Bar Vera Bistro & Wine Bar — Restaurant in Pulau Bali

Bar Vera was one of the restaurants I had on my list on my recent trip to bali. Unfortunately, it was the worst experience.

We went on a tuesday, for their 'steak night'. We ordered the 200g O'Connor Striploin beef, as the rest of the 'steak' options were wagyu rump and picanha. Who would've known that the apparent 'steak' turned out to be a roast. Don't be fooled by the publicity this restaurant gives, as it's gimmicky and utterly misleading. Social media posts of steak cuts, thick fries and naming the night's event as 'steak night' very misleading. I am not even sure if the 3 thinly cut slices of roast beef even made up to be 200gs raw; it surely didn't seem like it.

When asked about how the meal went, we were told that that is how O'Connor Beef is. I am no food expert, but I do think O'Connor reflects the farm or producer of the beef, while 'striploin' refers to the cut. You put striploin and steak night together and you would really expect the meat to at the very least, look like a steak.

To make matters worse, the 'head chef' was apparently on site and was briefed about our feedback. He didn't even bother coming by to offer an apology or explain things. Restaurant's appalling service recovery was just sending someone to give us 2 small morsels of lime tart; as though that would help rectify anything.

Quality of the food was also not outstanding for the price you pay. Expect small portions with lots of gimmicky sauce that's intentionally planned to make social media posts about the food look really good, but it's all fluff. Small portions of food is just served with a side of sauce which the staff would pour, in anticipation of people documenting the entire act on social media.

The staff there aren't as well trained to explain the menu and I find them very annoying, always peering at you, while you eat. Yes, they are very well-staffed, but not well-trained. The restaurant was also at less than half it's capacity.

I won't blame it on the ground staff, but rather those planning the menu, the marketing and the training of the staff.

There are lots of better options in bali. Try mei mei, skool and mosto for a much better experience.

in response to bar vera’s reply: yes, i was mistaken of the name of the beef. unfortunately, we didn’t take a photo of the menu, but i believe there wasn’t there words “slow...

A MOVIE SCENE

Bar Vera… It sounds like the title of some moody, offbeat French cult film. The kind where two strangers meet by chance in a seaside bistro, fall into deep conversation, and find themselves intertwined in a way that only the pages of a novel could truly describe.

And yes, Bar Vera is a bistro—but it’s not on the Côte d’Azur; it’s in Pererenan, Bali. Yet somehow, connection seems to be the theme of the place. Maybe it’s the table arrangement—just enough space to sit separately, but close enough to spark conversation with the next table over. Maybe it’s the charming personal touch of having your name scrawled on the table when you arrive, as if the place has been waiting for you all along. Or maybe it’s the open, friendly staff who seem genuinely happy to see you. But more likely, it’s the positive energy of its founder, Benji.

Benjamin Cross is no stranger to Bali’s culinary scene. He’s the force behind the wildly successful Mason in Canggu. And while the interiors of the two spots are different, they both pulse with the same warm, welcoming vibe. Benji himself is a hell of a nice guy—humble, approachable, and a damned good chef. His energy is infused in every detail of Bar Vera, just as it is at Mason .

The menu? It’s pure comfort. Every dish is food for the soul, and the best part is that everything’s easy to share, which only amplifies that connective energy that seems to fill the air. Plates come out brimming with produce-driven, European-inspired dishes, all executed with the precision of a Parisian bistro, but with the heart of Bali.

And it’s the kind of place that has you coming back for more. When I asked my neighbors if they’d been here before, they smiled and said, “Yeah, twice in the last two weeks.” That’s the kind of joint Bar Vera is. Once is...

Wow! Bar Vera...what an experience! I am a foodie who loves all the unique & exotic flavours we have in tropical Australia so the bar was set high before I even sat down.

I attended the Sunday Brunch degustation and it was exquisite from the first bite. I have to say that potato bread normally wouldn't register for me, but it was so delicious we ordered another as it was the perfect accompaniment to the savoury capsicum, pomegranate dip. Next came the sea bass tartare in kefir...OH MY GOD! Blow your mind delicious with an intense basil oil accompanied by the zing of kefir. Then the burrata with gazpacho hit the table and it was every woman for herself as our spoons fought for the last remnants of the exquisite flavour pairing. This dish was devoured so quickly I wasn't able to get a photo, but trust me...it was beyond delicious. Having only eaten Halibut once before in Alaska, I was curious to see if it would measure up and did it ever! The Halibut was swimming in a superb leek veloute with savoury hints of caper and the toastiness of pine nut...YUM! Even the dainty sides of peas and zucchini along with a gourmet hash brown to accompany the main were beautifully presented. We delayed the clearing of our table each time as we weren't ready to part with the inspiring flavour pairings as we tried to decipher all the elements and enjoy every last mouthful. Lastly, we finished with petite fours and a mascarpone cake swimming in coffee sauce. The petite fours were an intricate flavour bomb of sensory trickery while the mascarpone cake was decadently rich and divine.

I was so blown away by the calibre of the food, I asked to meet the young chef responsible so we could sing his praises directly. An unforgettable experience I highly recommend. Wish I could eat it...