After a 90 minute massage we were pleased to find that happy hour was prepared for us in our villa. Era had sent Bintang beer for Leslie and I had purchased wine in Australia. We marveled at the cool breeze and how optimal the weather conditions were. This 30th year anniversary date is turning out to be more that we could ever have wished for. Soon it was time for our chefs table experience. We had anticipated a public area with a long table and a visit or two from the chef. Since everything here has been so fabulous, we should have expected much more. Much more is exactly what we got. First the setting: a private room surrounded by glass enclosed floor to ceiling wine racks. Within this space is a table set for two and a cooking station for our own dedicated chef, Asih. Attending to us was Made, our personal dedicated server. Also in attendance was the head chef, Banni. Banni gave us an introduction to our evening and then introduced each delightful course. Asih also described the dishes and ingredients. To top it off, Ricardo the manager of all food service for the resort came in to welcome us. Second, the meal: 5 courses that stand up to any meal we have had on this trip. To start we had a locally inspired aperitif of turmeric, tamarind, pindan leaf and honey and then a cherry tomato caprese salad. Next came a pearl meat ceviche, a potato and leeks soup and fruit sherbert palate cleanser. The mains, a catch of the day prepared zarandeado style. This is a method where the fish is grilled slowly over the coals of a wood fired oven. This presented a tasty crust spice layer on the top of a moist succulent fish served over basmati rice. I am salivating as I write this. Then a Wagyu level A5 beef filet that was out of this world. Luckily Leslie was already full and I got most of hers. It was perfectly cooked and tender. Yippiee for me! A fine desert of fruit and a sticky brownie. This put us both over the top. When a large slice of chocolate cake came out as a anniversary present we were overwhelmed. Made was so understanding and he managed to wrap up the cake and save it and deliver it to the next restaurant for our dessert for the next evening. A great congratulations to Asih, her work will resonate in my stomach for a long time. She took a picture of the three of us to send to her mom and share with her.
A bird joined us for happy hour
A lounger way up on the top
Happy 30th Anniversary
My sweetie, I am more in love with you than ever
Looking out over the infinity pool
Banni head chef of Roca
Made our server had a fantastic smile. You can see the wine racks in the back
Get ready for a great meal
Our romantic table
The ceviche dish
Palate cleansing time
The fish, yummm
The steak was filleted
Fruit and brownie
Surprise there is more@
A candle and everything
Made is happy with us
A meal to remember
Thanks to all who made this possible, Made, Banni, Ricardo and Asih.
Good night all
