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Saturday, December 24, 2011

Nusa Dua, Bali: Sakala

(Sorry for the poor picture color quality but the LED/Neon/whatever lighting at Sakala didn't make the food looks its best)

Sakala is currently a wine tasting/restaurant/night club close to the tip of the Nusa Dua peninsula. I was told that next year, a Hotel would also be tacked-on to the ensemble.
This was by far the best meal we had in Bali. Comes, of course, with a price and it is not much inspired by local cooking (although it does use some local ingredients). But hey, when the food is sublime, not complaining is allowed.
And it is. Expat Quebecois chef Frederic Boulay cooked-up a fabulous Christmas eve dinner that left us very happy... and very full! As a bonus, we had a chance to chat with him a little bit.

Definitely Michelin guide material. Highly recommended!

Dining room is on one side of a very nice pool.

Oyster

Various bread in funky wooden bread-box

Foie-gras rougie experience from Lande region in France. We usually prefer our foie-gras poiellé (pan-seared) but this was really good foie gras and it was very, very nice.

Grilled prawn with crushed fennel salad and passion fruit emulsion scented with vanilla.
Perfectly cooked prawns with a nice crunch from the fennel and the slightly sweet touch of the fruit rounded up the flavors. Yum!

Butternut squash bisque served with lobster and portabella mushroom, balsamic reduction, cappuccino way.
Here, the foam really adds to the experience; titillating your taste-buds before you get the bold flavors of squash, mushrooms and the reduction.

Beef consommé with smoked duck, young vegetables, chicken & truffle stuffing.

Grilled blue eyed Tuna steak, asparagus and dry tomato risotto, red wine vinaigrette with olive, capers, heart of palm and sweet peppers.
Here, the layering of flavors hit you palate in succulent successions, like waves on the Balinese beaches. My favorite dish of the night.

Wagyu beef tenderloin served with garlic & potato croquette, snow peas, spinach, mixed mushrooms and port cream sauce. Need we say more?

Ooooh, cheeeese! Sakala really didn't skimp on variety and quantity here. This could have been a main course on its own. We were already stuffed at this point.

Some Quebecois-inspired Christmas logs. So rich and sweet!

Chocolate cones

Christmas dinner: 800k IDR x 2
Water: 25k IDR x 2
Balinese Cabernet Sauvignon: 80k IDR x 2. The grapes are from Australian, wine making is done in Bali. Not all that great. We'll have to give Bali another 10 years. But never fear, there's a wide selection of wine at  Sakala.

Executive Chef: Frederic Boulay
Tel: +62 361 774 499
JL. Pratama 88,
Tanjung Benoa
Nusa Dua, BALI 80363
Indonesia
http://www.sakalabali.com/

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