Happy New Year! My apologies for not updating recently, I’ve been so busy with work and packing as we will be renovating our home soon. Will be selling clothes and shoes at very attractive prices so do stay tuned on this space! Now, for my first review of the year- Bali’s Ku De Ta….
Overlooking the Seminyak Beach, the much raved about Ku De Tais a vibrant spot popular with tourists. The establishment is segmented into 3 areas- the restaurant, bar and Mejekawi (tasting kitchen and laboratory concept occupying the new wing on the second floor). Even though it was a weekday, Ku De Ta was full house and we had to queue for quite a while. We proceeded to the bar for pre-dinner drinks.
On a clear night, it’s hard not to be awestruck by the twinkling stars amongst the blanket of darkness. Immerse yourself in the therapeutic rhythm of the rushing waves rushing ashore.
Sprinkled with a couple coffee beans, the intense and indulgent Espresso Martini (Rp 120,000) was superb! While coffee and alcohol may seem queer, this intriguing partnership worked surprisingly well.
The restaurant itself had lively vibes, loud music and chatter filled the air. Personally I find the lighting too dim, my eyes were straining to focus on the food and it was difficult for staff to notice our attempts to catch their attention. Pictures in this blog post have been edited to make them visible.
We started with Green Asparagus Soup (RP 160,000) to warm our tummies. A play on textures, the clean-tasting starter was presented with smoked pork hock, slow cooked egg, confit potato and tarragon.
Thai flavors blossomed in these Grilled Tiger Prawns (Rp 160,000). On a bed of green mango, cucumber, cashew and pomelo, sit crustaceans with a lovely smoky char.
Evidently Japanese influenced, the Sweet Black Miso Cod (Rp 300,000), accompanied with asparagus, shiitake mushroom and tobiko, tasted so fatty, firm and yet saccharine at the same time. Unfortunately, the pristine flavour of the melt-in the-mouth fillet was overshadowed by overwhelmingly sweet miso. Yuzu gel and pickled daikon did little to lighten the taste profile of the rich seasoning. I struggled to finish this dish.
The Pan-Fried Barramundi Fillet (Rp 290,000) fared much better. The fish itself was very fresh, and pan-seared perfectly to the right degree of brown and crisp, while still retaining moist flaky and tender interior. Lighter in flavors, the barramundi was accentuated with spiced carrot puree, wood fired mushrooms, leek and chestnuts.
Potato Puree and Frites were average, nothing to shout about (Rp 50,000 each).
Ku De Ta adds a touch of unique elegance to the classic Crème Brulee (Rp 110,000) with moist cashew financiers. Although the crème brulee isn’t burnt enough on the top, the creamy rich custard beneath made up for it.
A riot of flavors, the Praline Macadamia Dessert (Rp 120,000) also consisted of salted caramel crumble, sponge, honey mousse, chocolate geleto and orange caramel. With so many things going on, some may find this sweet ending too confusing.
Even though we experienced some misses with the food, we’d say Ku De Ta is a must visit, simply because the venue is stunning.
Ku De Ta
Jalan Kayu Aya No.9 Seminyak Bali
Tel: +62 361 736969