45 Edition 2020 FINAL

45th | Vol 30 | 2020 | www.hotelier-indonesia.com 7
HOTZONES
FOODY CONTENTS - ISSUE 45TH
102
HOTEL EDEN’S
Guests and Romans can enjoy,
from Monday to Saturday, one
of the world’s most loved ingredients
in a whole host of delicacies:
hot dark chocolate and gianduja
with toppings and spices such as
star anise, crushed pistachios,
ginger, chilli or crispy puffs; a
special cappuccino with three
chocolates; a selection of pralines
and truffles; petite patisserie,
biscuits and chocolate-coated
ginger, orange and lemon zest;
strawberries with chocolate and
champagne and the typical Italian
dessert of Tiramisu, revisited
by Hotel Eden’s Executive Chef
Fabio Ciervo and created on the
spot
160
BOTANICA
CELEBRATE
EASTER
Botanica offers plenty of space
for private events and large
group dining. We love large
groups and can prepare a selection
of menu options showcasing
our modern Australian cuisine
specifically tailored to your preferences.
Whether you are hosting
a family group of 10 guests
or want to take over Botanica
for the night, we’ve got you covered.Our
experienced team can
assist you all areas from menu
design with matching wines to
bespoke decorations. reservation@botanicabali.com
156
“SARONG
GAENG CHOO
CHEE”
“Gaeng Choo Chee” of
grilled prawn with Thai
basil, kaffir lime and coconut
cream. The beloved
Bali restaurant, helmed by
revered chef Will Meyrick,
has embraced a broader
exploration of Asia and
revamped existing offerings
to reflect the chef’s
ample travels as of late.
“I’ve done a lot of travelling
in the past year and wanted
to introduce more diversity to
the menu,” Meyrick says of
the decision to overhaul the
dishes at the fine diner.