Those who love to explore the culinary adventures of Bali must already know or head about Cuca, a restaurant famous for serving tapas, cocktails and dessert in the Jimbaran area.
The restaurant after its opening in 2013, was a must visit due to its founder chef Kevin Cherkas experimental dish creations with ingredients sourced locally.
Cherka's past Michellin-starred restaurant experiences in Spain, rom Arzak in San Sebastian to El Bulli in Roses, are detectable in the way he presents his food, which he said is always consistent in taste.
Cuca is a delight to those who love dining in roomy spaces and alfresco ambiances surrounded by well maintained gardens. Cherkas is famous for his hospitality and inviting the guests to visit his kitchen while having a good chat with him. The welcoming feeling from his team makes every one feel well taken care of.
People from Jakarta who never experienced Cuca and those have been curious about the restaurants were in for a treat as the restaurant took over dinning outlets and kitchen at The Hermitage Jakarta in early December.
If you read the menu you can immediately spot "Bali Breakfast" and those who have had it in Bali would know or expect that Cuca might offer something totally new and delightful this time. As Cherkas always say that his food is always consistent and if you have formed a liking to a certain dish, you will always like it and if you hate one dish the first time you'll always hate it.
As one of the experienced shared by a blogger, he ordered Sambal Lolli, its a dish that takes the form of a sizable lollipop made from toasted rice and salted fish, basil leaves, onion jam and chilies. The blogger thought that he had it before but he was surprised by the spiciness after taking some bites. He thought that its not bad for an amuse bouche and he loved that his experience went uphill after the lollipop.
Cuca being famous for an experimental restaurant, they are most likely to serve you in a unique way with a tray covered in soil, fat raw potatoes or shiny plump chilies. “Hot potatoes” featuring keluak (black nuts) gravy, charred spring onions and black pepper may look like as if it is covered in soil. In actual it may turn out to be as soft as mashed potatoes, with a sweet and savory taste one is likely to find in Indonesian black soup rawon, where keluak is the main seasoning.
The provocative looking "Chili Chicken Satay" might look like it is wrapped in a shiny red chili and its seasoning and flavor may look strong but in actual its not overwhelming.
The beautiful trio of Octopus BBQ, ricotta gnocchi and black squid risotto will present the unusual but a refreshing combo of crisp octopus, tart apple and fragrant coriander which will be followed by filling of risotto that will taste like an ocean itself with finally the richness of cheese as juicy as a watermelon and sundried tomato pesto.
The well known Bali breakfast will come later on and you'll think to yourself that here comes the first dessert but surprisingly it will act as a great palate cleanser with a perfect mix of mangoes coconut and passion fruit. Dont be fooled by the beautiful sunny side up form.