有些知道我将要开始BALI行的朋友催促着要攻略,在这里公布进行过程,需要参考的朋友可以来讨论______________________________________________________________________________________________________
PART I 准备阶段
给你几个偶收集的台湾客提供的小吃地儿 牛杂汤去这儿,牛杂汤RP7000元,一盘白饭RP2000元
地址 : Jl Pasar Kuta Gang Bunisarai
它没有门牌号码,更没有电话,从中午过后一直卖到晚上卖完为止,在这条马路上的一个小巷子中,唯一比较明显的是,它对面是一个巴里岛神庙相当不好找。另外外面的这条大马路算是巴里岛的美食夜市,每当两边的店家晚上打烊后,路边就开始聚集各式各样的卖小吃的摊贩
给你几个偶收集的台湾客提供的小吃地儿
牛杂汤去这儿,牛杂汤RP7000元,一盘白饭RP2000元
地址 : Jl Pasar Kuta Gang Bunisarai
它没有门牌号码,更没有电话,从中午过后一直卖到晚上卖完为止,在这条马路上的一个小巷子中,唯一比较明显的是,它对面是一个巴里岛神庙相当不好找。另外外面的这条大马路算是巴里岛的美食夜市,每当两边的店家晚上打烊后,路边就开始聚集各式各样的卖小吃的摊贩
D2 午餐 Kafe Warison 水明漾(西餐,Duck Leg Confit、Soufflé、烤薄片牛肉)
他家的浪漫晚餐太棒了,可惜没时间,偶翻译好了不能保证完全正确
For 2-4-6 persons
King Alaska Crab Salad,
Avocado and Tomato Salsa, Fresh Herbs Dressing
达拉斯加帝王蟹色拉,牛油果土豆色拉,配新鲜香草
Grilled Scallops with Hot Foie Gras and Tropical Fruit
焗扇贝,配热鹅肝和热带水果
Lemon and Lime Sherbet Vodka
柠檬和酸橙伏特加冰冻果子露
Tasmanian Salmon with Thai Jasmine Rice, Mushrooms
and Citrus Soya Butter Sauce
塔斯马尼亚鲑鱼 配泰国茉莉花香米饭和蘑菇
Grilled Australian Lamb Rack, Baked Capsicum, Minth Sauce
焗澳洲羊排,配烤辣椒和酱汁
Grand Marnier Souffl
甜点,不知道怎么翻,一种法国点心,蓬松泡起来的,吃不饱的哪种东西
(include white decoration and flower)
晚餐 Dewi Sri Restaurant(中式海鲜)
"宵夜KUTA Jl Pasar Kuta Gang Bunisarai (soto);Denpasar (SATE)
宿KUTA
SOUP & APPERTIZER
Sweet Potato, Capsicum with Cured Salmon on Red Onion Stew
Squid Relish on Vanilla Berry Oil with Tomato Fetta Cheese Terrine and Asparagus on Hollandaise Gratin
Mushroom & Brie Soup with Sauteed Seafood on Salad and Cucumber Cream Timbale
Melon “Millefeulle” with Salmon Tartar in Mustard Dressing and Tuna Avocado in Coriander Dressing
Grilled Red Bean Chicken on Tobiko Salad with Daikon Roll on Teriyaki Sauce
Grilled Spiced King Prawn on Baby Mesclun Salad and Grilled Squid Ring on Tomato Coulis, served with Fruit Lawar
MAIN ATTRACTION
Prawn Fried Rice with Chicken Curry Parcel,Chicken Satay and Sushi Omelette
Grilled Tenderloin Beef on Giant Burger Bun with Grilled Portabella Mushroom, Feta Cheese, French Fries and Cous Cous Salad
Home-Made Fettuccini Verde Tossed with Fresh Salmon in Light Cream Sauce with Chicken ragout on Stuffed Penne
Fresh Fish cooked in two ways, Poached Snapper with Tropical Fruit and Seared Sesame Seed Sea bass with Sauteed Vegetables on G
Cardamon Rice
Lamb Tandoori on Cucumber Pancake complemented by Honey Glazed Pork on Blinis
Pan Seared Chicken Breast on Sauteed Mushroom and Sweet Potato Tart in Banana Curry Emulsion complemented by Quail Salad
SWEET TEMPTATION
Chocolate Tart top up with Coconut Ice Cream on Cardamon infused Orange Sauce
Strawberries on Orange Meringue complemented by Strawberry Mousse on Chocolate Leave with Peach Coulis
Orange Parfait on Strawberry Coulis with Caramelized Mango and Jackfruit Compote on Mint Syrup
Warm Chocolate Struddle complemented by Caramelized Banana on Mint syrup, served with Vanilla Ice Cream
Warm Chocolate Cinnamon Profiterole with Jackfruit Ice Cream on Butterscotch Sauce and Orange Tuille
ALL PRICES ARE SUBJECT TO GOVERNMENT TAXES AND SERVICE CHARGE