The Luxury Bali is thrilled to be invited for such an exquisite lunch in CasCades overlooking a great view of green valley in Ubud. Once you arrived, you’ll be greeted by the warm welcoming personnels of the restaurant. CasCades spoils us like kings and queens from their readiness to cater all your needs.

CasCades have an extensive varieties of menu. Chef Nic Vanderbeeken was a true artist when it come to the plating – not to mention the taste of each dish. It was four of us, we had 3 courses of menu for our lunch, and none of us ordered the same dish. To quench your curiosity, here’s our review for each of the menu, for your eyes only!

Starter

1. Beef: Ginger Flower, Kohlrabi and Beansprouts Wrapped in Raw Australian Wagyu Beef on Potato Soil, Teriyaki Drops and Coconut Snow – For once, it looks like a spring roll, except you have Wagyu Beef for the wrap. Tastes so good and looks really pretty from the plating.
2. Squid: Grilled Tender Jimbaran Squid with Beetroot Sponge, Turmeric Sand, Pickled Purple Carrot Shavings, Nasturtium Flowers and Curry Sauce – Grilled squid with curry sauce, what a rare but surprisingly good combination!
3. Prawns: Seared Jimbaran King Prawns with Caramelized Onion, Rosemary, Candied Tomato Topped with Wonton and Infused Red Bell Pepper Emulsion – Yum! Absolutely starter of the day!
4. Salmon: Cured Lemon Dill Tasmanian Salmon Gravlax with Daikon Cress, Radish, Pickled Cucumber Wasabi Cream and Toasted Sand – Reminding us of Salmon Sashimi, except this dish was more savoury – not to mention pretty!

Main Course

1. Salmon: Seared Lemon Thyme Tasmanian Salmon with Baby Fennel, Baby Corn, Marjoram, Purple Carrot, Dill Emulsion and Cilantro Crème – Delicious with very pretty plating
2. Pork: Grilled Glazed American Pork Belly with Creamy Mash Potato, Black Garlic, Cured Green Celery Shavings and Vadouvon Mousseline – For the pork lovers, this dish is an A and a must try!
3. Lobster: Court Bouillon Poached Fresh Canadian Lobster with Red and Golden Baby Beetroots, Dashi Beurre Blanc, Beetroot Oil and Kombu Kroepoek – What’s the best dish for lunch? Lobster, of course, especially THIS lobster!
4. Beef: 200g Australian Black Angus Gold Tenderloin Chargrilled Beef with Pont Neuf Potato, Purple Carrot, Onion Crème, Shiitake Stuffed Onion and Red Wine Sauce – Super tasty! A must try!

Dessert

1. Grand Marnier Soufflé: Served with Orange Sorbet-Gel-Zest and Yoghurt Crumble – Tenderly delicious. The perfect refreshment after heavy main course.
2. Chocolate Fondant: Chocolate Pudding with Melted Valrhona Dark Ganache Chocolate Centre and Vanilla Ice Cream – Take a bite, and let the melted Valrhona chocolate says it all.
3. Lemon Tart: Deconstructed Lemon Mojito Tart with Chocolate and Citrus Crumble Topped with Meringue – Perfect dessert for those who loves sour!
4. Savory Dessert: Chocolate Aero Cubes, Beetroot Sponge, Red Bell Pepper Sorbet and Berry Beetroot Sauce – This dish has the right amount of savoury as the dark chocolate still dominates the flavor. Definitely a great alternative to sweet dessert