Pescatarian / Chef Degustation Menu

3 Types of Aperitifs

Pescatarian / Chef Degustation Menu

3 Types of Aperitifs

Mignardises

Lemon Grass Pate de Fruit
Pralines
Macaroon
Kalamansi Tart
Coconut Cornet

Valrhona Grand Cru Chocolate

Roasted Pineapple, Cashew Nut, Salted Caramel Cremeaux

Cassava Roots “Mont Blanc”

Coconut Ice Cream

Bedugul Strawberry

Souffle, Strawberry Ice Cream

Wood Grilled Lobster

Taro Emulsion, Grilled Roots Vegetables, Curry Leaves Salsa

Bamboo Steam Fish

Salted Fish Broth, Herb Butter Crust, Greens, Dill Oil

Blue Swimmer Crab and Sea Urchin

Ginger, Kecap Asin,

Braised Octopus

Jack Fruit, Shallot, Semi Dried Tomato, Savory Palm Sugar

Tuna Toro

Chives, Fermented Soya, Radish

Hokkaido Scallop

Onion Pickles, Sesame Oil, Soya, Oba Leaves

House Smoked Salmon

Asparagus “Chaud Froid”, Goma, Seaweeds, Avocado

Hand Pulled Cheese “Burrata”

Tomato, Basil, Extra Virgin Olive Oil

“Le Caviar a Legume”

Parsley Emulsion

Amuse Bouche

Warung Tani Garden Vegetables “Tasting”
fermented sambals/ Vinegar

Vegetarian Degustation Menu

3 Types of Aperitifs

Vegetarian Degustation Menu

3 Types of Aperitifs

Mignardises

Lemon Grass Pate de Fruit
Pralines
Macaroon
Kalamansi Tart
Coconut Cornet

Valrhona Grand Cru Chocolate

Cashew nut, Salted Caramel Cremeaux, Kemangi

Cassava Roots “Mont Blanc”

Coconut Ice Cream

Padi “Es Campur”

Rambutan, Rose Water, Shaved Ice, Sorbet, Lime, Tropical Fruits

Wood Grilled Taro roots

Okra, Potato, Fern leaves, Cassava Leaves, Laksa Curry

Smoked Aubergine

Rice Noodle, Onion Soubise, Hoisin, Celery Oil

Agnolotti “Pumpkin”

Sawi Asin Cream, Pumpkin Seed, Spiced Sourdough Crumbs

Pickled Green Asparagus “Chaud Froid”

Goma, Seaweeds, Avocado, Wasabi

Hand Pulled Cheese “Burrata”

Tomato, Basil, Extra Virgin Olive Oil

Salt and Sugar Crusted “Home Grown Red Beet”

Apple Consommé, Dill Cream, Fennel Seed Oil

“Le Caviar a Legume”

Parsley Emulsion

Amuse bouche

Warung Tani Garden Vegetables “Tasting”
fermented sambals/ Vinegar