Eight Degrees South
Eight Degrees South is exactly where you’ll find the most romantic Mediterranean dining in Bali. Situated beachfront within the 5-star Conrad Bali resort along the glistening sands of Nusa Dua; fresh, organic ingredients and local seafood sourced daily are paired to create tantalising signature dishes, while the “small tastings” menu introduces a tropical take on tapas, created by Executive Chef, Edy Santoso and Director of Food & Beverage and Culinary operations, David Laval. Designed for swapping, sharing, and exploring the flavours of the region, the “small tastings” concept is perfect for a light lunch or an intimate and convivial candlelit celebration. Mouth-watering house specialties include the sweet and succulent half lobster and gambas, cooked with local, Balinese condiments, a taro root purée and a zesty pineapple salad. Carnivores need not despair, as Eight Degrees South presents an indulgent “From the Grill” assortment of the finest local and imported cuts, served with a medley of colourful roasted vegetables and a choice of hearty sauces.
If you’re feeling naughty, go straight for the sweet stuff as the restaurant’s legendary bakery and café serve up irresistible goodies including a Chocolate and Fig Tart with ginger orange crème brulée and star anise ice cream. Perfect with a hazelnut latte or one of their customised tea blends.
Angus beef tenderloin, vanilla rock salt, cauliflower mousseline, lemon thyme and Balinese long pepper
– 170 grams Angus beef tenderloin
Vanilla rock salt (to taste)
– 100 grams Fresh Cauliflower
– 30 ml Cream
– 20 ml Crème fraîche
– A little mirepoix
– Balinese long pepper (freshly crushed)
– Fresh lemon thyme
– Red wine
– Beef jus
– Fresh vegetables
– Fine sea salt
– Espelette chili
– Argan oil
For the beef:
1. Season the tenderloin with fine sea salt and a small amount of finely crushed long peppers.
2. Seal the beef on both sides over high
heat in a little olive oil.
3. Finish the cooking in the oven to your liking.
4. Season with the vanilla rock salt and allow to rest for several minutes before slicing and serving.
For the cauliflower mousseline:
1. Cook the cauliflower in the cream in a small pot over medium heat, stirring well until soft. Drain and process in a blender until very smooth.
2. Combine the purée with the crème fraîche, and season with salt and white pepper. Serve warm.
For the sauce:
1. Heat the oil in a small pan, then sauté a small amount of freshly chopped shallots, carrot, celery and onion until fragrant and lightly brown.
2. Add some fresh lemon thyme, the crushed peppers, some salt, a little red wine, and a touch of cognac to flambé. Reduce by half.
3. Add the basic jus and simmer for several minutes.
4. Strain the sauce and adjust seasoning if required.
For the vegetables:
1. Blanch your chosen vegetables in boiling water.
2. Season with fine sea salt, a little argan oil and Espelette chili.
Place the sliced beef onto the mousseline. Arrange the seasoned vegetables, place the sauce, and decorate.