Indonesia Dinner

Bailliage of Bali, Indonesia
Jimbaran (Bali), May 12, 2018

Chaîne comeback at the illustrious Ayana Resort
" before reaching the main course, the kitchen's creativity had blown the expectations of the diners "

The Bailliage had planned an extravagant Gala Dinner at the Ayana Resort early last December which, at Mother Nature’s behest or perhaps the fiery request of the island’s gods, was cancelled.

After a long hiatus, we were finally able to gather together within the tropical luxury of Ayana Resort and Spa in its lavish Dava Steak and Seafood Restaurant. This was much anticipated now that Bali has safely recovered following the Mount Agung eruption last November.

Dressed to meet the ‘Glamorous Bali’ dress code, 40 members and guests arrived at the resort. Gathering on the terrace, surrounded by a lush tropical garden, hellos and welcomes abounded whilst enjoying canapés: tuna poke with panipuri, organic Bedugul tomatoes; basil goat cheese sphere with olive oil powder; foie gras sushi; and smoked, sous-vide abalone. Glasses of Moët & Chandon Grand Vintage 2009 accompanied this eclectic smorgasbord.

In Dava’s opulent dining area we were greeted by a truly exquisite table setup. The menu was framed in glass becoming every dish’s placeholder.

Bailli Délégué Firdaus Siddik welcomed us to this long-awaited first event of the year. More warm welcomes came from Danielle Van Poppel, Bailli of Seminyak, and Clive Edwards, General Manager of the Ayana Resort.


“Seafood Garden”
smoked octopus, tuna prosciutto, sea scallops and seaweed
Astrolabe Pinot Gris 2016
Marlborough, New Zealand

Sea urchin espuma
blue lobster, Sturia caviar in sea urchin shell
frozen seaweed, dry ice
Astrolabe Sauvignon Blanc 2011
Kekrengu Coast, New Zealand

Calvados sorbet

Rack of venison
wild mushrooms, black truffles, baby root vegetables
Terrazas de Los Andes Malbec Reserva 2014
Mendoza, Argentina

Rum baba
Reblochon cheese, caramelised walnuts
Hob Nob Cabernet Sauvignon 2015
IGP Pays d’Oc, France

Coconut cake
mango pineapple lime crème brulèe in chocolate cage

Needless to say before reaching the main course, the kitchen’s creativity had blown the expectations of the diners. Certificates of Appreciation were presented by Firdaus Siddik, Danielle Van Poppel and Klara Dallas to the incredibly deserving team at Dava including General Manager Clive Edwards, Ngakan Made Artana Yasa of the service team and of course the marvellous kitchen brigade.

Naturally the night does not end when the kitchen closes! Onto Ayana’s iconic Rock Bar to enjoy mignardises, petits fours, sips of Cognac XO Superior with unmatchable sea views all of which polished off a wonderful evening in true Chaîne style.

Edward Spiers
Bailli of Bali Jeunesse de Legian

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