The Menu
Our menu changes
every month.
Eight courses, one evening, no choices to make. We decide what to cook based on what the land offers this week.
Seasonal.
Hyper-local.
Tasting format.
Every ingredient is sourced within a 40-kilometer radius of our kitchen. The menu is decided week-of, shaped by what the harvest delivers — not the other way around.
There is no à la carte. Each evening unfolds as an eight-course tasting sequence, paced deliberately, served to twenty-four guests at most. The format is fixed. The content never repeats.
IDR 850.000 per person — all-inclusive
This month
River Cress
Subak Sokwayah
Smoked Duck
Gianyar highlands
Young Coconut
Payangan groves
These are highlights, not the full story. The complete eight-course sequence is revealed upon reservation confirmation.
Reserve a table to
see the full menu.
Two seatings nightly — 18.00 and 20.30, Tuesday through Sunday. Mention dietary needs when you book.
Reserve a Table