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.
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
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
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
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 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 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 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.
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
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