A Taste of the Mediterranean

by Benjamin Cross

What sets Mediterranean cuisine apart from others is that it is not a cuisine created by a specific culture or ethnic group. In fact, it is a product of diverse groups of people who live around the Mediterranean Sea. It is well-known for its dashing flavors made from light ingredients. Through a 4-course meal, Ben Cross will take your tongue for an extraordinary Mediterranean meal you'd feel good about!
(4 courses - Sharing Style)
  • Fresh baked sesame pretzel
  • Smoked tuna tonnato
  • Halumi / wild honey / mint
  • Chilli & fennel salami
  • Tuna tartare / celery verde / basil oil / water cracker
Main Course
  • Confit lamb shoulder / Salsa verde / yogurt
  • creamed corn / togarashi / oregano potato puree / olive oil / chives baby gem / fennel / palm sugar vinaigrette
  • Wood fire bread pudding, jersey milk ice cream
Friday, 04 October 2019
19:30 - 21:00
Chef's Table, Spoon Tent (Across North Lobby)
IDR 600.000

About The Chef

Benjamin Cross

Fishbone Local & Mason

Hailing from a small village 25 minutes outside of Australia’s Byron Bay, Ben began his career over 20 years ago at the award winning Rae’s on Watego’s in Byron Bay. Since then he has travelled around the world and worked for a number of prestigious restaurants to feed his love for differentkinds of cuisine. Ben has most notably honed his skills in the kitchens of household names such as Janni Kyritsis fromformer MG Garage and Neil Perry, as part of the re-opening team of XO and as Sous Chef ofRockpool. Ben also did small stints at Tom Colicchio’s Craft in New York, Tertullia New York and Santi Santamaria’s three-Michelin star restaurant, Can Fabes in Sant Celoni. In May 2008 Ben relocated to Bali and joined Bali’ renowned Ku De Ta as executive chef and in 2013 opened Ku De Ta’s fine dining concept, Mejeakwi. It was in 2018 that saw Ben venture out on his own and open both Fishbone Local and Mason. with BHG (Brett Hospitality Group) as Co-Owner and Executive Chef. Ben brings innovative techniques, styles and cuisines from his travels around the world andhis love for all things local and hand made where possible.