Gastronomic Artistry at Seaside Jazz Mantra unfolded as an intimate evening where Michelin-starred cuisine met timeless jazz by the ocean. Hosted by The Meru Sanur and Bali Beach Hotel The Heritage Collection, the gathering offered a serene Sanur beachfront setting that highlighted the harmony between fine dining and musical expression.
The dinner featured a collaborative six-course menu by Chef Pierluigi Gallo of Achilli al Parlamento, Rome, and Chef Marco Medaglia of The Meru Sanur. Each dish reflected their combined precision and creativity, from delicate amuse-bouche selections to standout courses such as Roasted Bell Pepper with Candied Lemon, Lobster and Caviar with lemon balm emulsion, and Salted Atlantic Chilean Seabass paired with premium wines. A live performance by the Koko Harsoe Quartet, curated by the Ubud Village Jazz Festival, added depth and rhythm to the evening.
The experience culminated in a refined dessert, the Frangelico Affogato, bringing together hazelnut mousse, espresso crémeux, and vanilla gelato as a smooth finale to the culinary journey. The event reflected the chefs’ shared passion for craftsmanship, with both expressing their inspiration drawn from Bali’s ingredients and energy.
Following its successful first edition, Gastronomic Artistry at Seaside Jazz Mantra continues to reflect The Meru Sanur’s dedication to celebrating culture, creativity, and the connection between food and music. The event reinforced the property’s role as a setting where taste, sound, and coastal serenity come together.
