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Home  ›  Press Release  ›  Conrad Bali
Conrad Bali
Jl. Pratama Raya 168, Tanjung Benoa Bali 80363
  • Conrad Bali Resort & Spa earns environmental certification Thursday, June 28, 2007 Jun 29, 2007
  • Conrad Bali Resort & Spa Launches Infinity, The Wedding and Event Venue Nov 20, 2006
  • Conrad Bali Resort & Spa is HOT! May 13, 2005
  • Conrad Bali Resort & Spa - Primitive Modern Jun 15, 2004
  • Conrad Bali to open March 8 Feb 20, 2004
  • Conrad Bali Resort & Spa - Primitive Modern


    SUKU Restaurant, set right in the heart of the new Conrad Bali Resort & Spa, presents diners with panoramic views across the beautiful lagoon pool to the Indian Ocean. Located on Tanjung Benoa on the coast of Nusa Dua, with its welcoming ambience, SUKU is an ideal place to enjoy a meal at any time of the day or night.

    Breakfast here can be either a selection of delicious items from the buffet or a choice of à la carte dishes to be savoured in the refreshing light of the morning sun. Drop in for an exotic lunch or an afternoon snack because whatever the time of day, there is always a wide range of tempting fare available and the elegant al fresco setting serves to enhance the experience. As the sun goes down and dusk approaches, a new and exciting mood descends upon the restaurant with selected contemporary music. The evening in SUKU takes on a romantic tone while the torches around the pool in front of you are lit up and the outlook is transformed into an enchanting and almost magical vista.
    The open concept with its fresh clean lines and a ‘primitive modern’ style of décor, including some excellent tribal artwork, gives SUKU a contemporary and vibrant atmosphere. The furniture is elegantly designed and the tables are spaced well apart from each other to ensure an element of privacy. Wooden chairs with comfortable cushions will encourage guests to linger while contemplating the magnificent views and enjoying some of the best gourmet delights in Bali; a dinner at SUKU is certainly not something to be rushed.

    Executive Chef, Gary Rosen, has created some astounding culinary masterpieces using a blend of high quality local produce and imported items. Among his authentic culinary masterpieces, there are several which are specially recommended. Appetisers are imaginative and stimulate the appetite for the main courses. A ‘Pumpkin and Bacon Soup’ is delicious and the ‘Seafood salad’ is enlivened with Thai herbs and spices. ‘Smoked Salmon Salad’, with crispy potato pancakes, cream cheese, capers and red and green onions, is sensational. For main course, try the ‘Twice cooked beef short ribs’ with Dijon-horse-radish, sour cream and roasted garlic mashed potatoes or the ‘Grilled Lamb’ with your choice of side orders. For an example of a delicious local fish, the Grilled Mahi Mahi, served with wok-fried Asian vegetables on puréed broad beans, is highly recommended. The chef in charge of Suku, Walim, has won the prestigious ‘Iron Chef’ contest five times – taste his cooking and you will know why! Desserts are equally good with some fascinating ice-cream combinations plus some luscious inventions such as a ‘Campari orange parfait’ with strawberry ginger sauce.

    Enjoyment of the food at Suku is complemented by an impressively comprehensive drinks menu which includes an extensive and highly eclectic wine list. Wine ‘by the glass’ is brought to the table in a wooden rack holding 4 bottles of good quality wines such as ‘Tortoise Shell Merlot’ and ‘Robert Skalli Shiraz’ and guests can sample before they order. The selection of ‘house wines’ is changed every two days.

    As in all areas of the resort, the quality and style of music is given high priority. At SUKU, the music is relaxed and ‘laid-back’ and well in keeping with the restaurant’s prime concept of ‘Everyday is a Sunday at Suku!’
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