Let us introduce you to one of the best fine dining restaurants in Ubud; Blanco Par Mandif. As its name says, this restaurant is led by the head chef Mandif M. Warokka, one of the most renown Chefs in Indonesia. Earlier in 2018, we were privileged to experience his 'Chef to Table' 5 course dinner during a special event held by Ismaya in Senayan City. This year (June 2018), we were invited to experience his restaurant during our trip to Bali. We are no expert in Fine Dining cuisines, so we'll give you our preview of how the restaurant and the foods look like. Ps: there's a surprise at the end of this article, so don't close it until the end!
Anyway, if you're interested to watch our live review, simply click play below! And don't forget to subscribe to our youtube channel as well, we regularly post food and travel review.
FYI, the restaurant interior looks like inside of a cave, though we're not pretty sure about this. But you can tell when stepping into the entrance door, you'll feel the cave ambiance from the rough uneven rocky wall. There are only 2 dining time options: lunch (12 PM - 2 PM) and dinner (6 PM - 8:30 PM). You are expected to come on time as its gonna take quite a while from the starters to the desserts. And from our experience, we're not allowed to arrive earlier as they opened the door for dinner sharp at 6 PM. There's a break time between lunch and dinner as they need to prepare everything.
A day before the dining day, they will call & confirm you about food allergies. If you have any specific request for you food, we believe you can personalize/ customize it during this call confirmation. We didn't have any food allergies, so we'll show you their original recommendation.
Before we continue to the food review, here's the most awaited thing: pricing!
- 7 Course : IDR 1.100.000 / IDR 2.200.000 (with beverage pairing)
- 9 Courses: IDR 1.250.000 / IDR 2.500.000 (with beverage pairing)
A welcome sparkling wine is included. However, if you don't drink alcohol, they can offer you a mocktail. Jeffri loved the wine, its just perfect for his palette and its pretty light too. If you would like to pair each of your 7 or 9 courses with a beverage, you have to pick the beverage pairing option though it will cost you double.
As this is a fine dining restaurant, taking photos was pretty awkward. The room was very silent, like literally you could hear very little sound from every corner. Each of the server was appointed to one or two tables, so every single move of us was monitored :p Capturing sharp and bright photos was really difficult as well because we were somehow seated in a hidden spot under the cave where there's no proper light (the light on our table was probably disfunctional). Most of the time, we utilized our smartphone's flash light to see our foods clearly as it was very dimmed.
We started by having some pickles below with aperitif (petite size drink).
Then later served with Amuse Bouche (below) ~ petite bite-sized dishes nomally served before a meal. We believe these three combinations of pickles, aperitif and amuse bouche are seasonal or changing time to time.
Not sure what's the name of this, but they explained that this is inspired by Asinan Jakarta. Asinan Jakarta is originally the combination of assorted fresh fruits in a spicy and sour dressing. In this case, they carefully pick every single element (fruits, edible flowers, and crackers) to resemble the real Asinan Jakarta and it works!
Tiger Prawn with Calf Brains. Cassava Leaf, Yellow Curry, Ardeche "Louis Latour", Chardonnay 2014, France. It is simply Tiger Prawn with calf brains stuffed pasta in a bubbly sauce. The prawn was very fresh and crunchy and the stuffed pasta didn't even taste like calf brains! Something we'll never ever imagine having it else where.
Cakalang Hand Pulled Noodles aka Mie Cakalang ~ Smoked Skipjack Tuna, Kemangi Tanqueray, Tomato, Lemon, Peach Schapps. Yes, this is a Manadonese traditional cuisine! Believe us or not, this is our second time having Chef Mandif's creation of Mie Cakalang after the first one we had it from the Chef to Table event with himself (Chef Mandif) in Jakarta. It was really delicious!
An intermezzo ~ some refreshing strawberry sorbet in between our main courses.
Barbecued Lamb Rack "Bumbu Kecap" ~ Mushroom and Eggplant Emulsion, Pickles, Bowmore 12 YO, Bourbon, Pandan Leaves. Aside of the technical ingredients, shall we say one of the best Lamb Rack we've every tried? The meat was so tender and the sauce was perfectly marinated into the meat. We wish we could have a single normal portion of this lamb rack as our main course. It was that delicious :)
Desserts were served differently between Jeffri's and Lucy's. Jeffri had this 'Kelapa Tart' ~ Cinnamon Custard, Raisin, Rum, Sababay Mascetti, Shiraz & Alphones Lavalle 2016, Bali. The name somehow sounds like Klappertart, but its actually the deconstructed version of Klappertart. That's why you can spot each ingredient separately.
Cassava "Getug" ~ Raspberry, Peanut Butter Ice Cream, Sababay Mascetti, Shiraz & Alphones Lavalle 2016, Bali. We pretty enjoyed this particular dessert compared to Kelapa Tart and it is inspired by the original getug.
Mignardises (a French word of bite-sized desserts served at the end of a meal). There are two different Mignardises, one for Jeffri and one for Lucy. Lucy got this Kembang Goyang ~ Indonesian traditional snacks made of rice four. Its sweet and crunchy.
Jeffri got this Kue Ku Cherry (Red Bean) & Lemon (Mung Bean). It is inspired by the original 'Kue Ku' desserts you normally find in a traditional market. It was sticky on the outside, yet soft and sweet in the inside. A perfect dessert to end our fine dining experience.
That's pretty much everything we experienced here! Oh btw, we actually brought together our 4 month old baby with us. There's a time when she was crying, the server approached us telling that based on their SOP it is actually not allowed to bring baby unless we can keep the baby silent. We didn't expect this announcement because we never inform any restaurants if we are coming with baby. If we knew it earlier, we would have decided to cancel our dinner for sure. Because honestly we really had a hard time carrying her on us while dining at the same time. We didn't quite enjoy our dinner because we were somehow rushed to finish our dining as soon as possible (because we were afraid that baby was going to cry anytime). Nevertheless, the foods were amazing and the services were 5 stars.
Anyway, we have a secret surprise for you. If you book thru Chope Application, you'll enjoy exclusive Chope promo. For every order of 5 main courses, you'll get FREE 3 main courses. Plus, if you're new to Chope, you can sign up from THIS LINK to enjoy your first 300 Chope Dollars (equals to IDR 100.000 dining voucher) if you successfully completed your first reservation. How cool is that? Sign up now and make your reservation soon :)
BLANCO PAR MANDIF
Kompleks Museum Blanco, Jl. Raya Tjampuhan, Ubud, Sayan, Gianyar, Bali 80571
Opening Hours:
- Lunch : 12:00 PM - 14:00 PM
- Dinner : 18:00 PM - 20:30 PM
RSVP: (0361) 4792284
INSTAGRAM: @BLANCOPARMANDIF
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EMAIL: jktdelicacy@gmail.com
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