A Wine & Dine Event with Philip Johnson & Luke MacLeod

A N EP IC U REAN EV E NI NG W I T H P H IL I P JOH N SON & LUK E MA CLE OD

F R I D A Y, M A R C H 3 R D 2 0 1 7 T H E R E S T A U R A N T, A T T H E L E G I A N , BALI

A WINE AND DINE EVENT

This March, The Legian Bali’s signature “Four Hands” dinner will play host to the revered Philip Johnson of e’cco bistro and Madame Rouge, Brisbane. Unpretentious and simple, yet still incredibly sophisticated, Philip brings a modern Australian touch to his beautiful creations. Paired with Luke MacLeod’s knowledge of Bali’s best kept secrets and fresh array of ingredients, the duo will take you on a unique culinary journey of the senses.

MENU

Yellow Fin Tuna, Fresh Wasabi, Heirloom Tomatoes Sea Grapes, Dashi & Rice Astrolabe, Awatere sauvignon Blanc 2014 Scallops, Crispy Chicken, Wakame Aioli, Squid Ink Crisp Marchesi de Frescobaldi Remole Bianco 2014 Red Rice – Miso Glazed Mackerel, Smoked Cashew Cream Petis Eggplant, Black Garlic Marchesi de Frescobaldi Pomino Bianco 2014 Seared Scampi, Celeriac Panna Cotta, Crisp Pancetta Shimeji Mushrooms & Hazelnuts Bogle Vineyard, Chardonnay 2013 Bangkal Hitam Pork Shoulder, Heirloom Beetroot “Penang” Mango Chutney Vina Ventisquero Reserva Pinot Noir 204 “Forty Hour” Cape Grim Short Rib, Roasted Heirloom Carrots & Dukkah Kaiken Malbec Reserve 2014

THE RESTAURANT Friday, 3rd March 2017, 6.30 PM Canapés and cocktails reception upon arrival

Banana Caramel, Pistachio Candy, Coconut – Lemongrass Foam

IDR 1,600,000 ++ per person with wine pairing IDR 850,000++ per person for food only

Strawberry, Rhubarb & Rosewater Cheesecake, Raspberry Sorbet

Limited seats are available and advance booking is required.

Please contact us via email at reservation@thelegianbali.com or call us on +62 361.730.622

Bellisimo Moscato Dolce NV

Red Rice Miso Glazed Mackerel Burnt/Smoked Mackerel, Young Bok Choy, Fresh Noodles, Ginger, Oyster, Chili

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 Michelinstarred 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.

LUKE MAC LEOD

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 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 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 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.

Local organic pork neck, witlof, pedro ximenez glazed prunes, pear, onion jam

2016 Two Chef Hats – Queensland Good Food Guide 2017 2016 The Weekend edition Taste of Queensland Awards Winner – Best Dinner Dish.

Duck breast, poached Sunshine Coast quince, compressed Toowoomba radicchio, dukkah and caramelised Maleny yoghurt.

FOUNDER OF E’CCO BISTRO & MADAME ROUGE, BRISBANE Originally born in New Zealand, Philip Johnson has previously made his mark in both London and his hometown, New Zealand before finally settlings down in Brisbane, Australia, where he opened the famed e’cco bistro in 1995, and winning the 1997 Remy Martin Cognac/Australian Gourmet Traveler Restaurant of the Year Award. From there, he went on to win numerous awards, year after year with the latest being the Two Chef Hat in the Queensland Good Food Guide 2017 and winner of best dinner dish in The Weekend Edition Taste of Queensland Awards 2016.

PHILIP JOHN SON

Well known for his cooking classes, demonstrations, guest chef appearances, recipe contributions in a myriad of books, and a featured columnist in some of Brisbane’s most wellknown publications, Philip has also written and published six cookbooks throughout his years as an internationally known chef.

With such high praise to his name, Philip is also a philanthropist in his own right, donating his services by working closely with other industry experts to raise funds for various charities such as the Starlight Children’s Foundation,and the Leukemia Foundation of Australia.

2016 Dimmi People’s Choice Awards Best For Romance/First Date Best For Special Occasion 2015 Top Rated Modern Australian 2015 Food Icon, The Courier Mail Top 100 Food Experiences 2015 Lifetime Achievement Award, Philip Johnson, Restaurant & Catering Awards 2015 Vittoria Legend Award, Philip Johnson – Queensland Good Food Guide 2014 One Chef Hat – Queensland Good Food Guide 2013 One Chef Hat – Queensland Good Food Guide 2012 Gourmet Traveller Wine List of the Year: 3 Glass Rating 2012 One Chef Hat – Queensland Good Food Guide 2011 Gourmet Traveller Wine List of the Year: 3 Glass Rating Gourmet Traveller Wine List of the Year: 3 Glass Rating

THE RESTAURANT

The Legian Bali

Helmed by Executive Chef Luke MacLeod, The Restaurant at The Legian Bali seamlessly incorporates Asian influences and local ingredients with European concept that is in line with its overall brand style. Focusing on locals, organics and sustainable Ingredients, The Restaurant showcases the finest produce found in Bali and using a combination of French and Southeast Asian techniques, emphasizing robust flavors. This spacious, fine-dining brasserie-style restaurant offers a range of light, healthy and delicious meals from breakfast through dinner. The dining room opens out onto a poolside terrace, offering a postcard worthy seascape of the shimmering Indian Ocean.

Dinner at The Restaurant offers a tantalizing range of artistically presented dishes from the garden, sea and farm. Indulge yourself with a six-course Degustation menu, “Discovery”created by Executive Chef Luke MacLeod accompanied by Wine Spectator’s award winning list.

E’CCO BISTRO

Brisbane, Australia

ecco bistro opened its doors in 1995, starting what has turned out to be a Brisbane landmark restaurant. Located in an historic building on the fringe of Brisbane’s central business district, the century old former tea warehouse oozes with character an ambiance. Almost twenty years on, ecco underwent a total refurbishment in October of 2014, giving it a contemporary look, yet preserving the inviting, warm bistro feel that has stood the test of time.

As Philip says “We do as little as possible with the best ingredients available.”

THE LEGIAN BALI AND THE CLUB AT THE LEGIAN BALI Jalan Kayu Aya, Seminyak Beach Bali 80361 - Indonesia T +62-361730622 | F +62-361730623 | reservation@thelegianbali.com