Well to be honest, I have never tried Urchin myself. When they opened a few years back, I was living in another city, but I’ve heard about this new dining place that serves delicious food – just a stroll from my favourite spots. Once I was back living in the island, I somehow always seem to miss an opportunity to try out Urchin – despite some reviews from my friends. Until now.
Apparently my luck haven’t forsaken me at all, because Urchin still brings the very same theme and most of their favourites from the menu since the very first night they opened – so I’m not missing that much, really. Once I got there, my attention was forcefully dragged towards their open kitchen. Aesthetically set right at the axis of the dining area, what I love the most is their plating station. I mean, an open kitchen is nothing new. But a plating station that’s positioned and lit as if the main stage is definitely something else. That takes a whole new level of appreciation for their attraction and confidence. Led by Chef Gede Prandika, I saw the orchestrated kitchen team composed beautiful plates after plates – making me even more curious.
My dinner tonight begins with two unique looking starters. Scallop served on its shell with grinds of herbs on top, and the other is coddled egg – also served inside its own shell. Fresh, crunchy (at least the scallops and all its glorious condiments) and delicious, these two dishes introduced my palates to what Urchin’s mainstay is: quirky and contemporary seafood. I decided to be adventurous and wanted to try several of their all-time favourite mains instead of just one. First was octopus salad, but with those juicy tentacles served sizzling hot and at the perfect consistency – the mash up with the salad’s spicy drips just makes this simply outstanding. Next I tried one of Urchin’s staple, the prawn ravioli drenched in shellfish emulsion. Seriously, it’s as good as it sounds. And for the last one, I decided to go extra and asked for the sea bass. Charred and crispy on the outside, tender and succulent on the inside, combined with that ink sauce and seaweed – this dish is perfection.
Before I call it a night, I thought that one dessert won’t hurt. So I capped this remarkable dinner with a big plate of passion fruit and mango soufflé. A little poke in the middle, and puff, am I glad that I have finally come to Urchin.
Urchin Grill & Raw Bar Jalan Kayu Aya No.22, Seminyak T: +62 361 736 319 urchinbali.com