Big Fish Grill, the signature restaurant of The Stones – Legian, Bali, A Marriott Autograph Collection hotel, has officially reopened its doors. Just like the name “Big Fish” (which means important or influential person), the restaurant treats all guests like family and VIPs, serving all dishes in a large format ideal for sharing.
The Grill Master
The brain behind every dish at Big Fish Grill is Chef Daniel “Danny” Chaney, the Resort’s newly-appointed executive chef. Born and raised in Southern California with several years spent in South Florida, Chef Danny has had 20 years of experience in barbecue and steakhouses. With his expertise and numerous accolades in his hands, Chef Danny can definitely take the heat. He cut his teeth in prestigious restaurants in several countries around the world, such as CUTS restaurant in Phnom Penh, Cambodia, and the Blue Butcher in Hong Kong, and was the Culinary Director at Boy’N’Cow in 2019. He was also named ‘Chef of the Year’ in Hong Kong by Foodie Magazine in 2013.
Josper the Star
The star of the Big Fish Grill kitchen is the Josper, a charcoal grill slash oven originating from Barcelona, Spain. The Josper grill is the ultimate powerhouse for charcoal gastronomy. Cooking temperatures over 2,000 degrees Celsius, the Josper grills proteins fast while locking their natural juices inside. The result is extremely juicy and tender steaks to indulge in. Try the premium and bone-in steaks, such as the Australian Grain Fed Black Angus Ribeye, Striploin, and Tenderloin. The Stockyard Striploin MBS 8+ and the USDA Prime Black Angus Bone-in Ribeye make a perfect meal to share for 2 to 3 People. Each cut of meat will be grilled to perfection in the Josper charcoal oven according to the guests’ preference and served with potato confit, smoked pepper jam, and roasted shallots. Choices of sauce to complement the steaks include Bearnaise, Black Peppercorn, Chimichurri, to Port-Wine Mushroom.
Dishes Touched by Smoke and Fire
Most of the dishes at Big Fish Grill are touched by smoke and fire, adding flavor, depth, and unctuousness to every dish. From quality steaks to fresh and grilled seafood, each dish highlights Bali’s excellent produce and some of the island’s most premium meats.
Begin your dining experience with refreshing Yellow Fin Tuna Tartare topped with cucumber, avocado, bonito flakes, and yuzu dressing, or have some smokey taste of the Fire Roasted Octopus with smoked tomato jam, garlic aioli, and chimichurri. The main courses here are served for sharing on large plates. For the meat eaters, you can select dishes such as Slow Cooked Australian Rack of Lamb, Australian Wagyu Beef Burger, and Roasted Barramundi with cauliflower puree. Vegetarians, however, don’t have to miss the party as the delicious Spiced Cauliflower Steak is available to satisfy your palate, served with Romesco sauce, marinated tomatoes, and pickled onions.
Big Fish Grill also offers choices of gluten-free menus, such as Roasted Broccoli with seaweed butter and chili and Arugula Salad with shaved parmesan, pine nuts, and balsamic. To complete the meal, order the Charred Asparagus with miso for sides. The meal won’t be complete without some sweets, and Big Fish Grill has prepared some delicious desserts menu for you to try, such as the Coconut Cheesecake made perfectly with pickled strawberry, blueberry, white chocolate crumble, and raspberry puree and the Pear Almond Tart, delightful dessert with hazelnut crumble, honeycomb tuile, and vanilla gelato.
