Arwana
Add a touch of romance to your beachfront retreat and enjoy premium coastal cuisine amidst an enchanting seaside setting. If you’re in the mood for a premium, Jimbaran-style seafood feast, forego the holiday masses of Jimbaran Bay and plan instead to enjoy the private, white sandy beach cove and radiant tropical gardens of the Laguna Resort & Spa, home to Arwana Seafood Restaurant – a pioneer in beachside elegance. Take a dip in the tranquil bay of Nusa Dua, or hop across the impossibly-white sands and drift around the resort’s infinite 5000m2 of blue lagoons.
As you stroll through the aesthetically-charming restaurant, browse the vibrant oyster and sushi bars or set your sights on your chosen ocean delicacy from the eclectic menu of fresh, live, and local seafood, served at the beachside barbecue. Arwana takes advantage of the Indian Ocean’s abundant waters, with expert chefs market-selecting a fresh variety of aquatic delights each morning. Executive Chef, Made Putra, has been perfecting the Laguna’s cuisine for over 15 years, showcasing a seafood degustation menu as indulgent as it is diverse. From sashimi to tataki, and lobster to barramundi, diners can sample and savour a huge selection of the sea’s specialties. Or perhaps the “Romantic Dinner” set menu suits the occasion, for that perfect candlelit indulgence to share with your special someone. Although the air-conditioned inner sanctum of Arwana is tempting, don’t resist dining al fresco on the shady patio as the resort’s beachfront coconut grove, tulip-red beach umbrellas and endless ocean views create the ultimate Bali beach getaway.
(www.thelagunabali.com)
SEARED DEEP SEA SCALLOPS AND TATAKI OF AHI TUNA
Warm mango chili, Snow pea sprouts, Wasabi balsamic reduction,
Herb micro greens, Sprinkled with togarashi peppersINGREDIENTS
PREPARATIONS:
2 pcs (80 grams) Deep sea scallops
50 grams Tuna loin
20 grams Mango chili relish
10 ml Wasabi balsamic reduction
5 grams Herb micro greens
2 grams Togarashi pepper
FOR SCALLOPS:
Rub scallops with oil, salt and pepper.
Heat the pan and sear scallops (both sides) until brown.
Keep warm.
FOR TUNA:
Cut tuna loin into long squares.
Heat oil in the pan and sear all sides quickly until brown.
Cut into pieces.FOR MANGO CHILI RELISH (FOR 100 GR):
135 grams Peeled mango, cut into fine cubes
20 grams Onion, fine cubes
5 grams Cilantro, finely chopped
2 grams Red chili, seeded & cut into fine cubes
5 ml Lime juice
5 ml Olive oil
Sea salt to taste
METHOD:
Place all the ingredients in the mixing bowl.
Toss well, add lime juice, salt to taste.
FOR WASABI BALSAMIC REDUCTION (FOR 1 LTR):
1 ltr Balsamic vinegar
200 ml Honey
100 ml Wasabi powderDIRECTIONS
In the sauce pan, simmer all ingredients until volume reduced by 50%.
Keep cool.
PRESENTATION:
On the square plate, place scallops and tuna in one line.
Garnish on top with mango chili and micro greens.
Drizzle with balsamic reduction and togarashi pepper.
