Taste the world with chef Blake Thornley
A modern dining experience inspired by Bali.
At Spice by Blake, formerly restaurant Ají, authentic Balinese flavours and sophisticated French techniques come together in dishes that invite sharing and discovery. From lunch to dinner, bites to cocktails: enjoy distinct flavours and good conversation in a relaxed, stylish setting, in the heart of Rotterdam.
During the Easter weekend, Spice by Blake transforms into a tropical brunch destination for three days. On April 3rd, 4th, and 5th, we are hosting a unique Balinese Bottomless Brunch, bringing together the flavours of Bali with a festive brunch experience in the heart of Rotterdam.
About Spice by Blake
A culinary journey along the Spice route
Spice by Blake is a modern dining experience in the heart of Rotterdam, developed by Masterchef Blake Thornley (Mozaic, Ubud). Inspired by the ancient Spice Route, we bring the essence of Balinese cuisine to the present: distinct flavours, aromatic spices and contemporary techniques, with dishes that invite you to explore together.
The menu features snacks, sharing plates and signature dishes built around balance, depth and quality. The atmosphere is casual sophistication: sophisticated but relaxed. A place for shared dining, early nights and lively, stylish evenings where flavour and conversation take centre stage.
Menus
Take a seat and be taken away by flavours that surprise and stories that connect. Whether you choose a table inside or enjoy the light and vibrancy outside, Spice by Blake is all about being together and conscious tasting.
Whether you come for an intimate dinner or an evening of discovery and conversation, enjoyment is key here. A place where dishes invite sharing, where flavours take you on a journey and where moments arise that stay with you.
Starters
Tuna 19
‘Kelapa’ vinaigrette | kaffir lime oil | pumpkin
papaya | shiso
-
Kingfish 21
‘Rujak’ | Lemon basil oil | daikon salad
blood orange | puffed corn
-
Beef tartare 20
‘Rendang’ | seared bavette | spiced almonds
Rotterdamsche ouwe| deep-fried vermicelli
Base genap 18
Carrot | lovage emulsion | tempeh crumble | Kluwek
-
Avocado 19
‘Kacang’ | pea | string beans
Main courses
Duck breast 30
‘Rawon’ gravy | sambal kluwek | lovage cream
fried kale | mushroom
-
Beef cheek 48 | 2 PP
‘Rendang’ | kemiri nuts | bimi
pickled vegetables | coconut rice
-
Shortrib 34
‘base gede’ | parsnip-lemon grass puree
spring onion | herb crumble
Sea bass 44
‘Pepesan’| Beurre blanc | fennel salad
-
Monkfish 33
‘Laksa’ | Char siu | cap cay
smoked shrimp oil
-
Flatbread 20
‘Jagung’ salsa | mixed herbs | Rotterdam aged cheese | spring onion emulsion
Side dishes
Desserts
Sticky toffee pudding 11
‘Kapulaga’ ice cream | coffee toffee sauce
jasmine tea crumble
-
Pandan 12
‘Gula Jawa’ coconut ice cream | Pandan mousse
infused pineapple | tempeh & peanut crumble
-
Friandises 8
3 pieces
Bites
Sourdough bread 9.5
Miso honey butter | maldon salt
-
Shrimp Panko 17
Base genap mayonnaise | furikake
-
Balinese Hot Chicken 17
Coleslaw | umami mayonnaise | chilli oil
-
Rendang bitterballen 11.5
Sambal hijau
-
Duck rillete 20
‘Betutu’ | pickles | toast
Sate Babi (guling) 15
Black garlic | Spice sambal | Relish emulsion
-
Oyster Natural 6
Mignonette | Lemon
-
Oyster tasting 18
3pcs | Chef's dressing
-
Spice wild mushroom rice cake 8.5
2pcs | Rawon | pickled mushroom
Chef's menu
Feed Me Lunch 45
Can't choose? Let the chef surprise you and discover the bold flavours of Bali. The kitchen puts together a sharing style menu in which different dishes are served to share together.
Can only be ordered per entire table.
Carefully created menu. Combination of fish, meat and vegetarian dishes.
Chef's Menu
4-course 70
5-course 80
At Spice by Blake, we take you on a tasteful journey
combining authentic Balinese flavours with refined techniques and a modern take on gastronomy. Chef Axl passionately creates dishes to share, taste and experience.
