The Kenanga is a yellow holy flower, with an incredible fragrance It is used as a part of Balinese offerings.
At the luxurious Lor-in Resort at Saba Bai, the restaurant Kenanga surrounds and is surrounded by flowers, shrubs and nature in general.
Kenanga is open for the full 24 hours, every day, to cater for the varied needs of Lor-In?s international guests. It is a most pleasant and relaxing area, native flora everywhere, with the distant sound of waves crashing onto the beach in the background.
A variety of salads [Garden, Caesar or Nicoise] to start, or a Lor-in Hawaiian Chicken Salad, pieces of chicken breast tossed with pineapple and asparagus in mayonnaise. The Balinese Smoked Salmon is topped with the usual capers and finely sliced onion rings, and a splash of horseradish sauce. Deep fried and crunchy Spring Rolls, of course. These are vegetarian ones that are stuffed with bean sprouts, mushroom and leek, and served with a sweet and sour dipping sauce.
For soup you can choose between Indonesian [Soto Ayam; chicken and glass noodles with a sliced boiled egg and crackers], French [traditional French onion or a seafood Bouillabaisse] or Hungarian [a big thick meaty Goulash].
A few pasta courses are available, including a Cannelloni a la Moda di Casa; homemade cannelloni rolled around a mix of minced meat and spinach, topped with tomato sauce and cheese. Spaghetti can be had either Bolognaise, or Napolitana. The Fettuccine al Polo is a result of pieces of chicken, peppers, onions and slices of black olive, being wok-tossed with fettuccine. This is served with a spicy tomato-based sauce.
There are five different Pizzas. The Fruscuiito is a blend of chicken, ham, beef, pineapple, onions, red pimientos, with oregano on a tomato base with mozzarella cheese. A Luciana consists of a mix of salami, sausage meat, mushrooms, green peppers and sliced black olives. Whilst the vegetarian Giardiniera combines mushroom, eggplant, onion, peppers and asparagus.
For seafood lovers, there is the good old English Fish and Chips, served with tartar sauce, of course. The Jumbo Prawns and grilled and come with a lemon butter sauce and steamed rice.
Grills include an Australian Sirloin Steak [served with boiled potatoes], or an Aussie Tenderloin [with baby potatoes, vegetables and a herb butter sauce]. The Lamb Chops are accompanied by French fries, and topped with a mushroom sauce. For something different, a mixture of east and west, the Grilled Chicken is teriyaki style, but served with French fries and vegetables, although I am sure that you could have rice if you prefer.
The Indonesian menu includes a Nasi Goreng Kampung; fried rice with fried egg and chicken as well as sticks of chicken sate. Ikan Bakar Saba Bai is fish that has been grilled over live ashes. It is served with vegetables and rice as well as the traditional hot and spicy sambals. A Chicken Curry is done Madras style and naturally enough comes with steamed rice.
There is also a full 10 course Indonesian Rijstaffel available [at Rp. 750,000 ++ for two persons], for those who wish to taste all the balanced flavours of Indonesia, in a spread fit for royalty.
Desserts are rather basic, such as a Papaya Cocktail, and old-fashioned treats like a Chocolate Sundae or a Banana Split. There is even an Apple Pie a la Mode!
The wine list is quite limited but very international, though rather expensive.
The service is friendly, yet quietly professional. This only adds to the relaxing nature of eating in this unique garden setting.