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Indonesia Dinner

Nusa Dua, February 8, 2014

Bailliage Provincial setting the bar high for 2014 on the island of Bali

The first event for 2014 was held in the Astor Ballroom at the famous St Regis Bali Resort Nusa Dua.

Seventy-two members and guests excitedly mingled in the cool, inviting King Cole Bar sipping signature cocktails and chilled glasses of delicious Duval LeRoy Brut NV Champagne. Delicate appetizers tempted the chatting guests as they caught up after the festive holidays.



Entering the Astor Ballroom to be seated for dinner, magnificent centrepieces in soft greens accentuated by mauve table settings welcomed the guests. Bailli Provincial Michael Burchett, ably assisted by Katrina Valkenburg, greeted everyone, then invited Bailli Délégué Firdaus Siddik to say a few words.

With the fomalities completed, the dinner commenced with an amuse bouche of a delightfully-presented oyster accented by salsa and a dollop of delicious emerald green accompaniment.

The formal first course was Alaskan crab meat with fennel and leek pannacotta, caviar and an unusual sphere of lemon basil coulis that gently exploded to complement the dish. A crisp Livio Felluga 2011 Pinot Grigio, Friuli Colli Orientali DOC, Italy, was the perfect accompaniment.



One of the favourite courses of the evening was the butter-poached spiny lobster, served with lemongrass-infused lobster bisque, fresh tomato-cucumber salsa and tobiko roe. It was superbly partnered by 2011 Beringer Private Reserve Chardonnay from the Napa Valley in California.

The bread-crusted Peking duck breast, duck leg foie gras terrine, petit cress and Primitivo reduction which followed was paired with a superb red from Puglia in Italy: a 2008 Primitivo Di Manduria ‘Old Vines’ by Feudi di San Marzano.



The intermezzo was a delightful mango-thyme sherbet with lime espuma and lime pearls enjoyed whilst guests stretched their legs on the verandah outside the ballroom.

Punctuality again reigned and we all were seated in time to enjoy the beef course: a Black Angus strip loin cooked medium rare and served with lightly smoked red onion jam, vanilla-infused pumpkin puree, the cutest and sweetest miniature seasonal vegetables and red wine jus. This was suitably paired with another American red wine from Sonoma County: a blend comprising Zinfandel, Petite Syrah and Carignane from Ridge Lytton Spring.



The cheese course was a selection from France served with fig chutney, caramelized walnuts and walnut bread. Whilst in France for the superb cheese, we travelled via our wine glasses to Chile’s Maipo Valley to enjoy a Vina Tarapaca 2009 Cabernet Sauvignon ‘Etiqueta Negra’ Gran Reserva.

The dessert was a sculptural triumph entitled ‘Golden Bell’. The sugary-hard golden case enclosed Valrhona Abinao mousse, moist Sacher, vanilla-poached pear, ice cream Valrhona Guanaja chocolate accented by a crystallized violet. An absolute delight on the eyes as well as the palate!  The ice wine from Canada, 2008 Cabernet Franc from Delaine Vineyard, Niagara Peninsula, was again a well-chosen pairing.



Guests were serenaded throughout the evening by the enchanting Duo Classic Jazz Andreas and Grace.

Well-deserved certificates of appreciation were presented to the St Regis’ senior staff:
- Ms Lucia Liu, General Manager, for the hotel’s welcome and hospitality
- Executive Chef Agung Ardiawan – for the overall fabulous menu
- Pastry Chef Vincent Stopin – for his exquisite dessert

Sommelier Harald Wiesmann entertained everyone with his lively explanations of the wines and resounding poetry reading of his own creation. Last but certainly not least, the hard-working and expert service team led by Banquet Manager, Made Sudarma, was applauded.

All in all the evening was a triumph and many thanks go to all the Bailliage Council members who arranged the terrific night.

Sande McKinlay
Vice-Chargé de Presse, Bailliage of Seminyak

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