James Viles set to wow diners at The Ungasan
James Viles at The Ungasan Clifftop Resort
One of the hottest tickets on Bali’s culinary calendar is set to return on August 23 for an intimate dinner hosted by James Viles at the Ungasan Clifftop resort.
Celebrated Australian chef James Viles has crafted a superb degustation menu, grounded in sustainable farming practices, seasonal produce and ethically sourced ingredients. Expect awesome flavours and creative, delicious dishes.
Chef Viles commands the acclaimed kitchen of Biota in Australia’s beautiful southern highlands town of Bowral, which is about two hours south of Sydney and a noted capital of haute cuisine.
Biota holds two ‘chef’s hats’ – out of a possible three – by the Australian Good Food Guide, a local and only slightly less brutal answer to the fabled Michelin guide. It’s worth noting that a full score of 20/20 is yet to be awarded from the anonymous reviewers and Biota is one of just 28 restaurants in New South Wales to have secured the revered emblems of excellence.
Renowned for devising, reworking and maintaining superb, interesting and innovative recipes, Chef Viles is legendary when it comes to quality, technique, innovation and consistency of his dishes.
The Dinner Series at The Ungasan offers visitors and ex-pat gastronomes a unique evening with the master showcasing his extraordinary abilities from sunset on August 28 in an exquisitely intimate environment.
Seats are limited to 30 guests who will be wined and dined in a cool culinary takeover of a stunning five-bedroom cliff top villa overlooking the Indian Ocean within the stunning Ungasan Clifftop Resort. Roast duck with ginger and shitake ramen is on the menu along with mud crab, short ribs and snapper sashimi.
Teaming up with Chef de Cuisine Putu Matharda from The Ungasan kitchen, Chef Viles will not only curate the menu but he will also man the stoves for the intimate event, focusing on Bali’s unrivalled landscape of unusual and exotic ingredients.
Stellar Food and Beverage Director Lucas Stringer has matched the wines to enhance this multi-sensory dining experience. A crisp German Riesling from the centuries old Dr Loosen estate is already on ice while a batch of delicious Veramonte Chilean pinot noir has been sequestered for the occasion.
Engage in a conversation with Chef Viles as he discusses his delight and passion for foraging and propagating rare produce and how he manages the demands of ethically sourcing ingredients for his standout Bowral restaurant.
The Ungasan has wrapped the Dinner Series in a fabulous deal where accommodation costs come with a 20 per cent discount for those foodies attending the culinary evening – extended to before and after the event.
Given the exclusive nature of this rare world-class dinner, be quick or be left with regrets. By Ondy Sweeting.
To book the dinner email: [email protected]