Changing a menu in a restaurant may sound simple but I assure you it is not. First, in Cuca we must identify which items to remove from the current menu that will hopefully avoid anger and frustration when that die-hard foodie returns for his favorite dish and it is no longer there. Second, we need to find new amazing products from all over Indonesia that actually arrive when we order them. Third, the new food must be our best attempt at giving a customer the best dish he has ever eaten, otherwise what’s the point of putting it on the menu?
If all those things actually get done, we are then only left with updating and printing the menus, changing the website, creating the costing and buttons for the sales system, taking the new dish photos, re-printing the waiter order taking cards, updating kitchen recipes, training the entire kitchen and dining room team, sending the press releases, redoing all the food allergy information to ensure no one ever eats something they can’t and finally timing all of this to come together and be ready on the very same day.
You can then understand that once those new items hit the menu we feel just as proud parents delivering them to the world and totally exhausted. The truth is we don’t change the menu often in Cuca mainly because it’s tough to make the best thing anyone has ever eaten.
Delicious takes time but let me tell you what made the cut for our next menu change in Cuca. All available from February 1.
Hot Potatoes: onion fudge, charred scallions, spiced keluak gravy
We are proud to deliver the religious experience of biting into the molten creamy delicious happiness of a classic Spanish croquette. Our filling instead is inspired by the timeless cooking of Indonesia as we recently discovered in a market in Toraja. The dish becomes mysterious by our use of the local fruit “keluak”, one of the most unique ingredients we have ever tasted with its earthy hints reminiscent of dark chocolate, toasted almond and olives. A flavor like no other.
Hawaiian Cracker: double smoked ham, melting cheese, clove spiced pineapple
Inspired by the legendary Hawaiian pizza, our version is flavored with both thin slices of lightly salted, deeply smoked, cured ham and gently poached ribbons of pineapple scented with clove. These succulent morsels are left standing on a wafer-thin multi-seed cracker that shatters like glass when broken apart. It’s not really pizza, it is one hell of a cracker!
Ricotta Gnocchi: cheese dumplings, roasted watermelon, sun-dried tomato pesto
3 months of recipe testing finally came to an end with these soft pillowy mouthfuls of tender silky fresh cheese. Inspired by the humble Italian classic “Gnocchi Pomodoro”, we use roasted watermelon to mimic the sweetness of delicate braised tomatoes and add the tomatoes instead to a sauce that brings the dish to a brighter level. We’re not Italian but we think we won this one hands down.
Bali Soft Taco: homemade brown rice tortillas, braised mushrooms, chili salsa
After 21 days in Mexico, we now understand Tacos. We ate many and even when bad they are actually still pretty good. So, determined to serve tacos in Cuca, we decided to make the most delicious taco entirely vegan and have no one know that those charred strings of moist tender meat are actually slow braised onions and mushrooms. We crafted a super unique tortilla from organic local brown rice and created a crunchy topping of grilled fresh coconuts. Bali now has Tacos!