Yellowfin Tuna, Cultured Cream, Brioche Doughnut and Caviar

by Ben Cross

Pinot Meunier & Chardonnay, Brut Réserve, Duval-Leroy, NV

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Slipper Lobster, Coconut, Wing Beans and Caviar

by Maxie Millian

Chardonnay, Blanc de Blancs, Grand Cru, Duval-Leroy, 2006

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Basa Gede Confied Salmon, Kaffir Lime Dressing, Fennel Salad and Caviar

by Chris Salans

Chardonnay & Pinot Noir, Premier Cru "Fleur de Champagne", Duval-Leroy, NV

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Bali Pork, Onion, Parsley Root, Wasabi and Caviar

by Nic Vanderbeeken

Pinot Noir & Chardonnay, Rosé Prestige, Premier Cru, Duval-Leroy, NV

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Local Citrus, Burnt Bread Gelée, Sour Cream Espuma and Caviar

by François  Seurin

Chardonnay & Pinot Noir, Femme de Champagne Brut, Duval-Leroy, 2000

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Petit Fours

 

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5 Course Menu IDR  1.700.000 ++

(Including food & champagne)

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Our chefs can easily adopt any of the menu to your dietary restrictions. All prices are subject to a 21% tax and service charge.

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