EASTER CELEBRATION DINNER WITH MADE MASAK

This Easter, ENVY Restaurant invites you to the table for something truly different. For one night, the food forest of Tabanan comes to South Kuta, carried here by Made Masak, one of Bali's most celebrated ethical foragers and nomadic cooks.

This is not an ordinary Easter dinner. It is a living, breathing feast built from wild-foraged ingredients, slow-cooked proteins, and the kind of cooking that reminds you where food really comes from.

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The Experience

Made Masak walks the forests and rice fields of Tabanan every week in search of ingredients that most kitchens never see. For this dinner, those ingredients arrive at the centre of your table, paired with slow-braised beef brisket and spiced pork prepared by ENVY's culinary team, and finished with a show-stopping Easter Egg Mousse.

Every course is served family style. Large sharing plates placed at the centre of the table, passed between everyone. No waiting to be served. Just generous food, great stories, and the warmth of eating together.

Made will be present throughout the evening, introducing each dish and sharing the story of where it came from. For families with children, there is a dedicated forager's story moment mid-dinner to close the night.

The Menu

The dinner opens with Cradle of the Leaf, a shared starter of crispy betel leaves, prawn kemiri paste, and salted duck egg cream: crisp, aromatic, and gently indulgent. Guests then choose between two main courses. Golden Soil is a dry curry of minced pork with pumpkin taro puree and wild edible plants foraged from Tabanan's forests. Embers Beneath the Earth is a slow-braised beef brisket ragu with ear mushroom in mulberry sauce and caramelized chayote: deep, dark, and slow. The evening closes with Easter Egg Mousse, a vanilla mousse shaped as a half-egg, served with mango gel and passion fruit sorbet.

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About Made Masak

Courtesy @justinamur 

Dewa Ayu Made is her name, but Bali knows her as Made Masak. Masak means to cook in Indonesian, but it also means to ripen, to mature, to arrive at fullness through time and nature. Both meanings suit her perfectly.

Her cooking begins not in a kitchen but in Tanah Teba, a food forest she tends in Tabanan. Unlike a conventional farm or garden, Tanah Teba operates on minimal intervention. Plants are not irrigated on schedule or tended by routine. They grow largely on their own, and Made Masak believes this is what makes them nutritionally richer. The less a plant is disturbed, the more it develops the qualities it is naturally meant to have. What Tanah Teba produces on any given day determines what gets cooked. If a dish calls for oil, tempeh, or yogurt, those are made from scratch. Imported ingredients are not avoided outright, but the first question is always whether something closer to home can do the job. That constraint, rather than limiting the food, is what drives the creativity behind it.

Based in Tabanan, Made built her practice walking the land, learning what grows wild, and asking why so many people have forgotten how to eat what the earth freely offers. She has collaborated with some of Bali's most respected restaurants, run her Rumah Sehat programme teaching mothers across the island to cook with foraged ingredients

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Event Details Date: Sunday, 5 April 2026 Time: 6:00 PM to 10:00 PM Venue: ENVY Restaurant Format: Family Style Sharing Dinner Suitable for: All ages, families, couples, food lovers

Pricing Adult: IDR 450,000 net per person Children 6 to 12 years: 50% off Children under 6: Complimentary Beverage pairing available separately on request.

Reserve Your Table Seats are limited. Book early to avoid disappointment.