The Restau­rant at The Le­gian, Bali

Exquisite Taste - - Up Close & Personal -

At a glance, The Restau­rant at The Le­gian, Bali has that laid-back, trop­i­cal pool­side din­ing-venue feel to it. That be­ing said, the unas­sum­ing ca­sual vibe at The Restau­rant makes dis­cov­er­ing the bril­liant menu com­posed by Ex­ec­u­tive Chef Luke MacLeod and his in­spir­ing team feel like re­veal­ing a hid­den trea­sure. Be­ing French-trained, French cook­ing tech­niques are some­thing that are close to Luke’s heart, how­ever, he makes sure to in­cor­po­rate lo­cal in­gre­di­ents and in­fuse re­gional flavours of wher­ever he is in the world at the time.

At The Restau­rant, Luke re­lies on the fresh­est pro­duce to whip up his amaz­ing dishes. “I use Aus­tralian beef and lamb, some comes from Tas­ma­nia. But the fish and seafood are def­i­nitely lo­cal, I also get fan­tas­tic duck lo­cally and, of course, for the pork we have the lo­cal bangkal hi­tam [black Bali pig].” And you can be sure that Luke isn’t just sit­ting around wait­ing for the sup­pli­ers to pa­rade the catch of the day, he ac­tu­ally trav­els around Bali to for­age for the in­gre­di­ents and see what he can do with them. Din­ers at The Restau­rant can wit­ness his jour­ney through the map at­tached to the menu.

Some­times his trav­el­ling also pro­vides an in­spi­ra­tion, as ev­i­dent in one of his dishes, the Duck on the Beach. “I was surf­ing in Kera­mas, and this guy walked down the beach with hun­dreds of ducks, I thought it was funny see­ing this on the east coast. There was also a corn field right be­hind where I was surf­ing, we have green chill­ies and some cumin in the area, and I thought, ‘why don’t we have these on a plate?’” And that’s how the cool dish got cre­ated.

Luke also com­bines com­fort food from his home­town in Aus­tralia with some re­fined fi­nesse and Asian touches in the stel­lar dish of duck pie. He takes a sim­ple meat pie, sub­sti­tutes the beef with duck and adds a few twists for the dish. By sim­ple, we mean, break­ing down the whole duck, cook­ing the breast sous vide and leav­ing it over night,

ren­der­ing the fat to make clas­sic-style con­fit duck mix (with gar­lic, shal­lots, gin­ger, chilli, shi­take mush­rooms, sherry vine­gar, sweet soy sauce and white wine, among oth­ers), us­ing the skin to keep the breast moist, fry­ing the skin to be put in the con­fit duck mix, pan-sear­ing the foie gras, mak­ing the puff pas­try and ar­rang­ing ev­ery­thing. The re­sult is a per­fectly baked pasty dome veil­ing lay­ers of duck-based del­i­ca­cies in­side.

“I love meat pies, and I al­ways have some when­ever I’m in Aus­tralia. Since we have a few duck dishes here, I thought of mak­ing the duck pie. It has a Chi­nese-Hong Kong – I used to live in Hong Kong – flavour there as well.

Duck pie

Salmon & oys­ter

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