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The human race’s culinary love affair with this most hallowed of bivalve molluscs, dates back to prehistory. It is difficult to say whether our hunter-gatherer ancestors were susceptible to the oyster’s alleged aphrodisiac properties; what is certain is that they could never enjoy them on ice with a crisp chardonnay. Thank heaven, then, for progress – and for the new Oyster Lounge at Mead’s.
There are many reasons to opt for oysters when in Bali. You’re on one of the most beautiful islands in the world (actually, the best, according to Travel & Leisure magazine) which is likely to put you in a romantic mood; not much can beat a freshly shucked specimen on a bed of ice chased down with a swig of champagne on a balmy tropical evening.
That’s why Mead’s, the new destination restaurant at Karma Jimbaran has as its piece de resistance (besides the baby grand piano!) an upper level oyster lounge dedicated to the coy mistress of shellfish. Warren Mead is bringing in only the best specimens, gleaned either from Coffin Bay in South Australia, a town famous for its rock oysters, or from the U.S. And for the non-purists, Warren has concocted some titillating toppings including Mango Salsa with Coriander Tokyo, Mirin, Soy, Wasabi mustard smoke Salmon, crème braise, chives & crab meat and warm cheese sauce!
It’s the ideal destination for a party – relaxed and intimate as opposed to overly chi-chi. There’s even a pool table for the players out there! Pull up a stool at the balcony counter and sample Warren’s selection at your leisure and let the oyster be your world.
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