Since opening in November, Bali’s Da Maria, the new
Osteria-style Italian restaurant and bar in the heart of Seminyak by iconic
Australian restaurateur Maurice Terzini, has enjoyed an incredible response and
due to high demand is now open for lunch, with a selection of new items added
to the menu.
Da Maria has enjoyed spectacular popularity for dinner and
its Late Night Pizza+Bar and its lunch service now encapsulates everything the
Almalfi coast represents; long lunches, beautiful surroundings and fresh,
simple Italian cuisine. New dishes introduced by Chef Steven Skelly highlight
the origins of Da Maria - Wood Roasted Sardine Bruschetta, Scallop Crudo with
fennel pollen and finger lime, Calamari Saint Andreas with squid ink aioli and
Roasted Fish of the Day with asparagus and rocket, which will transport you to
the great outdoor courtyards of Capri. Other new additions include Asparagus
and Stracciatella Bruschetta, Chicken roasted in custom made local lava ovens,
Spaghetti Vongole with fresh local clams, house-made Cavatelli and Mozzarella
on lemon leaves.
“We’ve been blown away by the reception Da Maria has
received,” says Maurice Terzini, “lunches were always on the table but the
overwhelmingly positive response means we have expanded into lunch earlier than
expected. Guests can come and enjoy long lunches into evening drinks in their
own slice of the Almalfi Coast in Seminyak.”
Three months since swinging it’s doors open for dinner, Da
Maria has been a hub for locals, travelers and expatriates to experience
consistent Italo dining and drinks, accessible to all ages in an environment
that is always welcoming. Lazarini Pickering Architects focused on a design
very reminiscent of a 1960’s Amalfi Coast courtyard with a cooling, fresh blue
and white palette and bold geometric styling, paying homage to legendary
Italian designer Giò Ponti complemented by ambient fountains and skylights with
cascading passionfruit vines. Da Maria has featured in a number of top
international publications, including Vogue Living Magazine Australia, Gourmet
Traveler, The Australian, Qantas Magazine, Elle China, Lux Society Asia and
Away In Style among others.
Da Maria has already hosted several highly successful
events, such as their NYD+3 party, where international and local glitterati
came together for a New Year celebration to remember. Recent events have
featured renowned acts such as Sneaky Sound System, Guy Gerber and Yolanda Be
Cool whilst Sydney based music director Kali from PICNIC Social is a testament
to Da Maria’s commitment to quality sounds, being the constant influence for
Late Night Pizza + Bar.
Late Night Pizza + Bar offers a host of nightly DJs that
create the perfect soundtrack for a night of classic Italian flavours such as
Negroni’s and Spritz, whilst maintaining an emphasis on creating new favourites
with the likes of the Sicilian Margarita and the Frose with Pomelo and
raspberry. Wanting the venue to be accessible at all times, the Late Night menu
offers Da Maria’s full range of pizzas as well as Arrostocini and Porchetta.
Below are tasting notes for the new dishes with links
through to images of each, as well as a link to high resolution images of Da
Maria.
Asparagus and stracciatella bruschetta
Bruschetta originates from central Italy and is usually made
with olive oil, tomatoes and basil. In a twist on this Italian classic, finely
chopped asparagus with dill oil chopped parsley extra virgin olive oil and
lemon juice is layered with stracciatella from a burata over toasted sourdough
and topped with seaweed salt and finely grated parmesan
Wood roasted sardine bruschetta
Sardines are commonly used in Italian cooking, especially
from the Northern and Southern regions of the country. The English word
‘’Sardine” was thought to have originated from the Mediterranean island of
Sardinia where Sardines were once abundant. Sardines are seasoned with EVO,
salt and pepper then cooked in the hottest part of the pizza oven and served on
toasted sourdough with tomato confit & marinated cherry tomatoes with
julienne basil
Scallop Crudo
In Italian crudo means “raw”. Thinly sliced raw scallop from
America, freshly juiced orange and finger lime with fennel pollen is dressed
with extra virgin lemon oil, salt, pepper, white wine vinegar, sea salt +
pepper
Calamari St. Andrea
Floured and deep fried calamari rings served with ink aioli,
a basic aioli colored with squid ink. Large rocket is dressed with lemon juice
and olive oil, salt
Mozzarella grilled on lemon leaves
Mozzarella was first made in Italy near Naples from the rich
milk of water buffaloes. Sliced fior di latte is grilled on lemon leaves and
seasoned with lemon zest, salt, pepper and EVO.
House made cavatelli
House made pasta is a feature in the Da Maria kitchen.
Cavatelli means little hollows and is about an inch in length. It is served with prawns,
sautéed with chilli and cherry tomatoes and seasoned with basil.
Spaghetti Vongole
Spaghetti is an extruded pasta, long, round and thin, whilst
vongole is the Italian word for clams. The clams are steamed open in a sauce of
onion, garlic, white wine and olive oil. As the clams steam open they release
their own juices to the sauce.
Roasted fish of the day
Locally caught off Bali by local fisherman, the fish is
purchased whole for quality reasons. Cooked with crispy skin, served with
rocket leaves and asparagus and dressed with EVO, lemon juice
Wood roasted chicken
A whole roasted chicken is covered with oregano butter and
roasted in our woodfired pizza oven. Served half or whole depending on numbers
and garnished with a cheek of lemon, lemon leaves and fresh oregano.
For more information, please visit damariabali.com
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