On Sunday, June 23rd, Bikini Restaurant will host yet another round of their successful Chef Collaboration series, this time inviting the winner of 2018 New Zealand Chef of The Year, Giulio Sturla, to bring his expertise in creating delicate dishes for the guest, from sustainably produced ingredients.
Chef Giulio champions close relationships with local and sustainable producers with an emphasis on foraging and fermentation. Through a shared love of local ingredients, Bikini's own chefs Jethro Vincent and Braden White will team up with Giulio to utilize a bounty of unique harvests from New Zealand and Indonesia, to formulate a unique and creative menu for the evening.
“This menu uses a fusion of contemporary techniques with responsible and ethical harvesting of the best local ingredients possible. Chef Giulio and myself both know the importance of not only championing sustainable ingredients, but teaching current and future generations about the impact we leave on this planet every day.” Chef Jethro explains.
The six-hand dinner set of this extravagant collaboration will feature an all-new 5 course menu including petites fours and dessert, and incorporating unique ingredients to form dishes such as Jicama Terrine with Kaluga Imperial caviar, or Pearl Oyster meat with locally grown palm hearts and finger limes, through to the sweet treats featuring Feijoa, kawakawa and buffalo cream. To top off the night, a special cocktail menu will be crafted with special Balinese ingredients, by Bikini Head Mixologist, Arey Barker, and will complement the culinary offering for the evening - including a special complimentary welcome cocktail. Don't miss this inventive evening of gastronomical adventure! To book a table, contact Bikini Reservations team by Email at [email protected] or call/Whatsapp at +62 813 533 82 346