The event features four French musicians named VOYAGER 4 and will perform at the iconic steakhouse, Henry’s Grill & Bar
In partnership with Ubud Village Jazz Festival, Henry’s Grill & Bar(http://henrysbali.com/) will host a “Jazz Heat @Henry’s” performance on the 14th August 2019 priced at IDR 350,000 / person including a three-course set menu featuring Fire Roasted New York Strip Steak to complement the modern jazz performed by VOYAGER 4.
VOYAGER 4 is a Modern Jazz Quartet building a bridge between Music and Science. Inspired by major scientific discoveries and researches, the band delivers a musical documentary, revealing the poetry of the Universe. From powerful beats to ballads, not to mention the influence of Armenian Folk music, they invite us to picture Black Holes, Gravity, or Einstein’s Philosophy of Science. The four French musicians and friends are all based in Paris, France, where they met during their Musical Studies. VOYAGER 4 has won Léopold Bellan’s International Prize (Jazz / 2017).
During the dinner, Chef Danny Chaney, our steak artist has prepared a tailor-made set menu from compressed beef tomatoes, fire roasted New York strip steak to green tea cheesecake.
“We love jazz! Who doesn’t? We serve a culinary and jazz experience, different from other experiences you will find in other places. Everything complements each other. The music, the ambiance, the food, and the interactive chef; just a perfect combination,” said Marcel J. Driessen, the General Manager of the Aryaduta Bali. “The food itself is crafted thoughtfully to ensure all of our guests enjoying the jazzy vibes,” he adds.
About Henry’s Grill & Bar
Henry’s Grill & Bar has been named as Bali’s best steak & grill restaurant and Aryaduta Bali’s Rooftop Bar has been named as Bali’s best beach & pool club at the Now! Bali awards on the 25th October 2018 in Nusa Dua. Henry’s Grill & Bar is located in front of Aryaduta Bali hotel. Instinctively work with the fire and the ingredients. Our menu is entirely powered by wood fire and everything is cooked to order. The kitchen burns collections of different woods daily to create coals. With 28-30 days dry-aged method, we tightly control the levels of moisture. This cause more profile on the beef. What’s more, this method making the meat more tender.
For further information, please contact:
Marketing Communications Manager
Jalan Kartika Plaza – Banjar/Lingkungan Segara, Kuta Selatan – Bali 80361
Phone : +62-361-475-4188
Email : firstname.lastname@example.org
SOURCE Aryaduta Bali