Poolside Date Lunch
Why go through all the fuss of organising “date night” every week when you can enjoy a leisurely lunch at Cocoon Beach Club?
It’s the same story every week: we go through great pains to choose the perfect restaurant, just the right outfit, and an evening that won’t conflict with the family’s hectic schedule. But with kiddos coming down with a bug right before we’re all set to head out the door or the babysitter cancelling at the last moment, the much anticipated “date night” is usually placed on the back burner.
Gaining a reputation as one of Bali’s most seductive daytime dining venues, showcasing an extensive menu of irresistible dishes and an unparalleled sultry ambience, Cocoon begs the question: why not take the pressure off, and plan a date brunch or lunch instead? As you enter the cool, calm and collected world of Cocoon, set against the dynamic backdrop of Bali’s iconic Jalan Double Six, the stress of “real life” gently melts away.
Who says that brunch needs to be experienced in a stuffy, air-conditioned hotel dining room, or reserved for Sundays? At Cocoon, sumptuous brunch offerings are served daily on an alfresco patio with generous umbrellas available to shade you from the tropical sun. A warm sea breeze works like magic to caress mind, body and soul. Graceful vines from Cocoon’s second-storey cascade gently above you and blooming frangipani trees strung with paper lanterns complete the laid-back atmosphere. An eclectic mix of laid-back surfer types, intimate family gatherings and groups of friends enjoying a bit of indulgent merriment add to the festive setting.
For a twist on your classic favourite, no brunch at Cocoon is complete without Executive Chef Nick Philip’s Eggs Benedict. Served on an artisan crafted white and steel grey platter, twin toasted English muffins are topped with a layer of sautéed spinach, succulent slices of house smoked salmon, perfectly round poached eggs and a richly nuanced hollandaise sauce that is flavoured with the culinary team’s secret touch; a vinegar, tarragon and shallot reduction. Half of a Roma tomato, grilled to perfection, serves as a healthy and flavourful side.
For a brunch dish that is a little more avant-garde, we recommend the Potato Rosti Stack, an artfully conceptualised presentation that not only looks beautiful, but also equally fulfils a hearty appetite. Chef Nick places a dense potato cake as the foundation, crisp on the outside and moist on the inside, lightly enhanced with fresh herbs. A generous topping of grilled zucchini, eggplant, and red pepper are topped with an exquisitely prepared poached egg and a handful of lightly dressed arugula, creating a healthy twist on a wonderfully decadent concoction.
If you’re in the mood to spice things up a bit, choose a shaded gazebo or daybed on Cocoon’s legendary poolside deck. A famous international destination for many of Bali’s hottest late night parties and DJ events, it is also an unmatched lunch date setting. Make sure to pack your favourite bathers as Cocoon’s organically shaped swimming pool will surely beckon for a refreshing dip. Put on your sunglasses, order a chilled glass of Margaret River sauvignon blanc, and relax in style as the culinary team prepares a decadent poolside feast. Whimsical Balinese umbrellas, preppy striped pillows atop sophisticated banquettes and the relaxing sounds of Morcheeba, Thievery Corporation and Gypsy Kings create an irresistibly romantic mood.
For a delightful, tapas style starter, choose the trio of Crispy Pork Dumplings, stuffed to the brim with gently flavoured minced pork and topped with decorative spirals of carrot, red pepper and jicama. Three symmetrical dollops of sweet and sour yakiniku sauce add just the right amount of pizazz to the homemade pastry. Since family-style sharing is an ideal way to experience Cocoon’s poolside menu, don’t forget to try one of the team’s gourmet pizzas, served on a rustic, European-style wooden board. For vegetarians, the Goats Cheese pizza is a must. Chopped walnuts, chunks of perfectly ripened pair and mouth-watering bits of goat cheese create a harmonising medley of flavours. The tomato-based sauce is enhanced with caramelised onions and a dash of honey, offering a healthy alternative to your craving for something sweet.
For the ultimate date lunch experience, Cocoon has truly thought of it all. Before or after lunch, plan to pamper yourselves with a treatment from Cocoon’s very own in-house spa. Whether it’s a traditional foot reflexology à deux, a mani-pedi refresher or a full body massage using Cocoon’s exclusively blended pure essential oils, a seaside treatment delivered by expertly trained therapists is a memorable way to treat yourselves like kings and queens for the afternoon.
(www.cocoon-beach.com)
CRISPY PORK DUMPLINGS
FOR THE DUMPLING DOUGH:
• 500gr flour
• 175ml hot water
• 2 tsp salt
• 1½ tbsp sesame oilMix all then rest for 1 hour.
Work dough for 5 minutes, roll in cylinder shape, cut pieces off and roll out circle shapes.
FILLING:
• Pork belly (small piece)
• 200gr shallot
• 100gr garlic
• 200gr carrot
• 20gr spring onion
• 20gr ginger
• 2 tbsp coriander leaf
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 egg white
• Salt and pepperBraise pork belly for 4 hours at 100°C.
When cool, trim off fat and dice meat. Finely dice all vegetables and blend in robo coupe with the pork and egg white to form a filling mixture consistency. Finish mixture with freshly chopped coriander and spring onions.
YAKINIKU SAUCE:
• 500ml soy sauce
• 400gr white sugar
• 300ml chicken stock
• 200gr apple
• 100gr ginger
• 50gr miso paste
• 20g corn flour
GARNISH SALAD:
• Apple
• Carrot
• Red chilli
• Daikon radishJulienne all of the above and dress with a little extra virgin olive oil, sherry vinegar and season.
OTHER GARNISHES:
• Spring onion
• Coriander leaf
• Crispy gingerDeep fry the dumplings for around 1 minute and then transfer to a preheated oven at 200c for a further 4 minutes to achieve a golden brown and crispy finish.
Assemble on a serving plate with some of the yakiniku sauce, and then top each dumpling with the julienne salad before adding the coriander leaf, crispy ginger and spring onion.
