When most of our meals involve nasi padang, hitting up the Ubud soup lady, or splurging for $20 sushi and saki at Toro Sushi, we were thrilled when we were offered a romantic candlelit dinner at CasCades Restaurant Ubud, particularly when we found out the new executive chef (and friend), Belgian Nic Vanderbeeken, would be overseeing our meal.
In our former lives, and in particular in my life as a big law attorney, multi-course fine dining was relative common place. Eric and I rarely dined such as this on our own, as we were saving for our current lifestyle. The firm, however, often provided me such luxuries, with client dinners and firm events. It is something that I rarely, but occasionally, miss, and this dinner certainly scratched an itch that I did not know I had.
First, the Viceroy Bali set us up with our romantic candlelight dinner table, complete with flowers strewn in a heart shape.
The CasCades Restaurant Ubud, and Chef Nic, provided us the following menu:
Amuse Bouche with truffles and Iberico ham:
Seared scallop (perfectly cooked) over a bed of marinated spinach:
Mushroom Veloute with black truffle, topped with cream and truffle oil (oh, yum, more truffles):
Fois Gras Terrine, French duck liver terrine marinated in Cognac with mango jelly:
Chicken Gigolette stuffed with mushroom and rosemary, potato gratin, organic vegetables, and gravy wine jus:
Red Snapper pan seared on top of Viceroy tabbouleh with a mint dressing and cucumber sorbet:
Belgian Chocolate Mousse on a crumble with Bailey ice cream and mango coulis:
I was stuffed by the end, and, frankly, did not feel hungry the rest of the weekend, particularly after the decadent breakfasts. It was an entirely enjoyable and luxury dining experience right there in Ubud.
The Viceroy Bali hosted our stay for the weekend, but my opinions are my own.