- Octopus Salad and Humus
- Tabia Bun Crusted Tuna, Kemangi Espuma, Artichokes
- Ezmeli Kuzu Incik (Wood oven baked fork tender shank of lamb, home dried herbs and spices served with sauteed vegetables in homemade chili paste and spices, served with trio paprika rice)
- Durian Chocolate Phyllo
Chris Salans hailed from three Michelin-starred restaurants in France and in the USA before creating his pioneering style of French cuisine-meets-Balinese flavors at Ubud's multiple award-winning MOZAIC RESTAURANT GASTRONOMIQUE and SPICE BY CHRIS SALANS gastro-bars in Ubud and Sanur. Chris is a dedicated mentor and one of Bali's top culinary ambassadors, representing Indonesia in print, television, and at international food events.
Chef Sezai Zorlu learned cooking methods from the best of teachers; mothers and grandmothers. He is determined to preserve cooking method as authentic as possible; just it has been done in his home country for centuries. As he is currently the only Ottoman Turkish Chef in Asia, his cuisine refers to Turkish food of the Ottoman Empire and its continuation in the cuisines of Turkey, Greece, the Balkans, and parts of the Caucasus, and the Middle East. Each and every dish served at Warung Turki has its own story.