Executive chef de cuisine Frédéric Boulay created this nine-course discovery menu experience using only the freshest and most premium of ingredients. In order to ensure a positive experience for all, this menu has to be ordered for the entire table and will not be available after 2100 hours. The Epicurean menu requires a minimum of 2.5 hours.
Surprise from the chef.
Céviché seasoned with exotic fruits, herbs, green lemon and virgin olive oil, king crab salad and avocado guacamole.
Whole duck liver confit, seasoned with Balinese sea salt and crushed pepper; torchon cooked sous-vide marinated with sweet spices and Armagnac.
Clear seafood broth scented with shaved black truffle; queen scallops, clams and mixed vegetables.
River lobster, baby spinach and butternut gnocchi, sauterne wine and organic mushrooms cream sauce.
Granité with premium cognac, tropical mangosteen and fresh mint.
Slow roasted wagyu/kobe beef tenderloin from Margaret River, MB 6; root vegetables gratin, glazed shallots and Tawny port wine sauce.
Rockefort Papillon Noir or Sainte-Maure goat cheese, warm toast, young beetroot, watercress, cashew, balsamic and local pepper.
70% bitter melted dark chocolate cake in the style of Michel Bras. Served with Balinese vanilla ice cream.
Prices quoted are in ‘000 Rupiah and are subject to 10% government tax and 11% service charge. All prices and items are subject to change without prior notice.