A new healthy-menu by Executive Chef Arya Kusumaatmaja and his team at MesaStila offering a range of tastes, innovative flair, cuisine fusion and depth of wellness offerings.
Using traditional flavors, combined with a wide range of locally grown, organic and sustainably derived produce, the cuisine is given a healthy twist. In addition, a sense of the real Java was inspired with the whole kitchen team encouraged to find recipes that were famous in their local village; the recipes were adapted to retain their character and flavour; yet focus on healthy eating.
The team believes that there is a great opportunity in educating people that, healthy eating does not mean tasteless or expensive food.
Dishes incorporate wholesome-healthy cooking techniques, such as steamed scrambled-eggs, baked snapper, and Indonesian prawn crackers (kurupuk udang) cooked in heated volcanic sand!
While Low-fat is a motivation in the menu - there is absolutely every sense of flavor with: Low-Fat Beef Rendang or Lemon Chicken Nusantara, with explosions of zesty lemon, lime and ginger.
Fish, chicken, beans, pulses and vegetables are prevalent ingredients, offering Low Glycemic Index (GI) options that would please low-carb devotees. When rice is used - it is of the low-GI variety in red rice; and low-GI indigenous foods such as sweet potato, taro and cassava keep the blood sugar under control!
Antioxidant, Detox-friendly and Vegetarian delights – mean:
An array of ten soups on the menu – from Wild Mushroom Soup using the resorts’ own shrooms; or Taro & Fish Soup with an enticing blend of grated ginger. A selection of a dozen salads – like the Crunchy Star-Fruit Salad with chicken, watercress and a sweet ‘n’ sour dressing; or Guava Banana & Tomato Cooler in a curry flavored vinaigrette; and Roasted Oyster Mushroom with lemon-confit stuffed dates and yoghurt dressing.
Protein Recovery meals:
As MesaStila has become a training ground for endurance athletes and regular guests also want a higher protein fix – some food items indicate Protein Recovery – as with the Tartar of Maguro Tuna, served with a quail egg and a delicious spiced avocado base; or the Soto Ayam with its chicken, tofu bean-cake and a hardboiled egg.
This cuisine expertise that has been developed under the guidance of the General Manager, Bryan Hoare - a Masters degree qualified physiologist and nutritionist; and the Corporate Executive Chef for Mesa Hotels & Resorts, Darren Lauder - an award-wining chef.
Guests at MesaStila will find a wholesome, unique and delicious MesaStila dining experience. The entire menu is scattered with indications as to which foods are: Antioxidant, Low Fat, Detox Friendly, Low Gylcemic-Index, Vegetarian or for Protein Recovery.