Aptly rechristened as Dome, the futuristic space at Desa Potato Head is now a casual restaurant and natural wine bar. Led by head chef Diego Recarte, one will find small plates and funky ferments inside a dome that will make Buckminster Fuller proud.
As the founder of the geodesic dome structure, the late American architect and futurist popularised the term Spaceship Earth, a metaphor for the Earth as a self-contained system with limited supplies of natural resources. True to Desa Potato Head’s ethos of “Good Times, Do Good”, Dome offers a social space where locally sourced ingredients and low-intervention, organic natural wines are served.
Lighting is low, tunes are spinning, and the ambiance is lively when one steps into the Dome. There are plenty of cosy corners to sit with the group or should one wish to engage with the culinary team, one is always welcome to sit at the kitchen counter. Amid the potted tropical plants and terracotta-coloured walls, one would feel both rooted to the earth while floating in space all at once.
Meet the team
A passionate skateboarder, head chef Diego Recarte has worked in top kitchens across South America, Europe, and Asia before joining Desa Potato Head. From D.O.M to Astrid & Gaston, he finds inspiration in creating recipes that “combine delicious flavours while revealing a little about his Peruvian roots and the many countries that he has called home”.
He is accompanied by Minyoung Ryu. The new head sommelier of Desa Potato Head has more than a decade of experience working and travelling in the UK, Australia, Hong Kong, the Maldives, and Korea. As a believer that wine is a great starting point for cultural exchange, she is responsible for curating the natural wines on the menu. Each wine is chosen to pair well with the dishes on offer and appeal to both experienced wine lovers and newcomers.
Dome’s funky ferments part is also overseen by Felix Schoener. A respected expert in sustainable gastronomy and plant-based cooking, the director of culinary sustainability is constantly working on up-cycling kitchen by-products to create exciting flavours through the art of fermentation.
Small plates to share
Those who like to nibble will enjoy the menu enormously. One may start with Franck Massard Más Amor Verdejo 202, a crisp and refreshing organic wine from South of Madrid followed by delicacies such as Oyster & Mignonette, Market Fish served with long beans and saffron escabeche, Tomato Salad, and a tasty Cabbage Cannelloni. The inclusive menu caters to everyone, from vegetarian to meat lover.
As demonstrated in Beef and Oyster Tartare with lime kosho, the chef and his talented team are all about ‘easygoing flavours and delicately spiced accents’. For a heartier dish, one can order the Tenderloin with watercress chimichurri and peppers. Opt for Milan Nestarec Forks and Knives Red 2020 to pair the beef. The Moravian wine is a blend of Blaufrankisch, Saint Laurent, and Pinot Noir, featuring exciting strawberries, pomegranate, and earthy mint on the nose with a hint of chalky mineral on the back of the palate. Naturally, no meal is complete without a sweet treat or two. The Vanilla Flan and Coffee Cookie would end the meal on a high note. If the future is all about eating à la Dome, it would be something to look forward to.
Dome, Desa Potato Head is open Wednesday to Sunday, closed Monday and Tuesday. Bar & Wine Bar: 3pm to 11pm. Dinner: 5pm to 11pm. For reservation, go to seminyak.potatohead.co/feast/dome.
A version of this article first appeared in epicure.
