Lawar Bebek – Bali | 80
Ground duck meat salad tossed in lesser galangal & red chilli dressing, served with duck skin crackling.
Mangut Ikan Asap – Central Java | 80
House smoked trevally fish fillet braised in a mild curry, with kaffir lime leaves & stinky beans.
Gado Gado Kaum – Jakarta | 65
Assorted blanched garden vegetables tossed in peanut dressing, served with free-range egg, tofu, garlic crackers & fried shallots.
Ayam Berantakan – Chef’s Inspiration From Aceh | 75
Pan-fried chicken topped with toasted spicy coconut flakes, fried garlic slivers, fried curry leaves, fried oyster mushrooms & red chillies.
Gulai Udang – Aceh | 140
Prawn tails slowly cooked in a spicy Acehnese curry sauce with okra & plantain.
Kalio Daging Sapi – West Sumatra | 140
Braised beef in a mixed West Sumatra spice & fresh coconut milk sauce, served with sweet potato crisps.
Simping Sambal Tangkil – Chef’s Inspiration From West Java | 150
Pan-fried sea scallops tossed in a spicy melinjo leaf & green chilli relish.
Batagor – West Java | 70
Fried prawn & fish dumplings tossed in a spicy cashew nut sauce with sweet soy sauce.
Babi Genyol – Bali | 120
Fried braised pork cheek in Balinese spices, served with a spicy fried shallot & red chilli relish.
Gohu Ikan Tuna – Maluku | 80
Fresh tuna marinated in coconut oil, fresh calamansi juice & fresh belimbi, served with kenari nuts, ginseng leaves & rice crackers.
All produce is primarily sourced within Indonesia, working with local organic farms & producers
Prices are in thousands of rupiah and are subject to 8% service charge and 10% government tax