Fine 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.
Fresh culinary ideas are constantly being brought to the table as part of daily changing lunch and dinner menus that feature local Malay, Chinese, Indian and European cuisine. Whenever possible, fresh ingredients sourced locally are used in delectable combinations 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.
The on-site bakery and pastry kitchen is also a favourite with guests and produces freshly made bread, parfaits, mousses, cakes, and tarts.
For a sunset aperitif before a delicious meal, a nightcap before retreating to the villa, or hydrating refreshments throughout the day, guests have two bars to choose from. The main bar adjacent to the restaurant serves up handcrafted cocktails, wine, local and imported beers, as well as a variety of top brand spirits. Non-alcoholic choices include a high-quality coffee and tea selection, soft drinks, fresh fruit juices and shakes.
Younger family members are well catered for with a dedicated kids’ menu, children’s portion options, and fruit and vegetable puree services for babies. The resort can also accommodate specific dietary sensitivities, allergies or specific menu adaptation requests to suit individual guest requirements.
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 mention this again to Front Desk 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 attap-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.