|Salsa Verde, Italian Restaurant, Grand Hyatt Bali|
Salsa Verde, Italian Restaurant, Grand Hyatt Bali, Nusa Dua
Salsa Verde reminds me of South Beach, Miami with its grand columns, warm lighting and strokes of lush intertwined in the interior while maintaining a casual cheery atmosphere. Open walled with a lagoon-shaped pool in the immediate forefront and the beach on the other, it’s a consummate set-up for an all day dining restaurant on the grand Nusa Dua stretch of the shoreline.
|Table by the Pool|
During the day the leafy verdure of tropical trees filters the sun’s heat. Fans circulate the air, but the water views are an enticing prospect and have us planning an after meal dip. At night, Salsa Verde radiates with warm lighting forming a romantic setting for a dinner date, especially on a table by the pool.
Mornings see a buffet breakfast spread of a few local, but mostly international favourites. Italian classics with a domination of seafood, pizzas and pastas are at the core of the lunch and dinner menu and a decent drink’s list provides more than sufficient lubrication.
We’re here for lunch and it’s a gorgeous day so we celebrate with a glass of chilled white wine, each showing our patriotism for our regions of birth. Hubby goes South American with a sauvignon blanc from Chile’s Chateau Subercaseaux (Rp. 110 000), while I choose and Aussie Workin’ Dog chardonnay (Rp. 95 000). The sav blanc displays a gentle sweetness terminating with a slight acidity in the mouth. Fresh and fruity on the nose and with a hint of minerals in the after taste, it’s perfect midday drinking. Mine is a little dryer on the palate with lime and spice on the nose. It too is a suitable lunchtime tipple.
|Chateau Subercaseaux Sauvignon Blanc|
|Workin’ Dog Chardonnay|
Ciabatta is baked in house in the Grand Hyatt’s bakery and warmed in the wood fired pizza oven before serving with herbed olive oil. It’s a model example, crusty on the outside and spongy within. But we’re careful not to eat too much as we’re at an Italian restaurant, and Mama Mia, you know that means we’ll be eating until our stomachs are at maximum capacity.
Asparagi e Uova (Rp. 95 000) presents a base of verdant rocket leaves, asparagus, artichoke and pancetta. It’s topped with a soft poached egg which dribbles down the side upon breaking, pecorino cheese and a truffle dressing. I adore the freshness of the salad. It’s fitting seaside fare.
|Asparagi e Uova|
Parma e Melone (Rp. 100 000) is a beautiful plate of shaved cured meat, with tri colour melon arcs, white soft wedges of mozzarella, and baked tomatoes. A fine drizzling of olive oil, balsamic and black pepper softly seasons the dish. We’re delighted with this one too.
|Parma e Melone|
Al dente grains of rice, dotted with peas, asparagus, finely chopped zucchini and rocket leaves makes up the Risotto Primavera (Rp. 99 000). It’s topped with shredded Parmesan cheese and a dribble of extra virgin olive oil. It’s fresh, but a generous portion, so easily shared between two.
Pesce Spada alla Griglia, Salsa di Pomodoro e Mais (Rp. 150 000) is a simple plating of grilled swordfish, sided with corn tomato salsa, rocket and half a lime. This specimen is cooked well, showing off the characteristics that swordfish is generally prized for – dense, meaty texture that doesn’t flake easily – it’s almost like a seafood chop. The salsa is sweet because of the garden ripe corn. It too is an adept waterside selection.
|Pesce Spada alla Griglia, Salsa di Pomodoro e Mais|
Piccata di Pollo (Rp. 150 000) presents chicken with capers, parsley, lemon and Parmesan cheese. Baked red and yellow cherry tomatoes are mixed up with sun dried tomato slices providing a rich tomato-y taste with variations in texture. Hubby speaks between mouthfuls, “Wow, this is a bomb. It’s my favourite,” and continues with his positive rant about the Grand Hyatt Nusa Dua and his newly felt adoration for the place. Sometimes, even after 16 years together, I wonder how he is able to continuously speak, non-stop, without taking a breath, sin parar.
|Piccata di Pollo|
Desserts brings two large servings. Panna Cotta al Caramello con Fragole e Composta de Rabarbaro (Rp. 70 000) see a jar of plain cooked cream layered with caramel, and strawberry and rhubarb compote. The pudding is velvety, but the creaminess is broken up by the fruit, enabling us to polish off the entire dish.
|Panna Cotta al Caramello con Fragole e Composta de Rabarbaro|
Tortino Tiepido all’ Ananas, Gelato all Vaniglia (Rp. 70 000) is presented with a mouthwatering layer of dried pineapple arranged around the top of circular layers of filo pastry. It’s warm underneath a plump scoop of smooth buttery homemade ice cream. Yum!
|Tortino Tiepido all’ Ananas, Gelato all Vaniglia|
This lovely seaside setting serves up fresh rustic cuisine which salutes all that I love about Italian – prime ingredients, combined simply, honouring individual flavours and giving each a place to shine.
|Table with Waterfall View|
Reasons to visit: breezy seaside setting; fresh Italian cuisine; Asparagi e Uova; Parma e Melone; Piccata di Pollo; Tortino Tiepido all’ Ananas.
Grand Hyatt Bali
Kawasan Wisata Nusa Dua BTDC
Nusa Dua, Bali, Indonesia, 80363
+62 361 77 1234
Breakfast: 7am – 11am
Lunch: 11am – 6pm
Dinner: 6pm – 11pm