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.”

"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."


“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.”


“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.”


“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.”


“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.”


“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.”


“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.”