THE LEGIAN BALI S CULINARY JOURNEY WITH RAYMOND CAPALDI & LUKE MACLEOD

Transcription

1 THE LEGIAN BALI S CULINARY JOURNEY WITH RAYMOND CAPALDI & LUKE MACLEOD A WINE AND DINE EVENT FRIDAY, NOVEMBER 18 TH 2016 THE RESTAURANT, AT THE LEGIAN, BALI

2 A WINE AND DINE EVENT Well known for their signature Four Hands Dinner, The Legian Bali will once again play host to some of the world s most revered chefs. This 18 th November, the celebrated Scottish-born Raymond Capaldi will join The Legian Bali s Executive Chef Luke Macleod. Chef Capaldi is the father of Melbourne s molecular gastronomy scene and chef of some of the best restaurants in town, including the famed Hare & Grace, Melbourne, Australia. Get ready to be taken on a spectacular journey of mindblowing flavors and visual enchantment with a fivecourse, wine pairing epicurean delight.

3 MENU FOOD BEFORE FLOWERS Raymond Capaldi Rehydrated Carrot, Braised Orange Pith Duval-Leroy Brut Rose Prestige, Champagne, France, NV Grilled Onion, Calamari, Ash, Squid Ketchup Fournier Pere & Fils Sancerre Les Belles Vignes Blanc, Loire, France, 2013 Melon, Jasmine White Snapper, Coffee, Honey, Brocolli, Sweet, Sour Juice, Meliponnia Nectar Beringer Private Reserve Chardonnay, Napa Valley, USA, 2012 Beet Cheek Beef, Cucumber, Parsley, Capers Fried Brioche, Celery, Yeast Jus Castello Di Gabbiano Chianti Classico Reserva DOCG, Tuscany, Italy, 2012 Burnt Custard, Pineapple, Marzipan Pomelo Ice FINISH Cookies N Cream Chocolate, Pork Fat, Shortbread Chateau Clinet Fleur de Clinet, Pomerol, France, 2011 THE LEGIAN BALI S CULINARY JOURNEY

4 Bangkal Hitam THE LEGIAN BALI S EXECUTIVE CHEF Australian-born Chef Luke Macleod brings with him strong passion and creativity in the culinary arts to his role as Executive Chef at The Legian Bali. With over 15 years of international experience under his belt, his previous tenures include several notable restaurants in France and Asia, such as the three Michelin-starred Lucas Carton in Paris, two Michelin-starred Restaurant Senderens in Paris (home of nouvelle cuisine), three-star Michelin Le Pres d Eugenie les Bains in SW France, and the two Michelinstarred Sa.Qua.Na in Honfleur. Luke also appeared on French TV against celebrity chef Sophie Dudemaine, where he unexpectedly attained a 3-0 win with one of his first self-created dishes in a seafood challenge that required the use of very humble ingredients. LUKE MAC LEOD At The Legian Bali, Chef MacLeod continues to wow patrons with his creativity. Here he currently oversees all culinary aspects of the property s eclectic food and beverage venues, comprising The Restaurant, The Pool and Ocean Bar, The Lobby Lounge, In-Room Dining and The Club Lounge. Luke believes in successful sourcing as a key part for any chef in Bali. He took to the kitchen s helm in 2014, showcasing his elegant cooking style with most of his creations featuring the freshest selections of herbs and vegetables from specialty organic growers in central Bali, as well as select seafood items from fishermen in Jimbaran and Bali s neighbouring island of Lombok.

5 Baked Bone Marrow Grilled Foie Gras CHEF RAYMOND CAPALDI No stranger to the eclectic and often competitive dining scene of Melbourne, Australia, Raymond Capaldi first moved from Scotland to London in 1986, where he began his career at the legendary Dorchester Hotel. From there, he went on to hold several executive roles at some of the finest restaurants in the world including the Gleneagles 5 Star Hotel in Scotland, the Park Lane Hotel Hong Kong, the British Embassy in Moscow, Hotel Martines in Cannes and the Sheraton Mirage in Port Douglas. RAY MOND CAPALDI Having established the famed Melbourne based Sofitel Cooking Academy in the late 90 s, veteran chef Raymond Capaldi has since then experimented with various cooking styles before being known as an industry purist for being a leader in a new kind of cuisine called TRADERNE. He pushes the boundaries of traditional fine-dining methods through his futuristic creations that involve the unusual usage of science; giving birth to signature dishes such as the Eton mess of oysters, horseradish cream, passion fruits and beetroot meringue. Previously dabbling in some of Melbourne s best eateries such as Richmond s avant-garde Fenix, Fitzroy North Café Marmalade & Soul, and the Chef Hat awarded Joost Baker-designed Hare and Grace, Capaldi took a bold step in 2015 to end his career as a hands on chef running his own high-end restaurant, choosing instead to return to the very beginning and focusing on a more approachable and casual concept of food. Some of Capaldi s more recent venture includes A25 Pizza, Wonder Pies & Fries, Fruiterra and Primo Manifesto.

6 THE RESTAURANT The Legian Bali THE RESTAURANT S Autumn Dinner Menu Casual by day, The Restaurant serves up an international, allhomemade breakfast array, from healthy organic options to Asian breakfast specialties to scrumptious breads and pastries, plus the indulgences of our cold cut and cheese room. Here you may preview our extensive wine selection as well. The laid back, beachside vibe continues into lunch with our favourite hand-rolled and wok-fried noodles served with chicken or king prawns, grilled squid and crisp vegetable salad, and rare yellow fin tuna Niçoise. After the sun sets, the lights inside dim as well. Dinner at The Restaurant is a naturally chic affair, enhanced by the shimmering infinity pool view and our in-house pianist. Against this elegant backdrop, we offer perennial pleasures like our Lombok sashimi, Wagyu rib-eye, tamarind and chilli braised octopus. Or, go native with the weekly-changing, wine-paired Discovery menu focusing on locally sourced ingredients. The Restaurant at The Legian Bali is excited to present Executive Chef, Luke Macleod s latest autumn dinner menu the Discovery Menu. It is a collection of his signature dishes pared down to its quintessential elements in the pursuit of balancing simplicity and the complex through the use of fresh and local ingredients. In addition, he will also be offering customized tasting menus. Classic French cuisine teaches that only 3 components are required to complete a dish. However, the use of additional components allow Chef Luke to create a much richer experience on the palate as he uses the freshest of ingredients while varying his preparation style as the season progresses. This menu offers the flexibility of ordering each dish as a small or regular plate, thus giving the customer complete freedom of choice in the creation of their own unique menu. To top it off, Chef Luke has also trained his servers in taking on the role of ambassadors for his cooking, ensuring that they are ably to assist our guests with their menu decisions. The Restaurant at The Legian Bali invites you to dine with us and enjoy Chef Luke s delectable fall menu.

7 Sponsored by THE LEGIAN BALI AND THE CLUB AT THE LEGIAN BALI Jalan Kayu Aya, Seminyak Beach Bali Indonesia T F reservation@thelegianbali.com