with buttered spinach and Jerusalem artichoke cream, Tuna Tataki with togarashi peppers and snail ragout in red wine and fresh lovage, Main of Roasted Tom Turkey [white and dark meat] sage and wild rice stuffing, Brussels sprouts, candied yam, orange cranberry relish, buttered chestnuts and giblet gravy, OR Spiny Lobster Thermidor [half] gratinated, served with poached green beans and asparagus, organic greens and fresh lemon, Poached Pear in red wine with orange and prune compote, cinnamon honey ice cream and almond flakes. [Tel: 771.327]. Kayuputi @ St. Regis: [CE,. Rp 1,750,000 Net, ALC] . Amus Bouche, Silver Bass Tartar with salty pink grapefruit and passion fruit coulis, Alaskan Crab Dumpling in lemongrass carrot broth with lime foam and kaffir lime dust, Duck Foie Gras Terrine served with house smoked duck breast and mango salsa, Slow Baked Triple Tail, tomato espuma, braised zucchini, heirloom tomato fondue and sweet basil oil, Main of Medallion of Veal Tenderloin, butter glazed young vegetables, winter truffles and port wine emulsion OR 48 Hour Braised Venison Shank in Beaujolais wine with butter glazed young vegetables, caramelized pumpkin mousseline, winter truffles and braising meat jus, Mousse Sabayon Orange-Cardamopm, pain d’spices ice cream, roasted apple, cinnamon and walnut crumble. Coffee or Tea with Valrhona Chocolate Bites, and Christmas cookies. [CD, Rp.1,750,00 Net, ALC] Amuse Bouche, Yellow Fin Toro Tuna cold smoked with tomato basil mojito, nasturtium leaves and white tomato air, Peking Duck Parcel Chinese roasted in a rich herbal consommé drizzled with sesame oil, Confit of Cured Tasmanian Salmon with vanilla celeriac mousseline, crunchy fennel salad and balsamic reduction, Foie Gras pan seared set on lobster fricassee and kumquat emulsion, Main of Wagyu Beef Cheek slow braised in Bintang beer, truffle potato puree, buttered artichokes and morel mushrooms, natural from braising meat reduction and malt foam OR NZ Lamb Fillet served with morel mushrooms and Brussels sprout fondue, berries compote and fresh tarragon meat jus, Medallion of Whisky Parfait with chestnut ice cream, sour cream espuma. Rock meringue and Baileys coulis. Coffee or Tea with Valrhona Chocolate Bites, and Christmas cookies. [Tel: 8478.111]
Sanur Beach Cafe: [CE, CD, BD, Rp.195,000++] Salad: Prosciutto with lemon and mustard dressing, OR Grape and Smoked Salmon with yoghurt and honey dressing, OR Grilled Beef tossed with lettuce, tomato and olives, balsamic dressing. Main: Snapper Parcel wrapped with herbs and spices, vegetable mornay and baby parsley potatoes, OR Roast Beef with gravy, vegetable mornay and parsley baby potates, OR Grilled Duck Breast with oyster and sesame seed sauce, vegetable mornay and parsley baby potatoes. Dessert: Raspberry Mousse with cranberry sauce, OR Chocolate Fondant with vanilla ice cream, OR Vanilla Panna Cotta with fruit compote. Tel: 282.875} Massimo il Ristorante: [CE Rp. 165,000++, ALC, SPC [Under 10] Traditional Italian Christmas Dinner. Christmas Show for kids starts 6.30.p.m., Christmas Cartoons at 7.00, followed by Santa Claus at 8.30. Traditional Christmas set Menu of Antipasto de Natale all’Italiana, Main course is Tacchino al Forno con Ripieno [Roast Turkey with stuffing and gravy, mashed potatoes and red cabbage. Dessert is Panettone con Crema Chantilly e Cioccolata Calda [traditional Christmas cake with ice cream and hot chocolate sauce]. [Tel: 288.942]
Seminyak Rio: [Special Scandinavian Christmas Dinner Buffet with live entertainment. CE, Rp. 349,000 Net, SPC -Under 12, ALC.] Welcome Drink – Glogg. Swedish Herring, Marinated Salmon and Mustard Sauce, Smoked Salmon, Eggs with Shrimp and Caviar, Seafood Terrine, Christmas Ham, Meatballs, Cocktail Sausages, Ribs, Janssons “Temptation”, Red Cabbage, Salted Cucumber, Carrot” laatikko”, Beetroot Salad Dessert: Chocolate Mousse with fruit salad. [Tel: 732.685]
RIN @ Conrad: [CE, CD, Rp. 600,000++, Children not permitted] Hassum: Physalia marinated with amazu, Spanish mackerel sushi, chrysanthemum salad, tofu marinated with Sakyo miso, Konbu-cured snapper and vegetable rolled in nori, radish and salmon roe. Homemade Yuba, lobster medallion, asparagus and grilled shiitake with mizone soup, Kushiage Sampler [braised wagyu, cheese and asparagus], Momotaro Tomato Salad, Teriyaki Duck Breast, Panna Cotta Yuzu flavoured. [Tel: 776.788] Sakala: [CE, Rp. 800,000] Mises en Bouches, Foie Gras Rougie Experience from Lande region in France OR Grill Prawn with crushed fennel salad and passion fruit emulsion scented with vanilla, Butternut squash cream soup served with lobster and portabella mushroom, old Balsamique reduction, cappuccino way OR Beef Consommé with Smoked Duck, young vegetable, chicken & truffle stuffing, Grill Blue Eye Tuna Steak, asparagus and dry tomato risotto, red wine vinaigrette with olive, capers, heart of palm and sweet pepper OR Wagyu Beef Tenderloin served with “garlic & potato croquette”, snow peas, spinach, mixed mushroom and port cream sauce OR Roasted Turkey Breast with mash potato, caramelized shallots, mix vegetable and truffle sauce (Extra foie gras terrine Rp 100,000,-), Selection of farmhouse cheese served with homemade bread, fig paste and nuts (Extra 100,000,-), Christmas Log “Sakala style”, Sweet surprise. [Tel: 774.499] Suku @ Conrad: [CE, Rp. 700,000 ++, SPC {Under 12)] Entrée: Scallops with apple puree and salad, chorizo crumble, OR Cured Salmon in soy-ginger, pear and cress salad, OR Pickled Beetroot & Goat Cheese Tart. Second: Ravioli of feta, shiitake mushroom and coriander with tomato bisque, OR Cauliflower Soup with sautéed mushrooms, grilled prawn and truffle dressing. OR Pan-roasted Quail with bacon, caramelized shallot and cassava miso puree. Intermezzo: Rhubarb and Citrus Sorbet. Main: Turkey Roulade with sage and apricot, carrot and chestnut cream, parsley oil and poultry jus, OR Pan-roasted Snapper on corn cream, crushed warm potato salad, basil and lemon dressing, OR Grilled Rib-eye Beef with edamame, truffle ,mash, shimeji mushroom and paprika beef glaze. Dessert: Christmas Pudding with whisky anglaise, poached dried fruits and cinnamon ice cream, OR Unbaked Strawberry Cheesecake OR Trio of Panna Cotta. [CL Brunch, Rp. 650,000++ includes welcome drink and free flow soft drinks, SPC {Under 12}] Extensive Christmas Buffet of Bakery items, Imported Cheeses, Seafood [oysters, scallops, mussels, squid, clams and smoked fish], Salads and Appetisers, Maki and Californian Rolls, Sashimi, Soups, Chicken Shawarma, Ham and Turkey, Hot Dishes and Desserts. [CD Rp. 500,000++, SPC {Under 12}] Extensive Buffet. [Tel:778.788] Tao: [CE, CD, Rp. 350,000++, Includes one glass of wine p.p., SPC – Under 12, ALC ] Appetizer [Grilled Salmon with green mango, Stuffed Prawn Roll with green curry sauce and Sautee of Lamb and Mushroom in crisp golden bag], Salad [Grilled Mahi-Mahi with teriyaki dressing], Soup [Banana Flower in lemongrass and coconut milk], Main [Braised Pork Loin with butter malati rice OR Grilled Mixed Seafood of tiger prawn, snapper, squid and scallop with yellow curry, spinach sauce and chilli jam]. Dessert [Chocolate Flan with almonds and vanilla ice cream]. [Tel: 772.902]
Tirta Gangga Tirta Ayu: [FP, CE, CL, CD, BD. Rp. 175,000 ++, choice of 2 set menus, SPC – Under 10, ALC.] Menu A: Hot & Sour Mushroom Soup, Beetroot Salad, Sirloin Steak with leek fondue and potato gallete, Lime Sorbet with berry and mango coulis. Menu B: French Onion Soup, Green Salad, Smoked Duck with red rice, tomato jam and steamed vegetables, Grilled Pineapple with rum custard. Tel: (0363) 22.503
CasCades @ The Viceroy: [CE, $150++ ] . Amuse Bouche, Smoked Duck Prosciutto, Ruby Grapefruit, Candied Walnuts, Rocket Brioche Chips. Potage of Celeriac Roasted Scallop Roe Cream, Ham Hock Foie Gras Terrine, Honey Roasted Fig, Asparagus, Apple Truffle Salad with apple balsamic dressing. Main: Pan Roasted Baby Barramundi fennel risotto, beetroot horseradish drizzle OR Roast Turkey Chestnut Roulade roast baby potatoes, infant vegetables, cranberry jelly, OR Juniper Venison Wild Mushroom Ragout, port reduction dauphine potatoes, OR Cashew Almond Nut, roast infant vegetables, wild mushroom jus. Dessert: Traditional Christmas Pudding with brandy butter OR Belgium Chocolate Mousse toasted coconut marshmallow ice cream, Dark Cherry Kirsch Compote. [Tel: 971.777] CP Royal Steak House: [CE, CD. Rp. 150,000++, SPC [Under 10)] Choice of Salad: Mixed Green, OR Potatoes Spinach & Mushroom in garlic aioli dressing OR Caesar. Main: Roasted Tom Turkey with stuffing OR Pot Roast of beef in black bean OR Ayam Betutu with your choice of Mash Potatoes, Sliced Potato in orange glaze or rice. Dessert of homemade Crepes. [Tel: 978.954] Lamak: [CE, CL, CD, BD. 410,000++, SPC [Under 12], ALC]. Carpaccio of Portabello Mushroom, then Seared Scallops in citrus flavoured open lasagna and saffron cream. Grilled Cauliflower Soup with sautéed goose liver cubes. Granite of Cranberries. Main course of Yabbies, on papaya and chilli coulis with lemongrass infused rice OR Cassolette of Quail with root vegetables. Dessert of Tropical Baked Alaska. Transport to/from Ubud hotels [Tel: 974.668]
Lamak - Ubud
Taksu: [CL, Rp. 175,000 Net, SPC [Under 13], ALC] 4 Course Healthy Christmas Luncheon. Soup [Raw Pineapple and Avocado OR Shrimp and Corn Chowder with basil], Salad [Wild Rice with cranberries and mint OR Taksu style Waldorf], Main [Roasted or Smoked Turkey with stuffing OR Chilled Tiger Jumbo Prawns with lemon beurre blanc sauce, OR Vegetarian options: Pumpkin Ravioli OR Raw Zucchini Marinara OR Raw Enchiladas] with your choice of side dish; Steamed Broccoli Mimosa, Vichy Carrot orange glazed, Buttered Cheddar Mashed Potatoes, Cranberry Relish and Giblet Gravy. Dessert [Apple Pie OR Raw Sacher-Torte Chocolate Cake]. [Tel: 971.490]
Tuban
Rush Bamboo: [CE, Rp.800,000++, SPC [6 - 12 years], ALC]. Amuse Bouche [seared scallop, sweet corn sauce and caviar], Foie Gras [terrine of duck liver, toasted brioche and truffle vinaigrette], Fillet of Bass [baked fillet of sea bass, creamy polenta, crisp capers and roasted onion], Turkey [slow roasted turkey, pumpkin puree, green beans and cranberry sauce], Cheese [5 types of French cheese, brioche and grape marmalade], Opera [almond biscuit layered with chocolate ganache and coffee butter cream]. Mignardine [coffee/tea]. [Tel: 730.999]
Sands @ Hotel Santika: [CE. Rp.225,000++, SPC [Under 13],] An extensive BBQ Buffet. Cold dishes include Smoked Salmon, Smoked Turkey Breast on rock melon, Chicken, Grapefruit and Corn Salad with almond dressing, Roasted Pumpkin Cream Soup with smoked beef, a range of Italian Pastas, Roast Turkey with chestnut dumpling, giblet gravy and cranberry sauce. From the Char Grill: Baby Lobsters, Salmon Fillet, Marinated Balinese Chicken, Beef Steak, Lamb Kebabs, Sate Lilit, Marinated Prawns, Beef Spare Ribs and Bratwurst Sausages. Assorted hot vegetables and condiments. Desserts include Christmas Pudding, Crème Brulee, Tiramisu, Apple Strudel, Chocolate Log Cake. [Tel: 751.267]
Tanjung Benoa
Ubud
RIN @ Conrad - Tandjung Benoa
with garlic and herbs, cheese garlic croutons. Terrine de Canard, duck meat terrine, homemade onion jam, crudités, char-grilled Farmers bread. Lime Sorbet. Veal Medallion ‘Diane’, grilled veal medallion, diane sauce, potato gratin, sautéed mushrooms, green peas and carrot pearls. Cerise Jubilee, 2 scoops of vanilla ice cream with warm cherries and cherry brandy. [Tel: 972.706]
Beduur @ Ubud Hanging Gardens: [CE, Rp. 800,000++, SPC [Under 12], ALC] Tasmanian Salmon house cured with Balinese herbs, sea salt and soya, green apple, baby red radish, avocado, baby fennel and tobiko with honey lime ginger dressing and herb sour cream, Scallops steamed in black bean sauce, with glass noodles, fresh ginger shiitake mushrooms, spring onion, coriander and sesame oil scent, King Prawns char-grilled with coconut milk, turmeric, mangosteen, Thai basil, mint leaf, lemongrass, salak and spicy lime jam, Tokusen Beef Cheek Cannelloni, rigatoni stuffed with beef cheek and mushroom in truffle cream sauce, duck fat confit porcini and parmesan. Dessert Trio of passion fruit soufflé, chocolate fondant and mango pannacotta. Coffee/Tea and petit fours. . [Tel: 982.700] Café des Artistes: [FP, CE, CL, CD.BD, Rp.250,000++, ALC] Soupe aux Poivrons Rouges, red capsicum soup enriched
Taksu - Ubud
Ungasan/Uluwatu di Mare @ Karma Kandara: [CE, CL, CD, BD, Rp. 380,000++ for food 4 course dinner or Rp. 650,000++ with matched wines, SPC [Under 10], ALC}. FIRST [Cured Tuna Loin on a mosaic of baby vegetables and micro herbs with lemon dressing OR Confit Duck Salad, dried yellow raisins, baby spinach, arugula, red onion relish and toasted pecans], SECOND [Butternut Squash Soup, garnished with Porcini mushrooms and mascarpone], THIRD [Main of Roasted Turkey, spiced sweet potatoes, sage onion dressing, cranberry sauce OR Honey Charred Ham with roasted pumpkin and green apple relish with black pepper fig compote and asparagus, OR Pan Seared Red Snapper with pork chorizo and root vegetable hash, Brussels sprouts, tomato and marjoram salsa scented with smoked paprika], FOURTH [Dessert of Pumpkin Cake with Armagnac soaked prunes, spiced rum sauce and pine nuts, OR Egg Nog Custard, classic cognac and nutmeg Christmas drink set in a custard, served with ginger bread cookies]. [Tel: 848.2222].