The fine-dining establishment DAVA Restaurant at AYANA Resort and Spa Bali will be undergoing a makeover starting with a new Chef de Cuisine, Mr Jusman So. Jusman is the founder-chef of Singapore’s much-awarded Sage Restaurant, and he will be bringing along his signature style to DAVA. The new menu will blend classic European technique, high quality imported materials and local ingredients. All this will be paired with a modern presentation that is sure to delight.
Jusman’s experience includes six years at Sage, a restaurant he founded in 2005 to critical acclaim. The much awarded restaurant was nominated “Best New Restaurant” at the World Gourmet Summit 2008, and awarded one of Singapore’s Best Restaurants by Singapore Tatler in 2010 before being named on the prestigious Miele List. Prior to that, he worked at the Harbour Grill & Oyster Bar at the Hilton Hotel Singapore. He has also been awarded Singapore’s Best Rising Chef at the World Gourmet Summit 2008.
The well-traveled chef is a passionate surfer, a fact which surely help his decision to move to the Island of the Gods. He also pointed to the freedom of creativity and the chance to provide a unique dining experience to guests of DAVA as his reasons for coming over. The new menu at DAVA will feature one of his all-time favorite foie gras creations, sauteed and served on raisin corn bread with a combination of beetroot capellini, dried orange and topped with black grape emulsion.
Other highlights of the menu includes a yellow fin tuna carpaccio with daikon braised in seaweed broth, a roasted grouper fillet served on fennel confit with crumbs and rouille, grilled grain-fed beef tenderloin with potato puree and roasted porcini mushroom, as well as Valrhona chocolate fondant with espresso ice-cream for desserts. This special menu degustation runs at Rp390,000++ per person for 4 courses, and Rp500,000++ per person for 6 courses.