Small plates are designed to share for an experience of multiple flavours and tastes from across Indonesia’s many island, we recommend starting with 2-3 dishes per couple
Tahu Gejrot – West Java | 48
Fried bean curd with palm nectar, green chilli & garlic dipping sauce.
Panada – North Sulawesi | 50 (3pcs)
Deep fried bread filled with house—smoked shredded skipjack tuna and spicy herbs.
Tahu Telur – East Java | 55
White tofu in scrambled eggs topped with blanched bean sprouts and mixed sauce of crushed peanuts, sweet soya sauce, and shrimp paste.
Lumpia Basah Bandung – West Java | 55
Fresh spring roll filled with bean sprouts, jicama, egg & herbs.
Batagor – West Java | 68
Fried fish & prawn dumplings, tossed in spicy cashew nut sauce with sweet soy sauce.
Ayam Sit-sit Sambal Matah – Bali | 75
Shredded house smoked chicken tossed in shallots, lemongrass, torch ginger, red bird’s eye chilli, and coconut oil salsa.
Aneka Pempek – South Sumatra | 75
Assorted fish cakes served with sliced cucumber, dried krills powder, and garlic based sweet vinegar sauce.
Gohu Ikan Tuna – Maluku | 78
Marinated Ternate-style raw tuna with virgin coconut oil, lime, pomelo & toasted kenari nuts.
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
These larger dishes have all been selected for their origin & importance in Indonesian cuisine. Best enjoyed between 2 – 4 guests, with these we recommend ordering rice & sambal alongside to share
Sate Ayam Bumbu Kacang – Madura Island | 85
Grilled chicken satays served with mixed nuts sauce.
Ayam Bakar Taliwang – Lombok Island | 110
Chargrilled half chicken marinated in Lombok style spices, served with blanched morning glory and fried peanuts.
Kepiting Soka Saus Padang – West Sumatra | 130
Stir-fried crispy soft shell crab glazed with sweet and spicy sauce.
Gurame Bumbu Kencur – Chef’s Inspiration | 140
Deep fried 500 gr gourami fish topped with mixed sauce of fresh turmeric, candlenuts, and sand ginger.
Kalio Sapi – West Sumatra | 140
Braised beef in a mixed West Sumatra spice and fresh coconut milk, served with sweet potato crisps.
Ikan Goreng Sambal Kecombrang – Bali | 165
Deep fried fish served with torch ginger chilli relish.
Sate Buntel Acar Rujak – Central Java | 165
Grilled minced lamb satay, served with rujak-style pickled vegetables, torch ginger flower, red chilli & sweet soy sauce.
Sate Sapi Wagyu Maranggi – West Java | 175
Chargrilled wagyu beef satay marinated with ginger, garlic, lesser galangal & crushed pepper.
Udang Bakar Madu – Chef’s Inspiration | 185
Grilled prawns served with pickled spicy pineapple.
Ayam Kampung Berantakan – Chef’s Inspiration From Aceh | 195
Pan-fried chicken topped with toasted spicy coconut flakes, fried garlic slivers, fried curry leaves, fried oyster mushrooms & red chillies.
Ikan Bakar Sambal Dabu Dabu – North Sulawesi | 200
Grilled fillet of barramundi marinated with tamarind water & turmeric paste, served with a spicy fruit & vegetable salsa.
Bebek Goreng Sambal Mangga Muda – Java | 215
Crispy half duck served with a green mango & red chilli relish.
Kambing Guling Bumbu Rempah – Jakarta | 230
Roasted goat served with spicy sweet soy sauce dip.
Lempah Kuning – Bangka Belitung Islands | 235
Fish fillet and prawns cooked in savory turmeric based sauce, red chilies, fermented shrimp paste, and fresh pineapple
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
Soto Ayam Kudus – Java | 105
Free range chicken soup with turmeric and mixed spices served with potato fritters, boiled egg, melinjo crackers, and fried shallots.
Tongseng Buntut – Central Java | 170
Braised oxtail in Indonesian fresh spices cooked with coconut milk, white cabbages & sweet soy sauce, served with cucumber pickles.
Iga Bakar Asam Pedas – Coastal Central Java | 180
Char-grilled braised beef ribs paired with sour & spicy broth made of fresh belimbi & green tomatoes.
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
Tumis Oncom Sayuran – West Java | 50
Stir-fried assorted vegetables and seasoned fermented soy pulp in mixed spice of West Java style.
Tumis Keciwis Tauco Pekalongan – West Java | 55
Stir-fried baby cabbage with garlic & Pekalongan fermented soya bean paste.
Bobor Bayam Merah Kelapa Muda – Central Java | 55
Red spinach & young coconut flesh cooked with coconut milk.
Buncis Obrak Abrik – Chef’s Inspiration | 55
Sauted string beans with scrambled egg, dried shrimps & aromatic spices.
Terong Sambal Udang – West Sumatra | 65
Deep-fried eggplants served with shrimp & red chilli relish.
Toge Se’i Sapi – East Nusa Tenggara | 75
Sauteed bean sprouts and naturally smoked beef striploin with sliced tomatoes, garlic, and chilies
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
Mie Goreng Jawa – Central Java | 100
Wok fried yellow noodles with grilled chicken, assorted vegetables and duck egg.
Nasi Goreng Udang Cabai Asap – Chef’s Inspiration | 145
Wok-fried rice with home smoked chilli paste, fresh prawns, fermented krill, lemon basil & stinky beans.
Nasi Goreng Ikan Asin – Chef’s Inspiration | 145
Wok-fried rice with green chillies relish, assorted vegetables, and crispy salted hairfin anchovies.
Steamed Rice | 25 (2 – 3 pax)
Naturally grown Menthik Susu heritage rice.
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
No meal in Indonesia is complete without sambal, below are a selection of the finest from across the Indonesian archipelago
Sambal Ikan Asin – Java | 20
Salted grilled whitebait & red chilli relish.
Sambal Terasi – Java | 20
Fermented shrimp paste, shallots, and red chili relish.
Sambal Matah – Bali | 20
Shallot, lemongrass, torch ginger, red bird’s eye chilli & coconut oil salsa.
Sambal Rica Rica – Sulawesi | 20
Crushed lemongrass, ginger, red chilli & fresh lime juice relish.
Sambal Selection | 80
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
Lapis Surabaya Selai Nanas Madu – East Java | 48
Layered cake with caramelised pineapple jam & lemon curd.
Kue Kojo Saus Kopi – South Sumatra | 48
Steamed pandan leaf & coconut sugar cake served with coffee sauce.
Bubur Sum Sum – Java | 48
Rice flour & coconut milk custard, purple yam dumplings & glutinous black rice laced with palm sugar in ice.
Es Campur – Jakarta | 48
Fermented cassava, avocado, seaweed jelly, aloe vera & jackfruit served with rosella syrup in ice.
Kue Kelapa Coklat Flores – Chef’s Inspiration | 55
Baked Flores chocolate cake layered with shredded coconut cream served with caramel cashew sauce.
Es Podeng Manten – Java | 55
Kopyor coconut ice shake, sweet fermented glutinous rice, bread slices, jackfruit, avocado & tapioca pearls.
Puding Tape Singkong Saus Karamel Santan – Chef’s Inspiration | 65
Coconut bread & fermented cassava pudding served with caramel sauce.
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