It was the 1st modern restaurant to arrive in Ubud. Prior to teraZo most of the other restaurants in Ubud were look-alikes, with virtually identical menus consisting of local food and their own unique version of how to present western food. This restaurant heralded a new era in cuisine availability in this magic mountainside village of culture. The home of the artist is now slowly becoming the home of the gourmand.
It is a modern bistro, banked back like a small grandstand, cooled by the water of constantly flowing fountains. Unusual modern art adorns the walls, dedicated to famous advertisements for alcohol, some are new whilst some are from yesterday.
The food here has always been good, and different from the rest. Over the years it has even improved, both in quality and range of selection. Now it even boasts a water tank for live crabs, prawns and lobsters. They can all be prepared in a myriad of ways.
The starters set the scene. The biggest problem on your first visit to teraZo is deciding what to eat. Maybe that is why so many people seem to endlessly return, to work their way through the imposing menu!
The Double Baked Goat?s Cheese Souffle makes you believe that you are sitting in a modern bistro in one of the western world?s great cities. The ?Pot Stickers?, that funny American description for pan-fried dumplings, are filled with tofu and shitake mushrooms, and served with marinated fern tips and a sauce of soy and lime. Both are sensational!
A Tartlet of garlic prawns and feta cheese is served with caramelized onion and rucola, and a simple dressing of balsamic. The Spicy Crab Cakes have been on the menu since inception, the tomato, avocado and black bean salsa providing the finishing touch. For an Asian touch, the Vietnamese style Rice Paper Rolls are stuffed with shredded chicken and vegetables with cashews.
For lunch, the 8 Layer Pie has long been a favourite of regulars at teraZo. Layers of mushrooms, braised leeks, grilled red peppers, ricotta cheese, wilted spinach, parmesan cheese, smoked marlin and grilled pumpkin, are encased with a perfect short-crust pastry. With such a healthy lunch you can follow up by being reckless for dinner!
The chilled Gazpacho [with a little taste of lemongrass added] is a great way to begin your meal on a hot day. As is the Kyoto Salad which consists of flaked crabmeat with crisp lettuce, wakame and tobiko in a ginger soy dressing. The Thai Beef Salad [yum nua] uses Australian beef but retains that Thai taste of hot and sour.
If it is noodles you want, then the choice is substantial. The Kue Tiauw [wide rice noodles] is wok fried, with beef. Papparedelle is with both Porcini and Shitake mushrooms, in a herb and garlic cream sauce. This version of Pad Thai comes with both chicken and prawns, and for the Japanese, Udon Noodles in a dashi broth with seafood.
The Lamb Shank, braised Moroccan style, with tomato and lentils, served on either couscous or mashed potatoes, is a hearty meal to satisfy the biggest of appetites. The slowly roasted Pork Belly is with braised cabbage and cannelloni beans, a jus of roasted garlic and rosemary.
Bebek Goreng Taliwang is a taste of Indonesia. Half a duckling has been marinated and is then fried until crispy. Served with local Sayur Urap, rice and chilli sauce. Ayam Bumbu Merah is grilled boneless chicken with a fresh chilli and coconut sauce.
Every day different specials are also offered. On one lucky visit I was able to enjoy the wonderful Tuscan Chicken Pie. Such flaky pastry you normally never find in Bali where the humidity makes pastry making a very difficult task. The very tender chicken has been braised in red wine and herbs, and the resultant pie is served with truffled mash. Totally perfect!
With the recent addition of live seafood, cooked to your order, teraZo now offers something for everyone. It is all done with style, and results in excellent overall value for such a consistent quality.
The arrival of teraZo started the trend, now others have followed.