ErwanAdriWijaya Conrad O Riordan

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Norma Nicholson
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1 Slow Food Bali Our Plantation restaurant prides itself on being an accredited member of Slow Food Bali. Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.slow Food s approach is based on a concept of food quality that is defined by three interconnected principles: good, clean and fair. GOOD: a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture. CLEAN: food production and consumption that does not harm the environment, animal welfare or human health. FAIR: accessible prices for consumers and fair conditions and pay for producers. Slow Food was started by Carlo Petrini and a group of activists in the 1980s in Italy with the initial aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. Today Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries. ErwanAdriWijaya Executive Chef Conrad O Riordan Food and Beverage Manager

2 SEASONAL TASTING MENU PRAWN Prawns, dill, pickle cucumber, apple puree, yoghurt mustard, beetroot caviar, rye bread TOMATO SOUP Tomato soup with bacon, cheese croutons, pesto, fried basil, pine nuts and whipped cream SCALLOP Pan-seared scallops with tapioca herb crème fraiche, salmon caviar and crispy potato wafer LAMB Braised lamb neck, lamb loin, spiced apricot marmalade, cheese foam, lamb jus, pumpkin, roasted red pepper BARRAMUNDI Seared fillet Barramundi, Iberico ham, cheese gnocchi, asparagus, parsley foam DUCK Cured duck breast, truffled taro, dried fruit curry sauce, pine nuts, fried curry leafs, crispy leek CHOCOLATE SNIKERS Chocolate mousse, white chocolate, salt caramel, peanut ice cream AUTHENTIC TASTING MENU PERKEDEL JAGUNG Sweet corn patties, homemade seasonal pickles, sweet chilli sauce KUAH UDANG MANIS Clear sweet corn soup, poached prawns, ginger, chilies, lemon basil leafs URUTAN BALI Homemade Balinese style pork sausage, tomato, sambal, local organic vegetable salad IKAN PANGGANG Grilled local mackerel fillet topped with mild tomato sambal, pickled vegetables, wok-fried water spinach AYAM BETUTU The most traditional and well known dish in Ubud, slow roasted chicken wrapped in banana leaf and smoked in rice husk for 5-6 hours, accompanied by traditional Balinese salad KAMBING MEKUAH Braised lamb, mild yellow paste, coconut milk, fried shallot, pickle vegetable PISANG GORENG Banana fritter, chocolate ice cream, icing sugar, vanilla ice cream 5-courses With wine pairing 7-courses With wine pairing Rp. 595 per person Rp per person Rp. 755 per person Rp per person

3 AUTHENTIC CUISINE The following menu is inspired by authentic dishes from around Bali and the surrounding Indonesian Archipelago. APPETISER Udang Bulung 120 Prawns, fresh seaweed, chili, clear fish broth Perkedel Jagung(V) 65 Sweetcorn patties, homemade seasonal pickles, sweet chili sauce Gorengan (V)70 Assorted savory snack, crispy soy bean cake, marinated tofu, vegetable fritters served with pickle and chili soy sauce Lemper 70 crispy sticky rice stuffed with spiced chicken, chili lime soy Urutan Bali 100 Homemade Balinese style pork sausage, tomato sambal,local organic vegetable salad Pesan Be Pasih 95 Minced fish with mild Balinese spiced paste, sweet basil, ginger and tomato, grilled in banana leafs Be Tongkol Sambal Matah 100 Grilled tuna in shallot, torch ginger & lemongrass dressing served with Balinese vegetable salad

4 SOUPS Kuah kacang Merah 85 Red bean, cinnamon leaf, spring onion, buncis, tofu, white lobak Soto Ayam Bali 100 Balinese clear chicken soup with glass noodles, tomato, potato, quail egg and celery leafs Kuah Udang Manis 130 Clear sweet corn soup, poached prawns, ginger, chillies, lemon basil leafs SATES Six skewers per portion, all served with sticky rice, Balinese vegetable salad and a mild peanut sauce Sate Ayam 85 Chicken breast sate Sate Lilit 90 Minced fish sate grilled onlemongrass skewers Sate Babi 95 Pork loin sate Sate Campur 95 Mixed fish, chicken and pork

5 MAIN DISHES All main dishes are served with a choice of white or yellow rice LAUT (FISH & SEAFOOD) Ikan Goreng Kesuna Cekuh 175 Battered local fish from the market spiced with Balinese mild paste, purple eggplant, lemon basil and coconut milk HasilLautBumbuKuning 225 Prawns, local fish from the market and squid with seasonal vegetables braised in mild yellow coconut sauce IkanPanggang 180 Grilled local fillet topped with mild tomato sambal, pickled vegetables, wok-fried water spinach Udang Rica Rica 265 Seared prawns with chili glaze Manado style, green bean, lemon basil, fried shallot TERNAK (MEAT & POULTRY) Ayam Betutu 175 The most traditional & well-known dish in Ubud: Slow roasted chicken wrapped in banana leafs and smoked in rice husk for 5-6 hours served with a young fern tips salad and steamed rice Babi Kecap 195 Local pork shoulder and belly braised in sweet soy sauce with potatoes and mild Balinese spiced paste Kuah Kambing 230 Braised lamb, mild yellow paste, coconut milk, fried shallot, pickle vegetable Bebek Goreng 210 Double cooked Balinese style duck leg, green mild sambal, fresh cucumber, jackfruit and long bean salad with minced chicken Rendang Sapi 220 Braised beef rump in Sumatran paste, red bean, fried potato, coconut milk, chili

6 SEASONAL CUISINE For this menu, only the freshest ingredients are used, all locally sourced and organically grown where possible, then prepared with precision, passion and care using Western-cooking techniques. APPETISER Duck 110 Duck terrine, red cabbage, burnt onion, crispy onion, cranberry marmalade, garlic bread Crab 115 Crab meat, watermelons, avocado, cucumber jelly, bloody mary sorbet, watercress, olive oil Goat Cheese 110 Garlic panna cotta, goat cheese, asparagus, eberico ham, garlic mayonnaise, green salad, tomato caviar Chicken and Prawn Teriyaki 110 Boneless chicken wing meets spiced prawn, teriyaki sauce, red radish, sesame seeds Scallops 140 Pan-seared scallops drizzled with tapioca herb crème fraiche, salmon caviar and crispy potato wafer Prawn 120 Prawns, dill, pickle cucumber, apple puree, yoghurt mustard, beetroot caviar, rye bread Octopus 115 Sous-vide octopus, white bean, chorizo, smoke paprika vinaigrette, roasted tomato cherry

7 SOUPS Tomato Soup115 Tomato soup with bacon, cheese croutons, pesto, fried basil, pine nuts and whipped cream Cauliflower & Lamb 120 Cauliflower soup, lamb patties, pine nut, dried fruit curry oil, coriander Sweet Corn Soup 130 Sweet corn, garlic & herb seasoned crab, crème fraiche, spring onion, coriander oil, candied chili FISH & SEAFOOD Barramundi 190 Seared fillet Barramundi, Iberico ham, cheese gnocchi, asparagus, parsley foam Red Snapper 200 Pan-fried red snapper fillet, green pea puree, herb-garlic butter sauce, pickled fennel and grilled spring onion Prawns 265 Seared prawns, prawn volute, prawn powder, spiced shrimp crumble, crispy potato crust, snow peas

8 MEAT & POULTRY Beef 360 Pan-roasted Black Angus beef tenderloin (180 gram) served with mashed potatoes and drizzled with caramelised onion sauce, Wasabi mayonnaise, roasted turnips Duck 230 Cured duck breast, truffled taro, dried fruit curry sauce, pine nuts, fried curry leafs, crispy leek Lamb 310 Braised lamb neck, lamb loin, spiced apricot marmalade,lamb jus, pumpkin, roasted red pepper Spring Chicken 185 Corn-fed spring chicken confit leg and tender pan-seared breast fillet, local mixed mushrooms, char-grilled leek, chicken jus Pork Chop 220 Twice cooked pork chop, bacon jam, spiced pear, potato, pepper pork jus HOME MADE PASTA Duck Ravioli 170 Duck leg confit ravioli, capsicum salsa, basil oil, Grana Padano cheese, balsamic reduction, truffle cream Spinach & Mushroom Agnolotti (V) 135 Homemade agnolotti filled with mushroom and spinach, tomatoes, wild rocket, cashew nuts, Grana Padano cheese Arrabiata Fettuccine (v) 120 Homemade fettuccine, tomato ragout, chili, spring onion, parmesan cheese Chicken Fettuccine 145 Homemade fettuccine, cream sauce, Mushroom, truffle oil, grilled chicken, parmesan cheese Prawn Fettuccine 150 Homemade fettuccine, seared prawns, tomatoes, chili, lime, basil Chorizo Fettuccine 150

9 Homemade fettuccine, chorizo, feta cheese, olive, tomato ragout, basil \ SIDE DISHES Salads (V) 45 Wild rucola leafs, sliced apple, cashew nuts, parmesan, olive & balsamic dressing Baby cos, melon, cherry tomatoes, organic honey & red wine vinaigrette Shaved fennel, flat leaf parsley, red radish, olive oil & lemon juice emulsion Vegetables (V) 45 Roasted baby carrots, parsley and cashew nuts Button mushrooms and spinach in cream sauce Baby green beans, caramelized onion, herbed garlic butter Roasted baby potatoes spiced with chopped thyme and local sea salt

Pineapple Marinated pineapple skewer with Malibu sabayon, coconut ice cream and cookie crumble

Pineapple Marinated pineapple skewer with Malibu sabayon, coconut ice cream and cookie crumble C O N T E M P O R A R Y W E S T E R N 3-COURSE WESTERN CONTEMPORARY DINNER MENU USD 80++ Ceviche Marinated mackerel with citrus salad and citrus vinaigrette Campbell tenderloin With seared mushroom, mushroom