Great food is a highlight at Batu Batu where full-board meals are served three times a day in the resort’s main restaurant, a breezy open-sided pavilion with 270-degree views of the ocean.
The Restaurant at Batu Batu
Meals are a highlight at Batu Batu with a small daily changing menu at lunch and dinner each day. The daily menus feature fresh local seafood and high-grade meats in local Malaysian and Western dishes. Served in the resort’s main restaurant – a spacious open-sided pavilion with 270-degree views of the sea – expect to see dishes such as traditional Malaysian beef rendang (a slow-cooked beef “curry-stew”) made with the island’s own coconut milk and lemongrass and served with fragrant rice, fresh grilled snapper wrapped in home-grown banana leaf with Malaysian-style chilli paste, nourish bowls and salads and chargrilled ribeye with green papaya. Our bakery and pasty kitchen is also a highlight with excellent home-made breads, mousses, ice creams, tarts and of course fresh tropical fruit.
Babies and children are catered for at Batu Batu with a simple rotating children’s menu available each day. Children also have the option of down-sizing certain simple dishes from the adult’s lunch menu. Batu Batu also provides fruit and vegetable purees for babies and can also puree items on the children’s menu for babies with a little advance notice.
If you have specific dietary requirements or allergies, please let us know in advance and we can try to provide options to accommodate your needs. Please let our reservations team know when you make the booking and please speak to our Guest Services Team or our Restaurant Manager when you arrive here on the island.
Buffet breakfast, lunch and dinner are provided on a 3-Meal Plan or “Board” basis at RM 290+ for an adult per day and RM 145+ for a child per day. Infants under 3 years old eat for free.
Set amongst the rocks with commanding views of the sea, the bar adjoins the main resort restaurant. Enjoy a lemongrass martini, cold beer or fresh fruit juice whilst looking out to the open expanse of the South China Sea.
The Beach Bar
This simple alang-alang-roofed bar at the Long Beach is open from 11am up to nightfall and provides beers, wines and cocktails as well as fresh juices, milk shakes and smoothies.
Our food and beverage concept consultants
Rusty Cerven, Drinks consultant
Rusty brings with him years of professional experience and his awards include the prestigious Bols Around the World Champion prize, which he won in 2013. He worked at The Connaught’s famous bar in London and has also opened and run several successful bars of his own. He drew inspiration from Batu Batu’s tropical surroundings to develop a unique cocktail menu that includes a selection of delightful concoctions such as the Dragon Heart Cocktail made with locally sourced red dragon fruit, herbs from the resort's garden and local fruits like pineapple and coconut.
Follow Rusty's journey at his Facebook page, The Liquid Journey.
Audra Morrice - Culinary consultant
In addition to hosting her own cooking series in Australia and across Asia, Audra is an acclaimed chef and cookbook author. She runs a catering business in Sydney and is also a judge on MasterChef Asia. Audra recently created a number of new dishes for the menus at Batu Batu, all of them in keeping with the resort’s philosophy in sourcing fresh ingredients. During her visit at Batu Batu, one of the dishes Audra and the team prepared was an interpretation of "Kueh Dadar”, a local Nonya dessert of fine crepes made using blended fragrant pandan leaves and coconut milk, filled with pandan cream, grated fresh island coconut, stewed with Gula Melaka (local palm sugar) and served with a scoop of homemade coconut ice cream made from island coconut water and coconut milk.
Follow Audra's food journey at her Facebook page.