Inspired in name by the award-winning Showtime series, Californication, our very own Los Angeles native, Executive Chef Joseph Antonishek, returns with another one of his in-demand culinary series, Caliwine-ication – Season 4 on December 29th at 6pm. After selling out the previous 3 seasons, this much-awaited follow up promises to do the same.
This season’s highlight will include wine pairings from the vineyards of legendary Napa Valley, California vintner, Robert Mondavi, who created his namesake winery 56 years ago and established himself early on, by labeling wines varietally rather than generically, which became the standard for New World wines.
As with prior seasons, it all begins with the California Canapé Hour, from 6pm to 7pm, gathering up on the Temple Bar & Lounge, which overlooks the Indian Ocean, with the soirée being timed perfectly to view the setting sun and pink skies as the evening kicks off with an aperitif, before heading down to ‘di Mare’ Karma’s iconic restaurant, where the blissful Balearic vibes of long-time, Karma high-season resident DJ and Ibiza icon, Jon Sa Trinxa, will be providing the perfect soundtracks to complete the Caliwine-ication ‘backdrop’.
With a menu inspired by seasonal local and sustainable ingredients served in a ‘farm to table’ style, that are the hallmarks of California cuisine, the five-courses that Chef Joseph has curated bear his Cali-spin on local ingredients. Innovative and delicious the courses blend combinations such as “Monterey Bay-inspired chowder” served with abalone krupuk, or Javanese quail with a Cal-Mex-inspired chorizo cornbread stuffing as a pre-main, with a Lamb pastrami main, with Smuggled horseradish root, Charred eggplant plum relish, Sesame seeds and Sage jus, each promise a memorable dining experience. And for the Final Flavor? No-one can deny the connection between the city of Los Angeles and Japanese cuisine that is the inspiration for the rich Nama chocolate dessert, served with passionfruit and coconut sorbet influenced by Chef Joseph’s recent trip to Tokyo. Pair this with our signature Mezcal negroni cocktail, made with mezcal (tying into California’s Mexican influences), Cocoa nib-infused Brem (Balinese rice wine), and Campari, all served with traditional mezcal accompaniments, sal de chapulin (chili salt) and an orange slice. California….no doubt about it.
IDR 1,800,000++ per person.
Reserve your table HERE.
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