BEACH FRONT BITES
Chez Gado Gado is one of Bali’s most iconic spots to sip on sunset cocktails, as well as one of the most romantic evening venues to woo your loved one. As the midday sun shines across Seminyak’s glimmering sands, Chez Gado Gado invites you into a world of beachfront chic, where lazy long lunches and afternoon glasses of rosé tempt you away from your sun-soaked deckchair, which is conveniently only a few steps away.
Lunch The Day Away
The lunch menu at Chez Gado Gado is a delightful assortment of light bites, fresh and fruity salads and more substantial savoury dishes. Think crab and sweetcorn spring rolls with a ginger soy dip; noodles stirred with succulent strips of duck leg, bean sprouts and oyster sauce; or a watermelon and feta salad with basil and rice puffs. The starters and light bites are particularly idyllic to enjoy in the warm weather. Each features a precise balance of savoury, sweet and zesty, such as a juicy chunk of green melon topped with delicate shavings of cured parma ham, or succulent strips of tuna carpaccio with a summery tang of lime, tomato and olive oil.
But what is most endearing about the cuisine at Chez Gado Gado, is the way that Executive Chef Quib is able to balance each dish and every bite with impeccable finesse. No flavour overpowers another, nor does one linger on the palate longer than it should. Sweet is matched with sour, zesty lightens hearty. The flavours are clean, light and well-rounded. The grilled kingfish with a roast pumpkin pureé and palm heart vinaigrette is an excellent example of this. The characteristically strong flavour of the kingfish is harmonised by the tangy zest of the vinaigrette, while the thick and velvety pumpkin pureé is a luxurious mix of natural sweetness with an indulgently rich texture.
Then there is the Cappellini pasta. At first, the pasta looks rather simple – a humble mix of a few ingredients: crab, ginger, chilli and garlic, However, thanks to Chef Quib’s impeccable technique, the pasta is a flavourful explosion of startlingly tangy and spicy deliciousness, with each ingredient deftly introducing itself to the palate in a clean and orderly way. You might just find that this classic dish steals the show…
Although melted chocolate may not be the first thing on your taste bud’s wish list whilst catching some rays on the restaurant’s timber deck, Gado Gado’s melted chocolate cake 2002 is surprisingly refreshing. Once again, Chef Quib’s balancing act comes into play. The hot, fondant centre is married to a piquant mango sorbet, and doused in a tropical passionfruit syrup. The cake has withstood the test of time, because, as its name suggests, it has been pleasing palates since 2002, with Gado Gado enthusiasts returning for more ten years on.
The Shades of Rosé
Whether you are popping in for a quick bite, or settling in for a long and leisurely lunch, you can indulge in one of the most impressive rosé wine lists on the island, Chez Gado Gado offers a fantastic selection of all-time favourite rosés from around the world, from classic French Côtes du Rhônes and Brut rose Champagnes, to sparkling Californian White Zinfandels and Chilean pinot noirs. Enjoy the rosés by the bottle, or try Bali’s Plaga rosé by the glass. It is as refreshing as the gentle sea breeze, and the perfect accompaniment to Chef Quib’s creations.
Chez Gado Gado’s “Legendary” 2002 Chocolate Melted Cake
INGREDIENTS:
(serves 10)• 250g Dark Chocolate
• 150g Butter
• 70g Flour
• 150g Sugar
• 6 Whole Eggs
METHOD:
1. Using a bain-marie, melt the chocolate and the butter.
2. Once the chocolate and butter have melted and consolidated, add the flour and sugar and mix until smooth.
3. Fold in the eggs slowly. The mixture should now have a pastry-like consistency and texture.
4. Prepare 10 baking cups and line them with butter using a pastry brush.
5. Add the cake mixture into the baking cups and tap to release any trapped air.
6. Bake in a 200°C oven for 7 minutes.
7. Serve while still hot in a pasta bowl with passionfruit pureé and a scoop of mango sorbet.
