Cover Gulai Kambing, one of Nusa Rasa's signature dishes at Roso Restaurant
Gulai Kambing, one of Nusa Rasa's signature dishes at Roso Restaurant
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Every Friday, Roso Restaurant at Bali Beach Hotel transforms regional heritage into a weekly sensory journey.
Night falls gently over Sanur, carrying the low, rhythmic hum of the sea into the dining room of Roso Restaurant. Inside the Bali Beach Hotel, The Heritage Collection, the mood is set not just by candlelight, but by the subtle, warm aroma of crushed lemongrass and slow-roasting spices. Here, Rasa Nusa unfolds: a weekly culinary narrative that traces the vast geography of the Indonesian archipelago.
The experience is less about dinner and more about movement across space and tradition. Spanning 18 carefully considered dishes, the all-you-can-eat, à la carte menu weaves together regional profiles from Sumatra to Papua. The journey opens with Serombotan from Klungkung, a crisp, plant-based dish of local greens dressed in a deeply savory peanut sauce. The kitchen moves effortlessly between light, fresh starters and the heavy, complex profiles of the outer islands.
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Above Tempe Balado
Above Buntut Bakar
Tempe Balado
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Heat and woodsmoke define the mains at Roso. Skewers of Sate Kambing sizzle over glowing charcoals, glazed in the rich peanut style of Madura. A tender Gulai Kambing offers the slow-braised warmth of a Minangkabau lamb shoulder curry, its earthy spice paste layered with coconut milk. Further east, North Sulawesi makes its presence known through Woku Ikan Nila—tilapia simmered in Manado’s signature green blend of fresh turmeric, lime leaves, and wild basil.
As shadow puppets once cast traditional stories across lit linen screens during its inaugural evening, the food carries that same spirit of heritage forward. Each plate serves as a physical record of a specific island community, relying on indigenous ingredients and traditional cooking techniques.
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Above Rendang Pipi Sapi at Roso Restaurant
Rendang Pipi Sapi at Roso Restaurant
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The evening closes quietly on a sweet note with Pisang Rai, bringing together warm banana, palm sugar crèmeux, and fresh coconut on a single plate. Served every Friday overlooking the grounds of Sanur's most iconic hotel property, Rasa Nusa at Roso Restaurant grounds the sprawling diversity of the islands' culinary heritage into a single, cohesive evening at the table.
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Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
