I always knew that potatoes had eyes, if you leave them too long before use they even grow ears but I had never heard of a potato head. But then almost everything about Bali's Potato Head Beach Club is different to the norm, and unusual catchy names do seem to stick? It is an ampitheatre, a half circle facing, and with access to. the beach. You arrive by a long private entrance off Jln. Pettenget, Kerobokan.
There are actually three restaurants in one, all totally different in style, concept, cuisine and pricing. The major one that carries the name has become a very popular lunchtime spot, full all day right from its late morning opening time, in fact there is often a queue waiting for a table.
The cuisine is simple and the prices are very moderate, fitting for a tourist locale such as Bali. The fact that so many other beachfront restaurants in Bali tend to be over-priced for what they offer, other than the view, makes Potato Head extremely good value!
As with all restaurants of this type their menus change constantly but you could start with a soup that may be a relatively simple Mushroom Cream, Chilled Gazpacho or Peppered Cod Fish Flakes with sweet basil oil.
An entrée of Prawn Ceviche is way different to the norm, chilled marinated prawns served on a crisp corn tortilla with a shot of tequila. Salad can be Rocket, Walnut or Pear & Feta tossed with olive oil and balsamic.
Snacks are many; sandwiches, tacos and wagyu burgers or a pasta of Fusilli with Beef Balls in a spicy tomato sauce.
As the place and beach atmosphere is so suited to snacking the day time mains list is quite small but could not escape that Bali special, Cordon Bleu, but this version is with emmental cheese, bacon, sautéed mushrooms and a confit of leek with a cream sauce of grain mustard. It is very good and excellent value.
Or you can have standards; Fish & Chips, or Steak & Chips, or my choice which was a U.S. Pork Tenderloin in a sauce of honey, pepper and red wine vinegar. It was an unusual combination that worked well.
Finish with a Baked Apple Crumble that is stuffed with berries, as well as the mandatory apple, topped with an almond crumble and vanilla ice cream.
Evening time and the setting changes with the Beach Club going a bit more upmarket, live music and cocktail time. It is also time for the other two independent restaurants to open.
Lilin is the 2nd of the restaurants at the 3 in 1 complex that is the Potato Head Beach Club. It is only open for dinner, from 6.00 p.m. every day. It consists of a small downstairs beach area with long wooden tables, where you can sit facing the sea. Lilin features Asian seafood dishes with a constantly changing menu. Although with Asian inspired food they surprisingly feature a range of Spanish Sangria concoctions [served by the glass or bowl] as their specialty although many of the varieties offered have been blended with local Indonesian spices and herbs.
At Lilin you are expected to order first from their Asian Tapas menu followed by their seafood mains, all seafood live and sold by the 100 gram.
The Tapas can include such tasty morsels as Roast Duck in red curry, Prawn Balls [cold] or Chilli Prawns [hot], a Seaweed Salad or Catfish with chilli sambal. The Live Seafood for the mains is all encompassing; prawns, clams, snapper, grouper, lobster or crab. The menu may include dishes such as Lobster, which can be grilled [pictured] and cooked in a Thai green curry or served as Sashimi accompanied by a lobster soup. Live Prawns can be steamed with garlic, chilli, lemon and fresh coriander. Local live Garoupa features regularly and is served in many different ways. Live Crabs can be with chilli, Asian style, or in a curry sauce, either way with steamed or fried buns.
Vegetarian and Dessert options are minimal. Tapping Shoes is the 3rd restaurant in the complex, also only open for dinner, it is above the main Potato Head restaurant, overlooking beach and ocean. It is the up-market dining option here, offering a choice of 5 or 6 course Degustation menus.
It presents French cuisine as seen by their talented Japanese chef. Memories of the early days of the great Tetsuya in Sydney are rekindled.
The degustation menus change regularly but could begin with such things as Foie Gras flavoured with sauterne wine and mango, and pain d'espices. A Homard Salad of lobster meat combined with tabouli and capsicum mousse in a gazpacho sauce and a touch of balsamic. St. Jacques are scallops and for the main a choice of Catch of the Day, Tenderloin of Beef, Oven-roasted Lamb or Roasted Barberie Duck. The dessert is a house special.
There is also a small a la carte menu but it changes daily.
Potato Head is quite an incredible complex combining such a variety of offerings, justifying that hackneyed phrase??something for everyone?. With news of yet another Potato Head soon to open further up along Bali?s south-western coast, with boutique hotel attached, this potato certainly has many ears!