Da Maria Presents – Regional Dinner - Sardegna Tuesday 11 June 5pm - Late

To conclude the Da Maria Regional Dinner series, Head Chef Lorenzo De Petris will showcase a 6-course set menu curated from the region Sardegna, the second biggest island of the Mediterranean Sea.

Sardegna's food culture is strictly divided into food from the land and food from the sea. It’s a region rich in traditions and culture, boasting a variety of ecosystems ranging from mountains, woods, and plains to stretches of largely uninhabited territories, as well as rocky coasts and sandy beaches.

Globally renowned dish, Porceddu – a whole roasted suckling pig, represents one of the traditional Sardinian foods that will be available on the night, a dish close to the hearts of the Balinese here in Indonesia. Additionally, Chef De Petris will highlight products from the sea, including Bottarga from the region of Cabras – a delicacy produced in Sardegna.

Beverage Director Denny Bakiev introduces a special cocktail for the night. A riff on the classic garibaldi. Spumoni - made with Italian gin (O’ndina) with native botanicals, guava infused Capri, freshly pressed mandarin topped with tonic water and garnished with dehydrated black olives.

As we prepare for the final chapter in our regional dinner series and the tour of this much-loved country, fruitful in its product and inspiration, the Sardegna dining experience will be one not to miss.

Bookings limited and essential.
Bookings - damariabali.com
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