|Palm Tree Off Shoulder Crop Top, HW Skirt & Necklace by GOWIGASA|
This fluffy fella welcomed us to…
Our sweeeeet suite room for the next two days! ♥
Okay, are you seeing what we’re seeing…?
|Pic credit: http://www.fontanahotelbali.com/hotel_room/suite.html|
Lunch at Portabella was one of the nicest lunches we ever had! Hats off to Chef Vittorio Negri, the 2nd Winner of HELLO BALI’s Chef War who was directly ‘imported’ from Naples, Italy to stay at this beautiful, warm Italian bistro, cooking these exquisite delicacies for us.
Antipasti | Amuse-bouche Welcome Bread
White dinner roll, extra virgin olive oil, balsamic vinegar, cauliflower cream and vegetarian lasagna. Portabella serves different creations of amuse bouche everyday. It’s a complimentary and not listed in the menu. We love the vegetarian lasagna – the ones on the spoon so much!
Soup | Borneo King Crab Soup
Crabmeat, leeks, dill-flavored oil. Although the aroma was not so strong, the soup’s texture was rich and the meat filling was generous.
Jess’ pick | Tuna Volcano
|Cooking Class with Chef Vittorio Negri | Mom said that the cooking class is more like an eating feast because the lovely chef made so many delish dishes in front of the *hungry* participants (and of course they can eat the result) hehe|
|Balinese Origami “How To Make Canang”|
Just take pictures with it lah hahaha!
Got invited to a special lunch with Chef Vitto and the general manager of the hotel.
This time, the lunch took place at Portabella’s terrace; which has more minimalist, urban feel than the first floor.
Served in a champagne tulip glass, the main ingredient comes from champagne combined with orange juice. This one might look like an ordinary light cocktail (or even like a simple orange juice? lol), but one should not underestimate it because apparently it was very strong! ^^;
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With Executive Chef Vittorio Negri of the Portabella Bistro – Fontana Hotel Bali