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Indonesia Dinner

Kuta Utara, July 25, 2014

Fine French dining with an Asian twist for the Bailliage of Seminyak (Bali)

Within 48 hours of the invitation being circulated, this event was fully booked!! Twenty-six (the restaurant cannot cater for more) enthusiastic Chaîne members eagerly responded. The opportunity to be hosted by the rising star of Bali cuisine, Chef Mandif Warokka, at his super exclusive restaurant Teatro Gastroteque was just irresistible!



Mandif’s international experience in world class restaurants was evident in a menu of ‘fine French dining with an Asian twist’.

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Sweet prawn tartare

Matua Valley Marlborough Sauvignon Blanc 2012 – New Zealand

Blackened tuna ‘Toro’
lightly-seared with house-made relish, shiso, oba tempura and fern leaf
Leeuwin Estate ‘Art Series’ Riesling 2009 – Margaret River, Western Australia

Jimbaran Bay lobster with asparagus
sea grapes, zucchini blossoms, lobster essence
Bogle Chardonnay 2012 – California



Mangosteen sorbet

Five-spiced Peking duck breast

harmonised with fennel, Granny Smith apple, red sorrel and red beet emulsion
Arnoux-Lachaux Bourgogne Pinot Fin 2010 – Burgundy

Kagoshima Wagyu beef
partnered by potatoes, mushroom and delicate thyme Jus
Matteo Correggia d’Alba ‘La Val Dei Preti’ 2010 – Piedmont

Fourme d’Ambert with conference pear relish
Château Tayac ‘cuvée Nicolas’ 2009 – Margaux

Foie gras and Valrhona chocolate ‘sandwich’

with strawberries from Bedugul (in Bali’s mountain region)
Niepoort Ruby Port



The prawn tartare was an expertly served succulent layer of prawn combined with avocado and delicately flavoured with miso lime sauce and topped with black caviar. The plate on which this course was served was an artistic piece in itself, resembling volcanic pebbles. Most aesthetically pleasing all round.

The final course was a daring and unusual combination of foie gras sandwiched by Valrhona chocolate. It was a fitting close to the evening.



To rapturous applause certificates of appreciation were presented to Maestro Chef Mandif Warokka and his team:
- Dikah, who expertly headed the Service Team
- Daniel, Head of the Culinary Team
- Eko, the Sommelier who knowledgeably introduced the wines

Their contribution to the absolute success of the fabulous evening was outstanding.

Sande McKinlay
Vice-Chargée de Presse, Bailliage of Outre-Mer, Bali

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