Room4Dessert’s Bold New Chapter Is a Knockout for the Senses
In the jungle-fringed corners of Ubud, Bali, an underground movement is taking place—though this one involves more coconut cream than clenched fists. Welcome to Season 19: Fight Club, the latest multi-sensory menu from culinary provocateur Will Goldfarb and his iconic dessert destination, Room4Dessert.
Forget everything you think you know about tasting menus. At Room4Dessert, they don’t just change menus—they evolve them. Fight Club isn’t a nod to mayhem—it’s a lovingly chaotic exploration of texture, temperature, and taste. Across 15 courses—five savoury, five sweet, five petit fours—this is a curated rebellion. One that celebrates hyperlocal ingredients, thoughtful storytelling, and flavours that don’t ask for your permission before they wow you.
Welcome to the Club
Step into Goldfarb’s forest-edge sanctuary and you’ll find a setting as intimate as it is intriguing. Here, food is theatre, philosophy, and sensory joy rolled into one. And this season, the stage is set for a provocative new storyline. The dishes are bold, precise, unexpected—yet grounded in sustainability, with produce grown on-site or sourced from trusted local purveyors.
The show begins, naturally, with a foundation: a delicate amuse, paired (if you so choose) with natural wines or a finely-tuned spiritless cocktail. The savoury starters set the tone:
- Lak Lak, a Balinese favourite turned on its head.
- Tuna Yudi, a tribute to local legends featuring cured tuna with melon-ponzu nectar.
- Black Heart, an umami-laden artichoke number with moody elegance.
- Prawn Praline, a humble prawn transformed with praline paste in a dance of memory and mastery.
- Duck Betel, inspired by the boldness of Lower Amoy Street, grounded in spices and smoke.
