The décor is very-much industrial (given the name) with overtones of elegance and sophistication down to the music – factory chic with a pinky in the air. This place must certainly have been the setting of many wedding anniversaries and Valentine’s Day rendevous’.
Sitting alongside Chris Oakes, Indigo Pearl GM, and Michiel Lugt, the resort’s Executive Assistant Manager, at a comfortable corner of the restaurant, aromas from the kitchen dance in the air. The resort was kicking off its “Rolling Visits by Rocking Chefs”, a series of visits by master chefs for the upcoming culinary tasting season.
Chef Lynley Marston, a Brit with a cult following in Bali where she is based, was the first to take over Rivet’s kitchen with the help of the resort’s Executive Sous Chef Fabrizio Crocetta.
Up first was Brulée chicken liver parfait, dates, fig and apple chutney. Decadent is one way to describe it, as it overwhelms the tastebuds with its silky texture yet rich flavour. Spooning it onto the slices of bread that were served on the side, the Brulée was a delicious, high-end spread that went particularly well with the sweetness of the apple chutney.
The four-course menu included the option to dine on tuna, orange, pine-nut carpaccio as an appetizer as well. And while the brulée won-out, it was one of the most colourful dishes that invited wandering eyes.
After a dish of crab-meat ravioli that made me kiss my fingertips and say “prego”, it was on to the main course: Bœuf Bourguignon, roasted baby potatoes, wasabi aioli and sautéed green beans.
Few things in this world can compete with well-cooked beef, and Marston’s bourguignon (a stew with braised meat) was a bowl full of French goodness. If anything, we were jealous of the spoon if only because it was covered in this tasty broth. Despite it’s name, this is a blue-collar dish with class and the portions only serve to remind you of that.
While many people covet the meat, the broth is just as, if not more, important since it can be used to enhance any side dishes like bread, rice, potatoes and green beans. And this broth could be served by itself with a few slices of bread, it’s that good.
After all of the savoury dishes, we were ready for a sugary rush, and the chocolate gateau, poached fruit, and soft whipped cream were a welcomed site.
Walking out of Rivet, rolling on my stomach, I couldn’t help but think of ways to make it up to Nai Yang for breakfast, lunch and dinner. Is there a private subway one could take that would lead to that same table? Have scientists been able to clone food yet?
Both Chris and Michiel assured me that the “Rolling Visits by Rocking Chefs” series is only warming-up (pun intended) and more master chefs are on their way.
Rivet is located at Indigo Pearl Phuket on Nai Yang Beach and National Park – Tambol Sakhu, 116 Moo 1 Thalang, 83110. They can be reached at Tel +66 (0) 76 327 006 or (0) 76 327 015. For reservations, email: reservations@indigo-pearl.com.