Mead's at Karma Jimbaran (Indonesia)
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Mead's at Karma Jimbaran (Indonesia)
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Category: Asia Pacific - Indonesia - Industry economy
vRenovation / Addition
This is a press release selected by our editorial committee and published online for free on 2009-06-18
In just one month, Karma Jimbaran will re-open after a six-month hiatus during which time the much loved resort has been undergoing refurbishments. Chief amongst these is a brand new restaurant concept. Warren Mead is one of Western Australia’s most successful restaurateurs – an all-round foodie who’s eateries have a hallowed reputation down under. With Mead’s at Jimbaran, he will bring his vast culinary experience to bear here in Bali, delivering a food concept that’s all about honest tasty dishes with a definite ocean inspiration. Karma Chronicles caught him between stints in the kitchen.
KC: Could you describe briefly your passion for food? How did it arise and what is distinctive about your approach to cooking?
WM: I grew up in a family that had an amazing love for home-cooked food. Simple dishes but made with beautiful fresh ingredients, which were easy to obtain in New Zealand, where I was born. Living close to the shore, I also developed an early love for the sea and for all seafood. Fresh fish and shellfish have been a passion for me ever since.
KC: What is the thinking behind Black Tom’s Restaurant and could you give us an example of the kind of dishes you might serve throughout the day?
WM: My concept is for a restaurant aimed at relaxation and enjoyment with friends and time out from stress. Hence I'm calling it 'the restaurant where you holiday'. I'm also a firm believer that a good breakfast sets one up for the day, and am amazed at the lack of good breakfast options in Bali. So I'm putting a lot of effort into the morning menu and hope to provide a true breakfast bar with cold cuts, cheeses and fresh bakery items, alongside traditional favourites such as eggs Benedict and Asian rice dishes. There will be an all day menu and a blackboard with daily specials, all simply stated without pretension. So don't expect to see anything too overdressed with descriptions you can't decipher without a cooks' dictionary. It will be "Meatballs with spaghetti in tomato and basil sauce" and "Slow braised baby beef with special mash and green beans" or "Fresh fish with curry sauce and rice". But cooked to perfection with pristine ingredients. I prefer to concentrate on the quality of the cooking rather than the writing of fancy descriptions.
KC: Where will you be sourcing your ingredients?
WM: I will be heavily involved in this but our F&B manager, Andreas Hoffman is very experienced in Bali and has a lot of personal contacts. A friend of mine has also revealed his secret source for the best oysters this side of Brittany, from cool waters somewhere in Java believe it or not. Seafood will be a key product, so expect to see us at the fish markets early in the morning. Some Australian and other imports naturally but we're not going over the top with 100 day old hand-caressed Wagyu from Mount Fuji. I like to think local, seasonal and served the same day we purchase it.
KC: What’s the pricing like?
WM: I think people will be surprised at how good the value is. Very affordable compared to many fine-dining restaurants in Bali these days but also aimed at a discerning clientele that appreciates classic cooking and a stylish atmosphere.
KC: What is the aesthetic style of the restaurant?
WM: Simple, seductive and fun! We're going for a modern but comfortable style with an emphasis on clean lines and understated luxury. I'm hoping to find a baby grand piano and have real music being played in the background.
KC: Why would someone choose to go to Mead’s at Karma Jimbaran for a special dinner event?
WM: For quality they can rely on, a great ambience and attentive service. I'm a stickler for friendly staff and great personalised service - so expect to see me there myself every day. The main dining experience will be downstairs but for pre-dinner and after dinner drinks, we have our upstairs lounge and oyster bar with a more playful atmosphere.
KC: Could you describe your style of cooking in a short, pithy phrase?
WM: Sexy, succulent and truly memorable!
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