The resort also acts as a base for The Rip Curl School of Surf – a long established school on the island that teaches surfing, kite surfing, wake boarding, wind surfing and body boarding. The tranquil waters of Jimbaran Bay provide ideal conditions for the latest craze, Stand up Paddle, which is easy to learn and a lot of fun. Friendly Rip Curl staff start with basic flat water training, graduating to wave surfing, and can also organise guided tours. As of April they are joined by SUP-Bali, a world leader in Stand Up Paddle board equipment Starboard, to provide an even greater range of programs and equipment.
Paddling can be a hungry business, so after your lesson stay on to indulge in the range of dining options available at InterContinental Bali Resort. Perhaps a refreshing Barong Cocktail or an Apple Mint Mojito at the Sunset Bar, adjacent to Rip Curl, with tables scattered on the sand under the trees, or a light meal such as Create your own salad and Seafood Skewers. Over at the newly renovated Jimbaran Gardens, seafood dominates the menu, with a nightly display of 'catch of the day' to select from, grilled with your choice of sauce, such as Balinese lemongrass, pesto or chilli sambal. The restaurant revamp saw a shift towards authentic Indonesian and Balinese flavours. Signature Balinese offerings include, Jimbaran Bay Experience with whole Barramundi grilled over charcoal and rubbed with a traditional Balinese spice blend or the Sari Laut Jimbaran a fisherman's platter of lobster, mahi mahi, tiger prawns and squid.
We start with a typical west Javanese dish Asinan, a crunchy and piquant mix of vegetables, peanuts and tropical fruit pickled in vinegar and brown sugar. A bowl of crispy kerupuk, (crackers) in various flavours makes a great accompaniment. The Ikan Bakar is a whole snapper coated in an aromatic, slightly sweet blend of spices and served with pickled vegetables, fried tofu and tempe, and water spinach in coconut. Ayam Goreng Serundeng is tasty deep fried spring chicken with vegetables, delicious Pepes Tahu, (tofu cooked in banana leaves) and sticky rice – also cooked in leaves.
Sometime a big appetite simply demands pizza, and the wood fired oven, built in the shape of the leaning tower of Pisa, produces good, Italian style pizzas, such as Fishermans, Diavola with salami, or my choice – Reine with artichokes, olives and ham. Other international flavours included salads, curries and burgers. We have a lovely, homemade Javanese Mango Cheesecake with mango coulis, and you can also choose from a range of classic Indonesian desserts like Es Campur. Finish the day with a round of drinks in the pool bar which is cleverly designed to be surrounded by water – without actually having to get in the water, or head into Spa Uluwatu which specialises in marine based therapies. \AB