Prices are in thousand Rupiah and subject to 10% tax and 11% service charge

SAMBAL

DESSERTSRICE DISH

BIG DISHES

SMALL DISHES

VEGETABLE DISHES

Blanched amaranth, water spinach, round eggplants, bean sprouts, wing beans and bitter gourd served with grated coconut, chilies, shrimp paste and peanuts

Serombotan (Klungkung, West Bali) 50

Long beans slow cooked in red spice paste and fresh coconut milk

Sayur Sambal Godok (Jakarta) 50

Rice field snails braised with shallots, garlic, chilies, candlenuts, kaffir lime leaves, salam leaves, lemongrass and sweet soy

Keong Sawah (Payangan, Central Bali)

Beef brisket marinated with chilies, shallots, coriander, tamarind, palm sugar and sweet soy

Sate Rembiga (Lombok, West Nusa Tenggara)

95

95

Pork belly (Bangkal hitam, Balinese heritage pork) roasted over kosambi wood, smoked with kosambi leaves served with fermented sambal

Se’i Babi (Kupang, East Nusa Tenggara) 95

Stir-fried banana blossom served with sliced garlic, shallots, chilies and leeks

Oseng Jantung Pisang (Manado, North Sulawesi)

Baby squid cooked in its own ink, lots of chilies and fresh coconut milk

Cumi Hitam (Pekalongan, Central Java)

65

75

Raw fish marinated with andaliman pepper, candlenuts, lemongrass, turmeric, chilies and asam jungga

Naniura (Toba, North Sumatera) 95

Moringa leaves, bumbu Bali and ginger torch cooked in a young coconut over an open fire

Jukut Kelor Mesanten (Munggu, Bali) 95

Mud crab marinated with ginger, lemongrass, sweet soy, chilies, kaffir lime leaves and grated coconut, wrapped and cooked in banana leaves over an open fire

Kepiting Asap (Samarinda, East Kalimantan) 95 per 100 g

Pomfret barbecued with shallots, garlic, chilies, star anise, cinnamon and lots of ginger torch

Ikan Bakar Sambal Honje (All over West Java) 125

Pork shoulder (Bangkal hitam, Balinese heritage pork), spicy aromatic ginger, cassava leaves and garlic cooked in bamboo over an open fire

Celeng Gesing (All over Bali) 125

Free range chicken braised with chilies, lemongrass, palm sugar, tomatoes, coriander and tamarind

Ayam Palumara (Makassar, North Sulawesi) 150

Fried sawah duck served with chilies, shallots, garlic, leek, kaffir lime leaves and mengkudu leaves

Bebek Sambal Mengkudu (Padang, West Sumatera) 129 / 240

Hi-grade rice (from Jati Luwih) steamed aromatic ginger

Nasi Kencur 29

Hi-grade rice (from Jati Luwih) steamed with kaffir lime leaves

Nasi Daun Jeruk 29

Chilies, pineapple, andaliman pepper, ginger torch flower and teri Medan (salted dried fish)

Sambal Teri Medan (Medan, North Sumatra)

Kluwek, shallots, garlic, chilies, lemongrass and coconut oil

Sambal Pangi (Payangan, Central Bali)

Ginger torch flower, chilies, shallots, garlic, tomatoes and candle nuts

Sambal Rias (Samosir, North Sumatera)

Chilies, shallots, garlic, shrimp paste and grated coconut

Sambal Nyuh (All over Bali)

Chilies, shallots, garlic and shrimp paste

Sambal Bawang (Minangkabau, West Sumatera)

À LA CARTE

Steamed coconut and sultanas cake served with coconut custard and young coconut meat

Klappertaart 55

Tapioca baked with brown sugar and coconut milk

Bika Gula Merah 55

Steamed banana, mung beans, sago, biji salak, bubur gula merah and frozen coconut milk

Bubur Kampiun

Rice flour, palm sugar, fresh coconut milk and grated coconut wrapped in banana leaves and cooked over an open fire

Bika Talago

55

55

All Sambal 25 | Selection of Sambal 75

Forgotten recipes, ancient wood-fired cooking techniques and the best of Indonesian organic ingredients.Indonesian cuisine is so very diverse and broad in scope that it's impossible to easily categorise and define.

And that's one of the many, many reasons it continues to be so rewarding to work with, as you just never stop learning.

Along the way, we have 'learnt' a lot about the origins of the food, the ingredients, the techniques and cultures that create them. We wanted to try to showcase some of these insights and share the often forgotten crafts that helped create today's Indonesian cuisine.

TASTE THE FORGOTTEN CRAFT

A set menu inspired by the ethno-culinary history of Indonesia, served family style.

Rp. 495K ++ per person

Prices are in thousand Rupiah and subject to 10% tax and 11% service charge

M A I N S

Cumi Hitam (Pekalongan, Central Java) Baby squid cooked in its own ink, lots of chilies and fresh coconut milk

Naniura (Toba, North Sumatera) Raw fish marinated with andaliman pepper, candlenuts, lemongrass, turmeric, chilies and asam jungga

Sate Rembiga (Lombok, West Nusa Tenggara)Beef brisket marinated with chilies, shallots, coriander, tamarind, palm sugar and sweet soy

Ikan Bakar Sambal Honje (All over West Java)Pomfret barbecued with shallots, garlic, chilies, star anise, cinnamon and lots of ginger torch

Bebek Sambal Mengkudu(Padang, West Sumatra) Fried sawah duck served with chilies, shallots, garlic, leek, kaffir lime leaves and mengkudu leaves

R I C E

Nasi Daun JerukHi-grade rice (from Jati Luwih) steamed withkaffir lime leaves

D E S S E R T

Klappertaart�Steamed coconut and sultanas cake served with coconut custard and young coconut meat

C O N D I M E N T S

Sambal Teri Nanas (Medan, North Sumatra)Chilies, pineapple, andaliman pepper, ginger torch flower and teri Medan (salted dried fish)

Sambal Bawang (Minangkabau, West Sumatra)Chilies, shallots, garlic and shrimp paste

Prices are in thousand Rupiah and subject to 10% tax and 11% service charge

DRINKS

3939395959497959

White2015, Sauvignon Blanc, Katnook, Founder’s Block, Coonawarra, Australia 2018, Chardonnay, Milton Park, South Australia

2015, Blend, Dogajolo, Carpineto, Toscana, Italy

Red2016, Shiraz, Select Vineyards, Margaret River, Australia

2016, Cabernet Sauvignon, Yali, Wetland Reserva, Maipo Valley, Chile

2018, Malbec, Pampas, Mendoza Valley, Argentina

BintangBali HaiProstKuda Putih (620ml)Stark Dark WheatStark WheatKönig Ludwig Weißbier (500ml) Albens Apple Cider

NUSANTARA COCKTAILS 129

125 / 625

Rujak*Red chilies muddled with lemongrass, cucumber and pineapple, shaken with chili infused vodka and tamarind syrup, served over ice cubes, topped with homemade herbed soda water, garnished with lemongrass and jeruk Bali

Bir Pletok*Secang syrup infused with pandan leaves, vodka and secang tea (flavored with secang wood, cardamom, star anise, cinnamon, cloves, long pepper, pandan leaves and ginger), served over ice cubes, topped with ginger beer and garnished with rosella

Loloh 3.0*Kayu manis leaves muddled with lime juice and gin infused with kayu manis stems served over ice cubes, garnished with alang-alang roots and kayu manis flowers

Kokomora (a.k.a all about coconut)Light rum infused with roasted coconut muddled with lemongrass and fresh coconut, shaken with dark rum & homemade cointreau, served in a coconut, garnished with sprouted young coconut

Holy WaterKemangi leaves muddled with sandat flower, lime juice, light rum and gin infused with sandat flowers, served over ice cubes, garnished with kemangi leaves and a sandat flower

Not that Old-Fashioned ...Burned dehydrated Kintamani orange stirred with passion fruit juice, spice rum, dark rum, homemade orange liqueur, Campari and a dash of Angostura bitter, garnished with dried orange and a burnt acacia bark

Sumba SourPassion fruit and pineapple muddled with pandan infused vodka, light rum and pandan syrup, shaken with a Kampung egg (white only), served straight up garnished with wild flowers

ICED TEAS 49

Es Teh MelatiDehydrated jasmine flowers muddled with fresh Bedugul strawberries and kemangi leaves, served over ice cubes, topped with black tea

Es Teh HijauLemongrass muddled with mint leaves, lemongrass syrup and lime wedges, served over ice cubes, topped green tea

Es Teh Beras MerahBrown rice tea shaken with fresh milk and cinnamon sugar, served over ice cubes, garnished with acacia bark and cinnamon powder

Es TimunCucumber juice shaken with young coconut water and sweet & sour, served over ice cubes, garnished with grated fresh cucumber and wild flowers

Es TebuFreshly squeezed sugar cane juice served with lime over ice cubes

Es Teh KelorMuddled moringa leaves shaken with lime juice and homemade moringa tea, served over ice cubes, garnished with fresh moringa leave

BEERS

HOUSE WINES