BALI, Indonesia, Aug. 1 (ANTARA/Medianet International-AsiaNet) --
KU DE TA, Bali's renowned luxury bar and restaurant, is led by a dynamic hospitality team with a global resume. Consistently ranked among Asia's best restaurants in the Miele Guide, KU DE TA’s new dinner menu demonstrates its award winning credentials, showcasing a commitment to local producers with delicious and inspiring fare.
Group Executive Chef Phillip Davenport fronts a team with exceptional international lineage that strives to support local suppliers and Balinese artisanal producers. The resultant dishes, such as the new palm sugar torchon, honour this collaboration.
The torchon reflects Davenport's classic French training yet he makes it his own by using smart contemporary touches, such as lightly smoking the foie gras before cooking sous vide, or under vacuum. Bittersweet orange marmalade puree and praline pistachios combine with a fresh salad as the perfect counterbalance to the richness of the torchon and the fresh baked brioche that accompanies it. The special Balinese ginger palm sugar in the dish comes from a network of local, sustainable, fair trade producers.
The deft touch of Chef de Cuisine Benjamin Cross is evidenced in new dishes with Spanish and North African influences that blend seamlessly within an Asian vocabulary. The new poached spring chicken roulade is an elegant and contemporary serving of a popular, local ingredient. The chicken is boned and rolled around a mushroom and truffle butter before being gently cooked in a circulating water bath. It is served with a Moroccan spiced lentil ragu.
White rabbit and shallot ragu with hand cut pappardelle, pancetta crisps, green olive and parmesan is another example of Davenport's contemporary yet classic style. He uses house made saffron-infused pasta sheets, which are then tossed with a gently cooked rabbit ragu and impressed with traditional aromatics.
The wildly creative dessert menu of KU DE TA's Pastry Chef, Will Goldfarb, will have those with a sweet tooth swooning. The new pina colada is an interpretation of the popular cocktail. It is made using local coconuts for a moist sponge cake and pineapples preserved in a natural caramel made from local fruit. Tender bubbles of rum and sauvignon blanc defy gravity, while a coconut macaroon shows the kitchen's commitment to classic and delicious pastry.
The new menu items from Phil Davenport and his team ensure KU DE TA remains the reference point for luxury experience in Bali's rapidly developing dramatic coastline. An awareness of customer desire is what sets KU DE TA apart as the ultimate Asian lifestyle destination.
GLOBAL RESUME: The KU DE TA team
Chef Phillip Davenport has worked in New Zealand, Sydney, London and the Caribbean. He was Head Chef at Sydney's legendary Hugo's and went on to refine his skills at a private supper club in London's Mayfair. He mastered the intricacies of high end resort dining at Hermitage Bay Hotel in Antigua.
KU DE TA's internationally acclaimed Pastry Chef, Will Goldfarb, worked for El Bulli, Gerard Mulot, Cibreo, and Tetsuya, before creating Room4Dessert in New York. Goldfarb is one of only three American chefs to have been featured in both editions of Apicius, the Spanish Journal of High Gastronomy, the world's leading periodical for cutting edge cooking.
Chef de Cuisine Benjamin Cross has worked in Australia, New York and Spain. He has trained with the likes of Santi Santamaria and Neil Perry and was co-owner, with Julian Lennon, of a restaurant-bar in the small coastal village of Portals Nous.
Steve Collinson, General Manager at KU DE TA, has worked at many of London's finest venues, including Bank Aldwych and Mayfair’s illustrious Hush. He has been responsible for memorable 'mixology' in the Middle East and Asia and is now responsible for the growth and maintenance of KU DE TA's celebrated bar program.
For further information please contact:
International Media Enquiries
Clemence Harvey
Harvey Publicity
Mobile : +61 0417 522 603
Email: clemence.harvey@harveypublicity.com.au
Local/Regional Media Enquiries
Shaumi Effendy
KU DE TA - PR & Marketing
Phone: +62 361 73 6969
Email: shaumi@kudeta.net
SOURCE: KU DE TA
Editor: PR Wire
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