A SENSORY                                                                                                                                                                                 CULINARY EXPERIENCE

                                                                                                                                                                                                                          13,14th Jan

January 13th

January 14th

You will be served a well composed tasting menu orchestrated by the chef himself whilst being seated in a bench-style solid and bold oak table that looks directly over to our kitchen where you can have the opportunity to view your food being prepared as well as being able to ask the kitchen any culinary questions.

 

The dining experience is situated in one of Bali’s modern breweries where you will get to experience this unique and contemporary architecture while still having the comfort of your own private dining room. 

A SENSORY CULINARY EXPIERENCE

The menu is composed of 13 courses of exquisite gastronomy which is sublimely served, authentically explained, and precisely paired with fine wines and cocktails. 

Roots

From the historic harbour city of ancient Rome to the green enigmatic rice fields of Bali, Angelo Tellini cultivated himself humbly in the world of gastronomy and culinary cuisine delight. Here we uncover the story behind our Chef here at Black Sand Brewery.

 

"Specifically, I come from Ostia, Rome in Italy. I was always fond of the ocean because I grew up in this part of Italy where it has ancient Roman heritage and a great place for the summertime by the Tyrrhenian Sea. My father was a lifeguard and also a fisherman, and during my summers where I had free time, I would spend long hours at the beach. That is why I really love seafood as well in general, and it is one of my favourite things to work with in the kitchen. "

 

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THE MENU 

Beef tartare

Truffle

Parmigiano cream

Cured egg yolk

Marrow

Cured Salmon tostadas, wasabi aioli, avocado, caviar, Carbonara tartlet, egg yolk espuma, pancetta, Oyster, jalapeno cucumber sorbet,  pickled shallot, watercress oil, Otoro sashimi, pickled onion, apple,  Aquatir caviar, ponzu dressing, Carabineros prawn crudo, avocado, burrata, caviar, lime zest, Beef tartare, truffle, Parmigiano cream, cured egg yolk, marrow. Seared Foie gras, prunes & Sangiovese sauce, hazelnut, Blue crab, mussel, pickle tapioca pearl, apples, clam dashi reduction, Miso glazed Octopus, smoked potato puree, pickled shallot, parsley oil, Op rib, jus, potato pave, Italia, Basil gel, tomato confit, strawberry jam, lemon sorbet, crispy roses, Lactic Raspberry, Goat cheese gelato, raspberry sable´, merengue, white chocolate, raspberry powder, dulce de leche, sugar air

THE EXPERIENCE |

Radici means roots in Italian. This is exactly where it all started for Chef Angelo, born Italian now he sharpens his knifes in Bali to give you an entirely sensory dining experience.

RESERVE FOR THE 13TH JANUARY 2021

A SENSORY CULINARY EXPIERENCE