Pantai Lima - a culinary experience to die for

Pantai Lima has an innovative approach to food and drink. Guests feel as free in our villas as they would if they were their own homes.

That means they choose what food, soft drinks, beers, wines and spirits they want to enjoy, they set a budget, they give their butler money to cover the shopping, and he arranges its purchase at local markets, delicatessens, specialty shops and liquor stores. There’s no mark-up or premium for its preparation.

The same goes for parties, dinners or banquets guests wish to host. They set the budget, our people do the rest.

French executive chef Sebastien Robuchon and his team of sous chefs provide an eclectic menu selection melding

classic French cooking, nouvelle cuisine, as well as Indonesian/Asian fusion food.

A selection of Sebastien’s favourite dishes include Seared tomatoes and scallops carpaccio with arugula pesto and dry lemon skin, Cucumber and fennel chilled soup, Young papaya and seafood spicy soup, Butterfish filets “en ecailles” with paprika ratatouille and basil oil, Seared tuna tournedos with asparagus and warm vinaigrette, garlic and olive mash.

In terms of desserts, the Warm chocolate tart, the Exotic fruit “rosace” with coconut jelly and tropical syrup and the Mango and balsamic Tatin tart are among his masterpieces.

The length and breadth of the culinary experience is not limited to the suggested menus. Guests are actively encouraged to spend time with Sebastien and develop a menu that reflects their own preferences.