IN A CLASS OF ITS OWN

Meet the talents behind Apéritif, Bali's eclectic fine-dining destination and 1920s-inspired craft cocktail bar.

- EVE TEDJA

Executive chef Nic Vanderbeeken is a different man now than when Apéritif Restaurant and Bar was opened in 2018. He is also the captain of a very different team. "There was a huge pressure to start off with a bang when we first opened but from the beginning, Apéritif has always been and will always remain eclectic and flavour-driven," says the Belgian-native who has called Bali home for the last nine years.

With a career that spans continents, Vanderbeeken brought his wealth of  experience from France and Belgium's Michelin-starred restaurants to Bali, starting off at CasCades Restaurant at Viceroy Bali. He derives his style from his European background, love for Indonesian spices, and global gastronomy journeys. So, when the elegant 60-seater restaurant opened, he was more than ready to put his personal flavour library to good use.

Apéritif's early eight-course degustation menu told a compelling story of Vanderbeeken's fondness for Indonesian flavours. There was Karedok, a humble West Javanese pickled vegetable salad in peanut sauce and beurre kemangi-infused blanc-poached Papua Crab with jicama. The chef and his team worked tirelessly, building their repertoire and impressing an eclectic mix of international visitors. Then, the pandemic happened.

Some of the team members left. At his lowest point when everything ground to a halt, Vanderbeeken even contemplated going back to Belgium. However, Bali is home. He gathered his troops and soldiered on.

"We collaborated with other restaurants in Bali and flew to other cities like Jakarta and Surabaya. Anything, everything to stay afloat," adds the chef. Fortunately, every cloud has a silver lining. The takeovers exposed Apéritif to the rest of Indonesia, bringing new guests to the restaurant in Ubud.