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The
menu
There is no single Indonesian cuisine, only thousands of them. Our menu travels between them, changing as the season goes, gathering the strong regional dishes and the forgotten ones, cooked with only the freshest of Indonesian ingredients.
For allergies or dietary needs, please give at least 48 hours' notice
Our signature.
Most of what we serve is food Indonesians already know by heart, the regional cooking they grew up eating in their own hometown or village. We carry the same principle as Locavore Group: only use Indonesian ingredients.
Research the dish
Before a dish reaches the menu, we go to the place it comes from. We learn how it is really made in its own region, from the people who have cooked it for generations, and we bring it back to our kitchen only once we understand it properly.
Use traditional techniques
Every region has its own way of cooking, and we keep to it. Spices are ground with a traditional mortar and pestle, ‘rendang’ is simmered for hours until the spice works all the way through, ‘sate’ is grilled over open charcoal and other dishes are smoked, wrapped in leaves, cooked in bamboo or slow-cooked in clay. The method is part of the dishes we serve, we take no shortcuts.
Family-style dining experience
Indonesians eat together. The dishes go to the middle of the table, and everyone takes a little of everything. It is how we hope you will enjoy your meal with us, whether it is your first visit or your fifth.
Set Menu
Rp 595.000 per guest
Ten dishes across the archipelago, served the way Indonesians eat — everything to the middle of the table. Available for the whole table only. Each dish is described in full in the courses below.
Jukut Kelor Mesanten (Munggu, Bali)
Pacco Tuna (Luwu, South Sulawesi)
Ayam Panggang Sambal Lumut (Payangan, Bali)
Mangut Udang (all over Central Java)
Kambing Masak Mirah (all over Aceh)
Rujak Jangan Petis (Rembang, Central Java)
Nasi Daun Jeruk (all over West Java)
Sambal Beberuk (all over Lombok)
Sambal Grago (Payangan, Bali)
Bubur Ubi
Small Dishes
Jukut Kelor Mesanten (Munggu, Bali)
Rp 95.000
Moringa leaf, base genep and torch ginger, cooked in a young coconut over an open wood fire.
Ayam Panggang Sambal Lumut (Payangan, Bali)
Rp 125.000
Free-range chicken leg marinated with turmeric, galangal, palm sugar, clove, nutmeg, kaffir lime leaf and coriander seed, grilled on a bamboo skewer over an open wood fire and served with sambal lumut.
Tumeh Kepah (Aceh)
Rp 150.000
Green mussel stir-fried with shallot, garlic, chillies, candlenut, turmeric, kaffir lime leaf, kucai leaf, kare leaf and leek.
Babi Kepayang (Katingan, Central Kalimantan)
Rp 150.000
Pork rib and pork belly, marinated and slow-cooked with kluwak, chillies, galangal, coriander seed, lemongrass, salam leaf and kaffir lime leaf.
Pacco Tuna (Luwu, South Sulawesi)
Rp 160.000
Slices of raw tuna, marinated with chillies, garlic, kaffir lime juice, torch ginger, kemangi leaf and peanut.
Sambal Gami (Bontang, East Kalimantan)
Rp 160.000
Baby squid and clam, marinated with chillies, tomato, shrimp paste, palm sugar, kemangi and kaffir lime leaf, cooked in a traditional clay pot over an open wood fire.
Krengseng Lidah (Surabaya, East Java)
Rp 195.000
Beef tongue, braised with shallot, garlic, chillies, coriander seed, candlenut, nutmeg, ginger, lemongrass, galangal, grated coconut and sweet soy sauce.
Big Dishes
Ayam Serundeng (all over Central Java)
Rp 195.000
A Central Javanese chicken dish finished with ‘serundeng’, grated coconut toasted with spices until dry and fragrant, for a savoury, nutty crunch over the meat.
Gurame Goreng Tauco (Medan, North Sumatra)
Rp 225.000
A gourami dish that carries North Sumatra’s Chinese heritage in one ingredient, tauco, the fermented soybean paste brought by Chinese settlers.
Babi Rebung (all over North Kalimantan)
Rp 225.000
Pork belly marinated with chillies, garlic, shallot, galangal, ginger, torch ginger, grated coconut, papaya and cassava leaf, cooked in bamboo over an open wood fire.
Basa Manis (Cemagi, Bali)
Rp 275.000
Mud crab, moringa leaf, green mango, young coconut and cucumber, marinated with chillies and kaffir lime juice, served with a sauce made of shallot, garlic, chillies, turmeric, candlenut, dried shrimp and coconut milk.
Bebek Madura (Madura, East Java)
Rp 275.000
Sawah duck marinated with shallot, garlic, clove, cumin, star anise, nutmeg, kluwak and burnt coconut, fried and served with sambal pencit.
Mangut Udang (all over Central Java)
Rp 325.000
King prawn, braised with shallot, garlic, chillies, turmeric, tomato, leek, turmeric leaf, kemangi leaf and coconut milk.
Kambing Masak Mirah (all over Aceh)
Rp 325.000
Lamb shank braised with chillies, shallot, garlic, turmeric, candlenut, coriander seed, lemongrass, galangal, palm sugar, kaffir lime leaf, salam leaf and coconut milk.
Iga Woku (Manado, North Sulawesi)
Rp 325.000
Beef rib braised with shallot, garlic, chillies, candlenut, leek, turmeric leaf, kaffir lime, kemangi and pandan leaf.
Rice
Nasi Putih (all over Indonesia)
Rp 35.000
Steamed high-grade Balinese heritage rice from Mas, Central Bali.
Nasi Uduk (all over Jakarta)
Rp 45.000
High-grade Balinese heritage rice from Mas, Central Bali, steamed with coconut milk, galangal, lemongrass, salam leaf, pandan leaf and coconut oil.
Nasi Daun Jeruk (all over West Java)
Rp 45.000
Steamed high-grade Balinese heritage rice from Mas, Central Bali, steamed with aromatic kaffir lime leaf.
Vegetables
Rumpu Rampe (all over East Nusa Tenggara)
Rp 85.000
Stir-fried papaya leaf, banana blossom, turmeric leaf, garlic chive, chillies, turmeric, ginger and candlenut.
Gulai Terong (Minangkabau, West Sumatra)
Rp 85.000
Eggplant braised with shallot, garlic, chillies, ginger, turmeric, lemongrass, kaffir lime leaf, petai (stinky bean) and coconut milk.
Sere Jele (Keramas, Bali)
Rp 85.000
Fermented soy bean stir-fried with fern tip, shallot, garlic and chillies.
Jangan Mangar (all over East Java)
Rp 85.000
Coconut flower, coconut heart and young coconut, braised with chillies and kaffir lime juice, served with a sauce made from chillies, turmeric, candlenut, dried shrimps and coconut milk.
Rujak Jangan Petis (Rembang, Central Java)
Rp 85.000
Young chayote leaf, cucumber, long bean, bean sprout, chilli leaf and kejelengot leaf served with garlic, chillies, aromatic ginger, tamarind, peanut, kaffir lime leaf, palm sugar, sweet soy and fermented shrimp paste.
Sambals
Selection Rp 95.000
Every corner of Indonesia has its own sambal, and few meals go without one. We keep a rotating handful on our menu, made to go beside the savoury dishes you're eating.
Sambal Jeruk (all over North Sumatra)
Rp 25.000
Shallots, garlic, chillies, shrimp paste, andaliman and kaffir lime.
Sambal Cakalang (Manado, North Sulawesi)
Rp 25.000
Shredded smoked mackerel, shallots, garlic, chillies, kaffir lime leaves and shrimp paste.
Sambal Beberuk (all over Lombok)
Rp 25.000
Round eggplant, long bean, chillies, shrimp paste, palm sugar and kaffir lime.
Sambal Ebi (all over West Java)
Rp 25.000
Shallots, garlic, chillies, tomatoes, and dried shrimps.
Sambal Grago (Payangan, Bali)
Rp 25.000
Dried shrimp, shallot, garlic, chillies and kaffir lime leaf.
Desserts
Indonesian desserts are naturally dairy-free, simply because dairy has never been part of the everyday diet here. Instead they are made from ingredients like coconut, palm sugar, rice and pandan, as nourishing as they are sweet.
Bubur Ubi
Rp 85.000
Sweet porridge, made with a variety of sweet potatoes, served with frozen black rice tape.
Es Kembang Desa
Rp 85.000
Tape ketan, tape injin, selendang mayang, bola ubi, sago, young coconut, condensed milk and frozen coconut.
Serabi
Rp 85.000
Rice flour pancake served with coconut milk infused with jackfruit and pandan leaves.
Peyem
Rp 85.000
Grilled tape singkong served with grated coconut, palm sugar and frozen coconut.
Es Bongko
Rp 85.000
Pandan, pumpkin, sweet potato, tape ketan hitam, jackfruit, avocado, young coconut, coconut milk and condensed milk served over crushed ice.
Herbal Drinks
Non-traditional traditional: the jamu recipes Indonesians grow up on, made with local ingredients and given a fresh turn of our own.
Kunyit Asam
Rp 55.000
Turmeric muddled with ginger and aromatic ginger, shaken with honey, tamarind and lime juice, topped with our own lemongrass soda and garnished with tamarind.
Loloh Cem Cem
Rp 55.000
Cemcem leaf muddled and shaken with young coconut water, sea salt and palm nectar, garnished with cemcem leaf and young coconut.
Beras Kencur
Rp 55.000
Roasted heritage rice muddled with aromatic ginger, shaken with spiced palm sugar and lime juice, garnished with a traditional rice snack.
Muddled Drinks
Es Teh Melati
Rp 55.000
Dehydrated jasmine flower muddled with fresh Bedugul strawberry and kemangi leaf, served over ice cubes and topped with jasmine tea.
Es Teh Hijau
Rp 55.000
Green tea muddled with fresh lemongrass, mint leaves, lemongrass syrup and lime wedges, served over ice cubes.
Es Teh Beras Merah
Rp 55.000
Brown rice tea shaken with fresh milk and cinnamon sugar, served over ice cubes, garnished with burnt cinnamon stick.
Es Timun
Rp 55.000
Cucumber juice shaken with young coconut water and lime juice, served over ice cubes, garnished with sliced cucumber and wild flowers.
Es Teh Kelor
Rp 55.000
Muddled moringa leaves shaken with lime juice and homemade moringa tea, served over ice cubes, garnished with fresh moringa leaves and sliced lime.
Cocktails
Rujak 2.0
Rp 150.000
Kaffir lime chilli cordial and arak from Sidemen (East Bali), infused with caramelised noni, topped with guava leaf soda, garnished with kaffir lime leaf.
Kluwak Combrang
Rp 150.000
Dewi Sri arak infused with torch ginger, shaken with kluwak syrup and belimbing wuluh, served over ice cubes and garnished with sweet pickled torch ginger.
Pajri Nanas
Rp 150.000
Homemade pineapple tepache shaken with tamarind syrup, Dewi Sri arak and our own bitter liqueur, served over ice cubes, garnished with seaweed and sambal powder.
Kakapala
Rp 150.000
Nutmeg and spice-infused syrup stirred with betel leaf bitter, arak from Sidemen (East Bali), topped with homemade nutmeg soda and garnished with a mature betel leaf.
Srombotan
Rp 150.000
Traditional medicinal wild herbs muddled with kemangi leaf and lime, shaken with sambal reduction, arak from Sidemen (East Bali) and sambal cordial, garnished with roasted peanut.
Kolak Pisang
Rp 150.000
Banana and ginger infused arak from Sidemen (East Bali) shaken with our own coconut liqueur, pandan syrup, lime juice and blackened banana foam, garnished with kripik pisang.
Temulawak Soda
Rp 150.000
Carbonised temulawak (Javanese ginger) cordial shaken with our own vermouth and andaliman-infused Dewi Sri arak, served over ice cubes with plenty of sliced lime on the side.
Es Salak
Rp 150.000
Snake fruit infused Selaka Ning arak, shaken with spiced jintan syrup, topped with snake fruit kombucha, served over ice cubes, garnished with a jintan leaf.
Visit
Lunch · Tue–Sun 12:00–14:30
Dinner · Every day 18:00–21:30
Dinner · Every day 18:00–21:30
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