Room4Dessert – Ubud 16:00-22:00

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<< Room4Dessert – Ubud 16:00-22:00 >>

Room4Dessert位於風景如畫的烏布村附近,鄰近Mozaic,遠離峇里島市中心的喧囂,國際知名糕點廚師Will Goldfarb將Room 4 Dessert設為亞洲最令人夢寐以求的餐飲目的地之一。

赤土色的窗簾和圓形窗戶,通過拖尾的藤蔓看到廚房花園,禪宗配樂和用鮮花和新鮮香草製成的芳香酊劑是Ubud這個有趣的世外桃源的背景。 Will Goldfarb——El Bulli和Tetsuya的前身——在異想天開的品嚐菜單中玩弄味道、質地和展示,包括鹹味小吃和甘蔗種植園的精緻甜點。紅茶和cardamon荳蔻奶油布丁與“jitterbug香水”(茉莉花、beet甜菜、當地檸檬、當地甜瓜)並駕齊驅。

About

R4D(Room 4 Dessert Ubud)是Ubud郊區的一個小世外桃源,它冒著風險、地震的變化以及其他令人髮指的財富的投機取巧,度過了甜蜜而充滿活力的第五個年頭。

R4D在Jalan Sanggingan,主廚Will和他的廚房、酒吧和服務的快樂團隊提供多道菜嘉年華,不,盛會,包括令人愉悅的雞尾酒搭配和氣泡列表。秘密花園區提供了對我們的菜餚至關重要的芳香植物。

品嚐美味小吃、盤裝甜點和手持小蛋糕,以當地採購的產品為特色…等等,利用旨在最大限度地減少浪費並將風味提升到11的技術。飲料由非凡的人精心調配酒吧男人對細節和快樂有著同樣的辛勤工作,當你在R4D的屋簷下時,每一口都是美味。

來看看這裡如何照顧烏布的芳香植物王國。

新一代峇里島和印度尼西亞服務人員等待著您的照顧。

可以預訂品嚐體驗 – 很快就會有七道菜單獨提供。

很遺憾,R4D無法對品嚐菜單進行任何更改,也無法提供任何單點菜餚、外帶、外送的任何其他消費方式。

THE VENUE

當在Ubud爬山之後來到Room4Dessert,或者讓搭乘飯店接駁車來這個我們想帶您去的地方。漫步在R4D的花園裡,看看新植物,看看這個地方背後的過程。一切開始的地方。綠意盎然,尤其是在雨季,綠葉茂盛,這正是峇里島的精髓。

走進R4D小餐廳,看看我們舒適的沙發和椅子,然後走進我們的世界。柔和而充滿活力的色彩、舒適的布料、清涼的飲料、熱情的服務和熱辣的熱辣口味的世界。

讓王牌工作人員讓您輕鬆享用各種盤子,一些更美味,一些更少,一些大,一些小,誰知道呢,甚至還有一些可以分享。一些綠色,一些黃色,實際上一些非常純白色。看看Gaya Ceramic的大盤子,它讓一切看起來都很棒。別忘了微笑,就像我們的團隊一樣,真誠地歡迎來到R4D。

當走過R4D前磚門山谷的陰影時,看看我們的眼睛,就會發現還剩下一些東西。吃飯。

Add : Jl. Raya Sanggingan, Kedewatan, Ubud, Kabupaten Gianyar, Bali 80561
Tel : 0813-37050539
營業時間 : 16:00-22:00

https://www.room4dessert.com/

The Menu

SEASON 12: CASTING SPELLS

以下是即將到來的季節的菜單,可能會因為產品可用性和純粹的奇思妙想而隨時改變。

誠摯地歡迎您來嘗試第12季菜單。

這一季的菜餚都是以 Lontar Usada Kuranto Bolong為基礎的。這是一份古老的棕櫚葉手稿,詳細解釋了峇里島的嬰兒和兒童天然藥物。從這個Lontar中提取成分,將它們小心地種植在我們的花園中,精心準備作為我們第12季菜單中的菜餚。

此外,第12季菜單中的特色是Maya Kerthyasa的插圖。完美地預測了Lontar Usada Kuranto Bolong涵蓋並包含在我們的品嚐菜單中的常見疾病。

如果它改變或保持不變,請不要恨我們。

Straw, Straw, Straw
Alang alang, stracciatella cheese, strawberry
Sudamala flower, fennel 

Nothing Rhymes With Orange
Mandarin, coconut, pumpkin
Kvass

New Wave
Pumpkin seed, carrot, passion fruits
Mulberry, curcuma 

Taro Charcoal
Coffee wood, vanilla gelato, grilled taro, lontar syrup
Jackfruits seed 

Bread “Une Feuille”
Sourdough, beer sauce, candlenut, levain meringue
Sourdough, candlenut

Secang Flan
Cacao bitter, nibs praline, cream
Frangipani, ylang-ylang

Margarita
Herbs yogurt sorbet, aloe vera foam, lemon
Brum, nutmeg

Full Tasting Experience is IDR1,290,000++ per person
Spiritless Tasting is IDR1,090,000++ per person
Unpaired Tasting menu is IDR890,000++ per person

*Prices are per person, in thousand Rupiah and do not include 21% government tax and service charge.

Marigold
Tagetes erecta. Known locally as gumitir. An edible flower with antioxidant and antibacterial properties that can be used to treat coughs, sore throats and fevers and protect the body against free radicals.
We blend them together with the soothing qualities of the water lily flower in Tunjung Anyar – a signature from the bar served alongside Straw Straw Straw.
Featured Dish; ‘New Wave’
Inspired from the lightness of Nouvelle cuisine vs the spirit of the New Wave movement.
A showcase within a new series of desserts clean in flavor and a move towards a plant based, vegan direction. We incorporate all parts of the vegetable (including carrot stem, leaves, skin)
Featured Dish: ‘Sourdough Mochi’ that wanted to be a ravioli’
When the pandemic hit, we started offering fresh sourdough bread to the community. With our left over bread we got creative and combined it with the best tomato’s we have in Bali. With a little magic, this flavorful snack was born in our kitchen.
Featured Dish: ‘Secang Flan’.
Inspired by the Balinese beverage Wedang Uwuh.
Secang is a mixture of spices including ginger, lemongrass, cloves, cardamon and cacao.
A marriage between French and Indonesian potatoes. Each is a great fried potato side dish (or afternoon snack), together they are in harmony.
The aromatic fragrance from Indonesian’s Perkedel, the feather-light texture from French’s Pommes Dauphine. Not only that they look cute with their black garlic hats, they are also full of surprises. We usually recommend you to pop this unique potato snack in one bite, to avoid the messy surprises inside that is our homemade black garlic kecap manis.

Peter Pan