Experience the fresh local ingredients in a high artistic
level degustation menu. The exotic story begins...
OBAT NYAMUK (MOSQUITO COIL)
Kaffir lime leaf
chilli paste
15 years ago we found that most restaurants in Bali burned
mosquito coil – a mosquito repelling incense, usually spiral-shaped – and put
it under the table. Now, we serve the coil on the table – an edible version of
it, of course. A blend of Indonesia’s native ingredients – black rice, red chilli,
and squid ink for the coil; red chilli, lime leaf, onion, and cumin for the red
dots resembling fire, this unique dish will certainly give you a buzz.
TURMERIC AND YUZU ORANGE SCALLOP
With apple, radish,
and hibiscus salt
Being surrounded by the Java Sea on the north, the Indian
Ocean on the South, and the Strait of Lombok on the East, makes Bali’s sea the
rich food source that it is. The combinations of fresh seafood and Balinese
herbs result in intriguing, exotic-tasting dishes, such as this fresh scallop
complemented with the earthy elegance of turmeric and the fresh, tart
inspiration of Yuzu orange from Japan. We evoke this mellow taste of with from
our own mixture of lemongrass, lemon juice, lime juice and Kintamani orange.
Stewed baby carrot,
pickled red radish, red cabbage pickled purée, pickled grain mustard and belimbing
wuluh
Inspired by a Nordic dish with a twist of a popular fruit
ingredient in Indonesian cuisine, belimbing wuluh (bilimbi), this fresh tuna is
cured in lemon zest, extra virgin olive oil and red rosemary, and it is served
with marinated baby carrot and red cabbage purée. To enhance the freshness, we
put the sour taste from belimbing wuluh in the pickles.
Tangerine glister,
mesclun lettuce and basil drops
The experiment starts here. Fresh crab meat and soursop has
the same texture yet the tastes are vastly different. How can we mix the
‘chicken of the sea’ and fruit? Ginger juice, local spices, lime leaf and
Kintamani orange glister is a great mix that not only balances the taste, but
also tickles your taste buds.
Compressed squid with
sea salt, chives, tamarind puree, chilli oil and squid juice
Rujak kuah pindang (Balinese fruit salad in diluted pindang
(fish paste) broth and palm sugar sauce) – a Balinese traditional food – is the
inspiration for this menu. Squid pressure-cooked three minutes long with sea
salt, tamarind puree, chilli oil and squid juice – fresh and chewy!
Red cabbage puree,
mangosteen-sage leaf, mesclun lettuce and red ginger red wine vinegar
Ceremonial dishes are part of the richness of Bali’s
culture. Betutu chicken/duck is a classic ceremonial and richly spiced dish.
Based on that heritage, we create this high artistic menu that brings the
distinctive flavour of betutu to your table. Our 58° C hot water bath cooking
technique gives the duck tenderness and preserves the richness of betutu
spices. To balance this high protein duck meat, we put red cabbage purée, buni
purée and mangosteen-sage leaf. An elegant and exotic taste.
Mint paste, juniper
berry
Cleanse your palate with our version of sashimi. Compressed
watermelon injected with juniper berry and vodka to make it more fruity and
sweet, and the freshness of wasabi-look-like mint paste will neutralize your
taste buds before continuing your adventure with other set menu.
Beetroot juice,
seared asparagus, yellow zucchini purée, mussel mousseline (cod fish confit
with jangu brunoise olive oil, steamed with beet root juice)
Let us introduce jangu (acorus calamus), a Balinese
traditional spice usually used to remove the “fishy flavour” in dishes. The
very soft texture of cod fish is infused with jangu and extra virgin olive oil
and steamed. For the side dish, we have beetroot juice, asparagus, and yellow
zucchini purée to balance the deep blue sea taste and earth perfume. To enrich
the flavour, we add our mussel mousseline made from green mussel, Sauvignon
Blanc, and tarragon.
CHICKEN SOUSVIDE KEDONDONG SOUP
Cube roll, tamarind
purée, okra, and pickled vegetables
Boneless rib-eye meat served with tamarind purée, pickled
vegetables and okra – a tropical vegetable popular in Asian and Middle Eastern
cuisine. This dish has a beef demi-glace sauce simmered for 8 hours – an
elegant touch to this dish, with deep and rich flavour.
Havana sauce,
chocolate sauce, and grain mustard
Have you imagined the exotic taste of Havana cigar on your
plate? Rosemary, thyme, shallot, chives, beetroot and local spices are the
ingredients for our Havana sauce, balanced with Shiraz. The chocolate sauce
made with real chocolate – an additional luxury to this high-quality lamb chop.
CASSIA JACK
Cassia, red rice,
Jack Daniel’s
The strong and unique flavour and aroma from this whiskey
blends perfectly with the red rice from Tabanan, Central Bali. It has the same
strong characteristic with Jack Daniel’s, a woody and earthy flavour. To add to
the sweetness and richness of the drink, we add cassia, an aromatic bark,
similar to cinnamon but stronger. Best served cold or at room temperature.
Kintamani orange,
lemongrass
Besides the coffee, the highlands of Kintamani – the
North-eastern part of Bali at Mount Batur caldera – is famous for its oranges.
Kintamani orange is highly productive – its rind is yellow to golden yellow and
easy to peel, it has high water, vitamin C, and calcium content. This sweet and
fresh-tasting citrus has a long shelf life and adapts well to the highlands. We
bring this unique characteristic along with lemongrass to freshen up your day.
Marlboro cloves,
milk, cream, and egg
Sorry, this is non-smoking area. But you can still have the
sensation of smoking by enjoying our Marlboro emulsions along with hot coffee.
The taste of cloves – the most powerful flavour of all the world's spices –
will definitely answer your desire to smoke a cigarette. No lighter, please!
Web: yanshousehotelbali.com
Web: yanshousehotelbali.com
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