di Mare

Restaurant

Di Mare restaurant, led by New York’s Raymond Saja sets a landmark in the Bali restaurant scene.

Offering exquisite fresh, modern flavors of the Mediterranean, the menu at di Mare is season driven with delicious daily specials using only the finest in local produce.

Di Mare, located pool-side at the heart of the Karma Jimbaran Resort, is the perfect retreat from the noonday sun or memorable evening rendezvous.

Treat yourself to an after-5 cocktail at the stylish restaurant bar before moving on to a sumptous meal either al fresco by the pool or amongst the special collection of art and artifacts in the cozy restaurant main.

Di Mare is open for breakfast, lunch, and dinner.

Cuisine

At Restaurant di Mare, Executive Chef Raymond Saja is introducing a refined, new cuisine. The cuisine will be Modern Mediterranean with global influence.

Chef Saja’s cooking style is one that is season-driven using both, local market ingredients, and the vast foods of the world with great emphasis on purity and freshness.

The result of his cuisine is a combination of modern interpretations of classical dishes as well as “new age” dishes. This can be seen in some of chef Saja’s creation such as:

• Jimbaran Bay Red Snapper “Escabeche” – preserved lemon, cured tomatoes, and basil coulis.
• Citrus-cured Salmon – jicama, soy, and orange cool herb broth.
• Goat Cheese Agnolotti – artichokes, tomato fondue, herb oil, root vegetable bouillon.
• Cumin-braised Grouper – herb crust, roasted eggplant-potato puree, Ligurian olive sauce, chorizo oil.

The Chef

Raymond Saja, Executive Chef, di Mare Restaurant

The cuisine concept at di Mare Restaurant is the brainchild of Raymond Saja, who joins Karma Jimbaran from Hotel Plaza Athenee in New York City where he led the culinary team for the last four years.

Central to Saja’s cuisine is his believe in maintaining purityn and freshness through the use of the finest season-driven local ingredients, interspersed with foods and flavours from around the globe. The mediterranean menue that he has conceived for di Mare reflects this principle, and includes a modern interpretation of a number of classical dishes alongside a selection of “new age” ideas.

The use of fresh, Balinese produce enhanced with Mediterranean flavours is evident in the creation of dishes such as “Jimbaran Bay Red Snapper Escabeche” – preserved lemon, cured tomatoes, parsley and basil coulis, and “Cumin-braised Grouper” – herb crust, roasted eggplant-potato puree, ligurian olive sauce, chorizo oil.

The heart of Saja’s cuisine is European in taste, illustrated by dishes such as “Goat Cheese Agnolotti” – artichokes, tomato fondue, herb oil, root vegetable bouillon, whilst time spent in South-East Asia and India is portrayed by dishes such as “Citrus-cured Salmon” – jicama soy and orange cool herb broth.

Situated alongside the azure lap pool at the heart of new villa resort of Karma Jimbaran, di Mare Restaurant is likely to prove a welcome addition to the Jimbaran restaurant scene, currently dominated by the beachfront seafood warung and rastarants of the Four Seasons and Intercontinental hotels. Raymond Saja, who at the age of 33 has become one of the world’s most up and coming chefs, is delighted to be taking on the challenge of bringing a new style of cuisine to the area.

During his four-year tenure at the Hotel Plaza Athenee, both Raymond’s talent and vision have been recognised by The New York Times, New York Post, and New York Magazine. Most recently, Conde Nast Gold List Top 100 rated Arabelle as one of the top 3 Hotel Restaurants in New York City.

Initially, he hoined Plaza Athenee as the Executive Chef of the award-winning La Regence, and in 2001 was given the opportunity to re-launch the hotel’s contemporary restaurant Arabelle. Prior to Raymond’s appointment at the Hotel Plaza Athenee, he gained experience at Restaurant C.T, where he worked under the direction of Claude Troisgros and Laurent Tourondel. He also spent 4 years at Petrossian under the guidance of Joseph Pace (formerly of Bouley). Most recently, he spent 3 months at restaurant Jean-Georges.