Delicious Innovations
To escalate your gastronomic enjoyment, Negev is proudly introducing delicious new additions to its innovative menu.
Located in the busy street of Gatot Subroto, Negev provides a very different ambiance compared to the other restaurant owned by the same group, PT Mount Scopus Indonesia.
Stepping inside the restaurant, the root of a hundred-year-old tree gives off a vibe of natural beauty and life longevity that warms the entire room. From here, a myriad of art pieces sprout from the heart of the restaurant, from paintings that adorn every single corner of the elegantly designed venue, to the famous Leopard sculpture from renowned Balinese artist, I Nyoman Nuarta.
The menu reflects the best of Spanish, Italian, French and Asian cuisine, utilising only the highest quality produce. Helming the restaurant is Corporate Chef Ivan Tarrago, who has years of experience working at reputable restaurants around the globe. Combining local flavours with international standards and new techniques, he strives to improve and offer the best cuisine to the city’s gourmands.
Doing just that, starting this July, Negev will be introducing an array of new signature dishes to its menu. “We will change the menu every five months with more and more signature dishes, including both appetisers and main courses that bear a special ‘artisan food’ concept,” said the Catalan-born Chef.
One of the signature dishes from the appetiser section is Piru Parma, which is a crunchy parmesan grissini lollipop. What makes it different from any other parmesan cheese out there is that Parma is a vegan cheese that contains pure and natural ingredients, while still guaranteeing to take this savoury favourite to the next level of yum.
From the main courses, Chef Ivan has prepared a salmon teriyaki with tzatziki sauce, lemon yoghurt and dill. The teriyaki glaze gives the salmon skin a perfect crisp, while the tzatziki sauce is flavourful and blends very well with the salmon. The meal is then completed with his creation of Negev’s assorted signature sweets and petits fours that serve up to four people. Enhancing this culinary tradition, the making of this final dessert will be showcased right in front of the guests.
With constant innovation, a strong F&B concept and high quality dishes, Negev has what it takes to steal the heart of the city’s gastronomes
