THE PUNCH RESTAURANTS
Apéritif: Delivering an
unprecedented dining experience.
Located in Ubud, Apéritif Restaurant offers a dining concept that integrates the long-standing European tradition of enjoying a pre-dinner drink and canapés. Included in the dining experience, the pre-dinner drink allows you to immerse yourself in the design and concept of a bygone era, like being transported back to the roaring twenties. Your culinary experience is designed to be an enchanting and unique time, not to be rushed, as you are taken on a journey discovering modern global cuisine, exploring the world through an eclectic degustation menu.
“Restaurants play a pivotal role in influencing community sustainability decisions and food production processes. To that end, Apéritif undertakes a more encompassing approach to management of kitchen and operations, promoting tools and techniques that align with a responsible industry approach. By using the freshest, finest-quality ingredients and products sourced from outstanding local suppliers wherever possible, Apéritif aims to deliver an unprecedented dining experience in Bali. We ensure sustainability is at the heart of our business and work with local partners in Bali to meet this goal.”
COMMITMENT 1
Sustainable Management
By documenting and implementing a clear sustainability plan, Apéritif and its team are demonstrating their commitment to the environment and their communities.
COMMITMENT 2
Sustainable Building & Design
By designing clean and functional buildings & products, Apéritif is minimizing the use of resources, unnecessary waste, and harmful emissions.
COMMITMENT 3
Cultural Interaction & Heritage
By incorporating authentic elements of traditional culture in their operations, Apéritif is committed to celebrating and preserving Bali’s local cultural heritage.
COMMITMENT 4
Sustainable & Local Sourcing
By giving priority to sustainable, local, Fairtrade, organic and/ or recycled produce, Apéritif is emitting less carbon emissions while celebrating the local economy.
COMMITMENT 5
Equal & Local Employment
By giving equal opportunities to local residents including management positions, Apéritif is promoting diversity and elevating employees engagement.
COMMITMENT 6
Staff Engagement
By engaging their staff in the implementation of the company’s sustainability goals, Apéritif is increasing sustainability knowledge, competence and action.
COMMITMENT 7
No Single Use Plastic
By not using single use plastics, Apéritif minimizing by millions the amount of plastic ending up in the streets, in the rivers and in the ocean.
COMMITMENT 8
Waste Management
By having a clear waste management plan in place with actions to reduce, separate and reuse / recycle waste, Apéritif is not only minimizing the amount of waste in Bali; the brand is also leading the example to their employees and customers.
COMMITMENT 9
Sustainable Packaging
By using sustainable, natural, recycled and/or biodegradable packaging, Apéritif is significantly reducing their environmental impact.
COMMITMENT 10
Energy Conservation
By using equipment and practices to conserve energy, Apéritif is contributing to reduce the demand for carbon-intensive power plants which in turn benefits the environment by reducing carbon dioxide emissions.
COMMITMENT 11
Water Conservation
By using equipment and practices to conserve water, Apéritif is contributed to the well-being of the environment and their communities.
COMMITMENT 11
Biodiversity Conservation
By actively supporting, protecting, and promoting biodiversity, Apéritif is contributing to ecosystem productivity and improving the life support system for our planet.
COMMITMENT 13
Community Support
By supporting their local community through various ways, Apéritif is offering jobs, providing goods, services, and financial support to their community.
COMMITMENT 14
Guest Awareness
By providing accurate and transparent communication regarding the company’s sustainable practices and goals, Apéritif is helping guests make better purchase decisions.
"In the early days, we visited
the farms regularly to understand the process and educate our team. We now trust the farmers and work with what they offer."
ENERGY CONSERVATION
“We work with solar energy and have installed an induction stove that only uses the energy we require. There is no wastage of wake flames or gas. Standard procedures in operational is to keep air-conditioning and lights off until just before guest arrival each day. Electricity consumption is tracked by a sustainability company which also installed the solar panels that produce account for approximately 40% of Apéritif electricity consumption.”
SUSTAINABLE & LOCAL SOURCING
“Most of the vegetables we use are farmed in Bali. For several years, we have worked in conjunction a small number farms, developing each other’s business. In the early days, we visited the farms regularly to understand the process and educate our team. We now trust the farmers and work with what they offer.
The organic garden and greenhouse at Viceroy Bali offers also a nice range of herbs as well as a small number of vegetables. Whilst the gardens are not yet sufficient to provide the entire restaurant, we use the bounty that is produced. The seafood is from local fishermen who we visit regularly at the market to see what is available. As we progressed with Apéritif we have built a relationship with suppliers we know voucher for quality and sustainability at the fish market.”
WASTE MANAGEMENT
“We advise and request our suppliers not to wrap all produce in plastic. Internally, we use reusable bags and have signed a commitment to do so. In Bali, it can sometimes be difficult to educate the farmer to not rely so much on the use of plastic. Garbage is split into organic and non-organic; the bins have no plastic bags to minimize the waste of plastic, the 2 food bins are integrated in the working area.
Many trimmings in the kitchen are being used for garum, lacto fermentation, pickled, kombucha, in order to preserve and add more depth/layers to our menu.
For bottled water, we use glass bottles and work with Aqua Reflections, who protect the water cycle by recharging wells, planting trees, harvesting rainwater and have created a biodiversity park.”
CULTURAL INTERACTION & HERITAGE
“The restaurant was designed with a colonial inspiration, sourcing antique paintings and ornaments from Indonesia, as opposed to purchasing new items. The quality of build and design also means there is lower renovation and replacement costs on all building, furniture, equipment.”
WATER CONSERVATION
“We are using water filter machine in the building so our tap water is drinkable (which is rare in Bali). The staff at Apéritif also consume the same tapwater. The tap water also helps us to create our own ice block, homemade liqueur and syrups, as well as reducing the use of plastic in the form of water gallons or bottles.”
ZERO-WASTE COCKTAILS
“As much as possible, we apply a zero-waste rule to every cocktail we make. Our famous “Tamarillo Negroni” is a great example. We begin by infusing local tamarillo to the classic apéritif cocktail using the sous vid technique. We then recycle the leftover tamarillo into pate de fruit as a garnish to the end result.”