Fusion cuisine is really a gamble. «Fusion» claims to be something intriguing and quite unusual, while retaining the right to prove an absolute failure in the end. In general, this type of cuisine has no strict “rules and morals” (c), there’s only one requirement: ingredients should make an ensemble and conform in taste and texture to complement each other, and the ready dishes should be characterized by freshness and lightness.

We also could be characterized by the two just mentioned features on that all-permitting warm Balinese night, and the pleasant semidarkness of the restaurant intensified our desire to take an aperitif. Thanks to negroni with hibiscus and kafir lime, we had all the chances not just to bring this lightness and freshness to the point of «lo maximo», but actually to set it to zero before even beginning the dinner)))

Party on! We ordered a degustation set, variability of which is not fixed and, apparently, each time remains under a sort of shroud of secrecy.

Oh well, anticipation is half of delight. Especially, if it’s accompanied by rose. But, barely had we any chance to take a sip of it, when they brought us amuse-bouche: a finger food triptych, which consisted of octopus, bull tails, and some other meat/fish story. We try it and we like it. One bite’s tastier than another. We look at each other with joy as we understand that we weren’t mistaken about this place. A triumphant sip of wine … and off we go: we get some cunning oysters with cucumber foam, baked corn cobs with something and curry, tuna with coconut panna cotta, a “complicated” octopus, croutons, dumplings. Before the main dish, sorbet was served as a curtsey to all sorts of good manners. Then (to the jubilation of the green devotees) they brought us bull cheeks and a piglet (I have to admit that I personally couldn’t handle the latter one. After all, pork is too much even for such vegan dissidents as I am, but from the virgin cleanness of the plate, flashing on the table, I could tell that the chef didn’t fail here too))))

Ok, and the multi-layered compound-complex deserts were the finishing touch. Mousse was a fantasy about panna cotta/mascarpone with mango pieces and something enveloping/sweet/crispy and it was sprinkled with some fresh/cold crumbs. The second thing was coupling of brownie (??), sauces, gravies and black rice ice cream. Pff… Fusion makes one’s head spin… By the way, the price of this pleasure didn’t produce any sobering effect on us. We had only one bottle of wine (but we did almost finish it (sic!)), the degustation set for two people, aperitif and coffee. All together was around 200 bucks.

P.S: The pictures are rubbish, you have to take my word. Or don’t take it. It’s your loss then))