Syrco BASÈ 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...

Visited the restaurant and the bar in Aug 2025

Firstly, on the bar, where I had made a reservation before my dinner. The cocktails and the service was fantastic. The Claypot Negroni was one of the best negronis I’ve had this year. Also loved the Zest & Berry cocktail. I would strongly recommend a visit to the bar before or after the dinner reservation.

After the drinks, I visited the Syrco Base restaurant. Please note that there are 2 restaurants in the compound, both owned by the same chef (Syrco Base Restaurant and Ku Culinary Atelier). My reservation was at the Syrco Base Restaurant. I went with the tasting menu, but if you want there is an a-la-carte menu too. The tasting menu comprised courses inspired by Bali’s culinary heritage/roots using ingredients which are mostly sourced locally and with a proper focus on sustainability. All in all, the dinner was fantastic with all the dishes having the right flavor profiles, beautiful presentation, and perfect portion sizes.

Overall, the evening spent at Syrco Base (bar and restaurant) was a delightful experience for me. I would 100% recommend to anyone going to Bali and looking for a solid fine...

Dining at Syrco BASÈ was one of the most unforgettable experiences of my life. The 13-course menu was nothing short of extraordinary—every dish told a story and showcased flavors with such precision, creativity, and respect for ingredients that it made me fall in love with food all over again.

The wine pairings were absolutely flawless, elevating each course to new heights, and the service team’s knowledge and attention to detail were world-class. The atmosphere was enhanced with perfectly curated music that set the tone for a truly immersive journey.

Chef Syrco and his team combine artistry, passion, and expertise in a way that feels both elevated and deeply personal. This wasn’t just dinner—it was an experience that moved me. If you love food, or even just want to understand what food can truly be, Syrco...