DINNER MENU
COLD APPETIZERS Prawns Marinated Ceviche Style 85 Green pepper, beetroot, red onion, Fresh local chili, coconut and mais tuille Beef Tenderloin Carpaccio 145 Parmesan cream, black truffle, extra virgin olive oil, shitake mushrooms and herbs Exotic Tartare Trio 125 salmon, tuna, sea bream, avocado, buffalo mozzarella, mango, papaya, tomatoes and herbs Duck Confit Salad 95 jackfruit, strawberry, spring onion, cucumber spaghetti, coriander and mint Tamarind Avocado Salad 75 Mesclun, spring onion, tomatoes, carrots, fennel baby radish, black olives, yoghurt and sesame dressing WARM APPETIZERS Warm Grilled Seafood Salad 130 (Main Course portion 195) Fresh grilled seafood and fish on a bed of citrus cous cous with minted cucumber yoghurt dressing, micro greens and crisp wafer bread Home Made Ravioli 110 with salmon, fine herbs, mascarpone, red pepper, tomato fondue and lemon zest Chicken & Lamb Satay (three pieces each) 80 with Balinese pickle & crackers Asparagus Flan 90 steamed with mascarpone, basil & parmesan Broccoletti Risotto 160 with shitake mushrooms and seared scallops
SOUPS Purée of Roasted Leak & Cauliflower 70 Served with crisp polenta crouton and toasted nuts Coconut Scented Lobster Bisque 125 with ginger and citrus marinated shrimps Mushroom Cappuccino 95 with porcini powder and lace truffle oil FISH & MEAT Fire & Ice Duo 650 T a m a r i n d K i t c h e n & L o u n g e s S i g n a t u r e d i s h f o r 2 p e o p l e a celebration of selected, grilled and seared, seafood, fish & sates presented with a fresh leaf salad and dipping sauces Lightly Sautéed Lobster 380 assorted Asian & porcini mushrooms, roasted baby potatoes, bisque sauce & tarragon Tuna Mille-feuille 125 asparagus, green beans, tomatoes, brie cheese, BB jus, broccoli sauce & micro herbs Grilled King Prawns, Scallops 230 wit pistachios and nuts, pumpkin cream & ratatouille Tamarind Rossini Beef Fillet 390 local spinach sauté with pinenuts and raisons, crispy focaccia, thyme and foie gras torchan, served with roast baby potato, rosemary and sea salt Grilled Lamb Rack 250 Hearty tomato & kalamata olive sauce, carrot, green beans and potato pureé Grilled Baronang Fish 190 sambal matah relish with sautéed kangkung and tomato chili fondue
PASTA Linguini Pasta 130 red peppers coulis with sautéed mushrooms and parmesan cream Home Made Ravioli 180 with salmon, fine herbs, mascarpone, red pepper, tomato fondue and lemon zest Broccoletti Risotto 220 with shitake mushrooms and seared scallops INDONESIAN FLAVOURS Indonesian Beef Rendang 145 Traditional Indonesian slow cooked coconut beef curry with jasmine rice and traditional condiments Traditional Gulai Kambing 145 Tender lamb simmered in coconut curry with jasmine rice Tamarind Special Fried Rice 110 Indonesian fried rice with vegetables, chicken & lamb satay, served with fried egg Tamarind Satay of chicken and lamb 130 Indonesian chicken and lamb satay served with rice cake
MAIN COURSE GRILLS P r o v e n c a l S t y l e w i t h w o o d o v e n r o a s t e d g a r d e n v e g e t a b l e s s e l e c t e d t o c o m p l i m e n t o u r m e a t a n d f i s h MEAT paired with: Sauces: Chimichurri and Romesco Vegetable Provencal Style: potatoes, tomatoes, zucchini, sundried tomatoes, eggplant, thyme, rosemary, garlic Meat Topping: Café De Paris Butter Australian Beef Tenderloin (250g) 395 Australian Beef Sirloin (250g) 275 Australian Beef Rib Eye (250g) 250 Half Semi Deboned Chicken 175 Australian Lamb Cutlets 195 FISH paired with: Sauces: Saffron Aioli and Guacamole Vegetable Provencal Style: potatoes, asparagus, zucchini, sundried tomatoes, yellow pepper, thyme, rosemary, garlic Black Cod Gindara Filet (1g) 165 Mahi Mahi Filet (1g) 155 Whole Lobster (320-350g) 395 Jumbo Prawns (Four pieces) 175 Tasmanian Salmon Filet (1g) 190 MAIN COURSE SIDES A d d e d e x t r a s f o r t h a t a d d i t i o n a l d e l i g h t Sautéed new potatoes with Kusamba Salt & fresh rosemary Sautéed asparagus, green beans & cherry tomatoes 45 Truffle & Parmesan French Fries Steamed Jasmin rice 30 Fresh local spinach Salad with toasted walnuts and crumbled feta cheese Sautéed wild mushrooms 60 Rocket & Radicchio Salad with aged balsamic & Parmesan
SWEET ENDING Chocolate Brownie 65 Hot chocolate brownie slabs, vanilla ice cream with a rich chocolate sauce and orange segments Choco Passion 65 Creamy velvet milk chocolate with mango coulis pulp and crispy tuile Mediterranean Crème Brûlée 65 Scented with local rosemary Sunset on the Beach 65 Mandarin and white chocolate parfait with fresh diced papaya and berry coulis Island Breeze 55 Balinese peanut mousse with mini banana and lime sauce, topped with milk chocolate flakes Exotic Palette 70 Assorted Indonesian fruits in season ICE CREAM CREATION Toblerone 60 Toblerone hazelnut ice cream, vanilla ice cream, whipped cream, dark chocolate topping, caramelized pecan nuts Strawberry & Vanilla 60 Vanilla ice cream, whipped cream, fresh local juicy strawberries, pistachio flakes and berries topping Tamarillo & Spicy Fruit 65 Tamarillo sorbet on a fresh and spicy Balinese tropical fruit cut into small cubes and seasoned with mango, ginger sauce Tiramisu 65 Mascarpone ice cream, coffee ice cream, whipped cream, one shot of espresso ristretto, cacao powder, Sablé