| Start: 26 Jun 2022 | 19:00 - 23:00 | |
| Category: Special Events | Venue: Apéritif. Jl. Lanyahan Banjar Nagi, Ubud (Google Maps) |
| Cost: IDR 1,800,000 | BUY TICKET |
Irish chef Andrew Walsh, of Michelin-starred Cure in Singapore, brings his trailblazing Celtic cuisine to Apéritif, alongside Belgian-born chef, Nic Vanderbeeken and Maxie Millian, in a one-time-only, star-studded event. Enjoy a sensory dining experience of taste and visual artistry in a never-before combination of skill, set in the grandeur of Apéritif’s elegant-dining room on the grounds of Viceroy Bali. This could just be your most memorable dinner party yet!
Chef Irlandia Andrew Walsh, dari restoran berbintang Michelin, Cure di Singapura, membawa masakan Celticnya yang luar biasa ke Apéritif, bersama koki kelahiran Belgia, Nic Vanderbeeken, serta Maxie Millian dan Dayu Chintya, dalam acara yang tiada duanya, kolaborasi Apéritif x Cure yang bertabur bintang. Nikmati delapan hidangan mewah dan produk unggulan dalam perpaduan keahlian yang belum pernah ada sebelumnya, di dalam kemegahan ruang makan Apéritif yang elegan di halaman Viceroy Bali. Ini bisa menjadi pesta makan malam Anda yang paling berkesan!
Inclusions: Welcome cocktail or a glass of Taittinger Champange, canapés, 8-course degustation with optional wine pairing available
CURE Singapore Since arriving in Singapore in 2011, Andrew Walsh has established himself as a creative and visionary talent: chef, restaurateur, and businessman. From spearheading his mentor Jason Atherton’s first …
Apéritif With over 20 years of culinary experience, Chef Nic Vanderbeeken is the celebrated team leader of Apéritif restaurant and bar, an elegant fine dining space in Ubud serving contemporary …
Apéritif Right in the heart of Ubud in 2021, Maxie Millian became the recently appointed Head Chef at one of the finest dining experiences offered at Apéritif. There, a combination …
Apéritif Hailing from Klungkung in Bali, Ida Ayu Chinthya Dewi – affectionately known as Dayu – joined Apéritif during its pre-opening in May 2018. Her passion for pastry and desserts …
