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bridges’ Rosella Passion Mojito Recipe

There is a whole lot of shaking and stirring going on at our two bars. Next to preparing classics from our long list of cocktails the bartenders are busy creating new tempting mixes for cocktail lovers. This has not gone unnoticed; our Cocktail Wednesdays have become very popular. Did you know that you can take the recipes for each week’s themed cocktails home with you and try your hand at mixing? Why not start right now, here is the recipe for Rosella Passion Mojito, a lovely refreshing drink. Our bartenders say cheers!


  • 60 ml passion fruit infused-rum
  • 20 ml lemon juice
  • 30 ml rosella syrup
  • 1 passion fruit
  • 12 mint leaves
  • 3-4 ice cubes
  • soda water


  • In a mixing cup, coarsely muddle half of the passion fruit seeds. Be careful if you use glass, it might break easily.
  • Squeeze the mint leaves using palm of your hands and put into the mixing cup.
  • Add passion fruit infused-rum, lemon juice, rosella syrup and ice cubes into the mixing cup, shake well and strain into a chilled rock glass filled with ice cubes.
  • Top up with soda water, finish with crushed ice, and garnish with the remaining passion fruit seeds, sprig of mint and fresh rosella flower.


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About Making a Great Wine List

We at bridges take our wines seriously. Creating and managing the extensive wine list is one of the main tasks of our Sommelier for the three outlets for wine­­­­­­­­–the dining room, the DIVINE wine bar and the retail wine cellar/shop. Our efforts have not gone unnoticed, bridges has received the coveted Wine Spectator Award for several years in a row now! So what are the challenges in making a great list and picking the right wines in Bali?

First, we think that the wine list should express our love for this amazing drink. Naturally, the wine list must complement the food on our menu; it should be interesting, clear, focused, easy to understand, informative and offer many options to choose from. And it needs to consider the many different wine drinkers and their varying tastes and budgets. The list should also be a little bit adventurous and inspire to explore something new. Here in Bali, the government tax policy also plays a role and can set limitations to the offering, the same goes for the constant availability of the wines.

With over 350 labels in our cellar, we feel quite confident that we have covered the variety issue well and as we use a modest margin, there is a wide choice of good, affordable wines as well. One of our Sommelier’s goals is to offer an interesting choice of wines by the glass and he is also conducting weekly thematic wine tasting Masterclasses with the opportunity to taste five wines and get insights to broaden one’s wine knowledge. A very popular event taking place every Friday in the wine cellar.

It gives such a pleasure to propose the perfect wine to the meal chosen by the guests, to create wonderful harmony. Our Sommelier loves to talk wine with the guests, to find out their preferences, what are they looking for in the wine to make their dining experience memorable. He also puts great emphasis on regularly training the wait staff about all things wine, not always an easy task considering that many of them do not drink or even like wine!

At your next visit, take time to study our extensive wine list and have a chat with our Sommelier.

See our wine menus here
DIVINE Fridays
Wine Tasting Masterclass

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Pasta basta!

While we usually think of pasta as Italian food, it is more likely the descendant of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. Be it as it may, it has become a staple dish not only in Italy but around the globe. Over 600 different shapes of pasta are produced today according to the International Pasta Organisation, best known being spaghetti and macaroni.

Pasta is often said to make you happy, due to its serotonin. Be it serotonin or not, at bridges we believe that a good, hand-made pasta dish can indeed make you very happy. Our chefs make the pasta in-house, using the best flour and techniques, which are mixed with delicious ingredients to create seven irresistible dishes to please every pasta lover’s palate. The whole variety is available for lunch and a smaller selection for dinner.

Our guests often love to soak up the remains of the delicious sauce with a piece of bread. The bread is made with love by Pastry Chef – Pak Gede who ensures that guests get to enjoy it fresh and with a lovely crisp crust, perfection with every bite. What comes out from Pak Gede’s oven varies, currently we serve tomato, Bavarian, Neapolitan and whole grain bread, along with crispy bread sticks. If you are on a gluten-free diet, you will love our cassava bread.

Has this made you hungry for some pasta and bread? Then book your table

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bridges is honoured to receive the prestigious Indonesia Tatler Best Restaurant 2018 award again this year. We have a wonderful team and it is thanks to each and every member of it that we are able to keep delivering the high level of service we are known for.

Indonesia Tatler Magazine is Indonesia’s leading magazine showcasing all things luxury in a wide range of topics, from design, arts, high-end fashion, watches and jewellery, travel, beauty to etiquette and more.

The magazine, print and online, features latest lifestyle trends, world’s leading luxury brands, trendsetters, glamorous soirees, and is regarded as the one-stop lifestyle platform with daily updates on everything luxury. An interesting addition was the Indonesia Tatler Dining, theonline fine dining guide.

Being listed as one of the best restaurants for several years in a row is a wonderful sign of appreciation for the hard work and constantly high level of service bridges’ team keeps delivering. Our guests can rest assured that we intend to keep this standard for a very long time to come. If your would like to experience our hospitality, please reserve your table here.

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bridges’ Rosella Passion Mojito Recipe
About Making a Great Wine List
Pasta basta!