The festive season at Syrco BASÈ in Ubud is shaped around meals that move with the rhythm of the island. With the theme “Celebration of Togetherness,” Syrco BASÈ, guided by two‑Michelin‑starred chef Syrco Bakker, introduces festive menus shaped by seasonal awareness, genuine flavors, and the natural rhythm of Bali — offering a thoughtful way to mark the holidays on the island.
From 25 to 27 December, Christmas Lunch is shaped around the BASÈ Pure experience, a midday menu that opens with bright and clean flavors. Savoy cabbage is lifted with green chili koshi and lime, hamachi is paired with watermelon and coconut for a delicate bite, and oyster is matched with passion fruit and cashew, a combination that balances tartness with smooth richness.
The meal then moves into deeper flavors. Duck betutu is reimagined with a crisp taro rösti, bringing together tradition and texture. Jatiluwih red rice focaccia, enriched with peanut oil, algae butter, and kanari nut, pays tribute to Bali’s heritage grains, offering a fragrant and earthy note. Each plate reflects a balance between simplicity and detail, allowing the ingredients to carry their own story.
Evenings bring the BASÈ Journey dinner, served on 24 to 26 December, as well as on 31 December and 1 January. Sepia with black garlic and lemon kosho delivers aromatic depth, while Nasi Ulam anchors the menu with its soulful character. Fish Rouleau with razor clam and spiny lobster “à la nage” adds refinement, and pork cheek with Andaliman pepper and kanari nut brings spice and richness. Wagyu Tokusen MB5 is offered as an additional course for those seeking something celebratory.
Desserts close the experience with familiar flavors presented in a gentle way. A delicate version of “Kolak” combines coconut and banana, while another pairing of milk chocolate, mulberry, and caramel offers comfort with a touch of elegance. Drinks are chosen to match the rhythm of the menu, from refreshing pours that lift the lighter courses to richer selections that complement the deeper flavors of the evening.
“The festive season is a moment for people to gather, reflect, and enjoy being with one another. With these menus, we want our guests to feel welcomed and cared for, while also subtly experiencing the stories behind the ingredients and the people we work with. The relationships we’ve built with our communities matter deeply to us, but ultimately, it’s about creating a meal that brings joy and connection at the table. That is the heart of this season,” said Chef Syrco Bakker.
Syrco BASÈ
Jl. Sri Wedari No.72, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571
