Karma Kandara Announces an Unmissable Four Hands Food and Wine Event

Two award-winning chefs join forces for a six-course dining experience with matching wines

Self-confessed food devotees are in for a real treat – the illustrious Uluwatu resort Karma Kandara has announced an upcoming event which promises to tantalise your tastebuds (and then some). On Friday February 25, the Four Hands Food and Wine Event will take place, a celebration of fine dining and South American wines.

The memorable occasion will see award-winning chefs Joseph Antonishek of Karma Kandara and Adam Rizal of Jakarta’s Vin+ Arcadia join forces for an unforgettable evening at Karma Kandara’s resident fine diner di Mare Restaurant.

With just 40 seats available, the event will begin with a 6.30pm reception for a 7.00pm start at IDR1,200,000 per person. Guests will be indulged with six specialty courses, each served alongside unforgettable South American wines matched especially for the occasion and designed to be savoured.

South America is famed for its grapes and resulting drops, which come courtesy of varied terrain from the coast to the Andes, encompassing grasslands, deserts, and glaciers among more.

The wines themselves have been sourced by Vin+Arcadia, the second addition to the Vin+ Wine & Beyond family which boasts a reputation for its collection of specialty wines with more than 500+ to choose from. 

But the night’s fare is equally set to impress. Dishes are indulgent from the start, with welcome canapés ranging from shrimp spring rolls with garlic confit, Kemangi aioli and togarashi to Galician octopus satays with confit potatoes, smoked paprika, garlic, and lemon extra virgin olive oil.

The teams from Vin+Arcadia and di Mare Restaurant alternate dishes, crafting the likes of a ravioli of chicken and sweetcorn, chlorophyll, and cognac supreme emulsion and an imported Australian wagyu beef, with bone marrow creme, watercress, Rawon braising jus.

To finish is a sumptuous dessert. Picture a sticky malang apple and apricot tartlet, partnered with chevre fromage blanc, Sumatran rainforest honey, rosemary, and candlenut gelato. 

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