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Brewed black tea infused with fresh crushed lemongrass stalk, served chilled with a hint of organic rock sugar.

Thick-cut, locally smoked beef folded into a rich, creamy emulsion of Pecorino Romano and egg yolks, cut through with generous cracked black pepper.

Local lemon basil (kemangi) pesto, roasted cashew nuts, chili flakes, tossed with fresh linguine and olive oil.

Earthy, rich, and decadent. Hand-rolled ribbons of fettuccine pasta bathed in a truffled wild mushroom cream sauce, finished with shaved black truffles.

Classic garlic and olive oil spaghetti elevated with vibrant Balinese raw shallot, lemongrass, and red chili sambal matah.

Semolina-dusted baby squid served with roasted garlic aioli and a wedge of charred lemon.