W E L C O M E T O C I R E

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2 W E L C O M E T O C I R E Our menu features only the freshest plus where possible local and organic produce. The dishes are prepared by using French and Western cooking techniques combined with some subtle Asian touches created with passion and care. In order for you to be able to experience our menu, we have conv eniently created a choice of smaller sized portions, which are indicated on the menu as TASTE. The DINE option serves you your usual size of starter or mai n course as where the TASTE option is half the size of a DINE serving. We encourage to try different flavours and we also offer you a unique TASTE menu of 5 courses and a DINE menu of 3 courses : 2 TASTE appetizers of your choice TASTE main courses of your choice 1 DESSERT of your choice. The Taste menu is served for one person only and for all guest table Bon Appetit! Stephane Simond and his team. Executive Chef Alila Uluwatu.

3 S T A R T E R S T A S T E D I N E Javanese Wagyu beef tartare and dashi G Spicy coconut mayonnaise, fried emping Mediterranean octopus and baby squid G Iberico chorizo, celery local, dry paprika, coriander Slipper lobster and light coconut cream soup G Diced tail, kemangi basil Farmed chicken liver mousse G Sweet tamarin dressing, tabia bun pepper, curcuma bread Indian Ocean yellow fin tuna G Grilled watermelon, bell pepper foam Baked Sumbawa scallop on the shell G Black ink, sea urchin, marjoram, carrot jelly Roasted and spiced king prawns, marinated mussels G Tomato confit, avocado, saffron cream Crispy chicken bites, edamame G Roasted pumpkin, mushroom duxelle, black truffle SALAD Fresh and pickled garden roots G Green leaves and lettuce, honey-lime dressing Roasted mixed mushrooms salad v G Baby lettuce, spinach, sesame dressing, crispy sour dough

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5 M A I N S T A S T E D I N E Coconut milk poached black cod fish G Pineapple, fennel, lime butter sauce Seared Nebraska organic and dry aged beef ribeye G 495 Balinese sea rock salt, Cabernet wine sauce Steamed Barramundi fillet G Yuzu lemon and miso Hollandaise sauce, seaweed broth Seared Iberico pork secreto G Braised feet in tortellini, mustard jus Marinated and seared red snapper G Red and green tomato Slow oven baked lamb shoulder G Lemon preserve Smoked grain fed Australian beef tenderloin G Spinach, mushrooms, bacon bites, sesame, bone gravy Kalimantan River blue prawns G Dried tomatoes, basil, pink pepper virgin oil FOR THE MEAT LOVERS 450 gr of grilled Nebraska organic dry aged beef ribeye 925 Whipped mashed potatoes with black truffle For 2 persons FOR THE FISH LOVERS A whole wild barramundi fish, baked in papillotte 750 Grilled vegetables, ginger butter sauce (Pre-order 24 hours in advance)

6 V E G E T A B L E S A N D V E G E T A R I A N S I D E D I S H E S Vegetables 60 Oven baked pumpkin chunks G Tahini-sesame dressing, cajun nuts Soy bean sprout curry G Fresh coriander Japanese eggplant confit G Sweet and sour, toasted granola Steamed pak choi, saffron spice G Spicy tomato fondue Grains and potatoes 60 Cire risotto G Tangerine, green peas, thai basil, green asparagus Homemade potato gnocchi Porcini mushroom, shallot pickle Braised beancurd G Shitake and shimeji mushrooms Whipped mashed potatoes Lemon preserve, extra virgin olive oil

7 D E S S E R T S Roasted pineapple, old brown rum 120 Meringue, salted crumble, coconut ice cream Valrhona milk chocolate Jivara 130 Passion fruit, hazelnut, streusel Bedugul strawberry 120 Pistachio biscuit, green tea cream, kemangi basil Coffee and banana soufflé 120 Gula aren ice cream Dark chocolate fondant G 120 Tangerine sorbet Pineapple carpaccio, frangipani flower syrup G 125 Kemangi sorbet Homemade ice cream and sorbet 110 Choose your favorite flavor, 3 scoops