We both were really grateful for having the opportunity to taste CUCA at Jimbaran, Bali. We were very honoured to get invited for a Chef's tasting menus here on our first day in Bali 11 January 2017. But let me tell you, I had never been so excited in my blogging carrier when I foot-stepped this area for the first time. It was absolutely beautiful, everything was green! This really seems like going back to the nature. We had like 7 course meal: 2 starters, 3 main courses and 2 desserts plus 2 mocktails. Every single one that we tried out of the 7 was by far one of the most consistently delicious in a restaurant. The standart is very high and even the services are fantastic. Let's have a look
Before I start any further, you probably have to watch my Vlog here :)
Cuca is a mixed fushion Indonesian and Western cuisines in a very minimalist but classy plating. They are not considering themself as a fine dining restaurant, they certainly not. But, the way they treat the customers really well shows how fine they are as a restaurant. I personally think they are way more than a 5 star restaurant, both in terms on taste and service. Below is the entrance path, very beautiful.
Outdoor activity
This is located in front of the indoor room and in the middle of the garden.
This is the indoor room.
The long table and rows of chairs like this is not their standart table arrangement. That day, a group of customers booked tables for an event.
The bar at the kitchen
The Menu Board
Let me be very honest, this would be one of the most difficult food to explain in words. I'm not very familiar with technical terms in food, and the staff said that each dish contains 5 elements of flavor which I only remember Sweet, Salty and Sour (forgot the other 2). So, its not gonna be an ordinary dish, but I'll try to review it in a human-friendly way :)
Tokyo Mojito (65k) - fresh citrus, soda and lemon basil. You can also opt for the cocktail one with rum (100k).
Sun Gria (65k) - Iced fruit and brandy soda. You can opt for the cocktail one with White Wine (110k)
So, the friendly and fun chef came to our table and served us this first appetizer. Two round shaped 'cotton candy' texture with savory floss on the outside. It melted like cotton candy seriously. We never had something like this before!
Baked Scallop (20k/piece) - Lombok Scallop, mashed cauliflower, toasted butter crust. They claim themselves to source 80% of all the ingredients from the local, including this scallop from Lombok (the neighbour island of Bali). It was sensational, the scallop was very smooth, it was sweet and savory with some crunchy texture on top from the butter crust. MUST TRY!
Smoked Butterfish (90k) - beetroot yoghurt, zucchini pickles, parsley crumbs. Its a marinated fish fillet with a hint of sour, then dipped into the pinkish yoghurt from beetroot and the green parsley crumbs. Its again another sensation in my mouth, sour, creamy and crunchy. Very flavorful!
BARBEQUE OCTOPUS (100K) - slow cooked octopus with asian gazpacho, fresh apple, caramelized cauliflower, and corriander. The texture of the octopus was again a totally different one from what we normally had. Its not chewy at all! The octopus was marinated with lime zest, garlic, ginger and parsley for a stronger flavor.
As an amateur in culinary term, I googled 'Asian Gazpacho' just to fullfil my curiousity. Its basically blended of ginger, vinegar, green onion, cilantro leaves and olive oil. The octopus itself already has a strong flavor, so the gazpacho sauce is somekind of a fresh dipping sauce. Overall, this is my second favorite dish after the Smoked Butterfish.
Crispy Fried Chicken (85k) - with wild honey, country coleslaw, sesame dust and asian basil. In my humble opinion, this is my least favorite amongst those other amazing dishes. It wasn't bad actually, its just that I love a fried chicken as it is, without any fancy toppings. Its a little bit sweet from honey and fragrant from the sesame seeds. But well again, its each's preferences, you might probably like it this way :)
Bali Breakfast (90k) - this is our first dessert of the night. Its a creamy whiped coconut with runny mango, and frozen passion fruit. At first, I thought that the whole bowl was like white cream as you are seeing right now. But then, when I scooped it up, there's some frozen passion fruit underneath it. So, imagine having some sorbet with coconut milk flavor and slight sour from mango. Very refreshing!
Last but not the least, Tea-Ramisu (80k) - An original definition of tiramisu by Cuca. Its a black tea cake, with grass jelly, mascarpone, and caramelized seeds. It was very very soft and smooth, literally like ice cream *I'm hyperbolic. But its true, its a perfect ending to our perfect dinner. Very glad that we got this opportunity! Thank you so much Cuca, its a pre-birthday dinner actually :)
Thank you for reading! If you love this article, please help me spread it :)
CUCA RESTAURANT
Jl. Yoga Perkanthi, Jimbaran, Kuta Sel., Kabupaten Badung, Bali 80364
Opening Hours: 12 PM - 12 AM
Average Spending for two: IDR 600.000
RSVP: (0361) 708066
www.Cucaflavor.com
ABOUT US
EMAIL: jktdelicacy@gmail.com
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