IT'S NOT JUST SO, IT'S JUSMAN SO - AYANA ANNOUNCES NEW CHEF DE CUISINE AT DAVA
Jimbaran, BALI, 11 August 2011 – Jusman So, founder-chef of Singapore's much-lauded Sage restaurant (2010/2011 Miele List), has been appointed Chef de Cuisine at Dava, the signature fine dining venue at AYANA Resort and Spa Bali.
Jusman, whose personal awards include Singapore's Best Rising Chef (World Gourmet Summit 2008), has introduced a new menu highlighting his signature style. Blending classic European technique, the highest quality imported and local ingredients and modern presentation, the result is simply a delight for every sense. Visually stunning, each dish is a masterpiece of color, texture and form, while delivering the perfect balance of flavors inspired by the imagination and precision of this celebrated chef.
Jusman's arrival at Dava follows six years at Sage, a 40-seat fine dining restaurant which he founded in 2005 to critical acclaim. Sage was nominated “Best New Restaurant” at the World Gourmet Summit 2008 (the same year Jusman won Best Rising Chef) and awarded one of Singapore’s Best Restaurants by Singapore Tatler magazine in 2010, before being named on the prestigious Miele List. Before Sage, Jusman was at the Harbour Grill & Oyster Bar at the Hilton Hotel Singapore.
"I am very excited to join the team," said Jusman. "A restaurant like Dava gives me a platform to do what I love to do, in terms of creativity and providing a unique dining experience for guests." Jusman, a passionate surfer when he's not in the kitchen, said his signature dish is foie gras: "Whether served as a cold pate or sautéed, it's one dish that a lot of my customers came back for in Singapore. The new menu at Dava features one of my all-time favorite foie gras creations."
Carpaccio of yellow fin tuna with daikon braised in seaweed broth,
quenelle of marinated daikon and wasabi emulsion
Tomato & Gorgonzola Terrine
Terrine of gorgonzola cheese mousse and roasted peppers with oven-dried tomatoes,
avocado gazpacho and black balsamic jelly with garlic confit
Roasted grouper fillet resting on fennel confit gratinated with brioche crumbs
and rouille, pastis scented bouillabaisse jus
Sautéed duck foie gras on raisin corn bread with beetroot capellini,
dried and candied orange with black grape emulsion
Grilled grain-fed beef tenderloin with potato puree and roasted porcini mushroom,
mille feuille of red onion confit and béarnaise sauce
‘Valrhona’ chocolate fondant with espresso ice-cream and
cannelloni of strawberry and hazelnut compote
4 Course @ Rp 410,000++ per person
6 Course @ Rp 540,000++ per person