Tropicola provides for long lazy days and fun, balmy nights. It’s a mansion and playground for the new jet set that deliberately evokes nostalgia from another era, bringing a Slim Aarons picture to life for friends to relax and party by the beach from 11am to midnight every day.
It’s an 80’s leaning pool club with clean lines, bright colours, cascading plants and an amphitheater shaped towards the beach that showcases views of the ‘golden mile” of Seminyak beach (and beyond) from every vantage point. Memories of Miami, Acapulco, Palm Springs, Tulum and Playa Del Carmen are woven into a drink and dine beach club unique to Bali.
The team enlisted good friend James Brown (who designed both Mexicola, Africola and Bucket List in Bondi) to take reference from the team’s travels and create something uniquely their own. As creative director of the project, his vision was to create an oasis laden with Bougainvillea where you can shade from the Bali sun and watch it work its natural charms over the sea while the gentle smoke of shellfish on the wood fired grill wafts over the turquoise pool and the staff, in crisp red and white, chase back and forth with trays of drinks – a paradise by the sea.
Tropicola Beach Club features three bars that sprawl over multiple levels surrounding two pools.
“The challenge to create a cocktail list for Tropicola was to have something in each drink that would make people curious. The drinks at Tropicola are fruity, refreshing and colourful. I’ve got to play with ingredients that are only available in Indonesia. All these spices, herbs and fruits provided a huge opportunity to get creative and come up with local twists on the modern classic.”- Denny Deluca Del Paso
Tropicola’s open kitchen is centered on wood-fired cooking. British born Chef Steve Skelly, responsible for the award winning food at Mexicola, Da Maria and Luigi’s Hot Pizza (ex Urchin Bali, Pier Sydney), is bringing the fruits of his travels to bear on a menu anchored by wood-fired grills and ovens. Steve has used his vast experience on the island and the inspiration of his travels to cover all the bases for the Bali traveler.
“The menu is full of fresh seafood, grilled meats and simply handled vegetables. Nothing too heavy or overdone, just great produce handled simply in an environment purpose built for lounging and grazing day and night.” – Executive Chef Steve Skelly
The menu is fresh, clean, light and colourful, with dishes such as raw salmon salad; tuna tartare; a super green salad with cos, pistachio, zucchini, edamame and spicy leaves; a refreshing take on the classic Prawn Cocktail with young coconut, cucumber, avocado, chilli, lime and tajin; and baked squash with burrata, zucchini flowers and macadamia.
Tropicola is a big, beautiful place from another time. Guests will feel the sunshine on their back, smell the coconut oil in the air and see the kaleidoscope of colour as they enjoy the sunset and reach for another Tropicolada. It’s a paradise by the sea for everyone – the perfect day, the perfect night.
Tropicola is what it felt like.
Tropicola, from the people behind Mexicola Bali and The Bucket List Bondi Beach.
Open from 11am to midnight.
Jalan Pantai, Batu Belig, Bali
jalan pantai batu belig no 5, seminyak bali 80361
(0) 361 934 3636