Tropicola’s open kitchen is focused around wood-fired cooking. British-born chef Steve Skelly, responsible for the award-winning food at Mexicola, Da Maria and Luigi’s Hot Pizza is again in charge of the edible offerings. Skelly has utilised his experience of the island and its produce to cover everything desired by the Bali visitor. “The menu is full of fresh seafood, grilled meats and simply handled vegetables. Nothing too heavy or overdone, just great produce handled simply in an environment purpose built for lounging and grazing day and night,” he says. Fresh and tropically-focused is the resulting menu, where raw salmon salad, and tuna tartare mingle with a new take on the prawn cocktail. Of course there are also heartier offerings available, from a 3 Cut Burger to an Al Pastor Pork Taco, and a gourmet take on the hot dog. It’s poolside dining made indulgent.
Of course there’s also a wood-fired grill. Guests can share fresh grilled prawns with chilli and herb dressing, or a selection of wood-grilled whole market fish or lobster with parsley and lemon. Finish off your feast with a banana split paired with milk chocolate ice cream, toasted peanut praline, whipped cream and toffee sauce.