Chef’s Table Desserts & Palate Cleansers (from left to right):
- Poached jambu air, rose yoghurt sorbet, tamarind emulsion
- Chocolate dôme-blue ginger, tangerine gelee, rice crust & fermented black rice
- Super Cheesecake-pineapple, beet root-pineapple gelee, mango sago and anti-oxidant crust
- Jackfruit, tamarind, cinnamon emulsion
- Beet root rasberry emulsion, tzatziki and roasted caraway
- Cucumber dill emulsion, white lemon skin confit
- Caramelized kenari nut mousse, coconut curry leaf emulsion, spiced starfruit broth
- Arak Bali-cornflakes semifreddo, tamarillo-strawberry chutney, Bali cacao sauce & chili confit
- Citrus gratin, mango sago, fermented yoghurt sorbet, pomelo skin confit and orange rosemary emulsion
Title image
Chocolate slice, jasmine flower, Bali citrus, and pink ginger-crust
For details of our ‘Complete Menu Collection’ & price list please email:
info@mnm‐concepts.com