After hibernating in the lovely villa and having non-stop room service for a few days to get over the jetlag, we finally resurfaced for breakfast at Sangkar, the hotels’ all-day dining restaurant. As the hotel was full, there was a breakfast buffet that morning – homemade pastries -croissant, pain au chocolat, muffins and a delicious banana danish; fresh juices – orange, grapefruit, mango and pineapple; tropical fruit – papaya, passion fruit, watermelon; cereals – all bran, corn flakes, rice krispies, cocoa pops; cold cuts and cheeses; smoked salmon with capers, pickles and mustard; vanilla yoghurt: and the hotel’s special homemade jams – strawberry chocolate, pineapple ginger and sweet orange. Who says that breakfast has to be boring and quick? A table on the terrace with a panoramic view of the Indian ocean and just chirping birds as background music, it’s just another day in Bali.
Travels with a Gourmet 