KU DE TA Bali will take our stage at Test Kitchen from 7 March until 11 March 2018 where Executive Chef Benjamin Cross and Head Chef Stephen Moore will be curating a modern Australian-Indonesian tasting menu showcasing their collective approach to contemporary cuisine in Asia.
We've had a blockbuster start to 2018 and Ben and Stephen are hugely-exciting additions to our line-up of chefs. KU DE TA are well-known and respected across Asia for their exciting, innovative dishes celebrating the best flavours of our region and we cant wait to have them join us at Test Kitchen. Diners can expect craft, finesse and bags of flavour in every beautifully-plated dish across this incredibly enticing menu.
Executive Chef Ben Cross commented, “Whilst we have always hosted guest chef dinners at Mejekawi before, last year we formalised it into a series which could act as a platform for like-minded restaurants and chefs to collaborate. We have been lucky enough to host many great chefs in Bali and this year will see us visit them in their cities, starting with TEST KITCHEN in Hong Kong. We can’t wait!”
Fish skins / Tonnato / Trout Roe / Ash
Tuna / Burnt Eggplant / Daikon / Toasted Nori
Suckling “Urutan” Pig Terrine / Palm Hearts / Pork Abon / Toast
Sop Buntut / Oxtail / Dash / Shallot / Tomato Raisin
Charred Squid / Lardo / Chorizo / Acar Kunming / Samphire
Black Cod / Chilli Paste / Smoked Parsnip / Jicama Slaw
Beef / Enoki Salad / Mushroom Puree / Tea / Smoked Beef Fat Potatoes
Miso Cake / Cherries / Clotted cream / Umboshi Powder
Hailing from a small village outside Byron Bay, Chef Ben began his career at the award-winning Rae’s on Wategos in Byron Bay. Since then he has travelled the world honing his craft in a number of prestigious restaurants.
Such as at Rockpool in Sydney. His international travels led him to New York, where he did short stints at Tom Colicchio’s Craft and Seamus Mullen’s award-winning Tertullia. In Spain he worked at various restaurants including stages at Santi Sanataria’s prestigious three-Michelin star restaurant El Raco Can Fabes. In 2008 Chef Ben arrived at KU DE TA and in 2013 opened KU DE TA’s relaxed fine-dining restaurant Mejekawi. As Executive Chef, Ben develops and oversees the menu concepts throughout the entire venue.
British-born chef Stephen Moore has cooked in some of the world’s best fine dining restaurants, hotels and resorts for more than 20 years. His culinary career began in Perigord, France, followed by stints in Switzerland and the UK. Stephen’s gastronomic skills were further honed in New Zealand and Australia, most notably at Park Hyatt restaurants in Canberra, Melbourne and Sydney. His role as Sous Chef at Rockpool allowed him to work with and learn from the iconic chef Neil Perry.
Chef Stephen followed this with a change of scenery when he relocated to New Delhi, India to work for the luxurious Aman Resorts. Chef Stephen’s extensive culinary experience also includes six months with 3-Michelin Star restaurant El Raco De Can Fabes in Barcelona, Spain with the late Santi Santamaria. Most recently he was based in Sydney, Australia where, together with acclaimed chef Ross Lusted, he helmed The Bridge Room, during which it was awarded two Chef’s Hats in the Sydney Good Food Guide.
Mejekawi by KU DE TA is an intimate restaurant offering a relaxed and casual fine-dining experience. Up to 12 course tasting menus are prepared in its open kitchen and served to guests against a striking backdrop of the ocean below.
In July 2016, Mejekawi by KU DE TA launched the Culinary Collective; a series of supperclubs with some of the region’s most critically acclaimed chefs and restaurants. Taking place within KU DE TA’s relaxed fine dining restaurant Mejekawi, guests have been able to experience a unique taste of Asia and Australia’s finest cuisine on the island of Bali with the recent likes of Monty Koludrovic from Bondi Icebergs, Daniel Puskas from Six Penny and Paul Carmichael from Momofuku Seiōbo.
Mejekawi by KU DE TA
Jalan Kayu Aya No. 9, Seminyak, Bali, 80361
+62 361 736969
***Please note, unfortunately we will not be able to accomodate dietary restrictions on the menu for this pop-up series. Any allergies, please let us know ahead and we'll do our best to accomodate.
***Please use the CHAT function during the check-out process for any assistance and questions