Menus Bali Fine Dining Restaurant

Our Menus

Belgian Executive Chef Nic Vanderbeeken takes culinary influences from the old Spice Islands and combines it with distinctly modern European flavours and cooking techniques. Our sophisticated, eight-course degustation menus presents an unrivalled culinary journey that brings together the flavours of modern gastronomy, lesser-known Indonesian ingredients, exquisite produce sourced globally and from the property’s own greenhouse harvest.
DEGUSTATION MENU → VEGETARIAN MENU → WINE LIST →

- Degustation menu -

Eight Course IDR 1,350,000 ++

Oyster

Spirulina / Seaweed /
Smoked Oyster Emulsion

Kaluga Imperial Caviar

Caviar / Blini / Crème Fraîche
Additional IDR 325,000++ per 5g

Ceviche

Hamachi/ Leche De Tigre /
Spinach / Wakame

Martino

Beef Tartar / Cured Egg /
Cucumber Seeds

Tuna Tataki

Cured Foie Gras / Miso /
Nori / Sesame / Dashi

Pumpkin

Rosemary / Marigold /
Edamame

Urab

Zucchini / Cucumber /
Eggplant / Cabbage

Papua Crab

Kohlrabi / Kaluga Caviar /
Ikura / Gulai

Canadian Lobster

Caviar / Parsnip
Additional Rp. 150,000++

Yellow Rice

Rissoto / Kha Kai /
Black Angus Beef Cheek

Seared Foie Gras

Soursop / Parsnip / Pear Chutney
Additional IDR 260,000++

King Prawn

Fermented Tomato Chili / Buttermilk / Kemangi
Additional IDR 260,000++

Duck Magret

Mole / Kroepoek /
Mulberry / Betutu

Hokkaido Scallop

Laksa Spices / “Vedett” /
Carambola / Black Pudding / Fennel

Iberico Pork

Beetroot / Sweet Potato /
Rawon

Venison Wellington

Foie Gras / Truffle /
Shimeji / Rendang
*Minimum Two Guests

Kagoshima A5 Wagyu

Tarragon Black Garlic /
Pickled Shallot / Potato

Butterfish

Indonesian Bouillabaise /
Rouille/ Bell Pepper

“Cheese” - Cake

Fruits & Jams / Graham / Yogurt Whey

Apple Pie

Caramel / Mascarpone /
Dates

PB & J

Aperitif Cacao / Berries /
Meringue

Milk & Honey

Buttermilk / Yogurt /
White Chocolate
 
Aperitif Iberico Pork

– Iberico Pork –


Beetroot
Horseradish
Apple
Milk & Honey

– Milk & Honey –


Buttermilk
Yogurt
White Chocolate
Papua Crab

– Papua Crab –


Kohlrabi
Kaluga Caviar
Ikura
Gulai

- Vegetarian menu -

Eight Course IDR 950,000 ++

Tomato Tarte

Spirulina / Seaweed
/ Smoked Oyster Emulsion

Heirloom Beetroot

Sea Lettuce / Kohlrabi

Pumpkin

Rosemary / Marigold
/ Edamame

Karedok

Zucchini / Cucumber
/ Eggplant

Tofu

6 months Miso / Enoki
/ Hijiki / Kelp

Jack Fruit

Braised Young Jackfruit / Fennel
/ Carrot / Scallion

Mushroom Wellington

Tofu Skin / Spinach
/ Rendang

Goat Cheese

Non-Traditional
Accompaniments

Bubur Injin

Black Rice / Mango
/ Coconut / Sesame

PB & J

Peanut Butter / Mulberry
/ Meringue

Milk & Honey

Buttermilk / Yogurt
/ White Chocolate
 
Goat Cheese

– Goat Cheese –


Non-Traditional
Accompaniments
Oyster

– Pumpkin –


Rosemary
Marigold
Goat Cheese

– Tomato Tarte –


Spirulina
Seaweed
Smoked Oyster Emulsion

- Wine list -

Wine by the glass selection

Champagne

Taittinger Prelude Grand Cru [Chardonnay, Pinot Noir, Pinot Meunier] Reims Champagne, France NV
Taittinger Brut Reserve [Chardonnay, Pinot Noir, Pinot Meunier] Reims, Champagne France NV

White wines

Villa Maria, Sauvignon Blanc, Marlborough, New Zealand 2017
Louis Latour Ardèche, Chardonnay, Burgundy, France 2012
Gaja Gaia & Rey, Chardonnay, Piedmonth, Italy 2014
Fantini Farnese, Pinot Grigio, Abruzzo, Italy 2017
Torbreck Woodcutters, Semillon, Barossa, Australia 2012
Louis latour Meursault , Chardonnay, Burgundy, France 2007
Pascal Jolivet Pouilly-Fume, Sauvignon Blanc, France 2016

Red wines

Baby Doll, Pinot Noir, Marlborough, New Zealand 2017
Domaine Aurelien Verdet, Vosne-Romanee Vieilles Vignes ,Pinot Noir, Cote de Nuits, France 2015
Zolla, Primitivo, Puglia, Italy 2017
The Chocolate block, Mixed Grapes, Franschoek, South Africa 2016
Farnese Fantini Edizione, Mixed Grapes, Abruzzo, Italy NV
Beringer Private Reserve, Cabernet Sauvignon, California, USA 2013
Torbreck the Descendant, Shiraz – Viognier, Barossa, Australia 2009

Rose wines

Domaines de Tamary, Rose, Provence, France 2017

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