What’s not to like about brunch? It’s like starting your day with a celebration. That’s why for us at NOW! Bali, brunch is more than a meal; it’s an event. So we were very thrilled that Frestro in Petitenget, an overlooked restaurant and one of our favourites, had launched their brunch. Frestro’s Gourmet Brunch, available everyday from 8 am – 4pm, adds to the delicious options for diners to choose from, and confirms the breakfast/lunch hybrid as an institution here on the island. An innovative restaurant and bar on Jalan Petitenget, Frestro serves artisan gourmet cuisine, made with passion for gastronomy, added with a dash of beautiful soul from the island itself. It’s a cozy place for all occasions, including brunch.
Frestro’s ingenious menu is created by one of Indonesia’s most celebrated chefs, Mandif Warokka, a kitchen wizard known for his strict ‘no chemicals or additives’ policy. In the kitchen, the concept is executed by Executive Chef Jovan Koraag; together with his team, Jovan utilises only the finest and freshest ingredients to maximise every potential of each each dish. For their brunch selection, you can look forward to being spoiled by an array of tasty dishes from Fresto’s simple yet impressive Gourmet Brunch menu. And the best part about the brunch at Frestro is that you don’t have to wait for the weekend to indulge in the deliciousness of their offerings.
The brunch menu is small, but everything is tasty. For those who aren’t familiar with the restaurant yet, Frestro is not the kind that creates outrageous dishes to get attention. Instead, they let the freshness and quality of the ingredients, as well as the skills and talents of their kitchen team to be the highlight of their food creations. From the Gourmet Brunch menu you can start your feast with “Rose Infused Watermelon Salad”, a refreshing mixture of rose infused honey curd, house made granolas red beet, and coconut meringue. To continue the tantalising gastronomy journey you can proceed with Frestro’s “Champagne Benedict English Muffin” (poached hen’s egg, avocado, lump caviar, house cured salmon, and champagne sabayon). For some carnivorous offerings, you can go with “House Made Lamb Merguez” or “The Meat Lover Beef Fillet”.
You can also add a little something from the restaurant’s Bowls menu for some healthy intake, such as the colourful “Acai Bowl” (desiccated coconut, house made granolas, mixed berries, and dragon fruit). Of course, brunch without alcohol is just late breakfast. But instead of having the regular Bloody Mary or Mimosa, here you can try something more playful and creative concoctions crafted by the in house mixologist to add that extra kick to your meal, such as “Kalamansi Daiquiri” (a traditional syrup made from Kalamansi citrus from Indonesia’s Bengkulu region Indonesia). All in all, because Bali is almost always blessed with great weather, it turns out that brunch is perhaps the most popular meal of the week. But why settle for weekend brunch when you can have it any day of the week? Watch the Frestro team prepare their brunch in the video below:
Jalan Petitenget No. 108, Seminyak
+62 361 9345 888