Teatro Gastroteque

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The land of paradise, that’s what Bali known for. Bali is always have more than you ask to fulfill your appetite, be it from the glorious beaches to exotic temples, nightlife, it’s a perfect place to really put yourself away from your daily routine.

Bali’s dining scene has changed overtime. Not to mention their wide varieties of local cuisine. The restaurant scene these days is just as massive as you can imagine. I would say Bali is the only place in Indonesia that able to give the right amount of appreciation about fine dining, and Jakarta is not even close.

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Thanks to one of my friend to introduce this place Teatro Gastroteque. The restaurant is small, with open kitchen not only to the diner, but also to the people who pass by. It is located at Seminyak alongside the shopfront. The 26 seats dining room is small and intimate.

Young, talented, and incredibly passionate native Indonesian chef, Mandif Warokka, who was born in Papua has wide ranges of experiences during his cooking career including working at several restaurants in Europe, Dubai, and Bali before opening his own place.

IMG_0585 IMG_0586Cassava, Quail egg, Rempeyek, Siew Paw

 Before we start, some of the readers might not familiar with rempeyek. It its an Indonesian traditional savory cracker made from rice flour topped with dry roasted peanut. The cassava is another authentic ingredient from Indonesia where you can treat it almost the same as potato. They use Japanese bamboo powder to color the cassava. These were tasted pretty normal for me because I grew up with these things, except off course the unique mini siew paw. The bun is very soft and the sauce was delicious. Other than that, I really appreciate the effort to bring something Indonesian as an opener of my meal.

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Bread

Lovely bread served with butter topped with rock salt and a dash of togarashi (Japanese chili powder)

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Beetroot Soup, Cucumber, Cream Fraiche

I personally feel that the soup has the right amount of acidity. It is very light, and doesn’t have that harsh mouthfeel from raw beetroot. The beetroot and cucumber go really well together.

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Foie Gras “Terrine”

Apple Salad, Tomato Candied, Micro Greens, Granny Smith Gel, Brioche

You need to have every component from this plate in one spoon in order for the flavor to work, because the foie gras itself tasted somewhat too salty to my palate. I like the progression of flavor from the apple, and slowly fade in into the rich, creamy taste from the foie gras. The Candied tomato was incredibly juicy and naturally sweet.

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Seared Hottatei Scallop

Bourbon Green Peas Cream, Romain and Ricotta Raviolo

 

 The scallop cooked just right, but I feel that the ricotta is somewhat missing on my palate, and my friend was agreed on this too. I wish this dish could be better.

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Smoked Fish Consomme

Prawn Gyoza, Scallion, Garlic Oil

The prawn gyoza was good, but I enjoyed the consommé more. It has a hint of lemongrass and ginger taste.

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Trou Normand

Seasonal Exotic Tropical Sorbet

Mangosteen sorbet served with a dash of vodka and sweet ginger bubble

 

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Poached Lobster

Caramelized Cauliflower, Brioche, Avruga Caviar, Sabayon

Undoubtedly the lobster was cooked perfectly, but sadly that’s the only thing that I was able to enjoy. The champagne sabayon was lacking of acidity. The chef used nothing except the champagne and the egg to create the sabayon in order to maximize pure flavor, but this just wasn’t working for me. Another thing is that since the plate is hot, the sabayon was slightly hardened and formed like a very soft cake a little bit.

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Pekin Duck Breast

Corn Perkedel, English Spinach, Baby Pakchoy, Hoi Sin Sauce

I’m not trying to degrade this dish, the duck cooked pink, the sauce and the corn perkedel (Indonesian version of potato cake) were good, but honestly it’s pretty decent. I would prefer to have this at a good Chinese restaurant instead. And yes, you can blame me for that.

 

IMG_0601 Gateaux De Citron

Mandarin Marmalade, Lemon Cream, Hazelnut Daquise, Tomato Candy, Fennel, Yogurt Sorbet, Orange Tuile

This dessert was both beautifully presented on the plate and tasted in the mouth. The execution was spotless.

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Petit Four

Banana Brownies, Chocolate Caramel, Passion Fruit

 

 

Everything was good at first, but it somewhat started to decrease its magic gradually. The problem is that the chef is trying to highlight the main ingredient by minimizing the other supporting elements, which is a very good thing, but I feel that if the supporting elements, even the smallest garnish don’t manage to meet the quality, the star ingredient will also sink into it. I would like come back to this place again to see what the chef is up to. He’s just passionate in what he’s doing, he really tries to push and raise the bar to be the top of the game.

Teatro Gastroteque

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Jalan Kayu Aya, Kuta, Badung, Bali 80361, Indonesia

+62 361 8700078

info@teatrobali.com, rona@teatrobali

http://www.teatrobali.com

 

 

 

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