A three-minute stroll from Seminyak beach, PETITENGET is a popular haven for foodies seeking a tasty feed come breakfast, lunch, or dinner. The restaurant and bar oozes classic French charm, reminiscent of the colonial bistros in the 1930s, and is understated sophistication at its finest.

Restaurateur Sean Cosgrove, originally from Melbourne and the former owner of street fashion label Mooks, opened the trendy bistro-style eatery in 2012. He says PETITENGET offers the quality of an exclusive dining experience but in a relaxed and casual atmosphere—perfect for tropical Bali: “It’s the place where you can drop in with the kids or dress up for a big night out.”

The fresh, and not at all fussy, interiors are the work of fellow Australian Alex Zabotto-Bentley’s creative agency AZBcreative. A white-and-grey palette is brightened with palm print wallpapers, 1930s cane, classic marble, conservatory-like windows, hand-picked tiles, and polished wood floors. The result: a charming and chic space. You can choose to dine inside the airy and natural-light-filled abode or outside on the terrace, which overlooks the sixteenth century Pura Petitenget sea temple and is a space encased in luscious greenery and a draping of twinkling fairy lights.

Upon arrival, the cheery restaurant manager Zuzana greets you and shows you to your table which, for tonight, is inside in the air-conditioning to escape the humidity. While perusing the extensive wine list featuring Balinese, Australian, New Zealand, and European varieties, a plate of creamy fried goat cheese balls and a basket of crusty bread roll triangles scattered with pepitas is provided. You munch away and choose a crisp white from the Margaret River region in Western Australia to accompany your chosen entrée of a seafood tasting platter, which comes out promptly. Designed to be enjoyed by two, it is a fresh take on a classic offering found on many Australian dining menus.

This is perhaps a reflection of executive chef Simon Blaby’s past; he too comes from Down Under, and his menu is a taste of home fused with Asian influence. His delectable creations are a locavore’s delight, using only the finest vegetables, herbs, berries, and flowers which are mostly grown on PETITENGET’s very own 80-acre organic farm in Kintamani, North Bali. The menu changes with the season, and the local ingredients always take centrestage.

The menu changes with the season, and the local ingredients always take centrestage.