Slippery Stone is a long narrow site, almost hidden from the road, just a narrow drive down from a very minimal sign street-side. There is a large car park to cater for many, walk through the gallery to the first of three different dining areas, all along the left hand side. The centre is a series of open lounge areas, in between are cooling water ponds. On the right hand side is a long bar, sit at the bar and gaze over the adjoining rice paddies.
The key word here is relax! You may only have come for a snack but you will want to stay long time.
To start you can choose from familiar items [pate, dips and chicken wings] or venture into the unknown, which is my style. Half Moon Steamed Dumplings can be stuffed Bali style, with either a mix of babi guling and lawar [very good], or with that wonderful hot and slightly sour shredded chicken, ayam pelalah [even better]. Steamed Prawn Dumplings are curry flavoured with ginger added. Even more exotic are the Tuna Sesame Cones with pomelo, avocado and shallots. I could sit and eat these types if snacks all day.
However the ultimate starter at Slippery Stone is Peking Duck [small portion or large to share] served with the mandatory pancakes to roll the meat and skin with cucumber, spring onions and the essential plum hoi sin sauce. A glass of champagne seems to go well at this stage!
If you really have only come for a light meal then have a very exotic sandwich! Soft Shell Crab with peppers, red curry aioli in a corn meal roll. A sandwich of crisp Pork Belly is with apple slaw and Chinese mustard dressing whilst the Burger is Wagyu of course, with a relish of tamarind, tomato and a shiitake aioli.
Even the soups [chilled green gazpacho with avocado and prawns] and the salads [caramelized pork hock with duck egg, salted egg, iceberg lettuce and tomato] are way different from normal Bali dining and challenging for both kitchen and the contented diner who is game to experiment.
Pizzas are a common order at Slippery Stone, particularly for that long leisurely visit, eating and drinking. They are different, thin and crisp, square not round, in fact you order them by length [1/4, ½ or a full metre]. The available toppings are also very innovative, Slow Roasted Lamb with sweet and sour onions, radicchio and capers, Spicy Chicken Sausage with fennel, tomato and pickled peppers, Beef Rendang with kemangi and parmesan, or Chilli Prawns with roasted capsicum, tomatoes and salsa verde.
From the rotisserie you have an unusual choice, from Lombok or China. Spring Chickens [either ½ or full bird] done Taliwang style [chilli hot but not full strength as in Lombok] or the Chinese [Cantonese] way with lemon sauce.
Mains are a choice of meat or seafood, all from the grill. Steaks are a feature and can be Eye Fillet, Rump, Scotch or T-Bone. The Beef Ribs are smoked and served with a green papaya, peanut and coconut salad. A simple dish and one that I like is Pork and Crab Sausages, with cucumber, pomelo, cashews, lemongrass and kemangi.
Seafood can be a simple Ikan Bakar [snapper] but even local Indonesian dishes are served more professionally here. This fish comes perfectly cooked [not overcooked as is the case far too often in Bali] and is served with lemon curd and black rice [pictured] or you can have Steamed Barramundi with prawns, dumplings, coconut, herbs and curry oil. The Yellow Fin Tuna is well spiced and served with corn fritters whilst the Coconut Sweet Lip Tempura is with an Asian slaw, school prawns and chips.
There is a range of cheeses that includes an Italian gorgonzola, French brie or Australian cheddar from King Island?s Surprise Bay. Desserts keep up the innovation with a Jungle Blossom Honey Bavarois with banana and black rice tuille or a warm Apple Brioche Custard with butterscotch sauce and a Banoffi Pizza of banana, toffee and marshmallow with chocolate and vanilla ice cream.
Slippery Stone is an amazing place, you may only come intending to stay for an hour but still be there hours later, not wanting to leave. Food with taste!