Travels with a Gourmet

a food lover's travels, memorable meals, culinary trials and gastronomic experiences

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.

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