Beetroot juice, seared asparagus, yellow zucchini purée, mussel mousseline (cod fish confit with jangu brunoise olive oil, steamed with beet root juice)

Let us introduce jangu (acorus calamus), a Balinese traditional spice usually used to remove the “fishy flavour” in dishes.  The very soft texture of cod fish is infused with jangu and extra virgin olive oil and steamed.  For the side dish, we have beetroot juice, asparagus, and yellow zucchini purée.  To enrich the flavour, we add our mussel mousseline made from green mussel, Sauvignon Blanc, and tarragon.