Sunday brunch at Soleil situated at the Mulia Resort and Villas, has to be seen to be believed. The restaurant is situated at the ocean front end of the resort overlooking the Ocean pool and its towering statues, and the magnificent views of the beaches and reef of the Indian Ocean.
Sunday brunch runs from 11am to 3pm with an alcoholic and non-alcoholic option. We chose the alcohol included option which consisted of either beers and or wines but no champagne. The wines were French or Italian, very pleasant and certainly not from the el-cheapos side of the menu.
Entering the restaurant, one marvels at the venue. Beautifully decorated and spaciously laid out, you are greeted by impeccably dressed and mannered staff. We booked on line, and were shown to a table by the window overlooking the ocean. Comfortably air-conditioned inside, there is no option to sit outside except for the smokers.
Our waitress explained the buffet, together with the a la carte menu that could also be ordered and was included in the price of the buffet. In addition, we were constantly served with a number of small tasting dishes that formed a part of the degustation menu.
The appetiser selection ranged from antipasto, cured meats, through the various salads and onto some tasty Asian treats. A dedicated seafood table boasted fresh sashimi, sushi rolls, Alaskan crab legs, prawns and some delicious oysters. At every opportunity, the kitchen staff took the opportunity to replenish these tables so they always looked full.
À la carte options ranges from seared foie gras to grilled sate, pasta, pizza and a selection of brunchy type items.
Heading for the grill, a number of chefs were grilling steak, pork chops, lamb chops, fish and more seafood. Freshly cooked and done to your liking, the chefs did their jobs well. Supporting the grill, a selection of salads, hot dauphinoise potatoes and gravies to finish the course.
Round the corner, the carvery section consisting of honey roasted ham, spit roasted chicken and a huge butt of scotch fillet beckoned us to taste, as much or as little as one desired. An Asian section consisting of some local Balinese delicacies completed the selection of the main courses.
Throughout the meal however we were presented with a selection of dishes from the degustation menu. Ranging from deep-fried zucchini flowers stuffed with cream cheese, curried crab legs, seafood ravioli, …..
Finally, make sure you leave some space for dessert. An unbelievable selection of desserts adorn the longest table at the buffet. Perfectly lined, the table is adorned with numerous tasty treats, that would test even the toughest of constitutions.
Words and pictures cant convey what a marvelous experience this was – 5/5 a double thumbs up !