Bringing the best of plant-based Latin-inspired dining to the shores of Kuta Beach, Kuta Social Club proudly presents a collaboration with South Yarra, Australia’s restaurant Lona Misa – a rebellious renaissance from root to stem. Awarded One Hat by the prestigious Good Food Guide 2023, Lona Misa’s rebellious approach to vegetarian and vegan food is nothing less than a critically acclaimed masterpiece.
Perched high above the palms where fun and flavour collide, the premier rooftop pool club proudly presents Kuta’s very first 5-course plant-based Exclusive Dinner, with collaboration from Executive Chef Ben Harrington and Lona Misa’s Chef Santiago Ospina. The event will take place on the 28 until 29 April from 6PM onwards for IDR 650.000 nett.
As the sun set in the horizon, the dinner starters will come out to begin the culinary journey – Fried Olives stuffed with queso fresco to tingle your tastebuds before the main dishes.
First course starts with Roasted Padron & Manchego Croquette – Crispy bechamel croquetas, filled with spicy padron pepper and cheese, served with aioli. Also in the first course, Sandia Nikkei – Smoked watermelon, panca chilli, leche de tigre, tamarind, Nikkei chalaca and fresh avocado.
As the night swings by, second course starts with Empanadas Bloom Pork Mince – Argentinian style empanadas filled with bloom providore pork mince, plantains, ginger and Aji Amarillo, served with salsa criolla, and chimichurri. Another one from the second course is Castanas D’Agua - Water chestnuts, fermented chilli leche de tigre, chalaquita and fried parsnip.
Third course consists of Tamal Bloom Mince – Spiced bloom providore pork mince wrapped in masa, steamed in corn husk, topped with mojo verde and house sour cream and Peri Peri Cauliflower – Fire roasted cauliflower, basted in fermented peri peri sauce, served with chimichurri and herbed pangratto.
The culinary journey continues with the fourth course of Tijuana Cesar Salad – Baby cos, Caesar dressing, parmesan and house seasoned croutons and Bloom Providore Braised Meatballs – Josper roasted bloom providore meatballs, served in seco sauce, cassava, crispy peas and shiso leaves.
The final and fifth course will be Pina Colada – Coconut cream mousse, compressed crispy coconut, pineapple jelly, squish sable, finger lime and Chocolate Aztec Tart – Ancho chilli, dates, Ecuadorian single origin dark chocolate.
Take what you know of vegan or vegetarian dining and think vibrant, loud and unapologetic. With Latin loved persuasions to revel amongst friends, siesta or simply to pass the time – stay for something a little more. With sweeping island panorama of the iconic Kuta Beach view, there is no better place for this dining experience – a remarkable lively spot.
Toast the sunset, drink the view.
