The Four Seasons Resorts Bali will present two exceptional dining occasions on Friday, October 5, 2012 at the Four Seasons Resort Bali at Jimbaran Bay and Saturday, October 6, 2012 at the Four Seasons Resort Bali at Sayan in cooperation with Silver Oak Wines - one of the most prestigious wine estates of California.
Friday, October 5, 2012 – Four Seasons Resort at Jimbaran Bay
The epicurean evening at Four Seasons Resort Bali at Jimbaran Bay begins with a sunset cocktail reception, accompanied with a traditional Rindik performance at the pool side from 6.30 pm to 7.00 pm followed by a sumptuous multi-course wine-paired dinner in the resort’s signature Taman Wantilan restaurant overlooking the expansive Jimbaran shoreline.
Australian born Executive Chef Greg Bunt will present a four-course degustation menu including melting salmon with tahini yoghurt, Wagyu beef carpaccio, lamb loin, chocolate cake with berry kulfi, which each course complimented by careful pairings of Napa Valley and Alexander Valley Silver Oak wines.
Saturday, October 6, 2012 – Four Seasons Resort at Sayan
A day after the Jimbaran event, the Four Seasons Resort Bali
at Sayan will welcome diners with cocktails and canapés, at the Lily Pond
from 7.00 pm to 7.30 pm. A four-course menu prepared by the resort’s Executive Chef Denny Frederick will then be presented at the Ayung Terrace
, set atop the jungle gorges of Sayan Ridge. The Sayan menu will present outstanding Indonesian cuisine including ikan kerapu
(trio sea bream fish, steamed in banana leaf), sop bebek
(duck soup), sapi panggang
(grilled tenderloin of beef), a selection of cheeses and Indonesian sweets. The dining experience will enhanced with a traditional Keroncong
Wines featured at both dinners will include the following premium selections:
Silver Oak Wines
Silver Oak Wines
- Sauvignon Blanc Twomey Cellar Napa Valley 2011
- Cabernet Sauvignon Silver Oak Napa Valley 2007
- Cabernet Sauvignon Silver Oak Alexander Valley 2007
- Merlot Twomey Cellar Napa Valley 2007.
have a single-minded pursuit to produce exceptional Cabernet Sauvignon wines. To this end, Raymond T. Duncan and Justin Meyer have a bold and unconventional vision for their winery. Rather than producing six or seven varietals, they devote all their resources to producing a single wine: Cabernet Sauvignon. As a result, they operate to an extensive aging program of approximately 25 months in American oak barrels, and 15 to 20 months cellaring in bottles. For 40 years, they have produced delicious and distinctive Cabernets from their Napa Valley and Alexander Valley Wineries.
- The wine-paired dinner at Four Seasons Jimbaran on Friday, October 5, 2012 is Rp. 950.000 ++ per person (US$121). For reservations, call Cynthia Sitompul on +62-(0)361-701 010 Ext 8404 or [Email] .
- The wine-paired dinner at Four Seasons Sayan is priced at Rp. 850.000 ++ per person (US$108). For reservations, please call Ratna Puriningsih on +62-(0)361- 977 577 Ext 8003 or [Email] .
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