The tempting array includes succulent seafood and selections off the grill. The dishes come served in petite portions but are colourfully and creatively presented. Samabe’s Executive Chef, Tashia Yunasz has also created selections for meat-lovers and vegetarians, meaning that Crystal Blue is a dining destination that caters to all preferences.

Our fine four-course a la carte feast starts off with garlic sourdough toast bruschettas topped with plum tomatoes, bocconcini and basil, and a classic chilled gazpacho with cinnamon grissini. These two offer a delightful burst of aromatic flavours; the soft and cold mozzarella and soup balanced off well with the fragrant basil and grissini.

Unlike the other dishes, the salads are largely portioned, and feature organic, fresh leaves, vegetables and quail’s eggs tossed in Dijon vinaigrette, and come with three different choices of fillings: seared foie gras and German country ham, roasted sweet potato and goat’s cheese, and a tasty seafood-lover’s confit of baby octopus and prawns.

Our ‘main event’ is a baked Mediterranean vegetable lasagne, with mozzarella, mixed leaf salad, and Dijon dressing, at only IDR 140,000. The roulade of free-range chicken with smoked ham and mozzarella, sun-dried tomato, kalamata olives and black truffle butter, is a wholesome choice at IDR 180,000. A friend’s Wagyu beef burger is very filling, served with vintage cheddar, seared foie gras, romaine lettuce, heirloom tomato, saffron aioli, at a reasonable IDR 250,000. Desserts are also creatively presented – our basil pannacotta is served with balsamic strawberries on a length of shortbread.

The menu at Crystal Blue Ocean Grill is designed around seasonal, local and organic produce, making for fresh touches with each dining occasion. Adjacent to Crystal Blue is the resort’s Ring of Fire Pool Bar, located right beside the main pool, where you can chill out prior to or after dinners.