Both alcoholic and 0% pairing has been expertly formulated for Ku and the Restaurant to present the region’s most outstanding libations. Meanwhile, fine wine pairing is under the expert guidance of sommelier Noa Tanghe, who was part of Chef Syrco’s team at his former establishment, Pure C, in the Netherlands.
The Bali Heroes concept comprises eight moments honoring the island’s revered traditions, from vivid marigolds used in daily offerings to the gods, to tantalizing freshwater snails foraged from nearby rice fields, which for centuries have been a valuable source of protein for Bali’s agrarian communities.
“The best local products from Bali are prepared with respect to make them shine and emphasize the commitment and artisanship of our deeply valued producers and specialists,” says Chef Syrco.
In the Plant BASÈ menu, the richness and diversity of Bali’s fertile soils are captured in nine plant-based moments. When developing the new concept, the Syrco BASÈ family thoroughly researched and connected with the local area’s long history of natural remedies, known in old Balinese as ‘ubad’, from which the town of Ubud takes its name. Guests can look forward to moments such as PAPAYA, combining the abundant local fruit with young coconut, curry leaf, coconut yoghurt and tempe.
“With the new concept, we wanted to highlight the health-giving properties this fertile region offers us in every herb, fruit, plant, flower, and vegetable, including those grown in our garden,” adds Chef Syrco.
The Heritage concept is a Michelin-starred celebration of both beloved and little-known Balinese and Indonesian traditions, inspired by the countless flavors and textures prepared by generations of home cooks across the country. The star of the new menu is the red thread uniting the nation’s 1,300 ethnic groups, the crucial component of almost every Indonesian meal: sambal.
Whether melded into a moment or served on the side so diners who suka pedas (like it spicy) can increase the heat to their taste, Syrco BASÈ is inviting guests to delve deeper into Indonesia’s quintessential condiment.
“From the citrus notes of Sumatra’s Andaliman pepper, to the rich umami of South Sulawesi’s ebi (tiny dried shrimp), to the rustic nature of Bali’s fried shallots and garlic, we’re inviting guests to share our love of sambal and its vast array of ingredients, methods and traditions Indonesians couldn’t live without,” concludes Chef Syrco.
