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“Good French food in the heart of Seminyak”
Review of Sip Wine Bar

Sip Wine Bar
Ranked #97 of 561 Restaurants in Seminyak
Certificate of Excellence
Cuisines: French
More restaurant details
Restaurant details
Good for: Special occasions, Romantic, Business meetings
Dining options: Lunch, Breakfast, Dinner, Late Night, Reservations
Description: SIP is a trendy and animated French brasserie-like in the heart of bustling Seminyak in Bali. Authentic French regional cuisine is its culinary identity enhanced by one of the most comprehensive wine lists in Indonesia, offering no less than 16 wines by the glass, daily.SIP thrives to maintain its reputation of ‘high quality-affordable’ bistro/brasserie with a perky ambience, providing a truthful and relevant piece of Paris in Bali.Gallic fun under the tropics!
Reviewed May 30, 2013

We read about this restaurant in a magazine in Bali, and did stumble upon it on the last night we were there - managing to get the 2nd last available table!

It's not a very big restaurant (so booking is highly recommended), and was quite full when we visited. Ambience is ok, a little dark but suitably romantic.
The service staff were great, attentive, polite and helpful.

We ordered Escargots for starters (very nicely done, the sauce was good, and acts as a great dip for the bread); a 7 hour lamb (was tender, not the best lamb I've had, but pretty decent) and Duck breast in Orange sauce (this I thought was nicely done too, nicely pinkish in the middle).

Oh, the toilets are a must visit! First thing you notice as you enter the 1 persona toilet, is the air-con (they have a stand alone split unit in it!); and a TV running. There's even panadol provided in the sink in case.

Overall, a very pleasant dining experience, and I'd definitely recommend this place (even though it is a bit more expensive than other restaurants) - for those wanting a break from Indonesian food.

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Thank FoolishSaint
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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413 - 417 of 699 reviews

Reviewed May 27, 2013

The food and service here was amazing. Right on the main street of Seminyak. Prices were a little more expensive but worth it.

Thank cobsl
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 21, 2013

On our last day in Bali we treated our selves to a very delicious lunch, in a classic French Bistro,SIP, a must go restaurant while visiting Seminyak, great cuisine , professional staff and charming atmosphere..

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Thank newnhamperth
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 18, 2013

As an ex restaurateur and French-Australian chef with some 45 years experience, I really enjoyed this place not because it's anything really out of la boîte gastronomically, but because it has that wonderful comforting patina, unpretentious atmosphere and basic cuisine of classic-era French Bistro, and well crafted food. Sip is a welcome change in a land where everything culinary is either Je-ne-sais-quoi-Balinese (how many ways can you prepare rice?) New Asian (overwhelmed with conflicting spices and chilli) or struggling to find ways to make tofu taste like something God meant you to eat (neo-vegetarian).
Generally French fare in Bali is at best token-esque. Some notable exceptions are Joli [Umalas], Bridges [Ubud] and occasionally, when it bothers to change the menu, Warisan [Seminiak] and even at the high end hopelessly uncreative. In this country, much as everywhere else in the world, the provincial French recipes which underpin practically every dish we've come to regard as quintessential Western cuisine, are at risk of soon disappearing under a tsunami of foams, molecular bull dust, dribbles of olive oil around the plate and other fusionary affectations of La Cuisine Ridicule. (One memorable dessert at Mosaic, supposedly the best restaurant in Bali, saw our table of five, simply incredulous at the inedible pretence of a curry flavoured ice-cream. (looked like fresh dog poop, tasted like old compost.) So perhaps places like Sip can help put the brakes on this wan-ton destruction.
Because we were feeling like cheap-skates (damn that soufleeing stock market!) we first ordered what turned out to be a terrific carafe of unnamed traditional sauvignon blanc, I suddenly realised just how distorted I'd let my palate become with New Zealand's excellent but crazily-fruity SB's and it was a real joy to taste a true-to-type original again, especially served as a simple, inexpensive vin ordinaire.(Marlborough Bay SB's really need to be re-classified as whole new variety, n'est ce pas?) The food that followed was very traditional without being jaded, undeniably delicious, thoughtfully art directed and very well presented, the wait staff excellent (if a little too efficient and seemingly apprehensive about making a mistake, one does get spoilt by that wonderfully spontaneous Balinese smile) the patron very Gallic and charming, the decor classic "Comfortable Bistro, circa 1980."
And the Grand Marnier souflee a real stroll down a Parisian memory lane.
Re criticisms about wine prices and limited availability of wines available by the glass: a quick look at the moderate menu prices and economics involved (I think it's about a 300% tax etc., on imported wines here) would satisfy most reasonable people that they do a good job at Sip with availability and by the glass sales. Besides I've never understood how diners can expect a restaurant to sell expensive and very perishable wines by the glass (you pay for one glass of Margaux and the rest goes into a daube?) And to be fair to the chef, for the reviewer criticising his coq au vin and the birds carcass being cleaved through bones, could I respectfully point out that this is the traditional (and only) way to do it, rough chopping and so breaking the bones releases the amazing flavour this dish is famous for.
Also, re the cassoulet which I had and really enjoyed, (I found it only lacked the smoked hock I use when I make it, but that's a private thing.) I think it's important to remember that this again is a very old traditional recipe and that no slowly stewed meat is ever going to be moist but rather well cooked, that's the meaning of a casserole.
Our family will most certainly return next time we're feeling all fusionned out and a need to return to the great old days of provincial French food, when you could actually define exactly what a dish tasted like.

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Thank RalphH334
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 16, 2013

If you have your dose of Exotic food and you miss your EU values (I don't understand why it happen except if you are not at ease here), visit SIP. Bistros decoration with very good standards. Wine list is surprisingly wide, but only few are by the glass.They should invest in a wine keeper that we find in some EU restaurants, even there is one here at House of wine in Seminiak. It would be a good investment and give guests the opportunity to try and to taste varieties of wines. Food is creative and good value for money. Chef Patrick is an institution and present you a card filled with typical dishes with that little twist of surprise. You will not be disappointed about the desserts either. You can eat at the bar, so it gives you a different perspective about the restaurant. Also they are developing lunch formulas in case of to strong sun at zenith time. A good continuation and creative development. Long life.

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Thank MiBali21
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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