Kaum Bali

Manadonese fried bread stuffed with shredded grill tuna jowl, kemangi leaves, served with chili and lime relish.

Fried potato croquette stuffed with jackfruit rendang, red chili relish. (n)

Traditional grilled fish cake wrapped in banana leaves, served together with mixed nut sauce.

Assorted crackers made of pounded rice, paddy oats (melinjo), and breadfruit chips. (s, pb available)

Fresh market fish marinated in coconut oil, fresh calamansi juice, belimbing, kenari nuts, ginseng leaves, served with banana chips. (s, n)

Pomelo, green papaya, jicama, cherry tomato, purple cabbage. (pb)

Assorted blanched garden vegetables tossed in peanut dressing, served with free-range egg, fried tofu, fried shallots and garlic crackers. (n, pb available)

Smoked wagyu beef brisket slices marinated in coconut water, bay leaves, lemongrass and kaffir lime leaves, served with green chilli relish .

Chargrilled marinated chicken thigh, sweet and spicy peanut sauce, soy, crispy shallot. (n)

Minahasan grilled marinated pork belly, crushed lemongrass, ginger, red chilli, fresh ginger relish. (p)

Chargrilled beef tenderloin, baby leek, coriander soy glaze, served with sambal kecap.

Sate banjar, sate ragey, sate sapi maranggi. (n,p)

Grilled fillet of market fish marinated with tamarind and turmeric, served with dabu dabu – Manado’s fresh chili and vegetable sambal. (s)

Chargrilled marinated king prawn, served in a torch ginger flower emulsion. (s)

Chargrilled octopus with jimbaran glaze, tomato, pickle cabbage, green chilli.

Chargrilled young free-range chicken, bumbu biromaru from highlands of Sigi, served with moringa and smoked tuna urap, sambal dabu bakar, and spiced chicken broth.

Urutan, sate banjar, sate babi ragey, sate maranggi, spiced cucumber salad. (p)

Slow cooked and braised wagyu beef brisket with coconut milk and spices of Padang.. (n)

Padi hay smoked duck breast, charred green chilli relish.

Marinated seared duck breast in spicy Acehnese curry sauce with cherry tomatoes, chayote, potato, sweet chili, wing bean. (n)

Grilled wagyu short rib/ spice beef jus/ farm vegetables.

Wok-fried noodles with shredded grilled chicken, coconut milk, fresh curry leaves, and andaliman, Sumatera native pepper. (pb available)

Yellow spiced coconut chicken broth, roasted sliced chicken, rice noodles, baby cabbage, quail egg.

Young jack fruit, aubergine, green bean, red bean, tofu. (pb)

Moringa leaves and snake gourds slow-cooked in fresh coconut milk and turmeric broth. (pb)

Fried baby cabbage, honey rica rica - a spice paste from North Sulawesi, garlic chips. (pb)

Shredded steamed long bean tossed in Balinese spice dressing. (pb)

Sauteed bean sprout, garlic top, green onion, pete bean and fried shallot

Pan fried eggplants served with tomato chili relish, crispy allium, watercress. (pb)

Steamed white rice or organic brown rice.

White rice cooked in fresh coconut milk and turmeric.

Wok-fried rice, egg, braised pork meat, assorted green vegetables, fried egg on top. (p, s, n)

Wok-fried rice with smoked chilli paste, assorted vegetables, pete and sweet shrimp . (s, pb available)

Red chilli sambal with red tomato, salted whitebait, and pete bean. (pb available)

Salted whitebait and red chilli relish. (s)

Crushed lemongrass, ginger, red chilli – Manado style. (pb)

Shallot, lemongrass, torch ginger, red bird’s eye chilli and coconut oil. (s, pb available)

Charred allium, lemon basil, lime juice and chilli.

Any four sambals, the best way to eat your way across the archipelago .

Homemade smoked Balinese pork sausage, sambal sere lemongrass, spiced cucumber. (n, p)

Choice of pork or fish, cooked in bamboo with a balanced selection of aromatic spices. (n, p)

Balinese organic rice cooked in bumbu Bali spice.

Lemongrass-infused gin, kecombrang infused-arak, kaffir lime leaves, kecombrang petal, citrus, house-made kecombrang syrup, lychee.

Spice rum, dark rum, home-made absinthe, pineapple-infused arak, jackfruit, coconut water, citrus.

Tequila, pineapple-infused arak, caramelized pineapple, citrus, pineapple juice, spicy aren, chili tincture.

Vodka, mesoyi-infused arak, coffee liqueur, espresso, jasmine honey.

Karosutju 18, rosella-infused arak, pink citrus, lemon cordial, topped with ginger beer.

Balinese pomelo gin, cucumber juice, citrus, lychee syrup, tonic water.

Kintamani orange tangerine, black tea, pandan nectar.

Homemade coconut soda, cocopandan beetroot.

Aloe vera jelly, coconut water, juruh nectra, lime.

Kecombrang, guava, tamarind water, coconut water.

House-made soda with red and white ginger, bay leaf, lime.

Jamu kunyit asam, coconut water, raw honey, amed salt.

Red ginger, secang wood, lemongrass, cardamon, clove, cinnamon; served with milk on the side.

Ginger, palm sugar, pandan; served with coconut cream on the side.

Galangal, turmeric, ginger, rice, tamarind.

Turmeric, tamarind.

Karusotju18, Nusa Caña Island rum, jicama, upcycled citrus cheong, vetiver root.

Keris whisky, mesoyi-infused arak, Malang green apple, soursop.

Selaka Ning arak, pineapple, cinnamon leaf, coconut, honey.

Kecombrang flower-infused arak, white wine, kintamani orange, upcycled citrus cordial.

Rosella-infused arak, natural sweet wine, guava, calamansi, coconut.

Tasting flight of five cocktails tracing the journey from root to fruit.

Coffee brewed with local herbs and spices, topped with kenari nuts, served with condensed milk on the side.

Arabica and robusta coffee, kintamani-bali, traditional Balinese coffee.

Organic hand-harvested from Indonesian tea producer, TEMA.

East Bali cashew nuts, coconut shortbread, amed sea salt, caramel served with sea salt ice cream. (n, d)

Steamed pandan and coconut cake, coconut sugar, grated coconut crumble served with coffee sauce. (d)

Banana skin caramel, peanut praline, banana cinnamon cream, sea salt caramel, roasted banana sorbet. (d, n)

Tape singkong, smoked chili, burnt shortbread served with passion fruit palm sugar coconut sauce. (pb, n)

Coconut bread and fermented cassava pudding served with salted caramel ice cream, caramel sauce. (d)