Known by locals and travellers alike, Pererenan Beach in Bali is a volcanic sand beach and one of the best surf points on the Island, and, despite the proximity to Seminyak, Pererenan holds a more Balinese rural feeling, and the charming eateries throughout the area are all rustic and uniquely distinctive in their offerings.
Shelter in Pererenan is another fabulous project from Shelter Group, the partners behind the famous Shelter Café in Seminyak. Having joined forces with Chef Stephen Moore (UK) the goal was to create a restaurant with culinary offerings inspired by Middle Eastern and Mediterranean cuisines, merging both regions’ history, spices, smoky flavours, and homely recipes. The restaurant, which opened less than a year ago, was an immediate success with the ex-pat and domestic community and has only further thrived since the borders of Indonesia reopened.
British-born Chef Stephen Moore spent his career working all around the globe in some of the world’s most renowned Michelin-starred restaurants, as well as top hotels & resorts, including the renowned Aman Resorts. In addition, he spent time in various legendary locations, including Barcelona (at three Michelin-starred El Raco de Can Fades) India & Sri Lanka. For a significant part of his career he cheffed in Australia, cooking in some of the country’s most influential restaurants, starting at the Park Hyatt on Sydney Harbour and Rockpool – under iconic Australian Chef Neil Perry. Chef Moore then went on to work with Maurice Terzini at the iconic Icebergs on Bondi Beach, concluding his Aussie stint as Head Chef at the two-hatted fine diner The Bridgeroom, which he opened with his mentor, Ross Lusted. Now, after ten years in Bali working on various projects, Stephen heads up the kitchen at Shelter Group.
Chef Moore creates simple yet elegant dishes using artisanal cooking methods at the fire-front. He says, “Cooking over an open fire is the most ancient and primitive of techniques – we use our wood-fired oven to smoke and burn rambutan and coffee wood. We also use an open charcoal grill and smoke with coffee wood.
Shared starter dishes include Whipped chickpeas with oven-baked flatbread, which compliments the Lamb kofta with Mint yoghurt. The Seared yellowfin tuna with Wood-roasted mushrooms, Pickled apple, and Shimeji strikes a chord with its mix of textures and tastes. Or a must-try is the show-stopping, wood-roasted Moon scallops with chilli, lemon butter, and sumac.
The mains are dominated by shared-style grilled and wood-roasted dishes, Chermoula crusted chicken; Slow-cooked, pulled lamb shoulder pita topped with tabouleh; Wood-roasted duck leg with harissa, dates, and risoni. Conquering all is the massive 500g, grain-fed Black Angus rib eye with hurricane salsa. For pure indulgence meet Shelter’s decadent desserts; a Salted caramel gelato sandwich with sumac honeycomb and wood-roasted chocolate, or the Chocolate truffle with sour cherry and roasted pistachio yoghurt, to name only two.
Shelter takes a laid-back and open architectural form through using a Balinese-style ‘Joglo,’ which incorporates stone and recycled timber, which is then adorned liberally with exotic plants. The owners mention that the island-inspired building “has been crafted to fit seamlessly into its surroundings, presenting a space that feels calm and is in harmony with nature, a place constructed from the naturally occurring materials around it.” Illuminated by an opulence of candlelight throughout the evening, the atmosphere by night feels inherently cosy and intimate, and implores patrons to continue drinking in the low-lit corners long after their meal is finished.
Embedded within The Shelter brand is the need for a “foundational human connection to nature and ingredients,” says one of the owners. “We want people to feel a sense of safety and Shelter, hence the name – it’s a place where you have everything you could want. The atmosphere is always lively; there’s always a buzz. It’s a warm place full of happy faces.”
Shelter is open from 12pm until late daily.
Lunch specials are offered from 12pm until 5pm while the full menu is available throughout the day.