DINING AT BLOOMFIELD

Our “locavore” philosophy means that breakfast, lunch & dinner are made from scratch, on site, with ingredients sourced from local artisan suppliers and our own organic gardens.

Seasonal fruits and vegetables, fresh juices, house baked seed breads, organic eggs, puddings, smoothie bowls, buckwheat pancakes, granola & nut-milk make up our every changing and delicious breakfast spread.

Lunch and dinner menus change with the seasons but are always filled with tasty, fresh and innovative modern offerings. Expect dishes such as spicy prawn laab served in lettuce cups with toasted rice and nuoc cham dressing or raw nori bowl with matcha tea noodles, sesame tofu, edamame, asparagus, avocado pickle & soy miring dressing. Shared banquets of BBQ turmeric crusted fish, Moroccan chicken and seafood served with vibrant salads are on offer every evening.

Our team also provide super tasty menus which can be tailored around your holiday objectives – be it cleansing, weight loss or better health. Better yet, take some recipes home by joining in one of our cooking demonstrations – our chefs will teach you how to best use all those funky super foods that no one can seem to pronounce (it’s As-sigh-e in case you were wondering). Learn the secrets behind our cauliflower crust pizza with Kemangi pesto, pumpkin, spinach, feta & mixed seeds or make rice paper rolls like a pro with sesame tofu, black rice, beetroot leaf and sesame dressing.

And after all that goodness there is a health inspired, low calorie cocktail (we’re not here to judge!) or mocktail waiting for you by the pool.


OUR CHEF

Chef Putu Hovit, describes the Bloomfield menu as globally inspired , nutritious and super tasty. Produce is sourced from local artisan suppliers across Bali and his own organic garden. For the menu Putu draws inspiration from his rich Balinese heritage & international experiences interpreted with his passion for healthy eating and nutrition.

Expect to see: cauliflower crust pizza with kemangi pesto, pumpkin, spinach, feta & mixed seeds or make Vietnamese inspired rice paper rolls with sesame tofu, black rice, beetroot leaf & a sesame dressing.

Chef Putu gained experience working in kitchens in Singapore and Madegasca. His interest in wellness menu grew from time working at COMO Shambala and The Purist Villas in Bali, both renowned for their innovative plant based menus.