RELISH THE FINEST GASTRONOMY

Festive 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.

Festive Menu

24 Dec 2019 - 01 Jan 2020

PICKLE

 

APERITIF

 

AMUSE BOUCHE

 

BLUE SWIMMER CRAB

Tomato Caviar, Muscat Grapes, Cultured Coconut

Gin, Rye Whisky, Ricotta & Chamomile Vermouth

 

CUTTLEFISH SAYUR ASAM

Chayote, Cherry Tomato, Roasted Jicama, Tamarind Broth

Gin, Tomato, Lemon, Peach Schnapps

 

RED SNAPPER

Remis, Bun/ii, Teri Medan

Louis Latour "Chameroy", Chardonnay, 2016, Macon-Villages, France

 

ROCK LOBSTER

Sea Urchin, Curry, Kemangi

Cederberg, Bukettraube, 2013, Citrusdal, South Africa

 

14 DAY AGED SMOKED DUCK

Tamarind 8 Beetroot Sauce, Pineapple, Maize

Bourbon, Amaretto, Beet, Tamarind, Pineapple, Lemon

 

WAGYU BEEF GLAZED MARANGGI

Bumbu Rica, Maranggi, Smoked Aubergine

Ben Glaetzer "Wallace", Shiraz-Grenache, 2016, Barossa Valley, Australia

 

GETUG 5.0

Ice Cream, Palm Sugar, Grated Coconut

Rum, Spices, Ginger, Hazelnut

 

MIGNARDISES

7

Courses / with Beverage Pairing

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

( $ 96 / $ 160 )*

Festive Giriloka Menu

24 Dec 2019 - 01 Jan 2020

PICKLE

 

APERITIF

 

AMUSE BOUCHE

 

BLANCO ASINAN

Seasonal Fruit and Vegetables, Cashew Nut Sauce

Gin, Rye Whisky, Ricotta fl Chamomile Vermouth

 

PAPINYO

Calamondin and Kenari Dressing, Cucumber Granite, Romaine

Cederberg, Bukettraube, 2013, Citrusdal, South Africa

 

RED BEET-ALPHONSE LAVALLEE

Bedugul Farm Red Beets, Tamarind Extract, Creme Fraiche 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, Macon-Villages, France

 

SMOKED AUBERGINE - MUSHROOM MELANGER

Leeks, Asparagus, Torch Ginger-Coconut Sauce

Ben Glaetzer "Wallace", Shiroz-Grenache, 2016, Barossa Valley, Australia

 

GETUG 5.0

Ice Cream, Palm Sugar, Grated Coconut

Rum, Spices, Ginger, Hazelnut

 

MIGNARDISES

7

Courses / with Beverage Pairing

IDR 850,000 / IDR 1,850,000

( $ 54 / $ 118 )*

Festive Pescatarian Menu

24 Dec 2019 - 01 Jan 2020

PICKLE

 

APERITIF

 

AMUSE BOUCHE

 

BLUE SWIMMER CRAB

Tomato Caviar, Muscat Grapes, Cultured Coconut

Gin, Rye Whisky, Ricotta fl Chamomile Vermouth

 

HOTATEI SCALLOP

Papinyo, Calamondin and Kenari Dressing, Cucumber Granite

Vodka, Secco Vermouth, Apple, Honey

 

YELLOW FIN TUNA

Nato Undis, Gohu, Tomato

Tequila Silver, Pomelo, Almond

 

CUTTLEFISH SAYUR ASAM

Chayote, Cherry Tomato, Roasted Jicama, Tamarind Broth

Gin, Tomato, Lemon, Peach Schnapps

 

RED SNAPPER

Remis, Bun/ii, Teri Medan

Louis Latour "Chameroy", Chardonnay, 2016, Macon-Villages, France

 

ROCK LOBSTER

Sea Urchin, Curry, Kemangi

Cederberg, Bukettraube, 2013, Citrusdal, South Africa

 

GETUG 5.0

Ice Cream, Palm Sugar, Grated Coconut

Rum, Spices, Ginger, Hazelnut

 

MIGNARDISES

7

Courses / with Beverage Pairing

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

( $ 96 / $ 160 )*

( 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.