MEALS SPOT
Kuta / Seminyak / Oberoi Area
Bvlgari ★★★★★
<Romantic Dine for 2 persons>
Amuse Bouche
• Crudo di piina gialla con rucola, ciliege fresche marinate e schegge di bottarga (Carpaccio of yellow fin tuna fillet with rocket, marinated fresh cherries and tuna bottarga slivers
• Zuppa di carote zucca e succo di arancia condita di tartufo e crostino di pane pugliese (Carrot, pumpkin and orange soup laced with truffle and Pugliese bread
• Sorbetto al Lampone e Basilico (Raspberry and Basil sorbet)
• Costolette di agnello alla griglia con pureu di lenticchie, pesto di rucola e sugo di agnello leggero (Seared Rack Riverina lamb with Castelluccio lentil puree, rocket pesto, light lamb jus)
• Ananas flambe al pepe, ciocclato “valrhona” con fonduta di spumoni (Pepper flambe golden pineapple, valhrona chocolate and marshmallow fondue)
• Tisana di The Fresco e Infuso di Caffe con Pasticcini (Freshly brewed tea and coffee infusions Petite fours)
<Dinner Set Menu for 2 persons>
Entree: Organic Asian salad leaves with smoked marlin, fried shallots, Palm heart and pomegranate molasses, spring-roll croustillante
Main Course: Hot smoked salmon fillet with keta caviar (Garlic infused mash potato, mange tout, bean spout and kaffir lime infusion)
Dessert: Alor Island vanilla creme brulee, coconut tuille and salak fruit, Freshly brewed coffee and tea infusion
<Lunch Set Menu for 2 persons>
Entree: Sup Tahu dan Papaya Muda (Spicy green papaya & tofu soup scented with Balinese spices )
Main Course: Satay Campur ( Skewers of beef, chicken, pork served with spicy peanut sauce and sambal bajak)
Dessert: Black sticky rice with coconut ice cream, Freshly brewed coffee and tea infusion
<IL Te (High-Tea) for 2 persons>
• 3 Organic vegetable lumpia with three sambals Padang , Sambal kecap, sambal manis
• 3 Tiger prawn satay's, Sambal matah, sauce kacang, pickled acar
• 3 Freshly baked cinnamon and raisin scones, homemade comet tail pepper and pineapple jam, banana and palm sugar jam, papaya and ginger jam
• 3 Super gelatos mango, mace and yoghurt, bitter chocolate, raspberry-balsamic
• Selection of freshly brewed coffee, decaffeinated coffee and teas
Kafe Warisan ★★★★
<Set Menu I>
Entree: Salmon Tuna Tartare with Lemon Garlic Dressing
Main Course: Grilled Baby Chicken with Potato Souffle and Thyme Juice
Dessert: Millefeuille Tatin
<Set Menu II>
• Warm Duck Salad, Mango Coulis
• Seafood Mousseline, Asparagus and Saffron Juice
• Grilled Butterfish, Potato Gnocchi and Balsamic Reduction
• Trio Chocolate Symphonie
<Set Menu III>
• Mediterranean Seafood Salad
• Salmon and Mushroom Ravioli with Lemon Basil Sauce
• Roasted Lamb Rock with Grilled Vegetables, Sliced Potato and Thyme Reduction
• Frozen Nougat with Raspberry Coulis Note: All meal will be served with French Bread
Atmosphere ★★★
<Set Menu Lunch A>
Main Course: Balinese Dagang Nasi (Traditional Balinese Rice accompanied with Lawar, Roasted Duck, Skewered Prawn, Grilled Fish, Lalapan, Sambal and Crackers
Dessert: Fresh Fruit Cut (Slided of Manggo, Papaya, Melon, Pineapple, Strawberry and Grapes, Beverages Coke or Sprite
<Set Menu Lunch B>
On Arrival: Melon Juice (Fresh Tropical Melon / Honeydew Juice, Fresh Oven Baked Bread & Butter
Entree: Seared Chicken Arragula (Seared Rolled Chicken with red onion and young mango on tossed arragula leaves, masculine and sherry vinaigrette)
Main Course: Triple Decker (Bacon, tomato, egg, chicken on mayonaised white toasted sandwich bread served with small salad and French fries)
Dessert: Strawberry Ice Cream (A Scoop of your favourite ice cream)
<Set Menu Dinner A>
On Arrival: Ice Lemon Tea • Fresh Oven Baked Bread & Butter
Entree: Seared Chicken Arragula (Seared rolled chicken with red onion and young mango on tossed arragula leaves, masculine and sherry vinaigrette)
Main Course: Roasted Pork Ribs (Slow roasted of marinated baby pork ribs, served with fried sweet potato and small salad) or Grill New Zealand Lamb Medallion (Grilled New Zealand Lamb, medallion with vegetables, potato and thyme sauce)
Dessert: Crispy Normandy (Crispy layers of glazed apple raisin between puff pastry on chocolate vanilla sauce)
<Set Menu Dinner B>
On Arrival: Orange and Papaya Fizz (Fresh tropical fruits mocktail) , Fresh Oven Baked Bread & Butter
Entree: Gratine Onion Soup (Saute onion in rich beef stock, scented with sherry and cheese crouton)
Main Course: Grill Beef Tenderloin (Grilled Australian beef tenderloin with vegetables, potato and peppercorn sauce) or Grill Australian Beef Sirloin (200 gr of grilled Australian beef sirloin with vegetables, potato and peppercorn sauce)
Dessert: Strawberry Creme Brulle Baked sun ripe strawberry in vanilla custard cream, topped with caramelized sugar
Note: Still have lower menus prices, if you ask more I will send to you.
<Set Menu Lunch>
Appetizer: Smoked Marlin Salad (With Shallot Vinaigrette) Corn Soup
Main Course: Grilled Snapper Nicoise,Tomato,Anchovy,Olive Sauce (Served with homemade pasta, vegetables)
Fruit: Tropical Fruit Platter
Dessert: Chocolate Fudge or Strawberry
Melba: Coffee or Tea
<Set Menu A>
On Arrival: Strawberry Margarita, Sourdough Banquette, with Francais Butter
Entree: Brushetta Salmone (Norwegian hot smoked Salmon, with Bedugul avocado, picked Shallots and Capers) Followed by sharing:
, Classic Caesar Salad (Organic Romaine lettuce, garlic croutons, bacon, with an Anchovy Caesar dressing)
Main Course: Char Grilled Sword Fish (With a Couscous and spiced Zucchini and Cannelloni bean salad or Chicken Supreme (Pan fried, stuffed with smoked cheddar & shallot)
Dessert: Vanilla Bean Pannacotta With Sambucca and a Berry compote) or Limoncello (Specialty house liqueur made from fresh lemon & grappa) Landucci Coffee (World renowned Landucci coffee beans exclusive to Papa's Cafe)
<Set Menu B>
On Arrival: Lime Mint Crush • Sourdough Baquette, with Francais Butter
Entree: Chef's Tasting Plate (Marinated Artichoke, eggplant and peppers, olives, baba ganoush, and salt pepper squid) Followed by sharing: Classic Caesar Salad (Organic Romaine lettuce, garlic croutons, bacon, with an Anchovy Caesar dressing)
Main Course: Wood Fired Chicken (Baby chicken served with roasted vegetable, balsamic jus and tarragon veloute) or Barramundi Filet (Pan fried served with English spinach, herbed potato & spiced baby corn)
Dessert: Espresso Brule (With Marzipan Biscotti) or Limoncello (Specialty house liqueur made from fresh lemon & rappa) or Landucci Coffee (World renowned Landucci coffee beans exclusive to Papa's Cafe)
<Set Menu C>
On Arrival: House Special Welcome Drink Papa Colada (Fresh Creamy Tropical Cocktail served in Fresh Whole Pineapple Fruit (Choice of Alcoholic or Non-Alcoholic Style) Sourdough Banquette, with Francais Butter
Entree: Cocktail Di Scampi E Avocado (Traditional Prawns Cocktail with Avocado, Mixed Leaf, and Thousand Island Dressing)
Main Course: Bistecca Al Pepe Nero (Australian Harvey Beef Steak, Mashed Potato, Vegetable, and served with black pepper sauce) 0r Fish of the day (Crispy Fried or Grilled whole fish served with fries, Small salad and homemade salsa sauce)
Dessert: Espresso Brulee (Served with your favorite non-alcoholic coffee / tea
<Set Menu D>
On Arrival: “K” Royal (Champagne with creme de cassis and Maraschino Cherry) Sourdough Baguette, with Francais Butter
Entree: Calamari Fritti (Salt & pepper squid, Aioli and chilli) Followed by sharing; Pizza Capricciosa (Thin crust wood fired pizza with sun-dried tomato, olives and pepperoni)
Main Course: Braised Lamb Shank (Milanese style with saffron and autumn vegetables, served with a garlic mash and shiraz jus or Salmon Fillet (Tasmanian Salmon fillet, broccoli Milanese & a light herb nage)
Dessert: Tiramisu (Classic Italian Tiramisu, with mascarpone, soaked biscuits & Amaretto Limoncello (Specialty house liqueur made from fresh lemon & grappa) Landucci Coffee (World renowned Landucci Coffee beans exclusive to Papa's Cafe)
La Lucciola ★★★
<Chef Recommend Menu I>
Entree: Mixed Wild Mushroom Risotto, Salad of braised baby octopus with wild rocket, olive and lemon. ,Grilled green chilli prawns with coriander, mint and carrot salad. , Semolina gnocchi baked in a roast tomato confit with parmesan and toasted pine nuts
Main Course: Fettuccine with king prawn, calamari and white wine cream. or Pan-frid Tasmanian salmon with sauteed baby spinach, sorrel and lemon butter. or Roasted organic chicken in prosciutto with a braised long bean, tomato and herb ragu. or Grilled beef fillet with red wine mushroom and confit garlic mash.
Dessert: Hot mango tart with toasted coconut and coconut ice cream. or Cardamon creme caramel. or Valrhona chocolate souffle with chocolate hazelnut ice cream and vanilla anglaise. or Drunken pears with borneo honey and passion fruit semifreddo. and Espresso coffee or loose-leaf tea
<Chef Recommend Menu II>
Entree: Freshly shucked pacific oysters with diced eschalot, sherry vinegar and cracked pepper. or Steamed prawn cakes in a tomato, saffron and shellfish broth. or Salad of grilled quail with roasted peppers, wild rocket, harissa and preserved lemon. or Risotto of scallops with green peas, saffron and vodka.
Main Course: Escalope of salmon with baby spinach, eschallottes, leeks, sorrel and red wine butter. or Grilled scampi on a warm baby vegetable salad with champagne and leek butter sauce. or Roast loin of veal with prosciutto, fontina and sage on braised tomato and white beans. or Grilled fillet of beef with roasted field mushrooms, witlof, roesti potato and marsala jus. or Rolled free range chicken in streaky bacon with handmade pappardelle, porcini and white truffle oil.
Dessert: Soft centered chocolate cake with reduced milk and vanilla bean ice cream. or Bombe Alaska of rhubarb with orange and cinnamon compote. or Drunken pears with amaretto and almond milk blancmange. or Hot strawberry souffle with macerated strawberries and mascarpone. and Espresso coffee or loose-leaf tea.
Note: Please choose two entrees, two main courses and two desserts for your dinner menu selections. Once seated at the table, your guests will be asked to choose from the selections offered….
<Set Menu I>
Appertizer: Home made duck ravioli. or A small salad, toasted pine nuts, jus dressing. or Brocoli mousse and cherry tomatoes tart. or Baby Calamari Stuffed with ratatouille. or Cauliflower taboule, Mizuna salad and pesto.
Main Course: Balinese salmon fillet. A rice combination in a brick leaf, roasted baby fennel, Dill cream. or 1/2 baby chicken. Corn and leek cake, baby spinach, tarragon and aged vinegar sauce. or Potatoes stuffed brick leafs. On a bed of greens vegetables, snake beans, broad beans, green peas and baby spinach. Tomato and spice jus reduction
Dessert: Strawberries and cherries clafouti OR ? The Chocolate pizza
<Set Menu II>
Appertizer: Jumbo prawns. A brunoise ratatouille, cornfit tomatoes, Mesclun salad and pesto. or Milanese (saffron, zucchinis and zucchini flowers) risotto. Cornfit tomatoes and pesto.
Main Course: Grilled lamb chops. Zucchini and eggplant tian, simply crushed potatoes with fresh herbs. Tomato aioli OR ? Gindara fillet. Poached in black olive oil (Kalamatan from Greece). Home made gnocchi with red pesto. Limed green vegetable OR ? Asparagus, artichokes and mushrooms penne. Like an Italian ragout, rucola, shaved pecorino and parmesan.
Dessert: Pineapple cooked and fresh, like a club sandwich OR ? Gado Gado signature's chocolate melted cake
<Set Menu III>
Appertizer: Duck foie gras terrine. Green beans and Rucola salad, pineapple and tomato chutney. or The scallop's degustation plate. Seared scallop, stuffed zucchini flower and tempura. A mix greens salad, balsamic reduction. or Tomatoes and mozzarella. Fresh basil, basil oil. Mesclun salad.
Main Course: Beef fillet, traditional style from Lyon. Potato gratin “Dauphinois”, shallots and red wine sauce.or 1/2 grilled lobster. Leeks fondue, red and black Balinese rice. Virgin sauce. or The ravioli plate. 3 types, sun dried tomatoes, broccoli and eggplant caviar. Mix of green vegetables. Lemon and olive oil dressing.
Dessert: Gado Gado signature's chocolate melted cake. or Iced nougat with a mix of fresh fruits from the island. Mango coulis.
<Chef Surprise Menu>
6 Courses & 3 Courses
<Chef Tasting Menu>
6 Courses & 3 Courses
Ary's Warung ★★★★
• Tasting Courses with 2 glasses of wine (Guests can choose from 2 appetizers, 2 main course plus 1 dessert)
<Set Menu Dinner I>
Starter: Seared Tuna On Cream Cheese Beignet (With baked olives, cheery tomato and quails egg)
Main Course: BBQ Pork Sparerib (Brushed with Hunan sauce served with grilled corn and spicy coleslaw) . or Orchiette (With seafood and chili • lime coconut)
Dessert: Cake Of The Day
<Set Menu Dinner II>
Starter: Crispy Eggplant Salad & Roasted Rosemary Baby Potatoes (With balsamico dressing). or Pumpkin Soup (With Fetta Cheese and Pumpkin Seeds and oil).
Main Course: Seafood Medley (With yellow rice, seaweed, miso sauce and chili vinaigrette) or Pancetta Wrapped Pork Fillet (On creamy polenta)
Dessert: Yoghurt Pannacotta.
