SUPPER CLUB MENU
GRAZING PLATES
SEARED SCALLOPS 75 each
kombu miso butter sauce / XO sauce / thyme
AGED SALMON TIE PIE 75
Mount Bromo goat’s cheese / salmon roe / umeboshi / truffle
CHICKEN & LOBSTER XIA LONG BAO 85
tom yum broth / pickled cherry tomato
COCONUT & CASHEW NUT YOGURT DIP 90
coriander olive oil / homade spice mix / fresh baby garden vegetable
SELECTION OF BREAD & DIPS 90
grilled zucchini / grilled peppers / smoked eggplant / 24-hr flat bread
3 TYPES OF DRY-AGED SASHIMI 120
ponzu / green chilli / yuzu kosho / smoked yoghurt / sumac
PORK & PUMPKIN DUMPLINGS 120
dried mint / chilli butter / sumac / garlic yoghurt dressing
NOSE TO TAIL CROQUETTES 195
pulled pork chipotle / house-smoked hammon / corn / picallili / bechamel
SMALL PLATES
WOOD-ROASTED CHERRY TOMATOES 95
shishito peppers / stracciatella cheese / coriander oil / yuzu & sesame furikake
ROASTED BONE MARROW 120
Vegemite pulled beef / pickled mustard seed / parsley vinaigrette / curried butter / cassava chips
SCALLOP & PRAWN STUFFED TEMPURA ZUCCHINI FLOWERS 130
wood-fired keciwis / crispy shiso / sesame chilli vinegar dressing / wasabi furikake
SMOKED CHAR SIU PORK JOWL 140
fried keciwis / tamarind / fermented chilli vinegar / sesame dressing
AGED TUNA CARPACCIO 180
ginger / tsuyu / tomatoes / Sichuan oil / ponzu rayu dressing
AJWANI TANDOORI OCTOPUS 220
pickled daikon & beetroot / mint parsley dressing / beetroot raita / red onion kachumber
SAFFRON FISH SKEWERS 250
yoghurt / cumin / mustard oil / slow roasted tomato / dill mint chutney
ROBATA-GRILLED LAMB 250
sesame furikake / stracciatella cheese / shishito peppers / buttermilk dressing
SEARED HAND-CUT BEEF 290
lotus chips / smoked garlic / shiso / sweet unagi sauce
BINCHOTAN CHARCOAL GRILLED
STOCKYARD ANGUS 200 DAY GRAIN-FED OP RIB BONE IN M3-4 220 / 100 gr
TOKUSEN WAGYU RIB-EYE M3-4 350gr 700
numbing Sichuan green shallot peanut sauce / andaliman jus / salt cured egg yolk / smoked garlic miso
LARGE PLATES
XO PORK & PRAWN SAUSAGE 240
garlic chives / Puy lentils / Swiss chard / pork jus
SUMBA CAUGHT TIGER PRAWNS 250
Madras chicken fat butter / curry leaf / smoked coconut milk / coriander oil
GRILLED GROUPER 250
miso butter / chives / salmon roe / umeboshi furikake / truffle
14-DAY DRY-AGED BBQ DUCK BREAST 250
confit duck leg / charred radicchio / pomegranate hoisin molasses / Mandarin pancakes
WOOD-FIRED HALF CHICKEN 280
chicken liver parfait / smoked garlic / umeboshi / truffle jus / shaved truffle
DRY-AGED ORGANIC BLACK PIG 350
spiced pala jam / charred broccolini / kenari puree / black nut / pork jus
SLOW-COOKED PEPPER-CRUSTED SHORT RIB BEEF 950
fire-roasted pickled beetroot / mustard jus
SIDES
MIXED LEAVES SALAD 50
mizuna / frisée lettuce / herbs / rocket / Champagne vinegar dressing
CHARRED BABY GEM LETTUCE 55
shaved bonito flakes / salted egg yolk / buttermilk dressing
MISO POTATO GRATIN 90
chopped wood ear mushroom / shaved truffles / cheesy sauce
CHARRED PUMPKIN 120
paneer cheese / spicy tomato sauce
CHARRED BROCCOLINI & ASPARAGUS 130
cashew nut Hollandaise / umeboshi / sesame
DESSERTS
CHOCOLATE FUDGE CAKE 80
vanilla bean ice cream and toffee caramel
BALINESE DARK CHOCOLATE MOUSSE 80
dark rum / coffee / mascarpone / finger biscuit
CREME CARAMEL 80
espresso granita / coffee ice cream / coco de nata
PINEAPPLE CRUMBLE 80
passion fruit curd / yoghurt ice cream / creme Anglaise