Dinner at Restaurant Locavore

Dinner at Restaurant Locavore

at Locavore on 4 August 2017
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30

Chef Ray Adriansyah ??
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Locavore, Bali (Feb 2017)
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Duck egg yolk custard with passionfruit seed and meringue | Yogurt with bee pollen and honeydew melon | Coffee cream and chocolate | Longan fruit
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Locavore, Bali (Feb 2017)
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Sago & Fruit: Soursop, dragonfruit, passionfruit, mulberry, lemongrass | Fermented rice ice cream, seasonal fruit (rambutan), coconut mousse and nectar, and cracker made from the rice | Es Buah: Nangka crème, Jambu Biji sorbet, Selasih seeds, condensed milk, nata de coco
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Locavore, Bali (Feb 2017)
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Lamb: Lamb (from Wonosobo, Central Java) cooked two ways (satay, shoulder), Nasi Bakar, really nice Kecap, eggplant
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Locavore, Bali (Feb 2017)
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Tempe (Indonesia's greatest invention): Homemade tempe, slightly bitter paprika reduction, daun bawang, pickled bangkuang, smoked tauco
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Locavore, Bali (Feb 2017)
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Catfish: Simply smoked and fried, pineapple, Kerang darah, Kangkung, cucumber, Batak sauce
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Locavore, Bali (Feb 2017)
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Selat Solo: Carrot, baby potato, quail egg, sesame, aminos liquid, green beans, selat solo sauce
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Locavore, Bali (Feb 2017)
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Into the Sawah: Heritage Galuh rice (from Tegalalang, Central Bali), snails & garlic, 64 degree duck egg, frog abon, fern tips, wild flowers
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Locavore, Bali (Feb 2017)
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Nangka: Young jackfruit, melinjo skin, canary nut rempeyek, cassava leaves, tangerine, sauce lawar
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Locavore, Bali (Feb 2017)
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Umami: Brown rice, mushrooms, egg yolk sauce, watercress, savory powder
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Locavore, Bali (Feb 2017)
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Steak Tartare: Raw beef (from Payangan, Central Bali), Tong Cai, aminos liquid, pickled genjer, mushroom, fermented garlic, purslane
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Locavore, Bali (Feb 2017)
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The Mackerel: Broccoli stems, savory cracker, sauce tiram, garlic, spray of pumpkin vinegar, Kaplan, daun kelor
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Locavore, Bali (Feb 2017)
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Heart of Palm: Fresh palm heart, passion fruit, coconut, kemangi, cashews, green chili, daun lemo
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Locavore, Bali (Feb 2017)
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Let's Call It a Ceviche: Raw fish, coconut, fermented sambal matah, kalamansi, cemcem leaves
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Locavore, Bali (Feb 2017)
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Potato bread and various condiments
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Locavore, Bali (Feb 2017)
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Tomato: Bloody Mary sorbet, cherry tomato, sea salt infused with celery leaves, hot tomato consomme
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Locavore, Bali (Feb 2017)
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Potato, roasted carrot, fried carrot leaf, clam, and sauce of spices
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Locavore, Bali (Feb 2017)
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Shiitake and oyster mushroom, homemade kimchi wrapped in a banana leaf
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Locavore, Bali (Feb 2017)
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'The Leaves Nobody Knows': Wild leaves, peanuts, hibiscus vinegar, pyramid salt
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Locavore, Bali (Feb 2017)
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Black rice blini with a smoked egg emulsion
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Locavore, Bali (Feb 2017)
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Seaweed pillow bread with tamarind emulsion
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Locavore, Bali (Feb 2017)
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Local spinach fritter
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Locavore, Bali (Feb 2017)
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Sliced fresh young fruits served with tamarind and sprinkled with chili powder
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Locavore, Bali (Feb 2017)
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Loved our meal at Restaurant Locavore (#22 Asia's Best Restaurant 2017) in Bali by Chefs Ray Adriansyah and Eelke Plasmeijer! Staying true to its name, Locavore uses locally sourced ingredients that are often times underrated and overlooked; and even the plates, silverware, and glasses are made nearby.
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The whole meal reminded us of New Nordic Cuisine that is highly ingredients driven, but with a Balinese twist. The execution level of every course was very high. It was hit after hit. There are 2 menus to choose from - Locavore or Herbivore (Vegetarian); we went with both so that we could try every dish that the restaurant offers. For us, this is undoubtedly the best restaurant in Bali and perhaps all of Indonesia at this level of dining.
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Locavore, Bali (Feb 2017)
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