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Indonesia Chapitre

Bali, December 10, 2011

As the stunning Bali sun set with a myriad of colours, 90 members and guests – including visitors from Singapore, Norway and Australia – gathered at the new W Hotel for the Cocktail Reception hosted by Marcus Willson.

After the colourful selection of cocktails and the champagnes with the beautiful canapés, guests entered the Ballroom set in modern and elegant black and white decoration for the Induction Ceremony. There were several changes of Bailliage officers due to their relocation to other countries. One of the notable changes being that the Bailliage of Jakarta has a new Bailli in Lilian Khaw.
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Before the dinner started Herald Weissman from the St Regis explained the wines chosen to accompany the courses.

Background music by a trio of violin, double bass and Spanish guitar added to the elegant ambience as W’s Executive Chef Ian Lovie started us off with Butter poached oysters and caviar.

There followed a Roasted duck and truffle broth, both dishes being paired with a white Costières de Nimes 2008 from Château de la Tuilerie Eole. For the fish course we much enjoyed the grilled Papua Baramundi accompanied by a 2005 Garofoli Verdicchio Dei Castelli Di Jesi Classico Riserva from the Marche region of Italy. 

We then took our traditional 15 minutes’ break in the service of the principal courses on the menu, during which a Balinese passion fruit sorbet was served. After the break, our taste buds were tantalised once more by the second main course, a delicious Roasted Kobe tenderloin, with its smooth smoky taste. Another beautiful Italian wine, Col D’Orcia Brunello di Montalcino DOCG 2005 paired it perfectly.

     

The desserts are always my most favourite part of a dinner, but first came the Trio of artisanal imported cheese served with mangosteens and burnt orange marmalade. An innovative choice for the red wine served with the cheese was 2003 Viña von Siebenthal Montelig. It comes from the Aconcagua Valley in Chile and is a blend of Cabernet Sauvignon, Petit Verdot and Carmenère.

Finally we arrived at the delectable Warm caramel chocolate bon bons with pistachio cake, vanilla ice cream, and topped with chocolate sauce. Perfect!!

And equally perfect was the Bisol Jeio Colmei Prosecco di Voldobbiadene NV that we had the pleasure of drinking with the dessert.

Michael Burchett, Bailli of Bali, closed the evening wishing everyone compliments of the season and best wishes for the New Year. The guests weren’t ready to leave just yet, so most of them kicked on to the Woo Bar to partake of a nightcap or more, and be lulled by the ‘songs’ of the sea as the waves splashed onto the shore.

Indriyani Siddik, Chargée de Missions

 

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