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Full Flavored Fare, Cool Ocean Breeze Full flavored fare, cool ocean breeze Welcome to Eight Degrees South Our cuisine showcases your favorite cuts & seafood dishes with a contemporary presentation, making for a memorable experience for even the most discerning diner. Each dish has been meticulously selected ensuring the cuisine matches the serene beauty of the setting ... an absolute beachfront al-fresco dining experience (s) signature dish (p) dish contains pork/alcohol (n) dish contains nuts (v) vegetarian dish Should you have any dietary restrictions or allergies, please inform your server All prices are in thousands Indonesian Rupiah and subject to service charge and Government tax, currently 21% STARTER (s) Big Eye Tuna Ceviche 145 Spanner crab, pickled shallot, red pepper, tomato jelly and seaweed Smoked Prime Beef Tartar 160 Fine cut wagyu beef striploin, scented with kafir lime-olive oil shaved parmesan and rocket lettuce Seared Foie Gras 125 Caramelized apple and raspberry sauce TO START (p) Whiskey Cured Salmon 135 Tzatziki, pickled fennel, dill and mustard crêpes CEVICHE 125 Polpo Bruschetta Ceviche is typically made from Grilled baby octopus tentacle, bottarga roe pepper coulis fresh raw fish cured in citrus and balsamic glaze juices, such as lemon or lime and spiced with chilli pepper Addtional seasonings such (s) 8°s Garden Salad 130 as chopped onions, salt and Mixed lettuce, baby romaine, cucumber, bacon, poached egg coriander may also added avocado, scallop and balsamic dressing Ceviche is usually accompanied by side dishes that complement its flavours such as sweet (v) Caprese 120 potato, lettuce, corn or avocado Mixed tomatoes, bocconcini cheese, balsamic and basil STARTER (p) (v) Organic Onion Soup 90 Caramelized organic onion trio cheese crostini SOUPS (p) 115 Lobster Bisque ORGANIC Lobster ravioli, blackened pumpkin, salted edamame VEGETABLES Our organic vegetables Daily Chef’s Creation 110 are produced by farmers in Presented by our service team Bedugul who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. They are produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering; or ionizing radiation. MAINS 225 gms Flame Grilled 380 `Certified Angus` Beef Tenderloin Lemongrass infused pumpkin, green asparagus and morel jus Fire-Roasted Young Chicken 240 New potato risotto, root vegetables natural jus Angus Rib Eye Steak 415 Pommes Lyonnais, truffle aioli, bearnaise sauce (s) Herb Crusted Lamb Rack 346 Soft fennel, baby vegetables, raspberry jus FROM THE LAND Duck Confit 255 Spicy potato sauteed bok choy orange-anise jus BALINESE DUCK Wagyu Beef Brisket 275 The Balinese Crested duck or Truffle scented spinach purée, guiness potato and baby carrot Crested Runner duck is a lightweight breed of domesticated duck raised primarily for decoration or as pets. (s) Twice Cooked Pork Belly 260 The Balinese duck comes in a variety of Eggplant confit standard colors, the most common of which are white, brown and a Mallard plum and coffee honey sauce coloring. The Balinese duck is one of the oldest breeds of domestic ducks. Main course dishes include one side dish of your choice: Green string beans, mashed potatoes with olive oil, steamed saffron basmati rice, fried potatoes or sauteed spinach Additional side dish 45 MAINS (s) 8°s Signature Seafood Platter … for Two 788 Baby lobster, Jimbaran Bay king prawns, Australian salmon, potted local shrimps, tuna sambal matah, crab salsa salad, vinaigrette marinated clams and green mussels, prawn and chayote salad with Italian dressing All served with tomato aioli, thai sauce, soya pickled shallot in sherry vinegar, and tomato chili jam Pan Roasted Black Cod 245 White beans, tomato concassée and lobster emulsion Grilled Indian Ocean Lobster 720 Rubbed with herb butter steamed vegetables and crushed taro root FROM THE SEA Mahi Mahi 235 Black mashed potato and scallop mousseline Poached Barramundi 235 Grilled baby leek, potato with Balinese sea salt and duglere sauce BALINESE SEAFOOD Snapper 250 Parsnip puree, tiger prawn and artichoke barigoule Owing to its location in fish-rich waters and a long fishing tradition, Bali is one the important seafood producers in Indonesia. Bali also ranks among the Main course dishes include one side dish of your choice: most productive regions in aquaculture. Green string beans, mashed potatoes with olive oil, steamed saffron basmati rice, fried potatoes or sauteed spinach Additional side dish 45 MAINS Risotto of Indian Ocean Seafood 225 Fine selection daily local seafood in creamy parmesan (v) Green Tea Risotto 170 Morrel fricassée, baby carrot and cauliflower salad (v) Gratinated Spinach Cannelloni 182 RICE AND PASTA Truffle scented spinach and mixed mushroom Pumpkin Tortellini & King Prawn188 RICE Jimbaran Bay king prawn, roasted pine nut and lemon beurre noisette To the Balinese, rice is more than just a staple food; it is an integral part of the culture. The rituals of the cycle of planting, maintaining, irrigating, and (s) 210 House Made Black Linguini harvesting rice enrich the cultural life Blue swimmer crab, red pepper confit of Bali beyond what a single staple can ever hope to do. At the beginning of and lobster sauce planting time, after the water buffallos walk the rice fields several times to prepare them, ceremonies are held to New Style Carbonara 220 carry the young stems of rice that have Spaghetti pasta with braised beef been nurtured in a special nursery. tossed in creamy cépes mushroom sauce DESSERTS 8 Hours Apple Pie 85 Almond crumble and Balinese vanilla ice cream Chilled Blueberry Soup 95 Minted lychee pickles and mangosteen sorbet Chocolate Temptation 110 Crispy rice, chocolate mousse, passion fruit coulis and warm chocolate sauce SWEET ENDS BALINESE COFFEE & (n) CHOCOLATE Classic Crème Brûlée 90 Cocoa nibs and pistachio tuile The island’s finest coffee and chocolate might just push you over the edge so that you never want Lemon Meringue 80 to go home. With a wet climate Coconut soil and blood orange sorbet and high altitude mountainous areas, Bali has the perfect climate for coffee and chocolate beans to grow. Not only are the plantations Selection of Ice Cream and Sorbets 35 per scoop cheaper and use less water than other fruit growing industries on the island, but they can also be grown “Emotion” 65 sustainably and ethically. Plantation Bali Coffee and Praline owners, working in tandem with the local way of life, support farmers while creating some of the Selection of Cellar-Aged Farmhouse Cheese 130 world’s finest coffee and chocolate. Mostarda and crusty bread CHILL & DINE USD 59.95* per person Chef Overture Organic Onion Soup (p) (v) Caramelized organic onion Cocktails > trio cheese crostini Classic mojito or Cosmopolitan Mai tai House cured salmon bar Classic margarita compressed asparagus and lemon pepper puree Mocktails > Sorbet intermezo (p) TASTE Bali sunrise G&O bubble Angus beef tenderloin Classic lemonade pumpkin tortellinis Passionate pan seared foie gras Fruit punch and natural jus Beer > PLAGA WINE or Plaga`s Argentine . winemaker sources Bintang Snapper high-quality grapes from choice wine Bali hai growing areas in Chile and Western baby vegetables Australia, and imports the juice to Bali where he ferments and bottles the vine ripe cherry wine in their state-of-the-art winery, Wines > tomato confit using top notch equipment and sophisticated winemaking techniques and lobster sauce Plaga sauvignon blanc Plaga cabernet sauvignon Dessert Plaga rose Chocolate temptation crispy rice, chocolate mousse passion fruit coulis and warm chocolate sauce.
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