(11/1/2010)
And now for something entirely different.
St. Regis Bali Resort presents an unique dining experience via a cocktail-paired gastronomic event.
With a special talent for creating unique cocktails, Mixologist Joseph Boroski will presents an exotic range of cocktails to accompany the specially prepared culinary creations of Executive Chef Oscar Perez. Among the sumptuous pairings is slow-poached Black Angus beef tenderloin with Ramos gin fizz mousse.
American-born Joseph Boroski is an exceptional hand at mixing and combining ingredients, creating modern variations of classic cocktails using local flavors, homemade infusions and molecular touches. With an unrivaled passion for making cocktails and an acknowledged leader in his trade, Joseph believes in using quality syrups, natural garnishes and kitchen techniques when producing his range of unique and enjoyable bar tipples [www.sipslowly.com]
The Menu
Yuzu marinated deep sea scallops, crispy prosciutto clear tomato aspic, oven smoked bone marrow and tomatoes light saffron vinaigrette, tobiko sauce
Frozen Manhattan - compressed watermelon; feta, basil and saffron crushed ice; brandied balsamic
+ + +
Alaskan crab meat, chilled Borneo crab consomme Fresh salmon roe, mint, coriander and water melon granite
Mixed-State Margarita- solid, liquid, gel, and air—calamansi, avocado, pink peppercorn, mint
+ + +
Garlic sautéed river lobster tail Miso-cured thigh of chicken - slow roasted rock melon salad with light soy and Tasmanian leather honey glaze, Wasabi drizzle
Modernized Old-Fashioned - micro-balloons of bourbon, algae butter bitters, rock melon, mandarin peel, muscovado
+ + +
Slow-poached black Angus beef tenderloin, Salsa Verde, avocado potato Mole, sweet onion and lime jam, organic micro greens, pickled apple and grapes compote, fresh basil and virgin oil
Ramos Gin Fizz Mousse - green grapes, Tahitian vanilla, egg white, orange flower
+ + +
Cactus flower sherbet
Tequila espuma, cinnamon churro Valhrona white chocolate and young ginger paste Air-dried lime zest powder
Espresso Negroni - Campari, Punt e Mes, gin, citrus, juniper berries—warmed or iced
+ + +
Liquid Mignardise
Coffee and Tea
Cosmopolitan & Side Car Gummies
The fun begins on Saturday, November 6, 2010 at 7:00 pm with pre-dinner cocktails at the King Cole Bar followed by dinner at the Astor Ballroom commencing at 7:30 pm.
The cost of the dinner, cocktails and including tax and service is Rp. 1,250,000 (US$136) per person.
Reservations are essential, call +62-(0)361-3006114
Don't Drink & Drive
[Book a Recovery Night at The St. Regis Resort Bali]
© Bali
Discovery Tours. Articles may be quoted and reproduced
if attributed to http://www.balidiscovery.com.
