Elegant Simplicity.
Three Perfect Courses.

STARTER

• Grilled Halloumi Salad

  Charred halloumi over organic greens with cherry tomatoes, cucumber, and lemon-oregano dressing. Shared platter for the table.

MAIN COURSE

• Herb-Crusted Chicken

  Free-range chicken breast with rosemary-thyme crust. Roasted until golden. Served with roasted Mediterranean vegetables.

DESSERT

• Lemon Tart

  Classic tart with zesty lemon curd and buttery pastry. Individual portions.

STARTER

• Gado-Gado

  Blanched vegetables with hard-boiled egg and tempeh. Warm peanut sauce on the side. Bali's favourite salad.

MAIN COURSE

• Chicken Satay with Nasi Goreng

  Skewered free-range chicken, grilled over charcoal. Fragrant nasi goreng with kecap manis and shallots.

DESSERT

• Dadar Gulung

  Green coconut crepes filled with palm sugar and grated coconut. Freshly rolled. Individual serve.

STARTER

• Burrata Caprese

  Creamy burrata with heirloom tomatoes, fresh basil, and extra virgin olive oil. Served family-style on a platter.

MAIN COURSE

• Slow-Braised Beef Short Rib

  Angus beef short rib braised 4 hours in red wine and herbs. Falling-off-the-bone tender. Rich jus.

DESSERT

• Tiramisu

  Classic layered tiramisu with espresso-soaked savoiardi and mascarpone cream. Made fresh that morning.

STARTER

• Ceviche

  Fresh local snapper cured in lime with red onion, coriander, and chilli. Served chilled in small glasses.

MAIN COURSE

• Grilled Whole Snapper

  Whole local snapper stuffed with lemongrass and ginger. Chargrilled until crispy. Sambal matah on top.

DESSERT

• Coconut Panna Cotta

  Silky coconut panna cotta with tropical fruit compote. Light and refreshing. Individual pots.

STARTER

• Caesar Salad

  Crisp romaine with parmesan, croutons, and house Caesar dressing. Anchovy optional. Shared bowl.

MAIN COURSE

• Grilled Angus Sirloin

  200g grain-fed Angus sirloin, grilled to order. Resting jus. Simple and satisfying. Tourists love this.

DESSERT

• Chocolate Fondant

  Warm chocolate fondant with molten centre. Vanilla ice cream on the side. Individual ramekins.

STARTER

• Miso Soup and Edamame

  Dashi-based miso soup with tofu and wakame. Warm edamame with sea salt. Elegant simplicity.

MAIN COURSE

• Teriyaki Salmon

  Norwegian salmon fillet glazed with house-made teriyaki. Grilled until caramelised. Sesame and spring onion garnish.

DESSERT

• Matcha Cheesecake

  Creamy matcha cheesecake with biscuit base. Light and not too sweet. Individual slices.

STARTER

• French Onion Soup

  Caramelised onions in rich beef stock. Topped with toasted baguette and melted gruyere. Individual bowls.

MAIN COURSE

• Duck Confit

  Local duck leg confit, slow-cooked in its own fat. Crispy skin. Tender meat. Classic French comfort.

DESSERT

• Creme Brulee

  Vanilla bean custard with caramelised sugar top. Crack the surface. Smooth underneath. Individual ramekins.

STARTER

• BBQ Prawn Skewers

  Tiger prawns marinated in smoky BBQ glaze. Grilled on skewers. Lime squeeze at the table.

MAIN COURSE

• Smoked BBQ Ribs

  Pork ribs smoked low and slow for 4 hours. House BBQ sauce. Finger-licking good. Shared platter.

DESSERT

• Grilled Pineapple with Ice Cream

  Caramelised pineapple rings from the grill. Vanilla ice cream melting on top. Simple tropical finish.