Alila Villas Uluwatu recently announced the second instalment of its acclaimed Culinary Diva series: Culinary Diva Vol II Tenun Rasa. Designed to celebrate the exceptional talent of female culinary maestros, this unique gastronomic experience welcomes celebrity chef Rinrin Marinka, affectionately known as chef Marinka. Alongside the resort’s resident chef and culinary team, chef Marinka will showcase her masterful creations at an exclusive dinner on 18 and 19 October 2024.
The second chapter of this esteemed series, aptly titled “Tenun Rasa,” which translates to “woven flavours,” promises to showcase the rich and vibrant tapestry of Indonesia’s diverse culinary heritage. The renowned chef Marinka will be joined by the resort’s talented executive sous chef, Ananta Putra, in a culinary collaboration that will traverse the archipelago’s regional cuisines.
This four-hands dinner will present a symphony of exquisite dishes, each meticulously crafted with locally sourced, organic ingredients, embodying the principles of eco-conscious artistry and sustainable fine dining. Guests can anticipate a truly unforgettable experience that celebrates the essence of Indonesian gastronomy, woven together with passion and creativity.
The culinary journey commences with the “Penyanggra – To Start” selection, featuring a lavish Indonesian fresh catch ceviche, Gohu Ikan, marrying succulent fish with ripe tomato, creamy avocado, and kenari (walnut), all enlivened by a spicy-sour dressing and fragrant handpicked herbs. This delightful starter is paired with a refreshing Red Ginger Lemonade mocktail or a crisp NV Sababay Ascaro from Bali.
The Mie Tempe presents an artful composition of artisan soybean cake noodles, soybean chips, and a refined Balinese “Kecap Manalagi” soy broth, accompanied by a marinated free-range egg chicken. To complement this dish, guests can choose between the tropical Teh Poci Mango mocktail or a zesty 2021 Dr. Loosen Riesling from Germany.
A palate-cleansing “Sa Jeng Rateng – Cleanser” follows, featuring the Bedugul Strawberry & Kecicang Kombucha, an artisan elixir crafted from lush Bedugul strawberries and exotic kecicang (ginger flower), meticulously fermented to produce a kombucha of exceptional refinement.
The “Rayunan Utama – To Share,” or main course, calls for sharing and celebration. Sapi Bacem, a tribute to Semarang’s culinary legacy, showcases tender beef caramelised in a sweet soy and spice blend. From Trenggalek is Bebek Lodho, a refined duck roulade slow-cooked in aromatic herbs. Meanwhile, Gurita Bakar Pala features East Nusa Tenggara marinated octopus, grilled to perfection and accompanied by smoked nutmeg potato, garlic sambal, and Dabu-Dabu salsa.
Ayam Kukus Brem is a steamed organic chicken that delights with tamarind chilli and Balinese fermented rice cake wine Brem. Finally, Kuah Gonda & Daun Kucai presents a tangy Gonda curry enriched with crunchy Chinese chives and Sulawesi long pepper. These sharing plates are paired with a Badak root beer (sarsaparilla root beer) mocktail or the Fantini Edizione 20 Limited from Italy.
For a sweet finale, the “Ajengan Manis – Sweet End” tempts with delicate desserts. Kue Talam Labu Kuning layers golden coconut, pumpkin, and pandan custard over a rice flour base, while Tape Manis offers a creamy cheesecake infused with sweet fermented cassava and Baturiti berries compote. These desserts harmonise with a Daluman frappe mocktail or a 2019 Sababay Masceti from Bali, and a V60 Alila house blend coffee or a Frontera Late Harvest from Chile, respectively. The experience concludes with a selection of traditional Indonesian “Jajanan” petit fours, providing a final flourish of sweetness and tradition.
Culinary Diva Vol. II Tenun Rasa by Alila Villas Uluwatu will take place at The Warung for two days only, on 18 and 19 October. Reserve a table for Rp1,650,000/person for mocktails and Rp2,500,000/person for wine pairing inclusions. The dinner starts at 6pm, and reservations are now open.
For more information and reservations, email avucomhost@alilahotels.com or WhatsApp +62 811 385 5729
