Nothing prepared 80 Chaîne members and guests for this extraordinary experience of superb food and service excellence in a luxury beachside resort’s ballroom creatively transformed and delicately lit to set the scene.

Commencing with the ceremonial induction of 29 new members by our own Bailli Délégué, Firdaus Siddik, in his capacity as a Member of the Conseil Magistral, champagne and canapés followed.

Against a dramatic video wall backdrop featuring Chaîne images, Pierre Lang, General Manager of Alila Seminyak, welcomed us. Executive Chef, Stefan Zijta and Sommelier Harald Wiesmann described the menu. The Gala Dinner began with perfectly-coordinated style, flair and élan.

MENU

Tuna belly tartare
yuzu, soy sorbet, candied orange peel
Chapoutier Crozes-Hermitage Blanc ‘La Petite Ruche’ 2011 (France)

Bouillabaisse
Cloudy Bay Sauvignon 2015 (New Zealand)

Smoked Dutch eel
potato mousse base, green pea, wasabi, caviar
Perrin Réserve Côtes du Rhône Blanc 2013 (France)

Foie gras terrine
onion monegasque, fig bakpao
Weingut Liebfrauenstift (P. J. Valckenberg), Riesling Auslese 2012 (Germany)

Tamarind sorbet

Guinea fowl
caper and date sauce, cauliflower, jicama
Santa Carolina Reserva de Familia Chardonnay 2012 (Chile)

Slow cooked “sous vide” beef short rib
ginger miso jus, sesame-seeded pommes Dauphiné
Zonin Amarone della Valpolicella 2011 (Italy)

Valrhona chocolate mousse, coconut cream, passion fruit
Loupiac ‘Château du Prince’ 2004 (France)

Coffee, tea
Cognac XO

Entertainment flowed with popular Batak songs from North Sumatra by Indonesian singers Telly and Murni; jazz numbers from Alastair Speirs, Bailli of Jakarta; Kinanti Sidikk’s “Moon River”. DJ Marco Polo Cecerre’s legendary beat tempted us to dance poolside till dawn.Congratulations to the organising team especially for their dedication and commitment. We agreed it was the most enjoyable, perfectly-staged of Chaîne Bali events!

Ross Smith
Chargé de Presse Provincial