A STUNNING 4-PLATE DINNER
WITH EXECUTIVE CHEF BEN MCRAE
SATURDAY 16TH SEPTEMBER 2017 • 7PM - 10 PM
For Immediate Release
There is a Balinese proverb that proclaims “We have no art. We do everything as well as we can.” Take from that what you will, but spare a moments thought for the fact that just about all others absolute peak, is practically commonplace for Ubud’s quintessential and only rooftop dining experience, Copper Kitchen & Bar.
The epitome of life imitating art, nestled in the most pristine of jungle flora and simply oozing with rustic charm, you can expect nothing but the very best from Copper Kitchen & Bar, and things are no different when they invite friends from all over the world to host soirées beneath the seductive Ubud night sky.
Enter Vidal-Fleury from the northern yards of Rhône Valley. Famed for stewarding the terroir of wine growing France since 1781 and eloquent host for an evening of 4-plate creations by Executive Chef Ben McRae. Vidal-Fleury considers that only the vineyard and patient breeding really shape the personality of a wine; their attention to detail and distinctive taste makes them a befitting host and the perfect accompaniment for a celebration of international flavours bought together by the beautiful origins of the grape.
INTRODUCING: The Northern Charms • With Vidal-Fleury wines
WHEN: Saturday 16th September 2017
WHERE: The Rooftop • Copper Kitchen & Bar
Join us on the rooftop as the moon shines bright over the rice paddy fields below and white snapper ceviche with the sweetest pomelo fruit form an amuse bouche to set the standard for the evening ahead.
When it comes to culinary craftsmanship Ubud has no better master in residency, and you can trust that each of the four plates to follow will hold Chef Ben’s superb creativity true to form, but let’s face it! Almost everything goes better with wine.
Take the first plate of line caught tuna sashimi, regionally sourced from the delightful Balinese fishing village of Amed. Chef Ben brings a nahm jim dressing, chilli jam & crispy shallots to enhance the saltwater favourite, whilst Vidal-Fleury present a 2014 Côtes du Rhône blanc to charm the tastebuds with its intense nose and long aromatic persistence.
McRae takes second plate to new heights with shellfish ravioli, grilled fennel, lobster bisque and flowers. Whilst the French winemakers follow suit with a 2015 Côtes du Rhône; only this time with a fresh and light floral rosé.
As plate three enters and conversation becomes a comforting hum, the award winning chef gives guests two options. Depending your fancy, choose between porcini and herb rolled lamb saddle or baharat spice chicken with braised eggplant; either of which pairing perfectly with the black fruit aroma of the 2012 Crozes Hermitage.
As always Chef Ben will satisfy the sweet tooth in us all, as the 4-plate’s finale sees Valrhona chocolate mousse cake filled with raspberry gel, chocolate cookie crumb and cherry compote sorbet lead the way for a show stopping 2010 vintage, Châteauneuf-du-Pape to form a beautiful gourmet balance of sweet with a hint of spice.
The rooftop at Copper Kitchen & Bar has become an iconic destination for curated collaborations and continues to go beyond borders to find the finest of event hosts. The historic refinement of winemaking from Vidal-Fleury meets the modern charisma of both kitchen and chef for a 4-plate creation and wine pairing that is ‘The Northern Charms’ - As always...we’ll see you on the rooftop.
Reservations for The Northern Charms can be made via email@example.com or by calling Copper Kitchen & Bar directly on +62 895 3847 92888
Bisma Eight is a boutique hotel experience set within the natural and cultural heart of Ubud. Rooted in the artisan heritage of central Bali, Bisma Eight is something entirely different from what people have to come to think of as staying in Ubud.
Copper Kitchen & Bar is a seasonal earth-to-table dining experience, staying true to the local produce sourced from the farms of The Gardens at Bisma Eight, Tegallalang Reserve and Amed Fisheries. Stay authentic, ethical, and inspired.