Saturday - dinner menu

Menus / Saturday - dinner menu

Starter

CAPRI SALAD, tomato & mozzarella slices, basil & olives GWF

THAI-STYLE FISH CAKES: with dipping sauce: & garnish

Main

TUNA: wild pink tuna steak (160g) & creamy lime tarragon sauce with potatoes & vegetables.GF.WF

INDIAN SPICED PRAWNS : with organic Bedugul SALAD tossed in a curry mayonnaise, garnished with crispy noodles & sweet potato crisps GF.WF.

CHICKEN TENDER Stack with sweet chilli sauce served on smash potatoes with Bedugul organic vegetables. GF.WF……

Dessert

BANANA GINGER FILO PUFFS with sticky ginger sauce and cream topping ............

Food philosophy

Aquaria's philosophy is to design and serve healthy food consciously for mindful way finders and other travellers. All our food is designed by Aquaria's owner and her team and made here in Aquaria's kitchen.

We use local chicken and prawns and Mahi Mahi deep sea fish caught in local waters. Our vegetables and herbs come from Bedugul Mountain Lake organic farm and are delivered fresh daily. Yoghurt & feta cheese are made to Western standard in Bali while Cheddar and Brie cheese are imported from Australia.

All water for cooking, washing salads, drinking and ice is double filtered so you can eat and drink safely.

Organic and red rice are available on request. We limit the use of allergenic ingredients and can offer wheat-free and vegan alternatives.

Menu key

GWF = Gluten & wheat free, V = Vegetarian, Vg = Vegan, DF = Dairy free

Aquaria's daily taste sensation menus