Locavore takes its philosophy of seeking out Indonesian ingredients across the street to its newest restaurant. Nusantara is Indonesian for ‘archipelago’ -- the thousands of diverse islands that make up the country of Indonesia. Here, classic Indonesian dishes from all over the nation are celebrated by chefs who combine the freshest of local, seasonal components and ethical meats in nuanced, artisanal recipes.
Balinese chef Putu and his sous chefs from West Java, Medan and North Sumatra are constantly coming up with new dishes to keep the menu fresh. This authentic Indonesian restaurant offers a unique version of the country’s rich culinary heritage. The menu focuses on traditional flavours from across the Indonesian archipelago, bringing authentic, less-known regional dishes to diners from around the world in a casual environment. Busy from the day it opened its doors in mid-2017, Nusantara is set to become one of the most intriguing Indonesian fine dining restaurants in the country.
Chef Putu was trained at Alila Ubud, where his mother was pastry chef. Chef Putu was also part of the original Locavore team when the restaurant opened three years ago. His passion and dedication for Indonesian cuisine made him a natural choice for the new kitchen. He’s proud to show guests what can be achieved using local ingredients and has a deep interest in Balinese food. He regularly creates new dishes which are sampled by the multi-cultural Indonesian team, and together they fine-tune the elements before each item appears on the menu.
Wayan started her restaurant career at Lamak Restaurant and joined the original Locavore team as a server when the restaurant opened in 2014. From the beginning her strong social skills and high degree of professionalism set her apart, and she was a natural choice to manage the new restaurant. She’s constantly learning new things, especially about local products, which makes Nusantara’s evolving menu very interesting to her. Her training, personality, knowledge and love of food ensure that Wayan is an ideal interface between diners, floor staff and kitchen.