CHEF’S TABLE
MAINS

Chef’s Table – Mains (from left to right)

1. Rack of lamb infused with Kintamani coffee, fern and salak fruit, pumpkin in robusta coffee dressing, turmeric leaf fragrance
2. Duck leg confit with black pepper sauce, barley risotto with mushroom, roast capsicum, black olives and rucola
3. Chicken bumbu with spinach base gede, chilli papaya and roasted coconut potato mash
4. Crispy duck breast with tangerine and kalamansi, tarragon gnocchi, balsamic, hol sin spring onions and star anise-yoghurt
5. Barramundi, kecicang crèeme, shimeji mushroom, coconut foam, pistachio crush, soya risotto
6. Barramundi in thin bengkoang scales, pickled gooseberry, curry leaf-coconut, watermelon,strawberry & vanilla, charcoal oil
7. Chicken breast with cinnamon jus, crispy chicken skin, fern tips and carrot puree
8. Bengkoang & char-grilled eggplant pastry, corn sauce, mushroom & fern emulsion (Durian added to pastry on request)
9. Pork belly and octopus sambal uleg, fried lontong, edamame, tamarillo chutney and fern tips

Title image:

Pork belly with mustard sauce, pumpkin puree, beetroot-apple chutney and compressed watermelon

For details of our ‘Complete Menu Collection’ & price list please email:
[email protected]