Chef Benjamin Cross from Bali X TEST KITCHEN
Chef Benjamin Cross (Mason & Fishbone Local, Bali) X TEST KITCHEN
Dates: 13th – 15th June, 2019
Time: 7:00pm & 8:15pm seatings
Price: $980 Menu | $480 Wine Pairing | $180 Corkage
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Tickets: www.testkitchen.com.hk/bali
Chef Benjamin Cross has extensive experience across Michelin-starred and hatted restaurants in the US and Australia, as well as more than ten years honing his craft in the brilliant dining destination that is Bali. Since his last visit he has become Executive Chef and Part Owner at Mason Restaurant and Fishbone Local, two venues in Bali which have won critical and public acclaim for their food.
His TEST KITCHEN pop-up shows this global experience to brilliant effect in a menu that touches on a number of regions. There’s Wagyu pastrami and house-cured salami to join pickled Balinese vegetables as diners get started. Seafood highlights then include tuna crudo with salmoriglio, before a brilliant chargrilled prawn cooked over binchotan charcoal and served with burnt cabbage and tom yum butter.
Main events include a delicate Southern fried quail with pickled palm heart and burnt lime before a show-stopping flavours of Black cod with chilli paste and lime leaves (a fan favourite from last popup @Test Kitchen) and then US short rib with chimichurri and pickled onion.
Chef Benjamin Cross (Maison, Bali) Menu
Pickled vegetables from Bali
Smoked tuna tonnato
Wagyu pastrami
House cured salami
Fermented potato bread
Torched hiamasa king fish / celery verde / garlic cream / basil oil
Sicilian red prawn / charred garlic shoots / tom yum butter
Southern fried quail / pickled palm heart / burnt lime
Black cod / chilli paste / parsnip puree/ lime leaves
USA Shortrib / sweet corn / chimichurri / pickled onion
Salted caramel tart / crème Normande
About chef Benjamin Cross:
Hailing from a small village of Eltham, 25 minutes outside Byron Bay, Chef Ben began his career at the award winning ‘Rae’s on Watego’s’ Byron Bay. Since then he has travelled the world and worked for a number of prestigious restaurants to feed his love for different kinds of cuisine.
He has most notably honed his skills in the kitchens of household names such as Janni Kyritsis from former MG Garage and Neil Perry, as part of the re-opening team of XO and as Sous Chef of Rockpool. Ben also did small stints at Tom Colicchio’s Craft in New York, Tertullia New York and Santi Santamaria’s three-Michelin star restaurant, Can Fabes in Sant Celoni. In May 2008 he joined Bali renowned KU DE TA & in 2013 open Kudeta’s fine dining concept, Mejeakwi.
After ten years of living in Bali and working at KU DE TA, it was time to put his hand to something new, and in 2018 he opened both Fishbone Local and Mason with the Brett Hospitality Group as Co-Owner/ Executive Chef.
Benjamin brings innovative techniques, styles and cuisines from his travels around the world as well as his last ten years’ experience working in Indonesia to his new role at Fishbone Local & Mason.
Chef Benjamin Cross (Mason & Fishbone Local, Bali):
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