The iconic beachside and tropical lifestyle restaurant, bar and lounge had announced the arrival of a new executive kitchen team, led by Executive Chef Jeremy Hunt and Head Chef Warren Carney. Both South African-born and classically trained Cordon Bleu graduates. Jeremy and Warren have established a distinct new dining direction for the venue, focusing on crisp flavours and classic techniques, designed to be enjoyed while digesting the spectacular ocean views – and they are succeeding in doing so!

Both chefs bring international flair and diverse culture of food, serving different cultures and nationalities. They have everything for everyone on their menu. KUDETA’s menu is talk of the town since they arrived.

I entered the sanctuary with a sweaty face-from the warm embraces of Bali. All I needed was a glass of water filled with ice; I received exactly that in Mejekawi. On my arrival on the neutral-coloured and authentic reception area, I met a super friendly delegate, also from South Africa. He led me upstairs where I received the best welcome with heartwarming smiles and compliments from the staff – who served me cucumber water with ice. I hydrated, as I cooled myself down while listening to the laughter of friends, families collaborating with the sound of an ocean and the DJ playing my favourite house songs downstairs.

Overseeing the Ocean and enjoying the view of the sun melting in the sky as if sun rays were poured upon my heart. The waiters served us meaty yummy snacks and margarita in an elevated dining experience adoring the phases of the sunsets with passion, still in their heavenly dining area upstairs in Mejekawi. In the next few minutes, we were ushered downstairs in the centre of their urban- hippy bar with the coolest swimming pool and their authentic reception area.

The waiters pulled the chairs for us to sit (how sweet, I thought) the waiter served us freshly baked bread and olive oil, a glass of cold water and white wine. The bread smelled like heaven- the aroma took me to my favourite bakery. I just couldn’t wait to eat it! So, I started eating, enjoying the crust that had cracker-with a wholesome aroma, it was fluffy and moist inside; tasting like savoury. “It goes well with the olive oil, you should try it,” said the other waiter. Occasionally sipping the white wine, I dipped in the freshly baked bread in the olive oil and indeed it was a perfect match.

I started dancing to a tune only I heard in my head, out of joy; the taste tickled my taste buds! My new friend asked, “What is your favourite food that you can’t find in Bali?” I got emotional but I kept it in- as I replied “achaar, I crave it all the time” she continued to ask “what is achaar?” The friendly waiter, asked me if I like achaar and I replied with enthusiasm, “Yes! I miss it every day” with a polite smile, he looked at me, and politely said “I’ll prepare one for you” happily, I returned to my friend and I answered her question, achaar is raw mango mixed with chilli; sometimes with garlic and its special red oil.  

 It didn’t take long for the waiters to clear the table and bring the starters: hearty and meaty tuna steak which was best tasting and tender with the best bottle of red wine. The waiter brought the achaar for me, I was super excited. The food was more than a plate of food; it was connecting with a wide range of palettes, from smooth to rich, did I mention how I enjoyed the rich gorgonzola gratin gnocchi? It was as if the cheese was melting my heart more than my mouth. It was an encapsulated, philosophical food journey. The combination of achaar and every dish served on the table was magical. I was wowed by the smell, the taste, the aroma of food on the table- the texture and colours was everything that caused me to hum my invented songs; I travelled through eating, it was amazing!

 

Once again the waiters cleared the table; this time around the waiters bought four of my favourite desserts! Oh! I just felt like the evening was dedicated to me (but I know it wasn’t) and guess what? They also served a traditional South African pudding, Imagine having to choose between cheesecakes, white chocolate mousse over malva pudding? I decided to travel back home through Malva as I indulged on a spongy caramelized texture in my mouth, containing apricot jam served with ice-cream. Observing people on the table enjoying the dessert – as the ice-cream melt on my lips! I felt at home. All the desserts were served espresso martini (they gel well together). I must admit that Kudeta exposed me. Reminiscing is my forte.

The best thing about this restaurant is it boasts itself on sourcing almost all of its produce locally, is committed to making everything in house – bread, jams, sausages, and cured meats – to ensure that only freshest and best food possible is served to the guests. This is a place to be