A new speakeasy hidden away in Ubud, Moon Sipper Club brings a little city-lovin’ to Bali’s spiritual capital.
If you have the sense that Ubud, Bali’s spiritual heartland, is all drum circles, tie-dye workshops, and the occasional hairy-arm pitted orgy, well, you’re not wrong. There is a distinctly different nightlife scene up in Ubud compared to party places like Canggu and Seminyak with their crowds, beach clubs and anything-goes-attitudes.
However, that’s part of Ubud’s beauty – it’s a little more sedate, a little more grown up (in some ways) and you’re more likely to enter into a fascinating philosophical conversation than a bar brawl. So, if you’d like to celebrate that temple blessing ceremony or your latest yoga instructor certification, there is a new hidden Ubud speakeasy you might want to check out.
Moon Sipper Club is nestled on a hidden mezzanine floor above another relatively new eatery we’ve visited in the past, Flock. Located in the heart of idyllic Ubud, Moon Sipper Club is a cocktail haven intertwining art, sustainability, craft, and innovation.
Owned by Sherrine Budiman, a lover of fine arts, Moon Sipper Club is all about bridging the gap between food and beverage and the artistic realm and where ‘liquid poetry and culinary delights transform into canvases of taste’ (we told you it was in Ubud right?).
At the heart of the pint-sized cocktail bar is sustainability, which we love, and a respect for nature, something that’s reflected in the venue’s circular systems, which minimise waste and elevate often overlooked local ingredients.
You’ll want to avail yourself of the bar’s signature cocktails, which range from the Rosella Pop, a highball-style cocktail made from vodka, Flock’s own rosella kombucha, tartaric acid, and ginger torch; and the White Rabbit, with white rum, banana sous-vide Licor43, oat milk, cream, and butterscotch syrup; through to the Love and Heat, a spicy concoction with local aromatics and a hint of smoke created from Montelobos Espadin, Palapa Nutmeg liqueur, lacto-fermented jalapeño syrup, and lime enhanced by lemongrass-citrus salt (if you love margaritas this one’s for you). That said, don’t expect Bali-esque prices, this has to be one of the most expensive cocktail bars on the island.
You’ll also be able to pair your drinks with a menu of nibbles – including vegan and vegetarian options – all carefully crafted by Flock head chef Michael Lamar (the chicken sands are awesome) with seasonal ingredients. Embracing a sustainable approach, each dish showcases the freshest produce, resulting in refreshingly innovative and artsy creations that please both the palate and the soul.
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