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Download File AN EPIC EPICUREAN EVENING WITH DANIEL SIA & LUKE MACLEOD CELEBRATING THE LEGIAN’S 20th ANNIVERSARY FRIDAY, AUGUST 5TH 2016 THE RESTAURANT, AT THE LEGIAN, BALI In high celebration of The Legian’s 20th Anniversary, and for a one special night only, the resort will welcome Daniel Sia, Founder & Executive Chef of Disgruntled Chef, Singapore, in an exclusive experience of gastronomy and cheers, on Friday 5th of August, at The Restaurant – The Legian, Bali. Daniel will be joined by The Legian’s current Executive Chef Luke MacLeod, and they will join forces in bringing patrons on a culinary journey and introducing the latest exquisite dishes. A WINE AND Sharing a penchant for premium quality ingredients sourced from ethical sources, the two chefs will cook an extravagant dinner of 7-courses canapes and pre-desserts; DINE EVENT each course matched with tailored wines. MENU Reception Cocktail & Canapés Dressed Crab, Ikura, Squid Ink Puffs (DS) Air Baguette Pockets, Avocado, Tuna Tartar, Soy Pearls (DS) Snapper and Sea grape Tartar with Fresh Wasabi (LM) Bangkal Hitam Ham Hock and Lentil Foam with Braised Ears (LM) NV Bruno Paillard Rosé Brut Premiere Cuvee 1st Course (LM) Grilled Squid, King Prawns, Organic Salads, Ginger Flower Beurre Blanc NV Bruno Paillard Brut Blanc de Blancs Reserve Privée 2nd Course (DS) Roasted Whole Foie Gras, Oxtail and Truffle Consomme 2004 Bruno Paillard Blanc de Blancs Grand Cru 3rd Course (LM) Gratinated Sumbawa Oysters, Guanciale, Passion Fruit, Wild Pepper 2004 Bruno Paillard Brut Assemblage 4th Course (DS) Seared Scallop, Roasted Pork Belly, Miso Carrot Puree, Chamomile Infusion 2013 Astrolabe Sleepers Pinot Noir, New Zealand 5th Course (LM) Muscovy Duck Confit, Watercress, Watermelon Radish, Cashews Cinnamon, Soy and Ginger 2011 Vivens Par DufortVivens 2nd Label of Chateau DurfortVivens Margaux – France 6th Course (DS) Braised Veal Cheek, Asian Spices, Tagliatelle of Vegetables 2012 Lavau Chateuneuf du Pape, Cotes du Rhone – France Pre Dessert Organic Tomatoes, Pimento Sorbet, Meliponnia Nectar LEGENDARY SERVICE Dessert (DS) PERFECTED FROM Coconut Semi Fredo, “Jeruk Bali” Pomelo, Salted Peanuts, Green Chilli Syrup 2010 La RoncaiaPicolit, Friuli - Italy (Dessert Wine) LUXURY HERITAGE Bangkal Hitam THE LEGIAN’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 Michelin- starred 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. 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 LUKE 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 MAC 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 LEOD 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. Baked Bone Marrow FOUNDER & EXECUTIVE CHEF OF DISGRUNTLED CHEF, SINGAPORE Since the age of eleven, Chef Daniel Sia’s hand has never left the stove, or his heart, the kitchen. The same hands and heart worked diligently in practising classical French cooking techniques at leading pioneer French restaurants Au Petit Salut and Les Amis in his early years, before taking on the role of stagiaire at Michelin-starred restaurants La Gavroche, with Michel Roux Jr, and The Oak Room with Marco Pierre White. In 1999, Daniel pressed on for four years at the Marmalade group since its first outlet as Head Chef, adding on private catering service, Marmalade At Home, to his profile. He then set his sights on overseas fine-dining restaurants in London, Hong Kong (The Fourth Floor at Harvey Nichols) and Shanghai (La Plantane with Justin Quek). In 2008, the well-seasoned chef returned to Singapore, accepting the role of Executive Chef of then-brand new restaurant & bar, The White Rabbit. Chope's Diners' Choice Chef of The Year 2015 Two years later, Daniel makes his debut as Chef-Owner Chope's Diners' Choice of The Disgruntled Chef at Dempsey Road. The private Best Dessert since 2014 house surrounded by lush greenery is one of the pioneers The Peak Selections of small plate-big plate menu concept, doing away with Gourmet & Travel’s G Awards the unnecessary formalities of a stereotypical fine dining 2013 - 2014 DAN restaurant like the white tablecloth and stuffy service. Singapore Tatler's Award-winning food and original handcrafted cocktail Best Restaurants since 2012 creations are made without the fuss, retaining the finesse IEL reserved for only fine dining’s best. The third quarter Wine & Dine's Singapore's of 2015 looks forward to The Disgruntled Chef’s second Top Restaurants since 2012 SIA restaurant at The Club on Ann Siang Road, where an added Best New Restaurant private dining room occupies the basement floor. Time Out Singapore 2011 THE RESTAURANT THE DISGRUNTLED CHEF The Legian Bali Dempsey, Singapore Casual by day, The Restaurant serves up an international, Rewriting the archetypal course-by-course menu into our all-homemade breakfast array, from healthy organic small plate-big plate concept made us one of the pioneers options to Asian breakfast specialties to scrumptious to introduce this novel way of eating in 2010. What seemed breads and pastries, plus the indulgences of our cold cut alternative before has become the norm. We’re happy to and cheese room. Here you may preview of our extensive see the concept take flight. wine selection as well. The laid back, beachside vibe continues into lunch with our favourite hand-rolled and At street level, walk down the flight of steps to find our wok-fried noodles served with chicken or king prawns, intimate 45-seater house surrounded by lush greenery. grilled squid and crisp vegetable salad, and rare yellow fin Whilst unassuming on the outside, the inside opens up to tuna Niçoise. Why not top all that off with a slice of young a seven-meter marble bar and fresh flowers at every table coconut and warm apple cinnamon tart? in the plantation-accented space that pays homage to what was once a nutmeg plantation in the 1800’s. After the sun sets, the lights inside dim as well. Dinner at The Restaurant is a naturally chic affair, enhanced by the We began in Dempsey which was set to become one of shimmering infinity pool view and our in-house pianist. Singapore’s hottest dining destinations then. Five years Against this elegant backdrop, we offer perennial pleasures later, we’re still here and Dempsey is as popular as ever like our Lombok sashimi, Wagyu rib-eye, tamarind and chilli celebrating 153 years of history. braised octopus. Or, go native with the weekly-changing, wine-paired ‘Discovery’ menu focusing on locally sourced Welcome to our tranquil home in the city. ingredients. Sponsored by THE LEGIAN BALI AND THE CLUB AT THE LEGIAN BALI Jalan Kayu Aya, Seminyak Beach Bali 80361 - Indonesia T +62-361730622 | F +62-361730623 | [email protected].
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