Sometimes dinner is just dinner and sometimes it’s ART

 Our last night at the Marriott Renaissance Resort we ate dinner at a new restaurant named Tanah Liat.It is a cooing lab and pottery store in the day time and at night it is creating experimental foods. When Steve booked our rooms one of the deals was a dinner for two for each room. FREE. And consisted of three courses..well not really… There was a bread coarse first that was flat breads and beet buns with olive oil and balsamic/a carrot hummus to dip it in.  Then there was an amuse buche`of a seafood wonton and somthing else that we immediately ate and didn’t get a picture of! 

Our drinks included Albert’s Mojito ( bright green with a leaf, plenty of mint and an unusual flavor we couldn’t describe)

The seafood wonton served on black rocks with white coral

Mine was a local sparkling wine with citrus gin,tamarillo and breem wine.

Z

Susan and Stephen had Zombies with local sourced ingredients from their on site garden.

Entree (appetizer) Al: Chive Flan with edible flowers

Stephen& Susan had the Balinese oysters. They had a mignonette, Tamarillo granita and cucumber foam. 

I had Extra virgin olive oil compressed watermelon with jicama,carambola, rose water apples, Eva nut crumble, ginger flower relish and a chili tamarind sorbet. There was parts used to make a Cole slaw..I had it on the side and it was HOT! But delicious

Main courses:

Al had a meatless lasagna ( a house speciality)

Stephen had a bottle of seafood with grilled Tuna,crispy soft shell crab.scallop, squid, spicy corn , a grape Pinot noir reduction sauce and the same hot slaw I had.

My dish was a boat of skewered Paneer and date kebab grilled with peppers and tomato chutney. I couldn’t eat it all it was so good! It was served with a spiced cous-cous.

Susan Had Butter poached slipper lobster tails with a lemongrass bisqu,dingy mushrooms, marble potato and Parmesan foam.

Desserts!

Susan stuck with chocolate..the flexi chocolate ganache with mango sorbet, passion fruit  cremeux, meringue

 

Albert got a nougat parfait. it was a raspberry comsume , strawberry mousse,pandanus Kuzu, cherry curd bali. 

I had a green peppercorn panna cotta with cinnamon  Carmel poached pear, glutinous rice tuile, lime and peppercorn wine reduction. 

Stephen’s dessert was a Green tea cheese cake,coconut and cocoa tuile mango gel,blueberry ice cream

We are lucky that we all don’t mind sharing our food so we each got to taste a little of each dish. Every dish was exquisite and each had its own delightful flavor profile.  The oysters were some of the largest Ive ever tasted. , the grilled paneer (an Indian cheese) was something new to me and everything was a feast for my eyes. We all agreed that this was one of the best and most delightful dinners we have ever eaten. When we sat down at our table, none of us had any idea of how beautiful the evening was going to be. Instead of just eating our meal,we felt like we had been to an orchestra of dining.