Karma Kandara Celebrates Thanksgiving with the Chef’s Family Recipes at di Mare

Before the big festive year-end season arrives, a day filled with heartwarming moments of gratitude and nourishing dishes comes in November, widely known as Thanksgiving Day. For Karma Kandara, Thanksgiving Day means another opportunity to showcase Karma Group executive chef Joseph Antonishek’s culinary prowess, known for its authentic and vibrant flavours. Experience a spread of Thanksgiving classics weaved with the chef’s childhood memories through his family recipes and an island twist at di Mare’s Thanksgiving Turkey Feast.

The dinner buffet at di Mare sees an array of Thanksgiving staples encompassing appetisers, mains, and desserts that brim with fragrant herbs and seasonings. Start the Thanksgiving feast with decadent starters by Farine bread service, complemented by homemade cranberry and apple compound butter.

Then, continue to whet the palate with devilled eggs— luxuriously infused with Japanese uni (sea urchin) and crowned with the briny ikura salmon roe red caviar. The prelude takes a fragrant turn with slices of house-cured salmon gravlax, perfectly infused with aromatic notes of East Indies Gin.

The season’s flavour is presented in the duck rillettes with autumnal spices and tangy dried cranberries, enriching the taste. The salad is where fresh seasonal produce, including quinoa, toasted coconut, crispy kale, grilled pear, and Gorgonzola blue cheese, meld together into a healthy addition to the dinner.

The feast continues with timeless classics from chef Antonishek’s cherished family recipes. Savour Mama Antonishek’s legendary green bean casserole, topped with crispy fried onions, alongside hearty dishes such as her savoury sourdough stuffing, enriched with herbs and broth. Each dish promises a fulfilling and comforting dining experience.

Creamy whipped potatoes, glazed heirloom carrots, and local Brussels sprouts grace the table, accompanied by homemade tempeh ‘bacon’ bites and a mac and cheese infused with Himalayan black truffle. Seafood aficionados will relish the roasted local barramundi, elegantly paired with Lombok sweet corn succotash. Make room for the piéce de resistance— di Mare’s roasted turkey. Using a meticulously selected American turkey, brined in tangy homemade apple cider, seasonal herbs, and orange slices, delivering the ultimate holiday flavour.

The dinner ends as chef Antonishek dishes out his signature pumpkin pie with a bourbon-infused sabayon, a homage to classic French dessert sauce with an American touch. The medley of taste in di Mare’s Thanksgiving Turkey Feast will set diners off on a soul-satiating experience.

The Thanksgiving Turkey Feast buffet dinner at di Mare, Karma Kandara, takes place on 28 November, between 5pm and 10pm, with a starting price of Rp850,000/person. Advance bookings are recommended and open from today.

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For more information and reservations, contact +62 811 3810 7130 or email fbadmin@karmakandara.com

*Price is subject to tax and service charges