There is one cafe in Bali that will never let you down. Your home away from home in the heart of Seminyak, Sisterfields, is the only cafe in Bali that is entirely dedicated to serving up modern Australian cuisine.
It makes sense, then, that the cafe looks like a scene straight out of Melbourne, as it is fitted out by award-winning, Melbourne-based, design firm, Travis Walton Architecture. Light, bright and filled with simple modern decor, you will find white and aqua wrought iron chairs tucked under light wooden tables and navy-blue booths with marble finishes. Whether you grab a table nestled inside or a sunny spot outdoors, once you arrive at Sisterfields, you won’t want to leave.
Founder, Adam McAsey, said he was “born and bred into hospitality”, having grown up around the family’s restaurant in Melbourne and subsequent jobs in a number of hotels, restaurants and bars back in Australia. His success with Sisterfields has inspired him to open two more venues nearby – BO$$ MAN, one of the best burger joints in town, and Bikini, his fine dining response to the local dining scene.
Adam admits that he knows his limitations and delegates wherever possible. That’s why he encouraged his Executive Chef, Jethro Vincent, to move from his home in New Zealand to Bali to open Sisterfields. Jethro is best known for his work at the Myer family’s luxury boutique Whare Kea Lodge in New Zealand.
Together with Sisterfields’ dedication to serving contemporary cuisine, the team is devoted to honouring traditional cooking techniques. All the sauces, nut milks, ice creams and preserves are made from scratch in-house, and the kitchen team produces their own buttermilk, ricotta, and cultured butter from the milk that is delivered fresh daily.
The entire team is inspired by the large variety of foods that are grown and produced on the island and throughout Indonesia, such as edible flowers, traditionally roasted cocoa nibs and honey. Therefore, the chefs use local produce wherever possible, and work closely with premium organic farmers to grow and use a huge range of unique vegetables and herbs. They even whip up their own honeycomb and use bee pollen that is harvested locally in Java.
The breakfast menu is as Melbourne-esque as you’d expect, with dishes like the acai berry bowl, blended with frozen blueberries, banana and almond milk, and served with cocoa nib and goji berry granola, and coffee honey; or the smashed avocado with semi-dried cherry tomatoes, popped capers, feta and lime sea salt on whole grain toast.
The later-in-the-day choices hark back to traditional dishes, while adding the Sisterfields twist with dishes such as Lamb Shoulder and Pearl Barley Salad, or the Sticky Nam Jim Pork Belly with Asian vermicelli salad and peanuts. Seasonal produce prevails with menu items like the Heirloom Tomato, Ricotta and Basil Salad with black olives, nori and grilled focaccia.
Pair the bold flavours with a signature cocktail, such as the EastSide, a refreshing gin-based cocktail with pressed lime, elderflower, lemon, mint and cucumber. The perfect way to end a hot and sunny day on the island.