Dish · Ku de Ta, Bali
Marbled Tri-tip Carpaccio
Tender black Angus MB7+ carpaccio accompanied by a silky horseradish crème brûlée, compressed rock melon preserve, smoked hollandaise with peppery rocket. Paired with crisp bresoala-caraway grissini sticks brushed with smoked butter.
- First documented
- 2025
- Latest documented
- September 4, 2025
- Appearances
- 1
- Description revisions
- 0
From the record
Marbled Tri-Tip Carpaccio is documented in the Cartelier archive as served at Ku de Ta in Bali, Bali. It appears on the menu of September 4, 2025 under “APPS & SHAREABLES”, listed at 230, one of 42 items served that dinner. As printed, the kitchen describes it: Tender black Angus MB7+ carpaccio accompanied by a silky horseradish crème brûlée, compressed rock melon preserve, smoked hollandaise with peppery rocket. Paired with crisp bresoala-caraway grissini sticks brushed with smoked butter. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — September 4, 2025
Marbled Tri-Tip Carpaccio
Tender black Angus MB7+ carpaccio accompanied by a silky horseradish crème brûlée, compressed rock melon preserve, smoked hollandaise with peppery rocket. Paired with crisp bresoala-caraway grissini sticks brushed with smoked butter.
- Menu date
- September 4, 2025
- Service
- dinner · APPS & SHAREABLES
- Price
- 230
- Source
- Official source
Served alongside — APPS & SHAREABLES
More from the kitchen at Ku de Ta
Every appearance
History grows as more menus of Ku de Ta are preserved.