With the tang of salt carried on evening breezes from the Indian Ocean below,Karma Kandara’s clifftop setting is the perfect place to host the latest edition of our Secret Supper Club series – a celebration of the sea’s untold culinary possibilities. Chef Stefan Thietz draws inspiration from Josh Niland’s celebrated Whole Fish cookbook – applying sustainable coastal cooking techniques under Bali’s star-filled sky.
Thietz has spent weeks perfecting his charcuterie methods – curing swordfish like bacon, treating kingfish as pastrami, and transforming marlin into spiced ham. The nose-to-tail approach extends beyond technique into philosophy, celebrating every part of the catch with precision and creativity.
The red snapper arrives dressed with kaffir lime oil and green apple – the garum adds an ancient fermentation note that bridges Indonesian spices with Mediterranean technique. Tuna tartare sits beneath pickled onions and farm-fresh egg yolk, while the smoked salmon rillette incorporates local almonds and fennel. The centerpiece – grilled whole red mullet accompanied by wild mushrooms – celebrates the sea’s bounty with theatrical flair. Charred lettuce and foraged greens ground the experience in Bali’s verdant landscape.
The finale? Yuzu espuma cheesecake served taiyaki-style – the famous Japanese fish-shaped pastry filled with citrus cream, paired with a carefully balanced ginger-basil cocktail.
Our Karma Supper Club events fill up fast – so be sure to book ahead!.
