Cof­fee Wood-Smoked Q uail

AT FRE­STRO & BAR, SEMINYAK

Exquisite Taste - - It's All About Meat: Goose, Venison, Quail - (www.fre­stro.co.id) Jo­van Ko­raag

Amag­net for those seek­ing qual­ity food and bev­er­ages, Fre­stro & Bar is a plush but re­mark­ably good value venue in Seminyak, Bali, that of­fers a menu crafted by one of In­done­sia’s most cel­e­brated chefs, Man­dif War­rokka, backed by his im­pres­sive bar and kitchen team.

Un­der the watch­ful eye of Ex­ec­u­tive Chef Jo­van Ko­raag, the open kitchen turns out a mag­nif­i­cent se­lec­tion of ex­pertly pre­pared and plated dishes and spe­cial­ist cu­rated foods that help en­sure guests re­turn time af­ter time.

The à la carte se­lec­tion fea­tures a range of dishes in­spired by the dif­fer­ent culi­nary in­flu­ences of the Mediter­ranean with a range of pas­tas, piz­zas, raw dishes and a se­lec­tion of sig­na­ture dishes like the spiced lamb soup, camem­bert and ap­ple cal­zone and the gor­geous cof­fee wood-smoked quail.

In ap­pear­ance the quail re­sem­bles a minia­ture roast chicken, but what this bird loses in size, it more than makes up for with its rich flavour, suc­cu­lent meat and in­ter­est­ing con­trast of tex­tures. Roast quail is tra­di­tion­ally eaten through­out Europe and around the Mediter­ranean, served with game chips and red­cur­rant jelly, but in typ­i­cal Man­dif style, the Fre­stro of­fer­ing is some­what more cre­ative and com­plex.

In part the com­plex­ity comes from the cof­fee wood smoke that gen­tly draws out and im­proves the nat­u­ral flavours of the meat, but also via the choice of the ac­com­pa­ni­ments. In us­ing beet­root, onion, chard and foie gras, Man­dif cre­ates depth and an ex­tremely del­i­cate fu­sion of taste, tex­ture and smoky fra­grance.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.