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From the Burpple community

It's topped with strawberries and almond croustillant, while raspberry sorbet is served on the side.

You may notice that the things that came with each course have been chosen to complement one another. In this case the citrus sorbet was chosen to balance the denser and sweeter chocolate cake.

The meal came with amuse bouche and petition fours as well, but not pictured since they may be different everyday.

Overall a very well-thought out meal in a quiet and spacious ambience. I'll dine here again if I'm staying at Banyan Tree Bali.

It's topped with strawberries and almond croustillant, while raspberry sorbet is served on the side.

You may notice that the things that came with each course have been chosen to complement one another. In this case the citrus sorbet was chosen to balance the denser and sweeter chocolate cake.

The meal came with amuse bouche and petition fours as well, but not pictured since they may be different everyday.

Overall a very well-thought out meal in a quiet and spacious ambience. I'll dine here again if I'm staying at Banyan Tree Bali.

This is a French cheese from the alps. It's soft and fruity, with a hint of grass.

It's also served with fit chutney, almond nougat and blueberry compote.

I also thought this serves as a palate cleanser, to prepare for the heavier dessert that will follow..

I'm happy that the 6 course degustation came with 2 main course, so that I didn't need to choose between the cod+prawns or this beef. I had considered ordering off the ala carte menu, but found the degustation menu really value for money hence opted for it instead. No regrets on the value and quality!

Angus beef are more tender than regular beef, so I thought this is a really tender tenderloin :) The citrus reduction helped to balance the otherwise heavier truffle cream, while the beef is balanced by the teppanyaki vegetables. If you alternate between the beef and vegetables, you should be able to enjoy the beef till the last cut.

What's seen in this plate are also succotash, spinach and eringi mushroom.

We like the frothy miso sauce and the smoky grill on the prawn. It's a main course, but still light enough for 3 other courses that will follow.. But at this point our tummies are already almost full, haha.. Small eaters.

I have focused on the bread but the star should have been the cup with milk froth in the background. It's an intense cup of lobster soup, or perhaps you could say lobster essence. Several French restaurants has similar items as their starter, such as mushroom cappuccino, crab cappuccino, and I always look forward to it cos like cappuccino, they're aromatic and intense, and it could really perk up your senses for the courses that follows.

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