Beyond its serene surrounds of lush Payangan forest jungles and natural tropical interiors, The Kelusa charms with gourmet dishes which celebrate the rich and diverse culinary history of Balinese and Indonesian food.
The magnificent dining venue boasts an innovative menu of fine-quality ingredients highlighting the best local produce, guaranteed to satisfy even the most discerning foodie. Under the wings of Chef Iwan Sutrisno, you are in for an epicurean treat.
Breakfast is served a la carte and there’s plenty of hearty western and Indonesian options to choose from. Awaken your appetite with Samsara’s breakfast signature dish, ‘Samsara Lobster and Egg’ (grilled river lobster, poached egg, ginger flower chilli, sautéed spinach, shimeji, multi-grain, curried coconut hollandaise and kaffir lime). Or, try the Indonesian favourites such as ‘Nasi or Mie Goreng’ (wok fried rice or egg noddle with chicken or shrimp, sate lilit and sambal chili) and ‘Red Rice Porridge’ (rice flavoured with lemongrass, dried ginger, organic chicken, quail egg and cashew).
Two different sets of menu for lunch and dinner equal more dining options. The lunch menu is a beautiful mix of delightful salads, tantalising mains and light desserts. Start with the refreshing ‘Linguine’ (fresh Manilla clams, anchovies, turmeric broth with tabia bun and topped with goat cheese and local basil). To close, ‘Grilled Pineapple’ (gula Melaka caramel, crème anglaise, coconut flakes, vanilla-bean ice cream) is an excellent choice.
Dinner is a treat with a parade of delectable starters, exquisite main courses and a decadent array of desserts. To start, order the ‘Betutu Cannelloni’ (spiced ‘betutu’ chicken, tomato ragout, burnt mozzarella, chilli lemongrass vinaigrette). For main, sample Chef Iwan’s speciality, ‘Buntut Strozzapreti’ (homemade twisted pasta, pulled oxtail, nutmeg, Grana Padano, local celery, beef au jus) – a dish which showcases not only talent but also excellent teamwork. To finish, treat yourself and get the ‘Lemongrass Pannacotta’ (candied ginger, Asian berries, shortbread, passion fruit coulis, and fresh mint).