Cold Appetizer
Seafood Salad with Tomato Couscous, Green Pea Puree & Ravigote Sauce
Prawn and squid directly from Jimbaran fish market, and scallops from Hokkaido are marinated with clam broth. Enjoy the combination of amazing seafood and French couscous salad ‘taboule’ soaked with tomato juice and a hint of mint, green peas puree and orange.
Hot appetizer (5 course only)
Roasted chicken leg in cauliflower Cappuccino Soup with truffle oil flavor
A rich-flavored hot appetizer of juicy grilled chicken leg and creamy cauliflower cappuccino soup with truffle oil. Enjoy the collaboration of delicious chicken leg and rich soup.
Fish Course
Pan fried Fish of the day in Champagne Beurre blanc sauce
This dish features the catch of the day, freshly sourced from Kedonganan market and pan-fried to perfection. It's beautifully paired with a luxurious Champagne beurre blanc sauce, richly infused with fine herbs, adding depth and elegance to the dish. Savor this culinary delight to your heart's content.
Main Course A
Baked chicken leg wrapped puff pasty in mushroom sauce
A main dish of chicken leg, foie gras, and mushroom duxelles wrapped in puff pastry and oven baked then beautifully finished with mushroom cream sauce. Enjoy the texture of pastry, and the harmony of flavor from chicken and foie gras.
Main Course B
Stewed Australian Wagyu Beef Cheek with Bintang Beer Flavor
Rich and deeply flavorful, this dish features Australian Wagyu cheek gently braised until tender using the carbonation and alcohol of Bintang beer. Finished with a coating of whole-grain mustard and herb-infused breadcrumbs, then baked to a fragrant, golden crisp.
Main Course C
Australian Wagyu Beef Steak in Red Wine Sauce
A luxurious cut of tender Australian Wagyu steak meets a rich red wine sauce, perfectly balancing depth and acidity. Enjoy this dish slowly and savor the rich flavor in every bite.
Dessert (4 Course)
Fromage Blanc Mousse with Rose Flavor in Red Berry Soup
A delicate mousse made from French fromage blanc, subtly infused with aromatic rose syrup. Served in a vibrant red berry soup, you’ll savor the bright acidity of fresh berries that complements the mousse’s gentle sweetness.
Dessert (5 Course)
Chocolate and pistachio mousse in Raspberry sauce
An artistic piece of cake made of French chocolate mousse, pistachio mousse, raspberry jam sauce served with homemade vanilla ice cream and fruits. Enjoy the elegant harmony of rich taste yet refreshing.
Cold Appetizer
Potato salad a la mode
A potato salad that looks like a beautiful garden! Potatoes and onions are mixed with vinaigrette made from grain vinegar and served with seasonal vegetables, black olives, sprouts, edible flowers, and spicy beetroot sorbet. Please enjoy the amazing looks of colorful ingredients and the excellence of texture.
Soup (5 course only)
Veggie Minestrone Soup
A celebration of garden-fresh flavors, brimming with an array of vegetables sourced directly from Bedugul, North Bali. The soup is enriched with lentils, adding both texture and depth to the dish, and is delicately seasoned with a homemade pistou, crafted from freshly picked basil. It's a comforting and wholesome choice for any meal.
Hot Appetizer
Green Asparagus Gnocchi with Truffle Oil
Asparagus sourced from Bedugul in North Bali is puréed and combined with tender potato gnocchi, enhanced by rich mushroom duxelles, and finished with a drizzle of truffle oil, lending an aromatic depth that elevates the dish to new heights of culinary excellence.
Main Course
Konnyaku Croquette with Chilli Con Carne
This hearty entrée features croquettes made from Indonesian konnyaku, paired with a richly spiced vegan chili con carne. Each bite offers a blend of textures and a well-calibrated spice level, making the dish both comforting and addictively flavorful. It's a fusion that's sure to satisfy a craving for something uniquely delicious.
Dessert
Vegan chocolate cake with Double Berry Ice Cream
This chocolate cake is wholesome yet full of flavor, made with tofu and vegan chocolate. Its irresistible sweetness and charming presentation make one slice never enough.
