essentialtasting
www.mozaic-bali.com
French cuisine du marché
Jl. Raya Sanggingan, Ubud
+62 (0) 361 975768
[email protected]
6-8 course menus:
600,000 – 1,250,000 Rp++
Wine pairing:
580,000 – 1,100,000 Rp ++
Bottle of Bintang:
n/a
Whet your appetite
W
e indulged in the Grand
Menu with six courses and
paired wines. The menus
change regularly so don’t get your
heart set on a particular dish. It all
starts with seared Indian ocean
prawns with burnt cauliflower and
fresh torch ginger flower (we didn’t
know you could even eat ginger
flowers). The Norwegian salmon
confied in Balinese Basa Gede oil is
delectably rare and served with a
zingy kaffir lime dressing, perfectly
balanced by the caramel of a
French semillon sauvignon blanc.
Next is breast, confit and foie gras
of duck with Sundanese ‘kluwek’,
hazelnut and lemon. Wow. The main
course is Kintamani suckling pork
with a delicate crackling to meat
ratio, served with Javanese pomelo
puree, kailan and oyster mushroom.
A fresh Singaraja mangosteen sorbet
with rambutans and macadamian
praline is the perfect palate-cleanser
before we finish with a fresh Bedugul
lemon-basil mousse with turmeric
root sorbet and red wine sechuan
pepper reduction; a stunning
combination of flavours.
The Verdict
From the first sip of our lychee bellini
in the lounge to the last mouthful of
dessert in the magical garden, we
were in heaven. Ingredients from
land, sea and sky were masterfully
combined into creations zingy and
sweet, salty and velvety, crunchy
and smooth.
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www.essential-bali.com
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