Dining Experience in Bali

Apéritif introduces guests to a dining concept that seamlessly merges the timeless European tradition of indulging in a pre-dinner drink and canapés. As guests enter the restaurant, they are enveloped in an atmosphere reminiscent of a bygone era, evoking the spirit of the roaring twenties. The dining experience unfolds as a captivating journey, inviting guests to savor each moment without haste. Through an eclectic degustation menu showcasing modern global cuisine, diners embark on a culinary adventure that transcends borders and tantalizes the palate with diverse flavors and textures. By using the freshest, highest-quality ingredients and sourcing from exceptional local suppliers whenever possible, Apéritif aims to deliver an unparalleled dining experience in Bali.

Sustainability Profile • Updated May 2024 by The Punch Team

"Restaurants play a pivotal role in influencing community sustainability decisions and food production processes."



Apéritif takes pride in its commitment to local and sustainable sourcing, emphasizing close partnerships with Bali's farming community. Over the years, they've cultivated relationships with a select group of farms, fostering mutual growth and understanding. The team invested time in visiting these farms, learning about their processes, and educating their team accordingly. Now, with trust established, Apéritif relies on the farmers' offerings to shape their menu.

Additionally, Apéritif benefits from the organic garden and greenhouse at Viceroy Bali, which provides an array of herbs and some vegetables. While these resources don't fully supply the restaurant's needs, Apéritif maximizes their yield, incorporating the bounty into their dishes. When it comes to seafood, Apéritif prioritizes sourcing from local fishermen, maintaining regular visits to the market to select the freshest catches. Over time, they've cultivated relationships with trusted suppliers who prioritize quality and sustainability, ensuring that Apéritif's commitment to ethical sourcing remains unwavering.


• Utilization of Solar Energy

• Energy-Efficient Induction Stove

• Solar panels covering approximately 40% of Aperitif's energy needs


• Reducing plastic dependency

• Waste seperation

• Kitchen trimmings are repurposed for garum, lacto fermentation, pickling, and kombucha, enhancing menu depth and minimizing food waste


• Drinkable tap water