The Westin Resort Nusa Dua, Bali, is excited to share an inspiring collaboration with the acclaimed pastry chef Vinesh Johny, Co-founder of Lavonne Academy of Baking Science & Pastry Arts in India. Chef Vinesh has designed a collection of exquisite new desserts for The Lobby Bar & Lounge, set to debut in August 2024.
Originating from Bangalore, Chef Vinesh Johny is celebrated for his groundbreaking contributions to the pastry arts. His journey, marked by a degree in Hotel Management from Christ University and the co-founding of Lavonne Academy and Lavonne Cafe, has significantly enriched India’s dessert culture.
Chef Vinesh’s influence extends through Marriott Hotels in South India, where his training workshops and kitchen takeovers have elevated pastry standards. His remarkable achievements include being named among Forbes’ “Asia 30 Under 30” in 2016, joining Forbes Asia’s All Star Alumni in 2017 and 2019, and receiving accolades from CNN India, Condé Nast India, and Culinary Culture. Recently, he was honored as Restaurateur of the Year at the Times Food Awards in 2023.
On August 8th, Chef Vinesh Johny, alongside the Lavonne Academy team and The Westin Resort Nusa Dua’s own pastry chef Michael Leuwol, will present a selection of innovative desserts at The Lobby Lounge. From August 10th, guests are invited to indulge in this delightful menu, available from 11 AM to 6 PM, featuring a blend of traditional and contemporary creations.
LOBBY BAR & LOUNGE – AFTERNOON TEA MENU
The Classic Afternoon Tea – IDR 250,000 ++ or equal to Marriott Bonvoy points 3,049
A selection of traditional sandwiches, artisanal tea pastries, and cakes, including:
- Prawn with Marie Rose sauce, chives, and melba toast
- Coronation chicken with apple compote, toasted almond flakes, and tomato basket
- Rendang bombolini
- Salmon gravlax with herbed cream cheese on pumpernickel bread
- Avocado, tomato, balsamic reduction on pepper brioche
Canapé Vegetarian – IDR 250,000 ++ or equal to Marriott Bonvoy points 3,049
- Beetroot ravioli with whipped goat cheese on melba toast
- Chilled spring roll with tofu and sweet chili drizzle
- Wild mushroom and truffle on activated charcoal pillow
- Avocado, tomato, balsamic reduction on pepper brioche
- Lombok brie cheese with mango chili salsa in a basil basket
Included in both afternoon tea offerings:
- Mango Peanut Madeleine: Peanut cream with mango caviar
- Açai & Raspberries: Light vanilla sponge with raspberry acai and coconut chantilly
- Smoothie Bowl Tart: Yogurt custard with banana, blueberry, strawberry, honey chantilly, and nutty oat nougatine
- Chocolate Hazelnut Rocher: Choux buns with milk chocolate hazelnut filling, nutty praline, and chocolate cacao nib streusel
- Tropical Swiss Roll: Citrus sponge with spiced coconut cream, tropical fruit, and passion veil
- Balinese Coffee Macarons: Balinese coffee ganache with cherry pate fruit
- Millet Banana Chocolate: Milk chocolate cookie with pecan crunch and banana cream oreo milk chocolate
- Scones: Cheddar cheese, black pepper, candied orange, pine nut, served with honey, clotted cream, and spiced citrus marmalade
These exclusive offerings promise an extraordinary culinary experience, blending traditional and contemporary pastry techniques with the finest ingredients. The new dessert creations feature Cacao Barry, a prestigious brand renowned for its exceptional chocolate flavors and rich French pastry heritage since 1842.
“We are delighted with Chef Vinesh Johny visit to our resort, to work with our own Chef Michael Leuwol and introducing these exceptional desserts to our guests. His innovative approach and dedication to pastry arts perfectly align with our commitment to delivering unforgettable dining experiences. We look forward to sharing these delightful creations with our guests at The Westin Resort Nusa Dua, Bali’s The Lobby Bar & Lounge.” says Dane Fernandes, Executive Chef, The Westin Resort Nusa Dua, Bali
