Seven-course dinner
- Ayam timbungan
- Timbungan is a cooking method where food is inserted into a segment of bamboo which is placed into or next to fire to bake. It’s usually reserved for religious holidays and only prepared in certain areas of Bali. Here, we marinate local tender chicken pieces, cook it timbungan-style and serve with “belimbing” sour fruit and an herb salad fresh picked from our garden.
- CHICKEN, BALINESE SPICE, BELIMBING, GARDEN HERBS
- Ikan klengis
- Klengis is the coconut pulp left over from the process of making coconut oil. We use it to marinate barramundi fillets which are then wrapped in corn husk and chargrilled. The resulting sweet coconut flavour is unique to Bali; the dish is finished with dabu-dabu (fresh tomato salsa) and kemangi (sweet local basil) picked fresh from our garden to add a fragrant aniseed touch.
- BARRAMUNDI, KLENGIS, DABU DABU, KEMANGI, CORIANDER
- Jagung pangang (V, N)
- “Base gede” translates to “big spice.” Our Senior Sous-Chef Wayan Sutariawan calls it the “magic of Balinese food.” Here, we chargrill baby corn in the husk and baste with a tomato and chilli relish known as sambal merah, and top it off with a spiced crunchy nut mix to add extra texture and flavour.
- BABY CORN, KACANG GILLING, BASE GEDE, SAMBAL MERAH
- Bebek betutu (N)
- The magic of bebek betutu is in the cooking process. A whole duck is stuffed with base gede, wrapped in banana and palm leaves, buried in an underground clay pot oven covered with coconut and rice husks, and slow-roasted for 12 hours. The end product is extremely moist, smokey and tender. We serve it with a traditional fern shoot salad (lawar) and drizzle in its own cooking juices.
- 12-HOUR CLAY POT DUCK, BASE GEDE, FERN SHOOT LAWAR, NATURAL JUS
- Sambal udang (N)
- King prawns are smothered in three of Bali’s most loved bumbu spice pastes – putih (white), kuning (yellow) and merah (red) – and oven baked. Sambal matah, a raw spice mixture of shallots, lime, chilli and prawn paste, is scattered over the cooked prawns for a fresh yet spicy citrus-forward finish.
- KING PRAWN, BALI BUMBU, SAMBAL MATAH
- Celeng guling (N)
- Ubud’s ultimate dish. Watch the magic happen as our chefs spit roast a whole suckling pig that has been earlier stuffed with cassava leaves and base genep, to be slow-cooked for four hours. It’s served with crispy pork skin crackling and cassava leaf. A must try while in Bali.
- CASSAVA LEAF, BASE GENEP, KERUPOK
- Es buah
- Bali lime sorbet is made in front of your eyes and drizzled with our raw Sayan Valley wild honey and local fresh fruit.
- BALI LIME SORBET, OUR RAW SAYAN VALLEY WILD HONEY