Throughout a latest prolonged keep in Bali, my spouse and I loved some nice stays and a few nice meals. Throughout our keep at Mandapa, a Ritz-Carlton Reserve, we had the chance to dine at Kubu.
Ricky plans on visiting this property within the close to future, so he’ll provide the full evaluation within the months to return. Within the meantime, I assumed I’d share my ideas on the property’s fine-dining institution, Kubu, and stroll you thru my expertise of their tasting menu.
Actually an intimate area so that you can get pleasure from your dinner, Kubu is positioned deep within the valleys of Ubud, the place you’re surrounded by timber and the atmosphere of the flowing Ayung river.
Kubu – Location
With the upcoming modifications to the Marriott Bonvoy program, many people have booked some aspirational properties which will see a steep improve of their redemption prices in 2023. So, after I heard that the Ritz-Carlton Reserve properties had been now accessible on factors, I jumped on the alternative.
I managed to snag 5 nights at Mandapa, a Ritz-Carlton Reserve for 422,000 Marriott Bonvoy factors, making the most of the Fifth Evening Free profit for factors bookings. With money charges averaging $1,400 (CAD) per night time, I used to be capable of redeem my factors at 1.7 cents per level.
In comparison with our valuation of 0.9 cents per level, it’s secure to say I used to be pretty pleased with this reserving.
Your entire property attracts heavy inspiration from Bali’s nationwide roots. In step with this theme, the restaurant has 9 personal cocoons that resemble shelters the place Balinese farmers would retailer rice after harvesting, in addition to extra seating within the normal eating room.
Sadly, I didn’t take my butler’s recommendation to order a desk for dinner. So, I ended up being seated at an everyday desk, and didn’t get to benefit from the expertise within the personal cocoon.
Kubu – Eating Expertise
After having fun with the feast in your eyes that the intricate environment of Kubu present you, the meal that follows is a treasure of the best Mediterranean- and European-inspired creations.
My spouse Nicole and I had a lot to find on our palates, beginning with the amuse bouche and carrying by all the best way to the ultimate dessert course. Whereas every plate could look small, after 10 programs of degustation curated by award-winning Chef Bayu, we had been pleasantly full after this principally pleasant eating expertise.
1. Amuse Bouche
Our meal started with a beautiful amuse bouche, which featured an exquisite cheese fondue sandwiched between an almond sable. It was served with an earthy presentation atop a wood board that was normal right into a tree stump.
It was definitely nicely loved at our desk, lending a pleasant stability of creaminess from the cheese and sweetness from the contemporary orange segments.
Alongside it, and set atop what resembles a zen rock backyard, the tuna tartare tartlets with caviar had been a good looking distinction. This primed our palates for the next indulgent programs.
2. Cherry Tomato Tart
Semi dried tomato, lentil hummus, mint coriander chutney, tomato sorbet
When it got here time for the cherry tomato tart, I used to be happy to see molecular gastronomy at its best, with the tomato foam on prime of the sorbet. These methods are fascinating to me in the best way they’ll change the textures of meals, giving them a brand new gourmand twist.
It has a really salty and flavourful style. With the mint coriander chutney, I discovered it to be impressed by Indian delicacies, which I’m naturally very keen on, with sturdy and daring flavours.
To make foam in molecular gastronomy, the chef should entice air inside both a strong or liquid substance. Whereas this looks as if a brand new method, it’s merely a twist on what cooks have performed for ages with mousse, whipped cream, and even the froth in your after-dinner cappuccino.
The method begins with a pureed meals, which then has a thickening agent diluted into it, creating an answer. When that dissolves, it’s whipped to deliver air in, creating a lightweight and ethereal presentation.
Maybe that’s why I assumed that this was essentially the most visually interesting dish that we had been offered.
3. Butterfish Crudo
Bitter cream, crimson radish, apple and cucumber salsa, avruga caviar
The butterfish crudo, served uncooked and contemporary, presents a lightweight flavour that’s becoming for the third course.
With the avruga caviar, a extra sustainable possibility over beluga, the stability of saltiness paired with apple, radish, and cucumber are all splendidly well-matched.
4. Slipper Lobster
Cauliflower floret, curry emulsion, scallion
The clawless slipper lobster was subsequent up on our tasting menu. Like Maine lobster, it has a candy style and agency texture.
Served atop a creamy cauliflower mousse, together with a curry emulsion, the flavours of the lobster had a bit extra depth to shock our palates. Akin to the normal Indian spices, the curry seasoning hit all the correct notes, making it a splendid associate to this crustacean-based dish.
5. BBQ Gindara
Shitake mushroom, ginger miso, spinach, onion consommé
By far my favorite dish of the night was the BBQ gindara. Typically referred to as sablefish, it has a buttery and wealthy texture that may immediately make you swoon with pleasure.
The accompanying onion consommé was so great, I promptly ordered an additional for the desk. If you happen to’ve been maintaining with my opinions, it might appear fairly apparent that any consommé with outstanding flavours coming from onions or mushrooms all the time stands to be my favorite dish.
I felt that selecting the strategy of grilling was a good looking transfer by Chef Bayu, because it gave the perfect distinction of its texture. With the ginger miso, there was additionally a pleasant trace of spice to this dish.
6. Beef Cheek Tagliatelle
On Kubu’s gourmand tasting menu, a hen breast cooked fricassee-style with foie gras, apricot, and hen jus is often served because the sixth course; nevertheless, our group wasn’t eager on consuming the foie gras. We had been happy that the restaurant was capable of accommodate us by making ready one other dish for this course as an alternative.
Chef Bayu offered us with beef cheek that was tremendous tender and engaging. Together with fresh-made tagliatelle that was completely al dente, it had an genuine flavour.
The sauce was merely chic, with the umami of mushrooms and contemporary herbs that introduced all of it to life, but saved it feeling refreshingly gentle.
7. Beef Wellington
Black Angus beef tenderloin, foie gras, mushroom ragout, truffle potato, crimson wine sauce
Within the culinary world, Beef Wellington is a kind of cherished dishes that highlights a chef’s abilities.
Whereas the meat was tender and the feel was good general, we felt the sauce was somewhat overpowering. We did benefit from the truffle potatoes that went together with it, as they carried a mouth-watering perfume.
8. Berry Frappe
Pickled strawberries, basil, coconut milk
As we neared the top of our meal, to prime us for the desserts to comply with, a berry frappe was served to cleanse our palates.
9. Texture Chocolate Cake
Chocolate mousse, hazelnut chocolate dacquoise, choco caramel
As wealthy because it will get, this texture chocolate cake was an exquisite end. The adornments on prime leant a little bit of distinction to the delicate and decadent chocolate cake tucked slightly below.
It will certainly please any chocolate lover!
10. Petit Fours
Our distinctive meal at Kubu got here to an finish with the petit fours. Served atop a branch-shaped platter, it accomplished the theme we had been offered initially.
The petit fours function home made marshmallows, madeleines, caramel tarts, and a chocolate brownie completed with cocoa nibs.
General, it was a pleasurable expertise that spoke to all of our senses by each course.
Kubu – Service
The service was as one would anticipate at a fine-dining restaurant or a Ritz-Carlton property: delicate, polished, and pleasant. The workers had been well-informed on the dishes, which they offered and spoke about with nice ardour.
I discovered that the desk I used to be seated at had gotten very darkish because the solar set for the night. Given its semi-outdoor location, there was not a lot further lighting, which made it tough for me to correctly see my meal.
This was a disgrace, merely due to how stunning every thing round us was.
If you end up at Mandapa, a Ritz-Carlton Reserve, I’d suggest reserving a cocoon desk at Kubu. The tasting menu, curated by Chef Bayu, will current you with a pleasant culinary expertise in good environment.
We appreciated the number of dishes we had been served, and left feeling each full and well-satiated. I used to be additionally grateful that the restaurant was capable of not solely accommodate our group’s desire to not have the foie gras course, however to switch it with among the finest dishes of the night.
I’d love to return again to this property, and when that occurs, I’ll be sure you come again to Kubu for one more dinner.