Our Menus

our latest menu selection

A La Carte

APPETIZERS

ESCARGOTS - 125 K
Served with chopped mushrooms in a melted garlic, herb & lemon butter

SEARED FOIE GRAS - 290 K
Caramelized, mango, orange champagne, blood orange sauce, strawberry gelée

POACHED EGG & BEEF RAGOUT - 145 K
Served with truffled parmentier potatoes, duxelles mushrooms

HALF A DOZEN FRESH OYSTERS - 120 K
Served with vinaigre à l’échalote and lemon wedges

TUNA SASHIMI INTERPRETATION - 95 K
Rolled tuna with cucumber, orange jelly, garden salad and ponzu dressing

HOME CURED SALMON - 160 K
Served with snake fruit, spiced crème fraîche, arugula and rice chips

PANFRIED LOBSTER - 160 K
With espelette chilli, red pepper coulis, ratatouille and micro greens

ROASTED US SCALLOPS - 240 K
Cauliflower puree, carrot puree, julienne of apple and garden greens

SOUPS

BISQUE D'HOMARD - 190 K
Lobster soup served with its traditional condiments of cream and brandy

FRENCH ONION SOUP - 120 K
Served in an open puff pastry bowl filled with caramelized onions

TOMATO CONSOMMÈ - 140 K
Served with a cheese tortellini and fresh basil leaves

DECONSTRUCTED SEAFOOD CHOWDER - 120 K
Poached seafood, sautéed bell pepper and nori crumbs

PREMIUM STEAKS

BLACK ANGUS
180 gr Tenderloin- 320 K
280 gr Tenderloin- 450 K
800 gr T-bone steak - 840 K

180 DAYS GRAIN FED YEARLING
180 gr Tenderloin - 250 K
280 gr Tenderloin - 350 K

WAGYU MB 6
180 gr Tenderloin- 460 K
280 gr Tenderloin - 650 K

US PRIME BEEF -
200 gr Striploin - 290 K

ALL OUR STEAKS ARE SERVED WITH YOUR CHOICE OF I POTATO DISH, I SAUCE AND I SALAD/VEGETABLES:

French Fries
or
Mashed Potato

Mushroom Sauce
or
Pepper Sauce

Mixed garden salad
or
Grilled Vegetables

MAIN COURSES

LOBSTER GRATIN - 180 K
Served with a champagne sabayon and parmesan risotto topped with truffle sauce

1 KG MOULES MARINIÈRES- 195 K
Black mussels prepared in white wine served with fries or bread

CONFIT OF WHITE SNAPPER - 190 K
Served with fondant potato, vegetables and sauce nantua

PAN SEARED SEA BASS - 220 K
Served with mint couscous, orange fennel salad, spinach velouté and truffle sauce

PAN ROASTED SALMON - 240 K
In cajun spices, with turmeric potato, lemon butter sauce topped with watercress

GRILLED PORK CUTLET - 160 K
Served with potato dauphinois, broccoli roquefort and homemade bbq sauce

BRAISED LAMB SHANK - 220 K
Served with parsnip purée, mint gelée, in a red wine reduction

SMOKED DUCK BREAST - 220 K
Slow cooked, with mandarin jelly, cassave purée, vegetables, berries gastrique

SHORT RIB BEEF RENDANG - 190 K
Served with croquette potato and mixed vegetables

NASI GORENG - 120 K
Served with black angus beef, pickles and sambal matah

DESSERTS

CHOCOLATE MOELLEUX - 120 K
Molten chocolate cake served with home made vanilla ice cream

CRÈME CARAMEL - 160 K
Flambée at the table with grand marinier

PANNA COTTA - 120 K
Fresh cream Panna Cotta served with strawberry compote and mango strips

SAUTÉED FERMENTED CASAVA - 120 K
Served with a vanilla palm sugar dressing

CHEF'S SURPRISE MENU

A 7 - course culinary journey
with refined dished and some surprise along the way

795 K per person
at time of ordering please indicate any allergies you might have

ALL PRICES IN OUR MENU ARE SUBJECT TO A 6% SERVICE CHARGE AND 10% GOVERNMENT TAX

K = 000

PRICES ARE IN INDONESIAN RUPIAH

In his own words:

“My dream is to develop and head a semi fine dining restaurant: a restaurant where patrons can dine casually whilst still receiving dishes made from the finest ingredients.” Born and raised in Jakarta, Chef Dian childhood’s dream was to become a Chef, just like his idol Marco Pierre White. Till today White’s very hands on style, creativity and involvement in the daily kitchen operation helping his staff, is still the type of Chef he aspires to be. After graduating from the State University of Jakarta’s celebrated Culinary Campus, Chef Dian learned the ropes of the Culinary Arts in The Four Seasons Hotel. In Sirwijaya, the fine dining restaurant of the prestigious The Dharmawangsa, he worked his way further through the ranks under the supervision of Michelin Chef Olivier Paginiol. After showing his creative talents in The Hermitage, Chef Dian took on the famed Arts Café of The Raffles, including a special event in collaboration with Paul Walsh. As Private First Class Chef for Garuda, he was also instrumental in the design of the First Class menus. In our ongoing search for young talent and our mission to support them to grow even further, we offered the Executive Chef position to Chef Dian who is thrilled to take on this new challenge. With complete freedom and support to create his signature dishes, he surely will please our guests with his young and innovative Culinary Skills.

Degustation | 7 Course

HOME CURED SALMON

Served with snake fruit, arugula, spice
creme fraiche and rice chips

Wine: Pinot Grigio, JJ McWilliams, Australia

OR

SPINACH SALAD

Freshly tossed salad topped with a strawberry dressing

Wine: Pinot Grigio, JJ McWilliams, Australia

ROASTED SCALLOPS

Cauliflower puree, carrot purree, Juliene
of apple and garden greens
Wine: Chardonnay, Padstal, South Africa

OR

FOIE GRAS

Dragonfruit chutney, fruity balsamic
reduction and a crispy tuile
Wine: Muscat, Pino de Bali, Indonesia

BUTTERNUT SQUASH SOUP

Silky soup of butternut squash,
enriched with cream

OR

FRENCH ONION SOUP

Served in an open puff pastry bowl filled
with caramelized onions

MILANESE SAFFRON RISOTTO

Roasted cherry tomato, arugula,
blanched asparagus
Wine: Pinot Noir, Beringer Estate, USA

 

SORBET

Chilli & Lime

CONFIT OF WHITE SNAPPER

Served with fondant potato, vegetables and
sauce nantua
Wine: Sauvignon blanc, shearwater new zealand

OR

SEARED LAMB LOIN

Mint cous cous, carrot purée and
cumin sauce

Wine: Shiraz, man skaapveld, south africa

CHOCOLATE FONDANT

Warm chocolate cake with melted chocolate
center, served with fresh vanilla ice cream
Drink: after dinner surprise

OR

PANNA COTTA

Fresh cream panna cotta served with
a strawberry compote

Drink: after dinner surprise

MENU ONLY

695,000 Rp

|

MENU WITH PAIRING DRINKS

1,045,000 Rp

ALL PRICES IN OUR MENU ARE SUBJECT TO A 6% SERVICE CHARGE AND 10% GOVERNMENT TAX

K = 000

PRICES ARE IN INDONESIAN RUPIAH

Cocktails

THE 10TH SIGNATURE COCKTAILS

BEVANDA ORZATA 110 K
Rum | Orzata | Tripple Sec | Lemon Juice I
Mint Leaves I Soda Water

SMOKED WHISKY 120 K
Whisky| Lemon Juice| Honey

FEELING BLUE 110K
Vodka | Blue Curacao| Lime Juice | Grenadine I Sprite

WATER MELON SMASH 110K
Vodka | Elderflower| Lemon Juice | Water melon Juice I Egg White

DRAGON BREEZE 110 K
Dragon Fruit Muddle | Rum | Sprite | Lemon Juice

STRAWBERRY BLIZZ 11O K
Gin | Lemon Juice | Strawberry Juice
Tripple Sec I Soda

CARAMELTINI 11O K
Vodka | Caramel Syrup | Cream

DALGONA SLIDE 13O K
Voda | Kahlua | Milk | Dalgona Cream

THE CLASSICS

APEROL SPIRITZ 130 K
Aperol | Sparkling Wine | Soda

NEGRONI 160 K
Gin | Sampari | Sartini Soda

COSMOPOLITAN 90 K
Vodka| Triple Sec | Cranberry I Lemon

OLD FASHION 110 K
Bourbon | Sugar | Soda

MARGARITA 110 K
Tequila | Triple Sec | Lime Juice

MOJITO 90 K
Rum | Lime | Mint I Soda

LONG ISLAND ICED TEA 120 K
Vodka | Gin | Tequila I Rum I Triple Sec

ESPRESSO MARTINI 110 K
Vodka | Kahlua | Espresso

MANHATTAN 160 K
Bourbon | Smooth Vermouth

BLACK RUSSIAN 90 K
Vodka | Kahlua

WHITE RUSSIAN 90 K
Vodka | Kahlua I Milk

PINA COLADA 110 K
Myers Rum | Coconut Cream | Pineapple

MIMOSA 80 K
Sparkling | Orange Juice

BELLINI 70 K
Sparkling | Peach

SIDE CAR 160 K
Cognac | Triple Sec I Lemon Juice

BLOODY MARY 90 K
Vodka | Tomato Juice | Spices

DAIQUIRI 90 K
Rum | Lime Juice | Syrup

TOM COLLINS 90 K
Gin | Lemon Juice | Syrup I Soda

MINT JULEP  150 K
Bourbon | Mint Leaves | Syrup

WHITE LADY  90 K
Gin | Triple Sec | Lemon Juice I Egg White

CAIPIROISKA  90 K
Vodka | Lime Wedges | Brown Sugar

KAMIKAZE 90 K
Vodka | Triple Sec | Lime Juice

MAI TAI 110 K
White Rum | Triple Sec | Dark Rum I Lime

DRY GIN 90 K
Gin | Martini

PINK LADY 90 K
Gin | Triple Sec | Grenadine I Egg White

TEQUILA SUNRISE  120 K
Tequila | Grenadine | Orange Juice

WHISKY SOUR 90 K
Whisky | Lemon Juice | Syrup I Egg White

FRENCH 75 120 K
Gin | Champagne I Lemon Juice I Syrup

Gimlet  90 K
Vodka | Lime Juice I Syrup

THE SHOOTERS

B52 110 K
Kahlua | Baileys I Grand Marnier

BABY GUINESS 100 K
Kahlua | Baileys

GET LAID 70 K
Vodka | Pineapple I Cranberry

SLIPPERY NIPPLE 90 K
Baileys | Sambucca

BLUE KAMIKAZE 70 K
Vodka | Lime Juice I Syrup

THE LOUNGE BITES

FRIED CRISPY CASSAVA - 150 GR 40 K
Tossed in parmesan and truffle oil, served with thousand island dip

WHITE HERRING SALAD - 2 pcs 50 K
Served on Toasted Brown Bread

CRAB BUNS - 2 pcs 50 K
Steamed & fried crab stuffed buns with spicy Singapore sauce

TIGER PRAWNS - 2 pcs 50 K
Served with strawberry and mandarin gel on a brioche

RENDANG CIGARS - 2 pcs 50 K
Beef tightly wrapped in rice and blackened bread crumbs, finished in the deep fryer

SALMON TARTARE - 2 pcs 60 K
Spiced cream cheese, wasabi mayo, yoghurt caviar, on melba toast

MEXICAN GRILLED BEEF - 2 wedges 70 K
Spiced beef strips topped with tomato salsa served on crispy tortilla wedges

KEG SLIDER 70 K
Skewered Cubed Beef with tricolore of paprika, onion, potato wedges and sprinkled with chilli powder

BRIE BRUSCHETTA - 2 Pcs 100 K
Caramelized brie, apple slice, orange and strawberry gel and rye

FRESH OYSTERS - 6 pcs 120 K
served with shallot vinegar and lemon wedges

OYSTER ROCKFELLER - 6 pcs  120 K
Oven warmed with melted butter, cheese and bread crumbs

ALL PRICES IN OUR MENU ARE SUBJECT TO A 6% SERVICE CHARGE AND 10% GOVERNMENT TAX

K = 000

PRICES ARE IN INDONESIAN RUPIAH

Whites & Sparkling

SAUVIGNON BLANC | SHEARWATER | MARLBOROUGH | NEW ZEALAND
gooseberry | currants | lime peel | passion fruit | little herbal | medium bodied | mineral notes crisp long grapefruit finish.
Rp. 670 K

SAUVIGNON BLANC | WARRELWIND |WESTERN CAPE|SOUTH AFRICA
pale straw with green tints color | bouquet of tropical flowers | flavors of passion fruit and pineapple.
Rp. 560 K

SAUVIGNON BLANC | BERINGER ESTATE | CALIFORNIA | USA
tropical fruit & mandarine nose | dry medium bodied | medium acidity and ripe round texture | finish ripe melon and pineapple
Rp. 68O K

PINOT GRIGIO | JJ MCWILLIAM’S | NEW SOUTH WALES | AUSTRALIA
fresh ripe pear a splash of green apple nose to palate | crisp acidity with sweet fruit flavors provide weight and balance.
Rp. 495 K

PINOT GRIS | DURVILLEA | MARLBOROUGH | NEW ZEALAND
aromas of peach, light pear and dried tropical fruits | medium-to-full-bodied with peach, melon and nougat flavors | dry finish.
Rp. 680 K

PINOT GRIGIO | KENDALL JACKSON | CALIFORNIA | USA
ripe, crisp citrus flavors | aromas of tropical mango, melon, pear and juicy peach | bright fruit flavors.
Rp. 880 K

CHARDONNAY | ENVYFOL BY LAVAU | IGP PAYS D’OC | FRANCE
fresh nose of peach and pear | a hint of citrus | elegant and unctuous body | touch of almond and citrus.
Rp. 600 K

CHARDONNAY | BERINGER MAIN AND VINE | CALIFORNIA | USA
full-bodied on the palate with forward apple citrus fruit and vanilla notes | well balanced with a long finish.
Rp. 620 K

CHARDONNAY | PADSTAL | COASTAL REGION | SOUTH AFRICA
aromas of orange marmalade, pineapple and butterscotch |
palate has hints of citrus, lime and stonefruit flavors.
Rp. 560 K

DUVAL LEROY | BRUT RESERVE | CHAMPAGNE | FRANCE
full-bodied nature | rich creamy mousse with lemon and lime zest | delicious effervescence continues on a long and elegant finish.
Rp. 1,580 K

ACCADEMIA DEGLI ACQUAVITA | PROSECCO | VENETO | ITALY
fresh light quite delicate | crisp, fragrant and well-balanced with a apple, white peach and citrus nose | refreshing dry finish.
Rp. 600 K

VEUVE DU VERNAY ICE | SPARKLING | FRANCE
Elegant pale yellow with greens | generous foam | fruity, floral | fine effervescence without excess | Young, mellow.
Rp. 680 K

Reds & Rosé

SHIRAZ | MAN SKAAPVELD |COASTAL REGION|SOUTH AFRIKA
dark claret in colour | the bouquet is aromatic with gamey and liquorice aromas | palate of blackcurrant and plum flavours|
Rp. 520 K

SYRAH | THE WOLFTRAP |FRANSCHHOEK |SOUTH AFRIKA
dark berry, plum, smoke and peppery nose| rich opulent flavors or dark fruit, violets, black pepper and liquorice | round and smooth with a lingering soft finish hints of oak and soft tannins.
Rp. 590 K

PINOT NOIR| ASTROLABE | MARLBOROUGH | NEW ZEALAND
ripe dark and red cherry with a hint of smoky oak | Full bodied with with round | mouth filling flavours of plum and cherry
Rp. 920 K

PINOT NOIR | BLACK COTTAGE | MARLBOROUGH | NEW ZEALAND
aromas of cherry cola, violet, star anise and pink peppercorns | black forest chocolate notes, tobacco, liquorice and spice
Rp. 790 K

PINOT NOIR | BERINGER FOUNDERS' ESTATE | CALIFORNIA | USA
light strawberry - cherry nose | dry cherry-red color | medium woody, spicy, fruit nose | broad texture and fleshy tannins.
Rp. 650 K

MALBEC | BODEGA NORTON RESERVA | MENDOZA | ARGENTINA
expressive nose with ripe black fruit, violets and tabacco | elegant and complex characterized by french oak barrels
Rp. 830 K

MERLOT | BEAULIEU VINEYARD | CALIFORNIA | USA
red fruit and peppery oak aromas | well balanced, cool, foggy, with dark cherry, plum, sweet vanilla, oak, juicy black flavors.
Rp. 750 K

CABERNET SAUVIGNON | BODEGA NORTON | BARREL SELECT | MENDOZA | ARGENTINA
herbal tomato red-berry nose | elegant balance of fruit and oak | good structure, firm tannins, rich flavors and delicate finish.
Rp. 620 K

CHATEAUNEUF DU PAPE | CHATEAU MAUCOIL | RHONE | FRANCE
good character | lively anise | warm stone | smoldering tobacco | sage notes | a core of steeped plum and blackberry fruit | silky and
brambly accents through the finish.
Rp. 1,380 K

BERINGER ZINFADEL ROSE | CALIFORNIA | USA
deep orange bordering on red wine | sweet but fresh | ripe and sweet strawberries
Rp. 550 K

ALL PRICES IN OUR MENU ARE SUBJECT TO A 6% SERVICE CHARGE AND 10% GOVERNMENT TAX

K = 000

PRICES ARE IN INDONESIAN RUPIAH