GIANYAR, DEWATA.NEWS – Welcoming the year-end holiday season, Syrco BASÈ has introduced a series of festive dining experiences designed to bring guests together in a warm and intimate atmosphere in Ubud.
Under the theme “Celebration of Togetherness,” the culinary hub led by two-Michelin-starred chef Syrco Bakker presents seasonal menus inspired by authentic flavors, intuitive cooking, and the natural rhythm of Bali.
The festive offerings aim to mark the holiday period with a focus on shared moments and meaningful connections at the dining table.
From December 25 to 27, Syrco BASÈ will host a Christmas Lunch through its BASÈ Pure experience, offering a relaxed midday dining option priced at IDR 850,000++ per person.
The lunch menu opens with light and refreshing dishes, including savoy cabbage with green chili koshi and lime, hamachi paired with watermelon and coconut, and oysters accented with passion fruit and cashew.
The menu continues with comfort-driven dishes prepared with refined techniques, such as duck betutu served with crispy taro rösti, presenting a modern interpretation of a Balinese classic.
Another highlight is Jatiluwih red rice focaccia, served with peanut oil, algae butter, and walnuts, paying tribute to Bali’s local heritage crops.
In the evenings, the restaurant transitions into a more expressive dining setting. On December 24–26, as well as December 31 and January 1, Syrco BASÈ will serve its signature BASÈ Journey dinner menu, priced at IDR 1,500,000++ per person.
This experience offers a deeper exploration of Indonesian flavors, seasonal produce, and the stories behind each dish.
The dinner menu features courses such as sepia with black garlic and lemon kosho, a character-rich Nasi Ulam, and an elegant fish roulade with razor clam and spiny lobster à la nage.
Festive touches continue with pork cheek seasoned with Andaliman pepper and walnuts, while guests seeking a more exclusive experience can opt for a Wagyu Tokusen MB5 upgrade.
Desserts round off the experience with familiar flavors presented in refined forms, including coconut and banana kolak, as well as milk chocolate paired with mulberry and caramel, creating a memorable festive finale.
Reflecting on the season, Chef Syrco Bakker said the holidays are a time for people to reconnect and share meaningful moments. Through the festive menus, he hopes guests will feel welcomed while also appreciating the stories behind the ingredients and the people involved in each dish.
Guided by the principles of Traceability, Nature, and Transparency, Syrco BASÈ continues to celebrate Indonesia’s agricultural diversity, local producers, and culinary heritage.
Each festive dish represents a close relationship with the seasons, long-standing local partners, and the guests who gather to share the experience.
Launched in January 2024, Syrco BASÈ positions itself as a pioneering culinary hub in Indonesia, blending world-class expertise with strong local roots and contributing a distinctive chapter to Bali’s fine dining landscape during the festive season.