Whether it’s enjoying freshly caught sashimi with some Japanese wasabi, recharging with a bowl of Itaian pasta after an awesome surf or feasting on a Brazlian bbq while moored in a pristine bay, the food on BULAN BARU is guided by the principles of freshness, variety and generous portions.
Our head chef, who cut his surfing teeth on the waves of Raglan and later perfected his trade in some of the top restaurants in Australia, has put a lot of effort in to creating a menu that incorporates different cuisines from around the world while at the same time using local ingredients and recipes to keep things authentic and exciting. Indeed, every port we leave from we will have scoured the local markets to ensure we have a wide variety of the freshest produce on board.
And yes, size is important, especially when there's so much surfing, fishing and exploring to be done, but so is frequency. So besides healthy sized portions we also provide four meals a day ... a day that will often start with the smell of freshly baked bread and local Indonesian coffee all to be enjoyed while watching the sun rise over a new location, a new wave, a new adventure.