Bali's Potato Head debuts new cocktail menu
Desa Potato Head has launched Roots Revived, a new concept inspired by Indonesia’s culture and heritage.
The drinks list features local spirits, such as arak, and native ingredients such as rosella, jackfruit, and citrus husks. The menu also includes a ‘root-to-flower’ philosophy, making it zero waste and adhering to the bar’s sustainability ethos.
The menu launch coincides with Potato Head’s 15th anniversary, which will be celebrated with a season-long programme of pop-ups and one-off events.
The new drinks list features 29 drinks divided into six main sections: Nol, Plant Powered, Homemade Soda, Low-alcohol, Cocktail, and Sharing Cocktails.
The first three sections focus on low-and-no, with the Nol section featuring serves that are crafted with the same care and techniques as full-strength cocktails. Highlights from this section include the Golden Marquisa, which blends passion fruit, Kintamani orange, lemon cordial, and jasmine honey. Meanwhile, the Bitter Watermelon is made with upcycled watermelon pulp, pink citrus, house-made zero-bitter, and cinnamon tonic.
Plant Powered drinks are also non-alcoholic and comprise juices, iced teas, and smoothies. The Vitamin Sea blends carrot, mesoyi bark, and Kintamani orange, while the Mango Lassi features mango harum manis, soursop, coconut yoghurt, and local cardamom.
The Homemade Sodas are carbonated in house using all-natural ingredients, such as the Bali Roots Cola, which is made with a homemade roots cola mix, coconut water, and palm sugar.
Balinese spirits can be added to any Plant Powered or Homemade Soda serve, with the Bali Roots Cola matched to Nusa Caña Spiced Island Rum. Meanwhile, other low-alcohol serves include the PH Ginger Beer, made with white and red ginger, bay leaves, and lime, which is served with kecombrang-infused arak.
Highlights from the Cocktail section include returning favourite Bina Colada, which is made with Nusa Caña Tropical Island Dark Rum, mesoyi-infused arak, nutmeg-infused arak, pineapple-infused arak, fresh pineapple, coconut, and lime.
New to the Potato Head menu is the Cloudscap, which combines citrus husk-infused vodka, jackfruit-infused arak, soursop, assam vanilla tea and soursop plant-based foam.
Meanwhile, the Bedugul Spritz is ‘crisp and botanical’, blending citrus husk-infused arak, strawberry nectar, pink citrus, guava kombucha, and sparkling wine.
The food menu is also crafted with locally sourced ingredients and designed to be shared. Highlights include sweetcorn croquettes, served with kaffir lime and chilli salt alongside a preserved lemon dip, and crispy chicken wings, marinated in yogurt and served with a honey-soy dip and light cabbage slaw.
Larger plates include the umami burger, and the iced Japanese soba bowl, featuring soba noodles, sesame, cucumber salad, crispy nori, shiso, tomato salsa, and peanut rayu.
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