Chic Mediterranean-style beach club allures as it transitions from all-day poolside chill-out to evening fine dining & late night vivacious bar-lounge
August 13th, 2013
Adding its own distinctive lustre to the beachfront dining and lifestyle venues mushrooming along the beaches of Bali, Cocoon launched in mid-2010 on a prime site at the southern end of Seminyak- the epicentre of upmarket dining and nightlife on Bali. Conceived as a contemporary, Mediterranean-style beach club and restaurant, Cocoon features a modern, sleek design, artfully blended with elements of traditional Balinese building style. Directly overlooking the beach and Indian Ocean, Cocoon enjoys delightful, unobstructed views, and exudes a true tropical beach-side ambience .
Very much an “all-day” venue, Cocoon allures a discerning and fashionable clientele of both locals and tourists with its attractive combination of restaurant, bar/lounge, and the inviting large outdoor pool and terrace. Decidedly upscale and luxurious facilities are complemented by a first class culinary team that execute a superb modern international cuisine, serving guests all day from a variety of menus that match the transition from day to night. Relaxed grazing and lounging on daybeds by the poolside, followed by sunset cocktails, evolves into fine dining in the under-stated sophistication of the restaurant dining room. And later in the night, the vibe around the bar/lounge transforms as the DJs play a more upbeat, party tempo.
While successfully delivering a chic, upscale beach club and dining environment, Cocoon, with its sense of laid-back and friendly informality, manages to strike a balance that is appealing to its eclectic clientele. And subsequently it impresses as one of the most popular beachfront venues on the island.
Helming the culinary team at Cocoon are Australian executive chef Nick Philips, and recently appointed executive sous chef Luis Varela Mata, originally from Costa Rica, and more recently honing his molecular cooking techniques in Spain. Their creative collaboration has crafted an updated menu of modern international cuisine that embraces a diversity of Mediterranean and Asian influences- exemplified in the broad range of dishes offered all day on the various menus. With its kitchen cooking from 10 am until the early hours of the next day, Cocoon caters to a diverse dining clientele- commencing with brunch comfort dishes- then casual, relaxed all-day grazing with a menu of tapas, pizza, and Asian street-food style dishes to satiate pool-side appetites- and finally, expressing their full gastronomic repertoire, with the fine dining menu in the evening.
Highlights from the Cocoon Dinner Menu include Slow Cooked Nori Wrapped Huon River Salmon- spiced quinoa, gingered apple puree, pressed apple, salmon pearls; 8 Hour Organic Pork Belly- king prawn, apple & cassava puree, asian slaw, beetroot jerez vinegar reduction; and Chick Pea Curry- red rice, Thai eggplant, fresh coconut, coriander, ‘rempeyek’. The Dessert Menu tempts with dishes such as Cocoons Snow Egg Tribute- crispy meringue outer, palm sugar & turmeric ice cream center, candlenut soil, shaved ‘salak fruit’ kemangi granita; and Bubur Injin 70- smoked ‘’in-situ’’ fruits, tangerine sorbet, coconut emulsion.
Catering to the diversity of refreshment requirements for guests that transitions throughout the day and night, the impressive beverage program encompasses a broad selection of thirst-quenching drinks. Cocktails headline the beverage offerings at Cocoon- with an extensive list of well-crafted cocktails- both classics and innovative creations. Martinis are a specialty- with over 10 varieties listed- including such exotic concoctions as Apricot and Mangoes- an update on classic fruit martinis-freshly chopped mangoes muddled with a hint of apricot brandy and a shot of vodka; and Breakfast Martini- vodka, cointreau, blood orange, grapefruit juice & lemon juice. Other cocktail categories include the “Sunsets” such as Cocoon Beach Classic- Jim Beam, chambord & cranberry juice, with crushed berries shaken & served long; and Shogun Iced Tea- Zen green tea liqueur, Bacardi, vodka, absinthe & triple sec, squeeze of lemon & topped with ginger ale.
The well-stocked bar dispenses premium spirits, local and imported beers, and a wine list that features labels predominantly of leading wineries from Australia and New Zealand, plus selections from USA, France, Italy, Chile and some local wines from Bali. Aficionados of bubbly are well catered for with both NV and vintage champagnes, and sparkling wines from Italy, France, Australia and Chile.
Cocoon are renowned for their parties and special events- regularly hosting leading international DJs and entertainers at the stylish poolside venue. Upcoming event details can be found on the Cocoon Facebook Page.
Cocoon Restaurant – Bar – Beach Club
Cocoon Beach Club is directly adjacent the beachfront providing wonderful unobstructed ocean vistas through the palms trees.
Poolside daybeds and sofas – ideal for all-day relaxing and evening chill-out with cocktails. Private VIP cabanas can be booked for small groups.
The DJ’s view- looking out over the pool deck, with the bar/lounge and restaurant in the background.
Cocoon is entered through a massive timber rotunda- which connects seamlessly with the main indoor dining area.
Stunning high-domed structure of the entrance rotunda makes for an impressive entrance experience.
Timber-decked dining terrace adjacent to the main dining room and entrance rotunda.
Looking across the outdoor dining terrace towards the main interior dining room- with bar and pool in background.
The interior dining room looks out over the outdoor terrace- full height sliding glass doors delineate the transition between the spaces.
The elegant dining room is bright and spacious with a pared-back, uncluttered decor of natural tones exuding a chic, under-stated sophistication.
The freeform main bar crafted with a solid timber counter, and faced with geometric-patterned lengths of unfinished wood, is the nexus between the dining area and the outdoor pool deck.
Selections from the restaurant & bar menus
‘Bumbu Bali’ Spiced Pork Terrine- Beetroot- crisps & gel Tamarillo- bubbles & granita. Pickled banana blossom.
Grilled Deep Ocean Slipper Lobster- Curried labusiam, lemon pea puree, chorizo, kaffir lime air.
‘Cocoons Snow Egg Tribute’ Balinese flavors- Crispy meringue outer, palm sugar & turmeric ice cream center, candlenut soil, shaved ‘salak fruit’ kemangi granita.
Lychee Martini- vodka, lychee liqueur, lychee juice.
Bellini- Prosecco with peach puree.
Mango Madness- mad combination of absolut citron, fresh mango, fresh lychee’s & passionfruit.
Cocoon Restaurant & Beach Club- Bali
Address: Jalan Double Six, Blue Ocean Boulevard, Seminyak -Bali, Indonesia 80361
Reservations: +62. 361. 731 266
Facebook Page : www.facebook.com/CocoonBeachClub
Opening Hours: Daily 10:00 am – 03:00 am
Brunch 10 am to 5 pm - Tapas Menu 12 pm to 2 am - Dinner 6 pm to 11.45 pm
Music: Guest DJ’s: Weekly from 4 pm to 3 am & regularly host international DJ’s from 11 pm
Dress Code: Smart casual