Sunrise, Sunsets, Shades and Savors
A simple stopover for lunch, a starlit dinner with the sounds of waves crashing, or for an early breakfast, this restaurant offers a venue setting that wins. Dine al fresco, far from the bustle of Kuta beach.

Serene wide ocean views enhance the dining experience.

To get to this relatively concealed spot, figure your coastal orientation as being between the main busy area of Kuta beach and the international airport strip. Then follow the small road towards Tuban beach, along Jalan Pantai Segara, passing the BaliHai Resort and make a turn right. Travel to the end, and you're there.

Crimson sunsets before dinner.

Fresh vegetable cuts and innovative dishes.

The entry to the restaurant presents a unique bridge over water gardens, then leads you to the seating choice of either table settings on the tree-shaded sandy periphery or within the restaurant's open-air style interior, under the shelter of a traditional Balinese alang-alang roof, that seats up to 150 persons. A pretty cocktail bar can be seen in a separate Bale, closer to the coastal strip. As the sky turns to dusk, an early dinner is served with a beautiful crimson sunset. Breakfast is just that much brighter with the greeting sunrise lighting up the blue western skyline.

Ma Joly's Executive Chef, Patrick Marty, presents the restaurant's French menu with delectable flavors and enticing creations. Hailing from Toulouse, Chef Patrick has honed much of his skills in traditional French cuisine specializing in country dishes from France's southwest, which he has brought to Ma Joly with a light Mediterranean style and adapted to suit Bali's tropical traits.

The menu at Ma Joly includes the freshest seafood, premium cuts of imported meat, and innovative vegetarian dishes complemented by fine wines and desserts. Flavorful delights include 'Tartie de Chevre et Tomate Gratinee et Mesclun', a warm goatâ's cheese on toast topped with sun-dried tomatoes and virgin olive oil with crushed thyme; and 'Fricassee d'Escargots et Crepes Persilidae', snail stew with mushrooms tossed in a garlic and butter sauce. Fresh fish lovers may opt for the grilled grouper with garlic puree and pimento; or snapper cooked with saffron and anise cream sauce.

Patrick's specialties include 'Moules Mariniere Bouillabaisse', a typical dish from the southwestern region of France and 'Confit de Canard', followed by some wicked French desserts like 'Parfait Chocolat', or 'Millefeuille aux Fraises', layer cake with strawberries and chantilly. The lunch menu is lighter with a tantalizing assortment of healthy salads such as 'Salade Mediterranee', which consists of roasted vegetables in virgin olive oil on greens, and 'Salade Nicoise' with tuna, anchovies and black olives, served perhaps with 'tarte tomate', a type of mini pizza. Local produce is sourced from small organic niche farms in the island's interior, the freshest Balinese seafood is purchased from the fishermen at adjacent Jimbaran Bay, vegetables such as artichokes are imported from France, and premium cuts of beef are flown in from Australia. A dessert must-try is the Chocolate Parfait that comes with custard and a confit of orange skin. A Citrus Fruit Terrine combines a variety of fresh citrus segments in a sweet wine jelly, served with a lemon sorbet.

Besides a French and Western cuisine focus, Patrick's Sous chef is a superb Indonesian cook who happily accommodates any specific requests for local dishes. Between them, they have a wide repertoire and are always very pleased to respond to the wishes of their guests. Be it special occasions such as intimate dining for two or a celebration gathering, the elegant beachside restaurant serves the cuisine, the dramatic sunsets, a wonderful joly-good venue. Open for breakfast, lunch and dinner, from 7 am to 11 pm.

By Nyoman Ari Gunadi, courtesy photos

MA JOLY RESTAURANT
Jalan Wana Segara, Tuban
(0361) 753-708/80
www.ma-joly.com