FIRE 
Jl. Petitenget · Seminyak · Bali · Bali  · 
Indonesia · 
Phone: +623613000106 · 
Fax: +623613002010 · 

7 COURSE CHEF TASTING MENU

Food IDR 750,000 ++/person
Wine Pairing IDR 1,300,000++/person


Carpaccio of Kiwami 9+ Wagyu Beef 

truffle egg emulsion, shaved parmesan, arugula, olive oil. Prosecco, Fantinel Brut Extra Dry NV.

BBQ Octopus & Prawns 

Hazelnut romesco, crushed rosemary potatoes, olive powder. Sauvignon Blanc, Ohau Wovenstone, Marlborough, NZ, 2014

Steamed Foie Gras Chawan Mushi 

Chicken, crab, edamame, Shimeji mushroom, dashi. Pinot Grigio, Fantinel Borgo Tesis, Friuli Italy 2014.

Slow Roasted Duroc Pork Bellyi 

Truffle polenta, chorizo vinaigrette, sunny side quail eggs. Pinot Noir, Babich Wines, Marlborough, New Zealand 2013.

Crispy Braised Pork Cheeks 

Truffle polenta, soybeans, dried fig jam apple-purslane salad. Pinot Noir, Babich Wines, Marlborough 2013

“Intermezzo”

Slow Cooked Wagyu Oyster Blade Steak 

Parmesan creamed varley, sweet corn, porcini jus truffle froth. Sangiovese, Marchesi De Frescobaldi, tenuta castiglioni, Tluscany, Italy, 2013

POD 64% Chocolate Melting Sphere 

White chocolate mousse, passion fruit jelly lemon popping candy, pandan streusel