C L A S S I C T R AV E L L E R | W H OT E L - B A L I
WORDS
BY
:
PHIL HARTE
CHIC W BALI SEMINYAK
T
hree years ago, we had a chance to visit the fabulous W Hotel Seminyak, Bali. Our time there was quite special, as it was over Christmas with the family and it was their first time on the island. Things tend to simply roll on by in Bali, no big hurry, no need to rush and never too many changes, except for the W. This very hip luxury property has gone from cool to super cool in three years and having just spent the weekend there, it was to be the Woobar, Starfish Bloo and restaurant Fire that really turned up the heat. Bali over the years has had a reputation of targeting the conference groups, backpacker market and holiday makers. It has really fallen a little shy of seducing the high-end luxury clientele. Seminyak has fast spread its wings via a plethora of high-end clothing stores and interesting restaurant concepts. Along with that comes the odd celeb chef and the adventurous Sydney and Melbourne entrepreneurs hoping to make a new start in an ever-growing market. The W has not wavered in its pursuit of excellence and ensuring that the overall experience is both memorable and somewhat breath-taking and you always know there will be a little something extra. Restaurant Fire has opted to feature an array of the world’s best steaks with an impressive table side presentation of the best cuts personalised by the executive chef Jack Yoss, with an array of cooking options and suggestions. From Australia to New Zealand, Wagyu to Black Angus, Tomahawks to Strip Loin, all complemented with BÊarnaise, black peppercorn and a host of mustards, salts or a simple jus.
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