PTT Family, the group behind the Bali institution Potato Head Beach Club, and Frank Camorra of MoVida, the acclaimed Spanish restaurant group from Australia, have partnered on an innovative Balik venture with the launch of MoVida in Seminyak, Bali.
With five establishments in Australia, MoVida is the proven leader of Spanish cuisine throughout the country and has now established its first overseas outlet. Combining MoVida’s blend of traditional and modern Spanish cuisine and Potato Head’s signature aesthetic with the island’s tropical surrounds, MoVida in Bali showcases the best of its parent companies while presenting brand-new ideas and concepts.
MoVida Bali is located within the Katamama hotel, the PTT Family group’s first hotel, which will fully open in April 2016. Reflecting the exotic setting, the restaurant’s architecture and interior design have a distinctly modern aesthetic. The restaurant showcases a unique and contemporary style of craftsmanship within the Bali context, featuring traditional Balinese bricks, rattan and teak with the furniture and interiors handcrafted by Bali’s finest craftsmen and artisans.
The restaurant interior design also features classic and vintage furniture, handcrafted artisanal pieces and original designer collectibles.
The MoVida Bali menu takes inspiration from its new island location and climate, whilst retaining the Spanish character it is renowned for. MoVida co-founder Frank Camorra and MoVida Bali head chef Jimmy Parker have worked with local island producers who have respectful and passionate engagement with the land and sea to develop the menu.
Local Balinese producers are currently growing ingredients native to Spain especially for MoVida Bali, a move that blends the restaurant’s commitment to authenticity and its appreciation for its new location.
“As part of the culinary approach for our Bali venture we will be tailoring a number of our signature dishes to reflect the tropical landscape – our dishes will still feature distinct MoVida flavours, highlighting the best produce Bali has to offer,” said Camorra.
The menu includes unique ingredients and offerings, such as gourmet conservas and cured meats imported directly from Spain, lighter creations to reflect the island atmosphere, and signature MoVida dishes recreated with local ingredients. MoVida Bali’s impressive bar showcases a selective, but solid, list of cocktails based on celebrated classics, including at least four different types of sangrias available by the glass, and a wide range of fine Spanish wines.
In addition to the gourmet tinned seafood and fine hams imported from Spain, dishes served in the restaurant include Tapas, such as Anchoa (Cantabrian anchovy, crouton, smoked tomato sorbet) and Tartar (Wagyu tartar, whipped roe, sesame crisp); Raciones, such as Bacalao (saffron-battered cod, mojo verde, piquillo pepper), Cecina (air dried beef, truffle foam, poached organic egg) and Arroz (seafood and saffron bisque wet rice); as well as dishes from the Josper oven, including Pescado (whole baked halibut with a burnt butter sauce, hazelnuts and capers), Cordero (Central Javanese suckling lamb shoulder with saffron potatoes) and Bistec (Wagyu flank steak, white anchovies and horseradish).
MoVida Bali also features desserts that highlight the best of Indonesian ingredients, including Flan (Spanish Cream Caramel with Spiced Pestiños Pastries), Gazpacho (Pineapple Gazpacho with Coconut Sorbet and Tropical Fruits) and Gazta Tarta (Burnt Basque Cheese Cake with Strawberry Sorbet).
A site-specific collaboration that showcases the best of both partners, the restaurant opens seven days a week as part of the Katamama hotel, a venue which is set to become Seminyak’s landmark food, beverage and cultural destination.
Jl. Petitenget No 51B Seminyak, Bali
T: +62 (361) 302 9940