![]() This sharing portion comes in a simple stoneware bowl, which gets knocked repeatedly as our scooping spoons vie for the succulent chunks of red snapper and addictive marinade. Empanadas Pino FritaĪnother must is the Ceviche Clasico (IDR 140K ++). The rich, succulent filling is encased in a generously-sized deep-fried pastry, which keeps the moisture within while also furnishing a light crunch and contrast in texture. Padded to the edges with Chilean beef stew with olives, every bite fills the mouth with the warmth of South America. One of the tastiest and most satisfying orders from the PICA menu is the Empanadas Pino Frita (IDR 80K ++). Japanese Sakoshi Oysters PICA South American Kitchen Menu I load mine with the proffered ponzu sauce and pickled salad, which does not overload the salty seafood tang. Clean and fresh, Monica has her oyster au natural. Japanese Sakoshi Oysters (IDR 70K ++) are a memorable beginning. Here at PICA, it is an excellent dip for the fresh crusty house-made bread as you wait for your order to arrive. The herbiness is built by adding lightly chopped parsley and oregano. Cocktails – Pisco Sour & Cucumber Margarita To BeginĬhimichurri (header photo) is an Argentinian speciality with a base of olive oil, garlic and vinegar. ![]() The fresh acidic finish in both of these cocktails scores a Yum from us. The key to a good Pisco sour is plenty of ice and some serious shaking to whip up the egg white with the alcohol, lime juice and simple syrup. Now, the liquor is a world-famed cocktail base, and we can sip it in Bali. The story goes that 16th-century Spanish settlers in Peru developed this unaged brandy by distilling fermented grape musts as an alternative to the pomace brandy imported from Spain at the time. Pisco Sour (IDR 160K++) is the signature drink of Peru, named after the port of Pisco. ![]() The cucumber nicely combines with a balance of Jose Cuervo Tequila Blanco, Cointreau and fresh lime juice. The Cucumber Margarita (IDR 140K++) brings a lovely fresh tone to the classic cocktail. PICA South American Kitchen does not disappoint. PICA South American Kitchen Team PICA Ubud – CocktailsĪ good cocktail as an aperitif is one of our favourite ways to start an evening, and as our tastes run on the sour side. It’s ideal for casual dining over sharing plates accompanied by a cocktail or two. Helmed by Chilean chef Cristian Encina (be sure to look out for him in the upcoming Kita Food Festival in Kuala Lumpur), PICA offers a compact menu of South American recipes and a well-chosen beverage list. PICA South American Kitchen, Ubud PICA South American Kitchen It’s casual dining, but the food deserves attention. A gentle buzz of conversation floats around in the tawny ambient light. Lively music resounds throughout the space as smiling servers flit between tables delivering the PICA bites to happy guests. PICA South American Kitchen, a small outlet on one of Ubud’s most vibrant streets, captures a crowd with genuine Latin tastes.
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