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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

SIGNATURE DEGUSTATION

Tasting Menu of 8 course with Optional Beverage Pairing.

Assortment of Aperitifs

 

DAILY CAUGHT SQUID “PAPINYO”

Cucumber, Granny Smith Apple, Romaine, Calamansi

Ashbrook Estate, Semillon, Margaret River, Australia, 2018

 

PERSEUS OSCIETRA CAVIAR NO. 5 TAHU TELUR

Tofu, Dried Ebi Dashi, Organic Hen Egg, Riesling Sabayon

Monkey Bay, Sauvignon Blanc, Marlborough, New Zealand, 2018

 

HOKKAIDO HOTATEI

Barely Cooked Scallop, Sourdough Cream Filled Raviolo, Coconut Butter Cream Sauce

Domaine Schlumberger, Riesling, Alsace, France, 2020

 

MANGUT “MEKAJIKI TORO”

Swordfish Belly, Smoked Coconut-Tomato, Sauteed Bean-Mushroom, Pumpkin Puree

Pascal Jolivet Attitude, Pinot Noir, Loire Valley, France, 2021

 

JIMBARAN BAY ROCK LOBSTER

Poached Lobster Tail, Lobster Head Curry Emulsion, Green Pea Puree, Spinach Pocket, Snow Peas

Louis Latour “Chameroy”, Chardonnay, Macon Village, France, 2021

 

AGED KIWAMI WAGYU 9+

King Oyster, Decorated Winged Bean, Cauliflower, Carrot, Aubergine, Maranggi Sauce

M. Chapoutier “Belleruche”, Syrah, Cotes du Rhone, France, 2016

 

14 DAY AGED SMOKED DUCK BREAST

Red Beet Satay, Talas Root Mousseline, Homemade Duck Sausage, Red Beet Tamarind Port Palm Sugar Sauce

Marques de Murrieta Gran Reserva, Tempranillo, Rioja, Spain, 2014

 

SIGNATURE GETUG 6.0

Ron Zacapa 23YO, Buttered Cassava Cake, Sago Pearl Sauce, Lemon Meringue, Coconut Ice Cream, Kenari

Debortoli Deen Vat 5, Botrytis Semillon, Riverina, Australia, 2017

 

MIGNARDISES

8

Courses / with Beverage Pairing

IDR 2,600,+ / IDR 4,000,+

( $ 168 / $ 258 )*

TIRTALOKA

Courses

PESCATARIAN DEGUSTATION

Tasting Menu of 8 course with Optional Beverage Pairing.

Assortment of Aperitifs

 

DAILY CAUGHT SQUID “PAPINYO”

Cucumber, Granny Smith Apple, Romaine, Calamansi

Jose Cuervo Reposado, Kyuri, Cilantro, Lime, Pandan

 

TAHU TELUR

Tofu, Dried Ebi Dashi, Organic Hen Egg, Riesling Sabayon

Monkey Bay, Sauvignon Blanc, Marlborough, New Zealand, 2018

 

HOKKAIDO HOTATEI

Barely Cooked Scallop, Sourdough Cream Filled Raviolo, Coconut Butter Cream Sauce

Domaine Schlumberger, Riesling, Alsace, France, 2020

 

MANGUT “MEKAJIKI TORO”

Swordfish Belly, Smoked Coconut-Tomato, Sauteed Bean-Mushroom, Pumpkin Puree

Tanqueray, Peach Schnapps, Beef Tomato, Lemon, Salt, Maranggi

 

TUNA BELLY

Burnt Leek, Asparagus, Baby Corn, Opor Sauce

Plantation 3 Stars, Pineapple, Ginger Torch, Angostura Bitter

 

SMOKED OCTOPUS

Rolled Potato, Roasted Onion, Squid Ink Emulsion, Sambal Dabu Dabu

Pascal Jolivet Attitude, Pinot Noir, Loire Valley, France, 2021

 

JIMBARAN BAY ROCK LOBSTER

Poached Lobster Tail, Lobster Head Curry Emulsion, Green Pea Puree, Spinach Pocket, Snow Peas

Louis Latour “Chameroy”, Chardonnay, Macon Village, France, 2021

 

SIGNATURE GETUG 6.0

Ron Zacapa 23YO, Buttered Cassava Cake, Sago Pearl Sauce, Lemon Meringue, Coconut Ice Cream, Kenari

Debortoli Deen Vat 5, Botrytis Semillon, Riverina, Australia, 2017

 

MIGNARDISES

8

Courses / with Beverage Pairing

IDR 2,200,+ / IDR 3,300,+

( $ 142 / $ 213 )*

GIRILOKA

Courses

VEGETARIAN DEGUSTATION

Tasting Menu of 8 course with Optional Beverage Pairing.

Assortment of Aperitifs

 

PAPINYO

Cucumber, Granny Smith Apple, Romaine, Calamansi

Ashbrook Estate, Semillon, Margaret River, Australia, 2018

 

BLANCO ASINAN

Seasonal Fruit and Vegetables, Cashew Nut Sauce

Monkey Bay, Sauvignon Blanc, Marlborough, New Zealand, 2018

 

TOMATO SAYUR ASAM

Beef and Cherry Tomato, Chayote, Baby Corn, Grilled Tofu

Domaine Schlumberger, Riesling, Alsace, France, 2020

 

WHITE CURRY TEMPE

Fermented Soybean, Young Coconut, Asparagus

Louis Latour “Chameroy”, Chardonnay, Macon Village, France, 2021

 

RED-BEET AND JICAMA

Sauteed Beetroot-Jicama, Talas Root Mousseline, Red Beet Tamarind Port Palm Sugar Sauce

Pascal Jolivet “Attitude”, Pinot Noir, Loire Valley, France, 2021

 

AUBERGINE RAVIOLO

Carrot Skin, Spinach Pocket, Burnt Leek, Sambal Balado

M. Chapoutier “Belleruche”, Syrah, Cotes du Rhone, France, 2016

 

MUSHROOM MELANGER

Eryngii, Shimeji, Enoki, Portobello, Mushroom Puree, Maranggi Sauce

Marques de Murrieta Gran Reserva, Tempranillo, Rioja, Spain, 2014

 

SIGNATURE GETUG 6.0

Ron Zacapa 23YO, Buttered Cassava Cake, Sago Pearl Sauce, Lemon Meringue, Coconut Ice Cream, Kenari

Debortoli Deen Vat 5, Botrytis Semillon, Riverina, Australia, 2017

 

MIGNARDISES

8

Courses / with Beverage Pairing

IDR 1,300,+ / IDR 2,700,+

( $ 84 / $ 174 )*

( Price is subject to 10% Service Charge and 11% 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/Coconut 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.
  • Any amendment should be informed prior or before 14:00 on the day.
  • Deposit payment is non refundable.