RELISH THE FINEST GASTRONOMY

Menu

Our craftsmanship is exceptional, culturally made by passion and integrity to long the quality of every aspect. Unquestionable series of delicacies lie on the table with excellence, full of spirit and warmest hospitality.

Adiboga

Courses

Chef Degustation menu of 7 course with Optional Beverage Pairing.

PICKLE

APERITIF

AMUSE BOUCHE

BLUE SWIMMER CRAB

Tomato Caviar, Muscat Grapes, Cultured Coconut

Matua, Sauvignon Blanc, 2017, Marlborough, New Zealand

YELLOW FIN TUNA

Nato Undis, Gohu, Tomato

Tequila Silver, Pomelo, Almond

CUTTLEFISH SAYUR ASAM

Chayote, Tomato, Tamarind Broth, Melinjo Leaves

Gin, Lesser Galangal, Lemon, Kemangi

QUAIL KALASAN

Chicken Liver Mousse, Gudeg Jackfruit, Cucumber

Gnarly Head, Merlot, 2016, California, USA

AGED SMOKED DUCK

Tamarind & Beetroot Sauce, Pineapple, Maize

Bourbon, Amaretto, Beetroot, Tamarind, Lemon

AGED WAGYU BEEF

Bumbu Rica, Maranggi, Smoked Aubergine

D’Arenberg “The Footbolt”, 2016, McLaren Vale, Australia

GETUG 5.0

Ice Cream, Palm Sugar, Grated Coconut

Blended Malt Whisky, Surabi Gum, Lemon

MIGNARDISES

7

Courses / with Beverage Pairing

IDR 1,500,000 / IDR 2,700,000

( $ 106 / $ 191 )*

Giriloka

Courses

Vegetarian Tasting Menu of 7 course with Optional Beverage Pairing.

PICKLE

APERITIF

AMUSE BOUCHE

BLANCO ASINAN

Seasonal Fruit and Vegetables, Cashew Nut Sauce

Gin, Rye Whisky, Ricotta & Chamomile Vermouth

PAPINYO

Calamondin and Kenari Dressing, Cucumber Granita, Romaine

Matua, Sauvignon Blanc, 2017, Marlborough, New Zealand

RED BEET-ALPHONSE LAVALLÉE

Bedugul Farm Red Beets, Tamarind Extract, Crème Fraîche Espumas

Vodka, Bianco Vermouth, Beetroot, Tamarind, Chamomile elder foam

TOMATO SAYUR ASAM

Chayote, Cherry Tomato, Roasted Jicama, Tamarind Broth

Gin, Tomato, Lemon, Peach Schnapps

SAYUR LODEH

Dumpling Skin, Roasted Roots, Melinjo Leaves Coconut Kalio Curry

Louis Latour “Chameroy”, Chardonnay, 2016, Mâcon-Villages, France

SMOKED AUBERGINE – MUSHROOM MELANGER

Leeks, Asparagus, Torch Ginger-Coconut Sauce

D’Arenberg “The Footbolt”, 2016, McLaren Vale, Australia

GETUG 5.0

Ice Cream, Palm Sugar, Grated Coconut

Blended Malt Whisky, Surabi Gum, Lemon

MIGNARDISES

7

Courses / with Beverage Pairing

IDR 850,000 / IDR 2,050,000

( $ 60 / $ 145 )*

Tirtaloka

Courses

Pescatarian Tasting Menu of 7 course with Optional Beverage Pairing.

PICKLE

APERITIF

AMUSE BOUCHE

HOTATEI SCALLOP

Papinyo, Calamondin and Kenari Dressing, Cucumber Granita

Vodka, Secco Vermouth, Apple, Honey

YELLOW FIN TUNA

Nato Undis, Gohu, Tomato

Tequila Silver, Pomelo, Almond

CUTTLEFISH SAYUR ASAM

Chayote, Cherry Tomato, Tamarind Broth, Melinjo Leaves

Gin, Lesser Galangal, Lemon, Kemangi

OCTOPUS

Black Bean Brenebon, Parsley, Potato

Tequila Reposado, Cucumber, Cilantro, Calamondin

RED SNAPPER

Remis, Buntil, Teri Medan

Louis Latour “Chameroy”, Chardonnay, 2016, Mâcon-Villages, France

ROCK LOBSTER

Sea Urchin, Curry, Kemangi

Matua, Sauvignon Blanc, 2017, Marlborough, New Zealand

GETUG 5.0

Ice Cream, Palm Sugar, Grated Coconut

Blended Malt Whisky, Surabi Gum, Lemon

MIGNARDISES

7

Courses / with Beverage Pairing

IDR 1,500,000 / IDR 2,700,000

( $ 106 / $ 191 )*

( Price is subject to 10% Government tax )

* Convert from Open Exchange Rates

TERM AND CONDITION

  • Menu & Price subject to change according to Seasonal Ingredients & Market Availability.
  • Special Tailored Menu according to certain dietary preferences (Vegan/Gluten-Free/etc) available upon request. Do let us know at least 2 x 24 hours in advance.
  • Garlic/Onion/Shallot/Chili is an integral part of Indonesian Cuisine, hence true to our taste heritage, there wont be any substitution for those ingredients.
  • Any degustation menu will take estimated time around 3 to 4 hours.
  • We accept credit card (VISA & Mastercard) & Cash in Indonesian Rupiah (IDR) Only.