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 using 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 conveniently 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 main course as where the TASTE option is half the size of a DINE serving. We encourage to try different flavors and we also offer you a unique TASTE menu of 5 courses and a menu of 3 courses for 850 Feel free to ask our staff and our chef for the daily specials and to tailormade your menu. The Taste menu is served for one person only and for all guest table Marc Lorés Panadés and his team.
S T A R T E R S T A S T E D I N E Australian beef tenderloin tartar G 175 255 Potato wedges, fresh green leaves salad Diced Indian Ocean yellow fin tuna 100 165 Avocado, wild rocket, flax seeds Slipper lobster and light coconut cream soup 165 198 Diced tail, kemangi basil Balinese charcuterie platter G 150 190 Rye bread, pickles, nuts Octopus carpaccio 100 165 Creamy potato, smoked paprika, olive oil Marinated smoked Tasmanian salmon 135 190 Sour cream, apple, radishes, herbs G R E E N S Caesar salad 98 120 Romaine lettuce, parmesan, cucumber, anchovies Roasted mixed mushrooms salad G 100 150 Baby lettuce, spinach, sesame dressing, crispy sourdough Artisan burrata salad V 160 210 Beef tomato, Kalamata olives, kemangi, walnuts Quinoa G V 90 150 Grilled aubergine, romesco sauce, garlic Green asparagus V 100 140 Poached egg, roasted potatoes, mushrooms, kale
P A S T A A N D G R A I N S T A S T E D I N E Mushroom risotto 160 210 Parmesan, fungi porcini Roasted meat ravioli, watercress G 140 198 Pappardelle, Chardonnay truffle sauce G 98 180 Rosemary cherry tomatoes, pine nuts Ricotta, spinach cannelloni G 128 189 Béchamel, tomato confit, basil Vegetarian zucchini noodles V 98 180 Garlic, chili, mushrooms M E A T Glazed comfit Lamb shank 395 Cassava mashed, crispy spinach, jus Seared Stockyard beef ribeye G 295 525 Balinese sea rock salt, Cabernet wine sauce Pork Wiener schnitzel G 198 248 Potato wedges, jaeger and gremolata sauce Grain fed Australian beef tenderloin G 275 395 Sautéed mushroom, potato truffle gratin, bone gravy Roasted chicken breast, G 148 178 Rosemary, honey glaze gravy, steamed seasonal vegetables F I S H Seared king prawns 195 325 Dried tomatoes, basil, pink pepper, virgin oil Grilled octopus leg G 188 218 Cauliflower puree, candle nuts, spiced breadcrumbs Grilled marinated black cod, honey, miso 178 210 Sautéed kale, carrot, lemon Seared barramundi 198 238 Spinach, fennel salad, Mediterranean beef tomato vinaigrette
A S I A N F L A V O U R S Steamed Bao bun G 88 138 Roasted pork sweet sour sauce Wok noodles G 98 148 Sautéed prawns, vegetables, homemade XO sauce Sweet sour chicken 108 155 Capsicum, pineapple Stir fried beef striploin, 188 228 Black pepper sauce, vegetables BBQ pork ribs 148 198 Korean marinated sauce, spring onion S I D E D I S H E S 7 0 Oven baked pumpkin chunks V Tahini-sesame dressing, Cajun nuts Steamed pak choi, saffron spice V Spicy tomato fondue Homemade potato gnocchi G Porcini mushroom, pickled shallot Fried rice Salty fish, vegetables Hand cut triple cooked fries G V Romesco, garlic, truffle sauce F E A S T F O R 2 O R M O R E Roasted chicken, baby potato gravy and onions G 788 Smoked salmon, organic selection of green leafs Wagyu Tokusen striploin, G 1.200 Organic tomato feta salad, mashed potatoes, red wine gravy Seasonal sea food plater 980 Watermelon salad, jacket potatoes, tartar sauce
D E S S E R T S Roasted pineapple, old brown rum G 120 Meringue, salted crumble, coconut ice cream Traditional apple tart G 120 Salted caramel ice cream Matcha tea mousse 120 Ginger ice cream, crispy pecan nuts Traditional lemon tart G Chantilly 120 Dark chocolate fondant G V 120 Tangerine sorbet Homemade carrot cake G V 120 Mascarpone Homemade ice cream and sorbet 110 Choose your favorite flavor, 3 scoops Selection of artisan cheeses G V 198 The last mushroom of Uluwatu G V 150 Aromatic haze from the cliff.