Locavore, When Modern Cuisine Meets Local Produce

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Bulan Januari lalu saat lagi getaway ke Bali, saya sempat mencoba satu restoran di Ubud yang membuat mata saya terbelalak, lidah saya menari dan perut saya happy. Namanya Locavore, terletak di Jalan Dewisita no. 10.

locavore

Saya beruntung banget dapat seat di periode ke-2 malam itu. Perlu diketahui, restoran ini selalu fully booked. So reservation is a must! Hal lain yang perlu diingat, Locavore tidak menjual a la carte dan hanya menjual set menu 5-course atau 7-course, jadi jangan makan apapun sebelumnya karena niscaya kamu nggak akan bisa menikmati dan menghabisi semuanya. They look small but trust me, they’re a lot! 

Option of 5 or 7-course menu, a Locavore or a Herbivore.

Option of 5 or 7-course menu, a Locavore or a Herbivore.

Locavore buka Senin (dinner only) dan Selasa sampai Sabtu (lunch and dinner time only). Yang seru, setiap minggu pasti ada 1 menu baru dan setiap bulan menunya berubah semua!

Soal konsep, restoran ini menggabungkan produk lokal seperti ikan tenggiri, beras dari Jatiluwih dan kambing dari Wonosobo dan memasaknya dengan gaya modern.

Yuk, intip hidangan yang saya coba di sana.

1st appetizer (jangan sedih, appetizer-nya ada 7! haha)

Can you see my food?

Can you see my food?

2nd appetizer

There are 2 soups here and the rest are garnish

There are 2 soups here and the rest are garnish

3rd appetizer

Can you see the mushroom inside?

Can you see the mushroom inside?

4th appetizer

Apa hayoo? Ada yang bisa nebak?

Apa hayoo? Ada yang bisa nebak?

5th appetizer

Try to spot the mushroom soup!

Try to spot the mushroom soup!

6th appetizer

Nope, this is not an egg.

Nope, this is not an egg.

7th appetizer

I almost lost counting, haha.

I almost lost counting, haha.

And finally, bread! 😀

Love their fresh and warm bread

Love their fresh and warm bread

Gimana, banyak kan?

Itu masih rombongan appetizer, loh. Gimana dengan main course-nya?

1st course

Mackerel (from Amed, North Bali) cured and blowtorched, grated barbecue beets, pickled huckleberries, sorrel leaf varieties and beetroots sauce.

Mackerel (from Amed, North Bali) cured and blowtorched, grated barbecue beets, pickled huckleberries, sorrel leaf varieties and beetroots sauce.

2nd course

Short ribs (from Malang, East Java) served raw, wasabi leaf mayonnaise, bawang goreng, pickled shallots, shaved radishes, herbed brioche crouton and melting beef lard.

Short ribs (from Malang, East Java) served raw, wasabi leaf mayonnaise, bawang goreng, pickled shallots, shaved radishes, herbed brioche crouton and melting beef lard.

3rd course

This one is called ‘Into The Sawah’: Rice porridge from hi-grade rice (from Jatiluwih, Central Bali), snails pressure-cooked in garlic stock, 64-degrees Celsius duck egg yolk, catfish abon, dehydrated fern tips and wild flowers.

This one is called ‘Into The Sawah’: Rice porridge from hi-grade rice (from Jatiluwih, Central Bali), snails pressure-cooked in garlic stock, 64-degree Celsius duck egg yolk, catfish abon, dehydrated fern tips and wild flowers.

4th course

Barramundi (from Les, North Bali) a la meunière, beurre blank made from roasted barramundi bones and smoked butter, roasted labu siam, pickled wood ear mushroom, raw labu siam and mushroom creme.

Barramundi (from Les, North Bali) a la meunière, beurre blank made from roasted barramundi bones and smoked butter, roasted labu siam, pickled wood ear mushroom, raw labu siam and mushroom creme.

5th course

Lamb served two ways, neutral lamb jus, lovage salt, caramelized bangkuang purée, pickled lettuce sauce, shaved bangkuang and dehydrated sea grapes.

Lamb served two ways, neutral lamb jus, lovage salt, caramelized bangkuang purée, pickled lettuce sauce, shaved bangkuang and dehydrated sea grapes.

Puas?? 😀

Eits, belum selesai, Ini line up dessert-nya:

From mango panna cotta, white chocolate sorbet, pickled & compressed cucumber and I forgot the rest, hahaha.

From mango panna cotta, white chocolate sorbet, pickled & compressed cucumber and I forgot the rest, hahaha.

Yang lebih istimewa, setiap course dibuat oleh 1 chef dan chef-nya juga yang membawakan makanan ke setiap tamu sambil menjelaskan makanan yang dibuatnya. Totalnya mereka punya 7 chef. Pokoknya juara deh.

Soal harga, nggak mahal-mahal banget, kok. Untuk fine dining seperti ini, per orang sekitar 1 juta rupiah not bad, kan?

Next time ke Ubud untuk special occasion, selamat mencoba ya!

 

Locavore

Jalan Dewisita no.10

Ubud, Bali

Phone: 0361-977 733

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