The brains behind the iconic hangout hub, KU DE TA, are opening their doors to a new and exciting “tasting kitchen and laboratory concept” in May, showcasing an ensemble of creative and technical culinary innovations.
The out-of-this-world menu is envisioned and designed by the expert culinary lineup of Group Executive Chef Phillip Davenport, Executive Chef Ben Cross and Executive Pastry Chef Will Goldfarb. The degustation dinners will serve up unique and inspiring dishes, with additional “hidden” plates for a constant element of surprise. From Popcorn frogs’ legs with a decadent chorizo puree and palm hearts, to Jimbaran-style grilled fish with dabu dabu, local basil and a rice crisp – the artistic chefs are embracing the flavourful gardens of Bali, with extraordinary, contemporary twists.
Patrons are invited to interact with chefs via the central open kitchen space, narrowing the gap between creator and consumer for a playful and interactive dining experience. Kitted out with top-of-the-line equipment from Sub Zero Wolf, and high-tech-toys in the kitchen and laboratory, Mejekawi is one of the best-equipped restaurants in the region.
And the tipples will be no less technical than the cutting-edge cuisine. KU DE TA’s bar manager, Bruce Bartholomew, concocts cocktails in the laboratory using modern poly-science equipment, while premier wine pairings are carefully curated by KU DE TA’s award-winning Restaurant Manager, Juri Menicucci.
Decorated with floor-to-ceiling windows and nestled within the new wing of Ku De Ta’s second floor, guests can enjoy the best bird’s eye view of Seminyak’s sparkling beach and the sweeping ocean beyond. Coupled with a soulful expression of amazing local produce, the finest culinary experts and state-of-the-art equipment, Mejekawi showcases the innovation and talent you have come to expect from the team behind KU DE TA Bali, in a more intimate and personalised setting. (www.kudeta.com)
