Dinner menu.

Tempura crab served with vermicelli, garden coriander, basil, kaffir leaves and fish sauce.

Yellow fin tuna, homemade fermented ponzu juice, kintamani orange, mandoline sliced cabbage.

Lightly battered smoked octopus served with babi chorizo, bumbu Bali and punchy sambal matah.

Smoky grilled eggplant served with cream cheese and finished with bold notes of black garlic. A deep, umami packed vegetarian dish.

Steamed dumplings filled with chicken & prawn or vegetables, served in a fragrant, spicy laksa broth.

Fresh amberjack cured in passion fruit, served with baby cucumber, matah sambal and a touch of aromatic herb oil.

Fluffy bao buns filled with your choice of tender Beef Rendang, Chicken Betutu, or spiced vegetables.

Thinly sliced beef, karangasem sambal, ginger flower.

Thinly sliced tuna, green sambal, orange, baby cucumber, Thai basil.

Seared tuna, cauliflower and kaffir lime puree, mango sambal, lime, aromatics.

Seared fish fillet, lawar, Javanese laksa juice, rice.

Lawar, mata sambal, aromatic salad, lime.

Chicken breast, andaliman Batak sambal, corn and cashew nut puree, coconut and basil.

Slow cooked beef cheek in a rich blend of fresh spices.

Inspired by royal Javanese cuisine of the Majapahit era, tender duck is served with spinach in a harsyan broth.

Wagyu bavette MB 4, sate, tamarind peanut condiment.

Homemade shrimp ravioli, Laksa, lemongrass and fresh lime.

Tube pasta in slow cooked beef stew, galangal, lemongrass and coconut cream.

Tofu, pak choi, cauliflower, broccoli, bamboo shoot, long beans.

Shrimp, fish and squid in Indonesian curry, karangasem sambal.

Tofu, tempe, chayote, eggplant in a rich blend of fresh spices.

Galanga cream mousse.

Cumin, basil, leek.

Turmeric, galangal.

Pak choi, beans, banana blossom.

Tamarind, lime.

Tofu, tempe sambal in a banana leaf.

Mango compote, tamarind caramel, mango mousse in a mango cacao butter shell.

Passion fruit, pandan mousse, under a cacao butter shell, ginger granita.

80% dark chocolate mousse, almond praline feuillantine, white chocolate sea salt foam.

Guava mousse, grapefruit and Batak pepper sorbet, raspberry granita and gel.

Coconut, vanilla, mango, dark chocolate or lime.