Recently arrived Chef de Cuisine at Dava in the AYANA Resort and Spa Bali, Jusman So [See: In Bali: Just So!] , has unveiled a new a la carte menu that brings together some of the most celebrated dishes from his extraordinary culinary career. Dava – AYANA Resort and Spa
The modern French-Asian menu features some of the most popular dishes from Chef Jusman's menu at Sage - the 40-seat fine dining restaurant he founded to critical acclaim in his native Singapore. Sage, which Jusman closed before taking up his role at Dava, was nominated 'Best New Restaurant' at the World Gourmet Summit 2008.
In that same year, Jusman was also named “Best Rising Chef,” saw his establishment named as one of Singapore’s Best Restaurants by Singapore Tatler magazine, and also named on the prestigious Miele List for 2010.
At Dava, Chef Jusman has now introduced some of his most acclaimed dishes, enhanced in Bali by using local flavors and only the best available ingredients. “Some of the dishes are similar to what I was serving at Sage but with some new tweaks," he explained.
Jusman continued: "For example, I brought back the Duck Confit and Escargots but made some changes. These were the dishes that brought a lot of my guests at Sage back time and again."
Jusman is also busily preparing to host fellow Singaporean, celebrity chef Justin Quek from The Sky on 57, as a guest chef at Dava for three nights December 27-29, 2011.
“I am very excited to work with Justin Quek, he is probably the most respected and popular chef in Singapore, so working with him will be a privilege,” Jusman said. During this engagement Dava will offer a nightly degustation menu created by Justin Quek in addition to Jusman's a la carte menu.
The new a la carte dinner menu follows the launch of his nightly degustation menu in July, which offers 4- and 6-course menus for more 'adventurous' diners. Said Jusman: “Dava gives me the freedom to create my own masterpiece, a platform to do what I really enjoy doing. Every dish on this new menu complements each other, and the whole menu defines my personal style of cooking and presentation.”
Highlights of Jusman So’s New a la carte menu.
Escargot and mushroom fricassee with basil pesto and tomato fondue, deep-fried soft center egg and sweet onion cream
Wagyu Beef Cheek
Wagyu beef cheek crusted with duxelle mushrooms and onion confit, pureed and pickled of beetroot with pine nuts
Pumpkin and pistachio agnolotti with roasted beet root and pineapple carpaccio, golden chanterelle and garden greens
Slow cooked grain fed lamb shank with olive tapenade and ratatouille, potato galette, garlic crisps and thyme jus
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