Indonesia Dinner
Bailliage Provincial of Bali
Ubud, December 5, 2015
Seeing the old year out “with a bang” on Bali

The age old adage is that we should always see the old year out “with a bang”. So it was with much anticipation that Bali members and their guests, specially invited by the estate’s owner, arrived in Ubud for what promised to be a truly “sparkling” end-of-year event at the exclusive Permata Ayung Private Estate.

The Permata Ayung (literally "Ayung Diamond") is the jewel in the crown of homes created by Dutch businessman Henk de Vries and his wife Willie. It is discreetly settled on a five hectare, five tier site on the banks of Bali’s most sacred Ayung River.

The private “invitation only” venue is a unique stage for jaw-dropping natural beauty and stunning traditional Balinese architectural design. Antiques and Persian carpets greet visitors at every turn. This truly was to be a very memorable venue in the Chaîne Bali 2015 calendar of events.

A privileged group of 30 members and their guests were treated to a tantalising display of the culinary talents of Resident Chef, Made Suryana, and his “diamond” team.

The evening began with welcome flutes of perfectly-chilled Billecart Salmon Brut Rosé Champagne accompanying a selection of delicate canapés.

After an appropriately brief welcome by Anthony Syrowatka, Bailli of Bali South, Chef Made proudly introduced us to the evening’s menu.

MENU

Tuna tartare with caviar
Willyabrup Chardonnay 2012 – Margaret River, Western Australia
 
Creamy seafood chowder

Sambal Balado scallops in a piquant curry sauce
Altenberg de Bergheim Grand Cru Pinot Gris 2007 – Gustave Lorentz, Alsace

Foie gras terrine
black cherry reduction, mushroom, polenta and apple jam
baby greens and delicate edible flowers

Kecicang and turmeric sorbet

Wagyu tenderloin
mashed truffled potato, baby buttered Brussels sprouts
roasted capsicum, asparagus and mushroom cream sauce
Don Melchor Cabernet-Sauvignon 2006 – Concha y Toro, Chile

With the main course concluded champagne flutes arrived for a sparkling demi-sec Naked Range Australian Shiraz which was paired with a tasty range of desserts.

As fine Cognac and liquors were being enjoyed in “The Bulldog” – the Estate’s own private bar and nightclub – members and guests mingled, laughed, danced, smoked cigars and revelled well into the early hours.

This was truly a night to remember, perhaps equally for the unique ambiance, setting and sense of privilege as much as the palpable camaraderie and friendship which really was the hallmark of this Chaîne Bali 2015 end of year event.

A big “Thank You” went to Pak Henk for inviting us into his private estate, to Pak Lucas (Permata Ayung’s General Manager), Chef Made Suryana and his team, as well as everyone else involved in giving us such a sparkling and very special evening at The Permata Ayung “Diamond” Private Estate.

Sande Mckinlay
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