Jaja Wajik

This version of sticky rice cake is fairly simple. Here is one of popular cakes called jaja wajik or ‘square cake’. It is commonly presented at wedding ceremonies. When a wedding ceremony is held in a banjar (a traditional organization under the traditional village) the members of the banjar will be invited. On attending the ceremony each member will bring cakes as a gift.

Ingredients:
500 g white sticky rice ( ketan in Balinese)
150 g brown sugar
100 ml coconut milk
salt and vanilla to taste
1 pandan leaf

Method:
1. Soak the rice for an hour.
2. Then steam until half-cooked. Take out and add some water and coconut milk. Wait until they dry.
3. Mix well with brown sugar, salt, the pandan leaf and vanilla pow der.
4. Steam again until well done. Take out and put onto a cake mold.
5. Cut in the form you like and it is ready to serve.

Note: If using refined sugar, please add coloring agents.( Punia)

La Creme Brulee

Ingredients:
- Cooking Cream.
- Egg yolk
- Sugar
- Vanilla Stick
A classic combination of a crisp, toasted sugar crust revealing creamy vanilla bean custard. A true triumph, perfectly prepared in minutes minute, a sure winner.

Assorted Sweet Temtation (for 2 People)

A selection of desserts including La Crème Brulee, Chocolate Profiteroles, Lemon Meringue Tart, Grand Marnier Souffle, Home Made Frozen Nougat with Raspberry Caulis and Trio Chocolate Symphony.
The perfect sweet selection for an enchanting evening with your loved one.

Hot Foie Gras

Ingredients:
- Special imported goose liver from France.
- Cognac Porto.
- Raspberry Vinegar.
- Cherry
Rich in flavour, very special. The French like to have it for very special occasions like Christmas. The Foie Gras is complimented by a very special raspberry vinegar sauce enhanced with port. Sensational, soft, melt in mouth, warming and tangy.

Grilled Australian Tenderloin “Rossini Style”, topped with Hot Foie Gras, served with “Pommes Dauphine”

Ingredients:

- Tenderloin Grilled
- Pommes Dauphine (Potato Souffle)
- Topped with Pan Fried Hot Foie Gras
- Thyme Reduction

Imported Australian Beef topped with special duck pate, accompanied with delicious Pommes Dauphine, the perfect selection “From the Farm” dishes. (Bud)