I organised with Dava a very special meal for my parents, who I took to Bali for the first time earlier this week. Every part of the menu was, without fail, executed flawlessly and made the evening very, very special!
A starter of red wine poached pear sale with blue cheese ice cream, candied walnuts and balsamic gel, was a beautiful starter. Delicate pears with cold creamy blue cheese ice cream was complimented for texture and flavour by the walnuts and the balsamic. Lovely delicate flavours, with a real depth of personality.
A second course for me of baby calamari stuffed with fish mousse and cucumber gazpacho was an exercise in restraint. The calamari was beautifully cooked with a gorgeous fish mousse. The cucumber gazpacho was delicate but flavourful and delicious as an accompaniment to the calamari.
A second course of tuna niçoise for my parents was a superb de/reconstruction of a French classic. Lovely bold tapenade and anchovy flavours played beautifully off the fish and the dish looked stunning!
A third course of freshwater crayfish with corn chowder was rich and unctuous. Lovely corn chowder with pieces of sweet crayfish. It was a dish you could have kept eating and eating and eating!
A fourth course for my mother and me of seared scallops with potato fritters and eggplant caponata and romesco sauce was a wonderful pairing of strong flavours to complement the beautiful scallop without in anyway overpowering it. This was a clever dish where the strong flavours were expertly restrained to allow the scallop to remain the start of the dish.
A fourth course of red snapper fillet sever with spiced tomato broth and bean sprouts was a beautiful semi-fusion dish. The snapper was cooked perfectly with a light tomato broth set against crunchy bean sprouts.
A fifth course of wagyu tenderloin with foie gras, onion confit, potato and asparagus was visually stunning whilst being delicious. The beed melted in the mouth and the accompanying onion confit and potato made for a delicious second main course.
A fifth course of black cod with crab cannelloni ricotta pudding and lemon basil emulsion was both delicate and again superbly cooked.
The last course of black rice pudding with mangosteen sorbet and homade ricotta mouse was an excellent pairing of eastern and western ingredients. Whilst possibly a richer dessert than I would normally have picked, was very welcome. Excellent sorbet and seriously naughty rice pudding!
Service was absolutely faultless and the staff of Dava are truly amongst the best in the business! I had an equally nice meal at this restaurant last February with my best friend.
The restaurant operates a very reasonable bring your own policy should you have a special bottle you wish to use. The wine list, whilst not the most extensive in the world, does contain some very nice bottles, although at a hefty mark-up.
This is without doubt my favourite restaurant in the whole of Bali!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.