary bottle of champagne and a two-tier wedding cake, a dedicated decorated-buggy, non-alcoholic welcome drinks for up to 40 guests, a 90-minute Experience Classic Rejuvenation for Him and Her by Banyan Tree Spa and return airport transfers by Alphard for Bride & Groom.  For enquiries, please email events-ungasan@banyantree.com or call +62 361 300 7000.

Celebrity Chef Rinrin Marinka Says ‘Hello Hello Bandung’


Aryaduta Hotels brand ambassador, tastemaker and celebrity chef, Rinrin Marinka, exhibited her lauded cooking talent at the Aryaduta Bandung July 20th unveiling her second menu, inspired by traditional Sundanese food, to guests and media.

As one of Indonesia’s most iconic names in homegrown lodging and hospitality, the Aryaduta Hotel Group, is currently undergoing a bold brand transformation that includes aligning with Indonesian artists and celebrities as brand consultants, with Chef Marinka as the group’s gastronomic authority applying her signature to time-honoured and diverse tastes from around Indonesia.

“We have all the right elements coming together for a savory outcome,” says Rob Cunningham, Group Director of Food & Beverage at Aryaduta Hotels. “The blend is potent: we have the Aryaduta, a trusted name in Indonesian hospitality, a celeb chef with phenomenal cooking skills and then of course there’s the Indonesian archipelago, such as right here in Bandung, a fantastic source of inspiration.”




Known amongst Indonesians as “Marinka,” the talented chef, restaurateur, MasterChef judge and host of Asian Food Channel’s Wonderful Indonesia Flavors, has designed her “Series 2” signature menu of contemporary Indonesian dishes with planned quarterly launches at Aryaduta Hotels throughout Indonesia. Her first menu launch, inspired by Jakarta street food, was held Feb. 23-24 at the Aryaduta Jakarta.

“No wonder Bandung was often referred to as the ‘Paris of Java’ given its lovely art deco buildings and cool climate but it’s also a secret place to discover amazing tastes like batagor, mie kocok, kupat tahu and kue ketan hitam and so much more,” says Chef Marinka. “I have spent some time looking around sampling dishes from small warungs to stand alone restaurants in this patriotic city and can tell you these people know their food.”

Born in Jakarta, Marinka got her start in the culinary world at a young age, relocating to Australia to complete a French Cuisine & Patisserie degree from the Sydney campus of Le Cordon Bleu. Once she returned to Indonesia, Marinka soon realized the Indonesia culinary world was a great story waiting to be told, and presented, to wider audiences.

Joining Marinka in Bandung is Sydney De Hart, Amsterdam native and chef for the group's soon-to-open Bali property. “Like Bali, Bandung is a foodie city and to cook it up with Marinka at this second event is something to be excited about,” says de Hart. "Bandung presents an intriguing crossroads where you can find, as an example, decent French food on one corner of the street and a fish inspired siomay, ikan tengiri on the other.”

About Aryaduta Hotels
Since 1976, Aryaduta Hotels, the Indonesian-based hospitality arm of Lippo Group, has been a name synonymous with classic Indonesian hospitality, providing authentic experiences and excellent service standards at its nine distinct hotels in eight cities throughout the Indonesian archipelago with a further property to open in Bali in late 2017. The recognised hotel group is today managed by a global team of hospitality professionals committed to revitalising the Aryaduta brand and taking its Indonesian blend of hospitality beyond its borders for a planned regional expansion. The group will furthermore launch its second hotel brand, Dali by Aryaduta​, as well as contemporary dining concepts with brand traits developed in conjunction with celebrated Indonesian artists and designers.

Wednesday, July 19, 2017

Diageo Presents Whisky Experience by Singleton and Johnnie Walker®

Diageo Global Brand Ambassadors Ewan Gunn and Donald Colville lead the whisky tasting sessions and shares scotch whiskies' ultimate experience


Diageo presents 'Whisky Experience' at Red & Co Plaza Indonesia on the evenings of July 13th and 14th, and invites whisky lovers to experience the best ways to enjoy scotch whiskies. The Whisky Experience is presented by The Singleton of Glen Ord™ and world’s best selling scotch whisky Johnnie Walker™ from Diageo Reserve’s multi-award winning portfolio of fine spirits, rich in heritage, craftsmanship and innovation.


"Enjoying whisky is a unique experience combining aroma, flavour and sensation. Finding the right whisky is not a test as there are no rules and no wrong answers," said Commercial Head of Reserve Diageo NAVA+ Kabir Suharan about enjoying whisky. "We will take you through whisky tastings to find what Johnnie Walker® blend suits you the best based on your aroma, flavour and sensation preferences. We also will take you on a journey to experience one of life’s simple pleasures, the smoothest and most well-balanced single malt whisky, the Singleton of Glen Ord™ whisky range. With the very first sip of Singleton you will experience immediate pleasure from the sensation and smoothness that it emanates.  These two-day tasting sessions are even more special as they are lead by Diageo Global Brand Ambassadors Ewan Gunn and Donald Colville."


The Whisky Experience by Singleton® and Johnnie Walker® will be presented by Diageo's Global Brand Ambassadors, Donald Colville and Ewan Gunn, who will lead the whisky tasting sessions. The two sessions will be conducted back to back, presenting the single malt whisky experience with The Singleton of Glen Ord™ whisky range and the blended scotch whisky with Johnnie Walker® Gold Label, Platinum Label, and Blue Label. Together, Donald and Ewan share extensive knowledge about single malt whisky and blended scotch whisky differences and best ways to enjoy both.

The misconception of single-malt scotch as not a blended whisky has been growing amongst Consumers and even some bartenders. Single-malt scotch is a blend, but it has a very specific type of blend. In fact, nearly all whiskies on the market today are blends - bourbons, ryes, Tennessees, scotches, and more.


What is blend whisky? A blend is a mixture of two or more whiskies that are bottled and sold as one whisky. Formally, a blended whisky is a product that contains a mix of barrel-aged malt and grain whiskies from different distilleries.

What is single malt whisky? A single-malt whisky is the product of a single distillery. A single-malt Singleton may contain whiskies from many barrels produced at the singleton distillery, but it contains only whiskies produced at Singleton.


'Single' refers to a product made at a single distillery, not from a single grain. The difference in taste depends on few factor:
  • Location or region: different locations in the same region tend to produce a different flavour profile
  • How it has aged: the type of barel (used barel, usually has been used for aging other spirits) and how long it has been aged in the barrel
  • A Master blender will blend the barrel, making him responsible for the taste of the whisky 




Tonight Whisky Experience by Singleton was further enhanced by the journey embarked upon with the virtual reality tasting immersion for the Singleton of Glen Ord™ whisky range. The sensory journey with Singleton of Glen Ord™ started with an immersion into a two and a half-minute Virtual Reality experience with the aid of a Virtual reality headset and ear phones.  The Virtual reality video transports one to Scotland, into the Glen Ord distillery and right into the cask to experience the flavors of the Glen Ord 12 YO. This journey came together through the vision of being able to savour the award winning single malt while experiencing a tasting immersion like no other.

Tuesday, July 18, 2017

Henshin - The Highest Fine-dining Restaurant and Bar in Indonesia

A multi-level, multi-dimensional, food and beverage destination that will captivate guests with spectacular city views, serving authentic Nikkei cuisine


The Westin Jakarta announces the opening of the most anticipated modern fine-dining restaurant and bar, Henshin. Slated to open at the end of July 2017, Henshin is situated at the three highest floors of The Westin Jakarta and focusing on serving an infallible and remarkable Dining, Lounge and Music experience.

This multi-level food and beverage destination – directly accessed through the hotel lobby – offers guests a bar & lounge on the 67th floor, and a fine-dining restaurant on the 68th and 69th floors.

On the 67th floor, guests will be greeted with a lively ambience as it is decorated with colorful tiles with a traditional pattern and natural stones adorning the bar area. On this level, guests can choose to refresh and relax on either the indoor or alfresco bar and lounge area that can accommodate 90 people. With signature music from Henshin’s house DJs in the background, guests can enjoy special Ceviches or Tiraditos and the freshest sushi and sashimi paired with the best crafted cocktails made by our mixologist.


Stepping up to the 68th and 69th floor, the fine-dining venue offers an open kitchen concept that lets the chef connect with each guest for an intimate dining experience. Guests can opt for cold hot appetizers before enjoying the wide selection of mouthwatering main courses such as Ceviche Clasico – a marinated fish in lemon and Peruvian chili – and the signature Henshin Roll that combines foie gras, fried shrimp and spicy crab meat roll with unagi and avocado served with sweet and indonikkei sambal.

For a more private dining experience, Henshin also provides 2 private rooms on the 69th floor, one accommodating 20 guests and the other 12 guests. Each floor is also equipped with multi-function rooms and banquet areas that can host gathering, meeting and corporate events.

Serving a distinguished Nikkei Cuisine, Henshin is helmed by Chef Hajime Kasuga, a descendant of Japan and a third-generation Nikkei residing in Peru. He is a promoter of the Nikkei cuisine and is excited to bring the fusion to Jakarta with his team from Latin America.

Henshin at The Westin Jakarta combines a sensational dining experience with mesmerizing views of the Jakarta skyline. For those who want to be on the top, this is your place.


Daily opening hours:
Bar (67th Floor) : 05.00 PM – 01.00 AM (Friday & Saturday until 02.00 AM) Restaurant (68th & 69th Floor) : 06.00 PM – 11.00 PM (Friday & Saturday until 12.00 AM)

For more information, visit www.westin.com/jakarta.

Monday, July 17, 2017

For The Second Year in A Row: Nihiwatu Voted #1 Hotel in The World

Philanthropic-Driven Resort Changes the Way Travelers Experience Cultural Discovery; Guests Feel Deeply Connected, Cause-Inspired, and Satisfy a Journey for Curiosity at “The Edge of Wildness”



Nihi Sumba Island (Nihiwatu) in Indonesia is the number one hotel in the world for the second year in a row, voted by Travel + Leisure readers globally for its annual World’s Best Awards, the magazine announced on 11th July 2017.

This reoccurring recognition acknowledges the power of hospitality-centric humanitarian efforts to bring attention to a bygone era, centuries of rituals, a lush unspoiled landscape, and unlimited freedom to explore. With philanthropy at the core of our business model, the Nihi legacy stands for more than just a destination. It stands for goodwill, and an investment in the preservation of the communities it abides.

“Our guests are looking for more than just a vacation,” said Nihi Hotels owner Chris Burch. “They want to feel connected and useful, to give back and be a part of something larger than themselves. Through highly customized activities and personal itineraries, our guests experience compelling moments that inspire, and ultimately create a charitable impact.”



“Nihi Sumba Island is the premiere property in our expanding Nihi Hotels portfolio as we actively seek growth opportunities grounded in our doctrine, “The Edge of Wildness,” said Nihi Hotels Managing Partner James McBride. “Current destinations of interest include the South Pacific and Central America, two areas that present environments not entirely influenced by modern conveniences therefore benefitting from natural exploration, education, and philanthropic aid of a Nihi Hotel.”

A Nihi Hotel is not merely a hotel. It is away of life. Through the resource sand benefits of a luxury resort, Nihi continues to create awareness for the issues faced by local communities, at the same time providing jobs and services that grow incomes and families, and support basic needs such as health clinics, school lunches for children, and access to clean water. Many guests become benefactors of the Sumba Foundation, creating a connection to the island’s pure culture, while promoting the health and welfare of its society.


Recent additions to Nihi Sumba Island’s memorable and engaging features are:
  • An on site chocolate factory tour where guests learn how to make a variety of candy bars with Sumba’s locally sourced cocoa beans, complete with a sample tasting. Additionally, an open-air yoga session among the factory’s lush outdoors, with the sweet fragrance of chocolate may be followed by a raw cocoa and oil massage from the healing hands of the award-winning spa staff.
  • The latest discovery, Lake Weekuri, nature’s saltwater pool separated from the ocean by a rugged cliff, for a most magical swim and lakeside picnic. The clear blue water with varying depths is surrounded by lush trees and beautiful rocks for both sun and shade, and leisurely bathing or a refreshing plunge.
  • Wellness retreats with world-class gurus that combine the physical benefits of yoga with mediation, movement, and flexibility designed to take you on a therapeutic journey for a balanced mind, body, and soul.
“We are honored that our guests value our efforts enough to grant us this award,” added Burch. “The enthusiasm of our return guests and the emotional delight of our first time guests are worth the smiles and quality of life we behold from the local Sumbanese in return.”

Additionally, Nihihotels.com has been revived with visual storytelling, video, and irresistible details, transforming viewers from their everyday lives to a new territory of possibility. For more information, get lost in our world @nihiwatu on Facebook or Instagram.


ABOUT NIHI SUMBA ISLAND
Re-imagined and re-opened in 2015, Nihi Sumba Island has quickly captivated travelers from all corners of the world. On a remote island in southeastern Indonesia—the size of the state of Massachusetts and only a 50-minute flight from Bali—the once cult surf destination with its own popular, private wave was acquired by entrepreneur and investor Chris Burch in association with hotelier James McBride in 2012 and developed into a culturally immersive enclave of equal parts active adventure, barefoot luxury, and charitable giving, in an exotic and authentic setting. Nihi Hotels is planning expansion of the brand to further realize opportunities grounded in its doctrine, “The Edge of Wildness.” Current destinations of interest include the South Pacific and Central America.


ABOUT SUMBA FOUNDATION
Maintaining its deep-rooted philosophy, and through the generosity of Chris Burch, a portion of Nihiwatu’s profits are now repatriated into the Sumba Foundation established by Nihiwatu founder Claude Graves, and Sean Downs 2001. With the enthusiastic support of hotel guests, Nihiwatu is a philanthropic vehicle dedicated to fostering community-based projects. During their stay, guests are introduced to the Foundation’s efforts through an impactful presentation and short film. The result is a rare collaboration between a resort and its local community that today co-exist with compelling interdependence: the resort has become the biggest employer on the island and the Sumba Foundation gives back to the local communities. Over the last fourteen years, the Foundation has set up four medical clinics, and has developed over 100 water well sand waterstations. The Foundation currently feeds young children in a malnutrition program, and has refurbished and supported 15 primary schools and provides lunch for over 1,000 schoolchildren five days a week.

Thursday, July 13, 2017

Vintage Night Reloaded with Kiki Moka


TRAVEL back in time to the prohibition era of the 1920’s with Indonesia’s first world-class mixologist, Kiki Moka will transform your evening with ground-breaking concoctions to tempt your taste buds. He will take over one of the Nusa Dua’s favourite beach cocktail bars, Kul Kul Bar for one special evening at Vintage Night Reloaded on Saturday, 26 August.  


With Vintage Night every Saturday, Kul Kul Bar will continue the special “Great Gatsby” momentum along with Jakarta’s well known mixologist, Kiki Moka, presenting a series of enticing coktails and ritual drinks from his wealth of experience. Kiki Moka is Head Mixologist of The Union Group, a renowned restaurant group in Jakarta. He was named the Winner of the Diageo World Class Competition in Indonesia Chapter 2011 and represented Indonesia for the global competition as well as several international experiences as a guest bartender which landed him acknowledgment as the most respected mixologist in the field.

Join us on Saturday, 5 August from 7.00pm – 8.00pm for complimentary free flow drinks in the Al Capone-set secret bar where cocktails are served in tea cups and newspaper wrapped glass. Special cocktails include La Vie en Rose named after a famous French song. Dress up in a Gatsby-inspired costume and enjoy extended free flow until 9.00pm. This Vintage Night Reloaded at Kul Kul Bar is enhanced by upbeat techno swing and 20’s classical décor. This event will be in collaboration with Nachtmann and Uber Bar Tools.


Vintage Night Reloaded with Kiki Moka
Saturday, 5 August 2017 from 7.00 PM til late
Complimentary free-flow drinks from 7PM – 8PM
(Extended free flow until 9PM for Gatsby-inspired costume)
For inquiries, please call Kul Kul Bar +62 361 300 5636, email to fb.reservations@luxurycollection.com

Thursday, July 06, 2017

New Motel Mexico Menu Tasting Notes


Seminyak’s Motel Mexicola specialises in authentic Mexican cuisine closely based on that cooked in restaurants, served on street corners and in homes in Mexico. With an emphasis on Mexican Tapas, the menu is designed to share. Many guests ask the staff to order for them to experience the menu the way it is meant to be ordered and take a journey through the different flavours of Mexico.

Chef Steven Kelly has created a variety of new additions to the menu which will add to the culinary journey and with the addition of new drinks as well, the Motel Mexicola experience just got richer.

FOOD


TORTA AHOGADA
Literally translates “drowned sandwich’. This is a speciality of Nicolaza’s home town, Guadalajara in the state of Jalisco. The Mexicola version has braised pork belly, red onion and oregano, and comes with plenty of tomato and oregano salsa.



TOSTADAS DE ATUN, COCHINITA, CANGREJO
Tostadas are an ingenious way to utilize left over tortillas. Day old tortillas are fried until crispy and then used as a base for hundreds of toppings. Our versions include a cochinita with salsa pilbil, crab, red onion and sour cream and a sashimi tuna dressed in soy.


CHILES TOREADOS
Chiles Toreados is a preparation of chillies that is commonly found at taqueria stands all over Mexico. The dish at Mexicola has an almost Japanese preparation of seared sashimi yellowfin tuna. Jalapeños are blistered all over on the comal with onions and then submerged in soy sauce. The seared tuna is dressed with the chiles de toreados and an avocado salad.

CEVICHE MIXTO
Some people called it Aquachile. Aquachile means chilli water and comes from the technique of pounding the chilli and adding water to make a dressing. It is classically made with shrimp, but we are serving it as a ‘mixto’, shrimp/ prawn and fish. (Sea bream from Benoa, Bali) Ingredients: red capsicum, red onion, cucumber, red chilli, coriander root. Blitzed with water and lime juice. We finish the ceviche with crispy fried shrimps. The ceviche is served with sliced red onion, red capsicum, radish and coriander and blue corn tortilla chips.


PANCITA GUISADA
It is based on a very traditional Mexican pork and purslane stew called Rebocado. Local pork belly is marinated with cinnamon, cumin, smoked paprika and salt, before being braised in a sauce made from red capsicum, red chilli, onions and tomato. It is cooked for 4 hours at 160 degrees until very tender. It is pressed overnight to remove excess fat and set to uniform shape for portioning.  The skin is cooked until crispy then it is sliced and served in the sauce. The dish is garnished with purslane and chopped peanuts.

CAMARON DE COCO
King prawns are locally caught from East Bali Coated in shredded fresh coconut and deep fried 5 pieces per serve. Served with lettuce to use as a wrapper. Served with a salad and sweet and sour dressing


BIRRIA DE BORREGO
Birria de borrego is a traditional dish from the state of Jalisco, Mexico. It is often referred to as the stew that cures all, particularly a hangover! It is commonly made with goat or mutton and served at celebrations such as birthdays or the morning after the night before. The recipe is made in three stages: marinate the meat, prepare the soup base and the chilli paste featuring guajillo, ancho and pasilla.  Lamb shanks are marinated with cinnamon, cloves, cumin, garlic, vinegar before braising slowly in a stock made with onion, garlic and vegetable stock for up to 4 hours until meltingly tender. The shank weighs around 450/ 500gm before cooking as is designed to share. The dish is completed with chopped raw onion, coriander and served with Mexican rice.

BARBACOA DE POLLO
Barbacoa refers to most barbecue dishes. Skinless chicken breasts are marinated in a rich pasilla chilli marinade before being cooked in banana leaves to retain maximum moisture. The chicken is then sliced and dressed with salsa borracha. On the side is Mexican rice, sour cream and lime


ENSALADA CASESAR ‘TIJUANA’
This is a basically a Caesar salad, Mexicola style. The croutons are replaced by tortilla chips and we add pepitas, soft boiled egg, tajin, parmesan. According to legend Italian/American Chef Caesar Cardini created this dish in 1924 in Tijuana, Mexico.

ENCHILADA
Enchilada are tortillas rolled around a filling and cooked in a sauce, commonly chili but this dish is served with a tomatillo salsa. Zucchini flowers and sliced zucchini are cooked with onion and cumin, before being added to a corn puree/ crema. Two tortillas are covered with salsa and mozzarella before being baked. The enchilada are garnished with avocado, onion and zucchini flowers


TACOS LENGUA DE CARNE
Lengua is braised beef tongue, which is one the most popular street tacos. Australian Beef tongue is braised in beef consommé, chilli, onions and coriander and grilled until crispy. Served with avocado, pickled chillies and onion

TACOS BAJA
Local silver dory cooked in a Mexican beer batter. It is served with pickled white cabbage, pico de gallo and salsa Gobernador.


EMPANADAS
The name comes from the verb “empanar” meaning to cover. Empanadas are either baked or fried pockets of goodness. Our version is made from corn and the fillings include huitlacoche (a kind of corn truffle) or zucchini blossoms, depending on seasonal availability.

DRINKS

MAI CHAVEZ
White Rum, Dark Rum, Triple Sec, Orgeat, Lime Strong tropical cocktail heavy on rum. well balanced with almond and citrus. Motel Mexicola’s twist on a Mai Tai, this classic drink was said to have been created in 1944 by Victor J Bergeron and has featured in the poplar Tiki bars of the 50’s and 60’s.


MACHO NO.5
This drink is a Mexican twist on Negroni or Old Fashioned with JOSE CUERVO Especial Reposado, red vermouth, vanilla, orange bitter and a pinch of salt.  Strong, slightly bitter with citrus notes.

SWEET LIPS
Raspberry flavoured vodka, elderflower, raspberries, lime, soda, thyme. Sparkling, floral with lots of freshness, pleasant sweetness and a hint of citrus.


TROPICOSA COOLER
Bourbon, passion fruit, falernum(spiced syrup), lime, dark beer. This drink is a favourite of most men but that doesn’t mean the ladies can’t enjoy as well. Just like whiskey sour but better. Tropical, very refreshing with light bitter edge of roasted wheat beer.

COCO COLADO
White Rum, condensed coconut milk, lemongrass, lime and a touch of love. Twist on Pina Colada with Asian touch. Nutty, zesty and a little spicy. The original Pina Colada which Mexicola’s Coco Colado draws inspiration was named the national drink of Puerto Rico in 1978.


CHE MOJITO
The origin of the mojito is still widely debated. Some say it originates in the 1500’s, created by Sir Francis Drake, others claim it was founded by African slaves. Either way, the mojito rose to fame when writer Ernest Hemingway became a fan. As a nod of appreciation, Motel Mexicola pays tribute to this Cuban classic, keeping it fresh and simple by staying true to the original flavours of the drink.

CARAJILLO
Coconut Tequila, house coffee liqueur and REVOLVER espresso. Mexican version of Espresso Martini with coconut flavoured tequila. With a hint of chocolate and slightly bitter, with strong coconut flavour.

PITAYA
Jose Cuervo Tradicional Silver, fresh dragon fruit, lime, house jalapeño syrup. Sweet, sour and spicy with lots of freshness of Dragon Fruit.


KIWI MARTIN
Citrus Vodka, kiwi, rosemary, lemon and soda. Nothing is more refreshing than this combination. Fruity with a lot of citrus and gentle herbal end. This drink is extremely well balanced and is one of the crowd favourites at Mexicola

MOCKTAILS

Jamaica
Hibiscus tea, fresh coconut water, tropical honey. Traditional Mexican drink for a hot day. Sour and very refreshing profile.


Horchata
House almond milk with a touch of cinnamon. Another traditional drink from Mexico. In Mexico they make it out of rice but we substitute it with almond. Creamy and healthy.

Lemonada
House lemonade with fresh lime, water and tropical honey.

MARGARITA FROZEN AND ON THE ROCKS
The origin of the margarita is actually unknown, but the first reference to the margarita is from Esquire magazine in 1953. Since then, the margarita has been adapted in many forms. Mexicola stays true to the original margarita by not straying too far from the classic recipe.


MEXICOLA
Mexican Cola for a sunny day. Jose Cuervo Traditional Silver, fresh lime, salt, and Tabasco with cola. Fizzy, piquant, sweet and sour.