Syrco BASÈ - RESTAURANT and BAR — Restaurant in Bali

Syrco BASÈ – Elegant Culinary Adventure

While staying at Sankara Hotel, I wandered south and found Syrco BASÈ. Fully booked that night, the hostess warmly booked me for the next day--setting a thoughtful, exclusive tone.

Before dinner, I tried the Pure Chocolate dessert (Avocado -- Soursop [tangy tropical fruit]) to go--small but beautiful. Mild mousse with tangy avocado cubes was surprisingly harmonious.

At my reservation, I began with a Temulawak (curcuma -- turmeric -- ginger) -- more delightful than any other version I’ve had.

I chose the BASÈ Journey tasting menu (low-gluten, dairy-free), with bread replaced by a Balinese rempeyek cracker (crispy rice-flour cracker with peanuts), a black squid ink cracker with custom XO-style sauce (savory seafood-chili condiment), and other swaps. Added supplements and the 0% pairing.

Menu highlights:

Marigold -- eggplant -- flowers – fresh, light.

Sea bass -- sambal hijau (green chili sauce) -- kaffir lime – aromatic, texture not my preference.

Prawn -- calamansi (tart citrus) -- jicama -- kemangi (lemon basil) – citrus-herb notes overpowered prawn.

Oyster -- cemcem (tart leaf) -- cucumber -- cashew – no oyster flavor at all.

Hamachi -- tomato -- ginger -- miso – refreshing, slightly stringy.

Squid -- peanut -- chili -- garden herbs – herb-driven.

Beef tartare -- rendang style (Indonesian spice blend) -- jati luwih rice bread – replaced with rempeyek.

Spiny lobster -- taro rosti (crispy taro cake) -- chives – muted lobster.

Bali bouillabaisse – rich, aromatic.

Catch by fisherman Oka -- leek -- vierge (herb-tomato sauce) – hollandaise-like sauce nauseating, likely dietary restriction slip up.

Wagyu tokusen MB5 – flavorful, chewy.

Island organic root vegetable -- barley koji hollandaise (fermented barley; dairy-free swap) – vibrant.

Nasi ulam (herbed rice) -- fresh herbs -- aromatic & pickles – standout.

Dessert: Bounty (Coconut -- Vanilla -- Chocolate) from à la carte served upstairs with a side of tangy coconut yogurt and chocolate sauce

After dessert, I toured the garden, sampling fresh herbs and leaves--a highlight.

0% Pairing:

Watermelon -- kemangi (lemon basil) -- bay leaf – tart and refreshing, bay leaf was too subtle. Inventive combination.

Mushroom -- mead (fermented honey drink) -- calamansi (Philippine lime/lemon) shiitake-infused.

Tape (fermented cassava/rice) -- black sticky rice -- palm nectar – reminded me of flavors from home in a light refreshing style. This was definitely my favorite drink.

Guava -- lemongrass -- rosella (hibiscus) -- sesame – giant popping boba burst with tangy floral rush. The sesame oil may have been strained out with the cloth.

Mesoyi (cinnamon-like spice) -- bettle leaf -- lemon zest – earthy finish.

Ambiance: earthy, serene.

Service: amazing.

Drinks: world-class--the 0% pairing...

A Promising Concept That Falls Short

Having anticipated my visit to Syrco BASE, the new venture by two Michelin-starred chef Syrco Bakker in Ubud, I found myself grappling with a sense of disappointment that lingers like an uninvited guest. With no Michelin Guide in Indonesia yet, one might expect a restaurant like this to feel like a blank canvas, brimming with potential. However, the reality is more nuanced.

The space itself is visually stunning, with a beautiful garden that doubles as a mini plantation, providing fresh produce for the kitchen. This initiative not only showcases local ingredients but also offers a glimpse into the chef’s vision of sustainability—a commendable effort indeed. The interior design, a harmonious blend of modern elegance and natural elements, sets the stage for a memorable dining experience.

Yet, the service felt oddly stiff and scripted, lacking the warmth and authenticity that one would hope for in a restaurant of this caliber. Although the team was attentive, the interactions lacked the natural flow that typically enhances a dining experience. Each dish was presented with the kind of detailed explanation one might expect in a Michelin-starred establishment, but I was left underwhelmed by the flavors. The food, while beautifully plated, tasted average at best, and the fusion elements often felt forced rather than inspired. It was as if the narrative behind each dish overshadowed the dish itself, leaving me puzzled rather than delighted.

The cocktail offerings were similarly lackluster, failing to impress amidst a myriad of better options elsewhere. Thankfully, the wine pairing was a redeeming feature, complementing the meal more effectively than the cocktails.

On the night of my visit, the restaurant was unusually quiet, with only one other table occupied. I couldn’t help but notice that the kitchen staff seemed preoccupied with a private dining group, which detracted from the overall experience. It’s a missed opportunity for connection; as a chef friend of mine often shares, the joy of cooking is amplified when the chefs can engage with their guests and witness them savoring the fruits of their labor. Sadly, at Syrco BASE, this crucial interaction felt absent.

Ultimately, I find myself torn. The ambiance, interior design, and the service team merit commendation, scoring a solid four stars. However, the food itself leaves much to be desired—below par for a restaurant that aspires to greatness. A true measure of a restaurant is whether it compels you to return, and in this case, the answer is a resounding no. I had hoped to fall in love with Syrco BASE, but instead, I left yearning for the genuine culinary experience I had...

This was my first time eating at Syrco Base in the evening. My husband and I went there for lunch when it first opened and wanted to go there again for dinner, so we went last week on our date night.

The earthy tones of the interior decoration looked fantastic with the soft lighting. The meal began with two amuse bouche - my favourite was a delicious marigold, eggplant and flower tart. The exterior case was so crispy, a fantastic contrast to the savoury ensemble inside.

The next wave of food was three seafood dishes. A prawn, calamansi and jicama dish - this was a little on the sweet side for my palate. The Oyster, cemcem, cucumber , cashew dish was delicious - this was my favorite out of the 3. Followed by an aged Hamachi, tomato, ginger and miso dish. The fish was outstanding, so fresh.

The next three dishes I really enjoyed starting with Squid, peanut, chili and garden herbs. It was a really zesty intense salad, great dish. Then there was a beef tartare served with a fantastic herb bread made from rice flour and flour. This was a fantastic dish - really enjoyable. Next a Taro rosti with spiny lobster. The crunch of the Rosti was next level really elevated by the sweet lobster.

My favourite dishes followed. A great fish dish (I forget which fish was served) but it was lovely. Banteng tenderloin was cooked to perfection with a delicious sauce of tarragon and pickled garlic. A stunning dish of barbecued cabbage and kenari nuts. A really flavoursome Mansur rice. By this stage I am totally full, this is quite unusual for a tasting menu.

The wine list is strong with a great selection of wines and a usually large range by the glass. We had a bottle of Grüner Veltliner, and a glass each of a delicious red wine from Spain.

We were then taken to the lounge upstairs for desert. First was a dish with Pineapple, coconut yoghurt, lemon, it was well put together. This was followed by a Milk Chocolate,mulberry and caramel dessert, which I didn’t enjoy as much.

My overall meal was excellent - Chef Syrco has really elevated locally sourced ingredients and Indonesians flavours. I loved the way the dishes came in waves rather than one by one. The staff were very attentive throughout. Definitely looking forward to returning again.

Thank you Syrco, Charlotte and the team for a...