Dava restaurant at Ayana Resort has a new menu and chef

DAVA LAUNCHES DELECTABLE NEW MENU FOLLOWING APPOINTMENT OF CHEF DE CUISINE WILLIAM GUMPORT

JIMBARAN – BALI, 19 August 2009 – Dava restaurant, one of Bali’s most spectacular dining venues, has launched a new menu following the appointment of William Gumport as Chef de Cuisine.

Coming to Bali from two of the most iconic dining spots in Las Vegas, William has created a new a la carte and nightly degustation menu at Dava, the signature restaurant at AYANA Resort and Spa Bali. The new menu combines classic cooking techniques with clean natural flavors.

“My style is simple and straightforward,” says William, who arrived in Bali mid-July. “I take the best ingredients, locally sourced wherever possible, to create a modern menu that is light, clean and full of flavor, and served with elegance and flair. I prefer classic combinations that are strongly grounded in quality ingredients and execution of technique.”

William said he has found the natural environment and culture of Bali a wonderful source of inspiration. “As a chef in Bali, it’s like being a kid in a candy shop. We have access to many amazing local products. This is an island rich in natural bounty and I intend to use the unique native ingredients in my cooking as much as possible.”

William comes to the island from America, where he spent three years between 2005-2008 in the thick of the action of Sin City, at two of the most celebrated casino resorts in the world. He was Executive Sous Chef at the widely celebrated Micheal Mina at Bellagio, and before that Chef de Partie, Sous Chef, at Joel Robuchon at the MGM Grand Hotel and Casino.

Prior to this William worked with many well-known chefs and restaurateurs throughout the United States, notably with two-Michelin Star chef Joel Antunes (who was Guest Chef at Dava in July) at Joel Restaurant in Atlanta. Antunes remains a close mentor. “Joel has been one of the biggest influences on my career to date,” says William. “We keep in close contact and it was a special experience being able to work with him at Dava as well, albeit for a brief time.”

Highlights of William’s new menu are:

Crispy rock cod, served with tomato chutney, Chinese cabbage, honshimeji, and shabu-shabu broth;

Australian yabbies served with baby leeks and seaweed butter;

Grass-fed beef rib eye, with corncake, Java onion marmalade and natural jus;

Indonesian red snapper, Jimbaran shrimp, calamari, bouillabaisse sauce;

Sesame-marinated suckling pig, served with heart of palm salad, bok choy and ginger jus.

Resist-if-you-dare dessert items include crispy rice paper crepe with vanilla cream and Bali berries; chocolate mango dariole with mango sorbet; lemon soufflé with honey sauce; and coffee gratinee with coffee crumble, rum Chantilly and vanilla ice cream.

The nightly Degustation tasting menu, allowing diners to sample six different dishes with or without wine pairing, changes at least every week to reflect the availability of the highest quality ingredients.

Designed in the shape of a blossoming lotus flower and accessed via a floating garden, Dava affords stunning panoramic ocean views from its dramatic cliff-top setting. Guests can opt for the open-air ambience of the outdoor dining terrace, or the intimacy of three plush private dining rooms.

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