Locavore NXT

As the catalysts between local producers and discriminating diners, Ray and Eelkes ingredient- driven menu celebrates the farmers, fishers and food artisans of Indonesia. Through these ongoing relationships, they ensure their guests the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community. Over 95% of the kitchens ingredients are Indonesian. Locally produced vegetables and herbs further reduce the huge carbon footprint of imported foods. The kitchen uses Kintamani coffee, hand-crafted sea salt from north Bali, spices from the mountains and fresh seafood from Eastern Indonesia. Eelke and Ray painstakingly source the animals they use in their kitchens, ensuring that they were free ranged, raised on wholesome natural foods and dispatched with respect. The chefs honour the animals they use with creative dishes in which very little is wasted. The marriage of fresh, local ingredients...