Bali's Finest
French Fine Dining

Premium bluefin tuna, delicately sliced with house soy sauce.

Norwegian salmon, fresh daily, with sesame and citrus zest.

Seasonal sushi and nigiri selection served on a wooden board.

Sea urchin on hand-pressed rice with yuzu ponzu and micro shiso.

8-piece selection based on the finest seasonal catch of the day.

Crispy shrimp tempura, avocado, eel sauce and sesame.

California roll topped with assorted fish and avocado slices.

Crab, cucumber and avocado roll with masago on the outside.

Soft-shell crab, cucumber, avocado and spicy mayo.

Baked scallop and crab on top of a spicy tuna roll.

A5 Wagyu, marble grade 10, grilled to perfection with truffle butter.

Tender beef tenderloin, wrapped in bacon with a red wine reduction.

Prime-cut sirloin, seasoned with herbs and seasonal vegetables.

Classic T-bone, chargrilled medium-rare with café de Paris butter.

Scattered sushi over seasoned rice with tamago, ikura and tuna cubes.

Fresh salmon over steamed Japanese rice with dashi broth and pickles.

Crispy chicken katsu over Japanese curry rice with pickled daikon.

Glazed teriyaki salmon with steamed rice, sesame and spring onion.

Japanese yuzu, gin and elderflower with a hint of cherry blossom.

Whisky sour with sakura syrup, fresh lemon and egg white foam.

Ceremonial matcha, vodka, ginger beer and fresh lime over crushed ice.

Prosecco, lychee liqueur, elderflower and fresh mint over ice.

Elegant red from Côte de Nuits, earthy and complex with silk tannins.

Non-vintage house champagne, crisp and lively with fine bubbles.

Pale Provence rosé, dry and mineral with fresh red berry notes.

Crisp Loire Valley sauvignon blanc with citrus and mineral finish.

Steamed young soybeans, lightly salted with togarashi and sesame oil.

Traditional white miso broth with silken tofu, wakame and spring onion.

Crispy pork and cabbage dumplings with ginger-ponzu dipping sauce.

Silken tofu in dashi broth, topped with grated daikon and bonito flakes.