8 Pre Ubud Food Festival Dinners Not To Be Missed!


This May 2017, Ubud Food Festival is back and ready to wow us. Before the event starts, everybody is so excited to present their best creation. Thus, there are various fringe events all over Bali in the lead-up to and after the close of the Ubud Food Festival. These Fringe Events are hosted by some of Bali’s most coveted dining destinations. From the perfect pairings of Seminyak’s signature seafood to digging into a degustation prepared by Bali’s top chefs, our Fringe Events bring the best of the Festival to the South.

BEST OF BALI
Where: Bikini, Seminyak
When: 1 May, 7.30 – 9 PM
Price: IDR 1.100.000 per person
With their ten-dish ‘feed me’ menu, chefs Jethro Vincent (Bikini), Benjamin Cross (Mejekawi by KU DE TA), Kevin Cherkas (Cuca), and Cris Encina (PICA), will guide your palate through a plethora of flavors and textures. Expect mouthfuls both raw and cured, from garden, land and sea, finishing with something sweet, naturally!

EXPLORATION OF BALINESE PALM SUGAR
Where: Kaum – Potato Head Seminyak
When: 9 May, 12-4 PM
Price: IDR 420.000 per person
Sourced from the nectar of coconut, arenga and toddy palm blossoms, Indonesian palm sugar is rich in culinary heritage. In a five-course, shared plate long-table lunch, let the Kaum Bali team guide your palate through the unique characteristics of Indonesian palm sugar from three champion regions around Bali, with dishes including moringa leaves and snake gourd, and tamarind and turmeric barramundi.

A FEAST OF FRUITS DE MER
Where: Starfish Bloo at W Bali
When: 3 May, 6-10.30 PM
Price: IDR 910.000 per person
Combining the two most coveted crustaceans, Michelin star-trained chef Ashley Garvey will create a three-course seafood feast showcasing the best of ocean delicacies. In the glamorous beachfront of W Bali’s Starfish Bloo restaurant, chef Ashley will combine years of experience with cutting edge techniques to create perfect pairings of crab and lobster. After a decade in kitchens – including under a Michelin-starred chef in Australia and at a Michelin-starred restaurant in the UK – Ashley Garvey’s passion for Asian cuisine was ignited.

SEMINYAK MEETS SYDNEY
Where: Mejekawi, Seminyak
When: 4 May, 7-10.30 PM
Price: IDR 950.000 per person
Pull up a chair for a very special collaboration between chef Frederic Zanellato of Sydney’s celebrated LuMi Dining restaurant, as he joins Mejekawi by KU DE TA’s famed open kitchen in Seminyak alongside chefs Benjamin Cross and Stephen Moore. In an intimate evening shared with just 30 diners, watch these three chefs at work as they create Italian dishes with a Japanese twist.

SHARPEN YOUR SENSES
Where: Cuca Jimbaran
When: 7 May, 4-10 PM
Price: IDR 1.130.000 per person
Michelin-trained chef Kevin Cherkas of Bali’s lauded Cuca restaurant will lead you to the secrets of creating delicious dishes without ever requiring the recipes. In a creative new approach to cooking, chef Cherkas will sharpen your senses and unlock your palate in a special tasting class, followed by a dinner of Cuca’s signature tapas – where you can put your new skills to the test. Price includes tasting class, a selection of tapas from the Chef’s Tasting Menu, plus a complimentary cocktail.

FROM SINGAPORE TO SEMINYAK
Where: GROW Bali
When: 8 May, 7-10 PM
Price: IDR 1.200.000 per person
An Evening of Green-Fingered Gastronomy. Feast on the island’s freshest produce as internationally-renowned Chef Ryan Clift brings together two of his sustainable dining concepts from the region’s top dining capitals—Open Farm Community from Singapore and Grow from Bali—for a farm-fresh, four-hands dinner that draws inspiration from distinctive homegrown flavours. Using 100% locally-sourced ingredients, from vegetables harvested on the highlands of Kintamani to seafood sourced from the island’s coastal waters, Open Farm Community’s Head Chef Russell Misso will join Chef Ryan to serve up six innovative courses of delicious, seasonal fare. Price includes six-course chefs’ menu, with optional wine pairing.

THE MAGIC OF MANDAPA
Where: Mandapa – a Ritz-Carlton Preserve
When: 12 May, 6.30 – 9.30 PM
Price: IDR 800.000++ per person
On a wooden platform nestled among the rice terraces cascading down the Ayung Valley, experience exemplary modern Balinese and Indonesian cuisine over six lavish courses. Showcasing the most spectacular of Ubud’s iconic scenery, Mandapa, a Ritz-Carlton Reserve is the ultimate setting for this epicurean journey across the archipelago with Executive Chef Maurizio Bombini, Kubu Restaurant Chef De Cuisine Bayu Retno Timur and Sawah Terrace Restaurant Chef de Cuisine Eka Sunarya. Price includes welcome drink and six-course Indonesian degustation menu.

JAKARTA & BALI COLLABS
Where: Room4Dessert Ubud
When: 12 May, 7-11 PM
Price: IDR 495.000 per person
Stepping in behind the pass of Ubud’s intimate Room4Dessert, chef Jacob Burrell of Jakarta’s Attarine will serve up a sneak peek of their soon-to-be-opened Bali venue. With a focus on wood-fired cooking techniques, chef Burrell will plate up a family-style menu including braised and roasted meats, grains and salads, with a little help from the don of desserts Will Goldfarb himself and the Room4Dessert family. Price includes three-course dinner.

 

Love what you're reading? Subscribe and get a chance to win doorprizes!


Leave a Reply

Your email address will not be published. Required fields are marked *

4 × five =