Parachute Bali is a dynamic new restaurant concept from Chef Jacob Burrell. Highlighting local produce and farmers, Parachute is a place to relax and enjoy casual, refined food straight from the chef himself.
This cafe features adaptogenic lattes, balancing herbal infusions and medicinal goodies straight out of the garden. Food offerings at this establishment are simple with a touch of the experimental, offering heaps of Indonesian twists and flavors
Parachute Cafe, first opened its doors to the public last year. The lawn at the back of the property is spacious, allowing ample room for you to scope out their ducks, chickens, and plants or simply sit on the swings to watch the calming view of the rice paddies.
As you entered the premises it was hard not to be pleasantly awed by the grand, light olive parachute hovering over the dining terrace.
If you are planning to have the meal, this is a pretty great way to kick off your culinary journey.
The addition menu :
- Mushrooms and Fresh Cheese Matzah (IDR60K/US$4.29), comes with marinated koji mushrooms, garlic, and fresh stracciatella layered on top of crispy matzah.
- Tomato and Burrata Salad (IDR75K/US$5.36), comes with slices of strawberry, garden herbs, and sourdough.
- Parachute’s ‘Fish of the Day’ Crudo (IDR75K/US$5.36), comes with mackerel served with coconut milk, citrus, and lovage.
- Chicken Liver Toast (IDR90K/US$6.43) was next, served with pickled mustard seeds, Balinese ‘brem’, and bread.
- Parachute also offers Bread and ‘butter’ (IDR45K/US$3.22) as sides, and it’s one you can’t miss as long as they serve their honey butter for this one.
- Wagyu Beef Tartare (IDR95K/US$6.79), comprised of local wagyu beef, Tempe, lemon basil, and soy sauce.
For drinks:
If you’re in for something sweet and not too strong, Shiso Pitahaya (IDR100K/US$7.14), the mix of light rum, butterfly pea syrup, lime juice, raspberry puree, dragon fruit, shiso leaf, and egg white is a good choice.
On the other hand, Juniper Jerry (IDR100K/US$7.14), the mix of gin, passion fruit, mint leaf, butterfly pea syrup, topped with calamansi rosella foam.
Shiso Pitahaya and Juniper Jerry, made for excellent early evening drinks, especially as the sun was setting that afternoon.
For the mains:
You can try Wood-fire Roasted Baby Chicken (IDR135K/US$9.65), served with garden vegetables, ‘hoisin’ sauce, and barley cooked in carrot juice.
The Grilled Octopus (IDR115K/US$8.22), which consists of black rice, tofu-chili aioli, and sweet potato.
The grilled ‘Fish of the Day’ Fillet (IDR120K/US$8.57), comprising of laksa, spring garlic, and clams, offers yet another twist of Indonesian flavors.
For dessert:
Enjoy the Camembert and Passion Fruit (IDR80K/US$5.72). Served on top of a thin sourdough crisp, the camembert mousse, and passion fruit gel.
Parachute’s Pumpkin and Jackfruit (IDR80K/US$5.72), comprised of pumpkin cake served with jackfruit and coconut yogurt salad, pineapple redux, and pumpkin seed meringue.
Find it :
Parachute Bali is at Jl. Subak Sari 13 No. 8-4
Berawa, Canggu
8 am-12 am, every day
