Monday, March 5, 2012


Executive summary by darmansjah

Fire A W Retreat & Spa Bali – Seminyak

Global foodlies and those who love some fun in their dining experience can find just what they’re craving at Fire, The W Retreat’s fun and upretentious grill restaurant. Featuring a dramatic open kitchen that awakens for breakfast and sizzles at sunset, Fire is led by executive chef Ian Lovie, guests may dine on prime meats, fresh seafood, and more! Don’t miss out on the new Sunday bruch from noon till 3.30 p.m. it’s got all the comforts of home with a bling of oysters, prawns, crabs, and a lot of that W flair.

Wagyu strip loin 600 grams 

600 g ‘Jack Creeks’ Wagyu strip loin
5 g black pepper, cracked
5 g sea salt
3 ml herb-infused olive oil

For the roasted kipfler potatoes
80 g kipfler potatoes
5 g frsh thyme
5 ml herb-infused olive oil
Marinate the potatoes with salt, pepper, herbs, and infused olive oil. Vacuum pack the potatoes adn slowly cook in a circulator on 80`C for two hours. Set to one side and let cool.

The Mushroom Fricasse
80 g shimeji mushrooms
5 g chopped garlic
5 g chopped white onion
10 ml cooking cream
5 ml veal stock
Saute the onion and garlic in a pan until fragrant, follow with the mushrooms and stir well. Then add the cooking cream, veal stock, and season to taste.

Season the strip loin with salt, pepper, and infused olive oil. Broll on both sides to your preference on a charcoal grill. Serve the strip loin with the roasted kipfler and mushroom fricassee.

W Bali Seminyak Retreat & Spa.
Jl. Petitenget, Seminyak, Kerobokan , Bali, Indonesia; 62-361-4738-106; reservation: b&;

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