Chef Syrco Bakker menambahkan, “Kolaborasi dengan Chef Gaetan Biesuz adalah kesempatan yang menggembirakan untuk menyatukan filosofi kuliner kami. Dengan memanfaatkan esensi dari laut, samudra, darat, hutan, dan gunung, kami akan menciptakan pengalaman bersantap yang imersif dan mencerminkan jiwa Bali. Dedikasi kami untuk mendukung komunitas lokal, menjunjung tinggi etika, dan memberikan pengalaman luar biasa menjadi landasan dari kolaborasi kami.”
Kolaborasi four-hand ini akan berlangsung pada 9 September 2024 di Rumari dengan tema “Sea and Ocean,” dan pada tanggal 4 Oktober 2024 di Syrco BASÈ, dengan tema “Land, Jungle and Mountain.”
Pengalaman kuliner ini dimulai dari IDR 1,850,000++ per orang. Untuk reservasi dan pertanyaan, dapat menghubungi Rumari di [email protected] atau telepon (+62) 811 3820 9559, atau Syrco BASÈ di [email protected] atau telepon (+62) 823 3936 3202.
About Raffles Bali
Situated in the picturesque Jimbaran Bay, Raffles Bali offers an expansive space and serenity with 32 villas, each featuring a private pool and tropical garden, with stunning hillside and ocean views.
The resort showcases Balinese craftsmanship through elegant interiors and provides a range of dining experiences, from the “Krug Ambassade” signature restaurant Rumari and The Writers Bar to the beachfront Loloan Beach Bar and Grill, as well as the intimate Secret Cave and Purnama Honeymoon Bale. Guests can enjoy relaxation and wellness at Raffles Spa and partake in authentic cultural activities by community experts.
Whether seeking a romantic getaway, a family holiday, a retreat or celebrations, discover the enchanting charm of Bali and experience the personalised service of the legendary Raffles Wellbeing Butler.
About Syrco Basè
Launched in January 2024 in Ubud, Bali, Syrco BASÈ is a pioneering culinary hub created by two Michelin-starred chef Syrco Bakker, along with his culturally diverse team of culinary professionals, sommeliers, mixologists, architects, artists and designers.
Although the Michelin Guide is yet to enter Indonesia, this is the first time a two-starred chef has established a restaurant in the country, and the archipelago’s extraordinary produce, culinary traditions, artisans, farmers and fishers—along with Chef Syrco’s Indonesian roots—are celebrated throughout the five distinct areas of the culinary hub.
Rather than simply focusing on sustainability, Chef Syrco and his team engage in constant dialogue with each ingredient’s supplier to ensure that every step in the supply chain is one of fairness, integrity and respect, and encapsulates his guiding principles of Traceability, Nature, and Transparency.
Just six months after opening, Syrco BASÈ was listed among Bali’s 20 best restaurants by major Australian media outlet, Traveller.