A SENSORY CULINARY EXPERIENCE
4th, 25th May
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.
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 expierence.
4th May
Join us for a culinary adventure
25th May
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
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#4
Beef tartare
Truffle
Parmigiano cream
Cured egg yolk
Marrow
#2
Otoro sashimi
Pickled onion
Apple
Aquatir caviar
Ponzu dressing
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
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.
Join us for your dinner culinary adventure with us
A SENSORY CULINARY EXPIERENCE
