FIRE ROASTED OCTOPUS AT BIG FISH GRILL
The Stones – Legian, Bali – Autograph Collection is announcing the re-opening of the signature restaurant, Big Fish Grill. With Chef Danny’s background in BBQ, he has designed his unique signature dish for the Stones Hotel. His vision of Big Fish Grill is geared towards a shared-style menu. The newly updated menu that he curates will include a Jimbaran-style grille fish, various types of Tapas, Texan style steak and Peruvian Ceviche. These dishes will be using Bali’s finest local and imported ingredients to elevate the culinary offerings and entertain the palate of all food lovers.
Chef Danny has curated a number of entrees called Starters to Share to tickle your taste buds. One of them is Fire Roasted Octopus with smoked tomato jam, garlic aioli, and chimichurri. Other options include Burrata Cheese, Hand Cut Prime Steak Tartare, Yellow Fin Tuna Tartare, and more.
For its shared style menu set, Chef Danny has prepared a selection called Larger Plates starting from Roasted Barramundi, Marinated Free Range Half Chicken, Slow Cooked Australian Rack of Lamb, Spiced Cauliflower Steak, Red Snapper and Australian Wagyu Beef Burger.
From The Josper; a charcoal oven a selection of Grade-A beef from Australia and USA can be grilled to the guests liking. All steaks accompanied with potato confit, smoked pepper jam, roasted shallots and complimented with a choice of sauce. The selection consisting of Australia Grain Fed Black Angus, Ribeye, Striploin, and Tenderloin in various sizes, Stockyard Wagyu Striploin MBS 8+ and its famous USDA Prime Black Angus Bone in Ribeye that can be shared between 2 to 3 people. The choices for special sauces are bearnaise, black peppercorn, chimichurri, and port-wine mushroom.
No meal is complete without its side dish. The restaurant has For the Table options that consist of roasted broccoli, cucumber & tomato, roasted garlic mashed potatoes, arugula salad crisp potato wedges, charred asparagus.
To end the meal, guest can choose from Sweets selections; Coconut Cheesecake, Mille Feuille Pear Almond Tart and a Sliced of seasonal Fruit Platter.