Frangipani Feast Luncheon

Sequence #1 Welcome drink

Sequence #2 Green Caviar Salad Green Caviar (Caulerpa lentillifera) mixed with shredded poached tuna and romaine lettuce, served with homemade tangy Coco-Trigona Honey dressing

Sequence #3 The Frangipani Soup Heritage recipe from Sudaji Village - North Bali, made of Frangipani petals flower mix with Cajanus cajan beans and rich flavour of Bali garlic shallot, ginger, lemongrass & galangal.

Sequence #4 Aperitif: Tuak Semedah Chilled Balinese traditional wine of Arenga flower nectar fermentation to clear your palate.

Sequence #5 Main Course

Tumpeng Nasi Pelung, an aromatic cone shape steamed rice infused with lemongrass, galangal and Indonesian bayleaf, coloured with Blue Butterfly Pea Flower, served with: Sate Babi Hitam, sweet and savoury pork satay of indigenous Balinese black pig. Tum Jepun & Jamur, steamed spiced Oyster Mushroom in banana leaf pocket. Taluh Pindang, boiled duck egg infused with sea salt and sappan wood chunks. Urab Don Jepun, a Heritage recipe of the ancient Julah village in North Bali, a mix vegetables of frangipani leaves, snake-beans and mung-bean sprouts with spiced grated coconut.

Condiments: Sambal Embe, a Balinese fiery hot fried shallot & chili sambal. Sambal Goreng, simmered chili, shallot and tomato paste in coconut oil Emping Melinjo, Gnemons crackers fried in coconut oil.

Sequence #6 A Surprising Dessert

Sequence #7 Arak Tasting Tasting the Artisanal Balinese liquor made of distilled toddy palm nectar, paired with Black Pig Jerky.