STARTERS
Se a so n a l F i sh Cr u do 2 3 0
Airflown in season Fish from Japan.
Ho k k a i d o S c al l o p s 2 4 9
Single Hokkaido Scallops Seared to perfection, with Edamame
Puree and Buttered Beech Mushroom.
B r u sc hetta Po m o d o ro 6 5
Sourdough toast topped with cherry tomatoes, onion, basil, and
10-year-old aged balsamic vinegar DOP.
B r u sc hetta F igs a n d Cre a m Ch e e s e 7 5
Sourdough toast served with homemade cream cheese, figs, and
Moorney’s Trigona Stingless Bee Honey.
D u o o f Fo i e G r a s 3 9 9
Velvety pan-seared foie gras with the sweetness of caramelized
apples, mixed berries lambrusco sauce. Paired with delicate foie
mousse topped with luscious white grape jelly.
C r a b C a ke 19 0
The most crab you can possibly stuff inside a crab cake, too much
crab its just crab crab.
Pro sc i u tto Me l o n 6 5
Locally grown Japanese Melon from a greenhouse by Dang Sweet Melon!
Sal u mi e Fo r m a gi 3 9 0
Assortments of Italian Charcuterie and Cheese. Accompanied by
Trigona Honey, Figs, Olives, Toasted Foccacia and Sourdough
Wa g y u Stea k Ta r t a re 2 9 0
Fullblood Wagyu tenderloin MS8/9, done in Piedmontese style
with Lemon, EVOO, Sea Salt and Tellicherry Peppercorn, served
with toasted baguette, arugula and sliced Parmagiano.
Add Antonius Oscietra Caviar 5gr - 390
Wa g y u C a r p a c c i o 2 50
Fullblood Wagyu Tenderloin MS 8/9 cut thinly with a dash of
Maldon salt and Tellichery Peppercorn finished with Arugula and
10 yr old aged balsamic DOP
Mu ro tsu Bay O ys t e r 1 10 / p c s o r 6 3 0 / h alf do z e n
Murotsu Bay Oysters are a prized variety of oysters. Character-
ized by their plump and meaty flesh, which is delicately sweet and
briny. They have a clean and refreshing taste, texture is smooth
and buttery, with a satisfyingly firm bite. Served with Lemon and
Mignonette Sauce. Add Antonius Oscietra Caviar 5gr - 390
An to ni u s Osc i e t r a Cavi a r 1 o z p er p er so n / 2500
Caviar from sturgeon of the species Acipenser gueldenstaedtii
(Russian sturgeon). It has large roe pearls in colours ranging from
grey, through olive and brown to golden. It is distinguished by
a slightly nutty, pleasant flavour with a velvety, buttery finish.
Served with Blinis, Egg whites, Egg yolk, Home made Creme
Fraiche, Chives, Shallots.
I NSA L ATA
Hou se C h oppe d S al ad 99
Chopped romaine hearts, baby spinach, radicchio,
cherry tomatoes, Granny Smith apples, and sliced
roasted almonds, tossed in homemade honey mustard
dressing. Add Jon’s Smokery Bacon - 50
Bu rr at a S al ad 290
Indulge in the only fresh and unrefrigerated Burrata
in Jakarta, made daily just like in Italy. Served with
10-year-old aged balsamic vinegar DOP, roasted
cherry tomatoes and figs, basil oil, arugula, and
toasted sourdough. Add Prosciutto - 75
C ae sar S al ad C l assico 99
Romaine hearts, garlic croutons, Parmigiano
Reggiano, cured egg yolk, and a homemade classic
egg yolk Caesar dressing.
Gorgonzol a C h oppe d S al ad 99
Chopped romaine hearts, radicchio,
cherry tomatoes, and red onion, served with a
homemade Gorgonzola dressing.
Aru gu l a S al ad 99
Peppery arugula, drizzled with extra virgin olive
oil and 10-year aged balsamic vinegar DOP,
topped with delicate slices of Parmigiano Reggiano.
Add Prosciutto - 75
SOUP
C ioppino 290
A classic SF Italian style seafood stew, packed
with fish and shellfish in a savory tomato broth.
Maine Lob st e r Bisq u e 450
Made with fresh, succulent lobster meat and
delicately balanced with a blend of aromatic
herbs and spices.
Fu ngh i 14 9
A mix of Button, Morells, Porchini mushroom
with cream and Extra Virgin Olive oil.
All Prices are in `000 and are subject to Tax and Service
P A S T A a n d R I S O T T O ( Al D e n t e 1 1 m i n s , No r m a l 1 3 m i n s f o r Pa s t a )
Spaghetti Carbonara 279 Capellini Limone con Crudo di Gamberi Botan 490
Indulge in the divine richness of Jon’s Smokery Guanciale and an UNHOLY Lemon-Infused Capellini with our Zesty Botan Shrimp Crudo, crowned
amount of Pecorino Romano, paired with omega-3 enriched eggs and with Ikura. Option: Change Ikura to Antonius Oscietra Caviar 5gr - 390
freshly cracked organic Tellicherry Peppercorn
Ris s oto L obs ter Zafferano 490
L inguine Foie Gras and Wagy u 490 Delictable seafood based broth with a touch of saffron, topped with
By popular demand, a lot of Foie Gras, alot of Wagyu beef! Poached Maine Lobster - Add Antonius Oscietra Caviar 5gr - 390
L inguine Pes catore A lla Jokowi 299 Ris otto al Nero di Fruti di M are 39 0
Indulge in a taste of the ocean with our Linguine dish, featuring a medley Featuring a medley of succulent Canadian mussels, perfectly cooked
of Japanese clams, shrimp, and calamari, tossed in a delectable tomato calamari, and plump juicy shrimp. To top it off, we’ve added a generous
sauce and a homemade Calabrian Sambal for a burst of spicy goodness. serving of delectable ikura
This dish was first served by accident to our President Joko Widodo!
L obs ter L inguine Pom odoro 49 0
Spaghetti Vongole 290 Classic Italian pasta dish that features tender chunks of succulent lobster
Savor the taste of the sea with our Spaghetti Vongole, featuring al dente meat served over a bed of al dente linguine noodles, coated in a rich toma-
spaghetti tossed with Japanese Clams, garlic, white wine, and a hint of chili to-based sauce.
flakes, for a simple yet flavorful Italian classic.
Spaghetti ai Ricci di M are 990
Spaghetti cooked in a delectable seafood broth, chilled and topped with
fresh and decadent Akajo Bafun Uni and delicate Antonius Oscietra caviar.
MAINS SIDES
Kurobuta Pork Chop 550 Hokkaido Cream Cor n 8 5
Savor the succulent flavor of Canadian Kurobuta Pork, brined to perfection in our
Cream ed Spinach 75
signature blend of spices, and then coated with a mouthwatering black garlic rub.
Served with a Honey Soy Glazed Sauce. ~ 250 gr
Brussel Sprouts with Aged Balsamic 135
Chilean Seabas s 490
15 Hr Potato 1 50
Succulent pan-seared Chilean seabass, served with our house bean stew.
Charred Brocolini 1 2 5
Sous Vide Halibut 450
Melt-in-your-mouth Halibut, complemented by the bright and tangy flavors of a Charred A s paragus 12 5
Lemon Beurre Blanc sauce, and finished off with a drizzle of green scallion oil.
M ixed Sautee Mus hroom 8 5
Chateaubriand 1 290
~200 gr Fullblood Wagyu Chateaubriand accompanied with a choice of charred Jon’s Smokery Thick Cut Hickory Bacon 110
brocolini or asparagus and our home made lambrusco sauce.
D uck Fat Fries 1 50
A las kan King Crab 4500/k g
Steamed Alaskan King Crab with Garlic butter, Cajun Butter and our house made
Calabrian Sambal Butter.
Grilled Bam boo L obs ter M P
Pre-order-only Live Bamboo Lobster. This delicacy is carefully poached and
grilled to perfection, then enriched with the rich and savory taste of our home-
made Uni Butter.
Poached M aine L obs ter M P
Pre-order-only Savor the ultimate taste of luxury with our Live Lobster, expertly
poached and served with rich garlic butter, for an unparalleled flavor experience
straight from the pristine waters of Maine, USA.
TEA M I N E R A L WAT E R BEER WHISKEY BOTTLE GLASS

Yu z u C o c o nu t Te a 4 9 Aq u a Panna 500ml 72.5 Sapporo 75 Bulleit Rye 2,50 0 16 0

Lyc he e C a l a m a n s i Te a 4 9 S an Pe l l e gr ino 500ml 72.5 Konig Ludwig Weis s bier 85 Bulleit Bourbon 2,50 0 16 0

Earl Grey 4 9 John Jameson 1 ,90 0 130

C ha m o mi l e 49 Monkey Shoulder 2,10 0 14 0

SOFTDRINKS C L A S S IC C O C K TA I L S
En g l i sh B rea k f a s t Te a & Co 4 9 M akers M ark (Hous e Pouring) 2,50 0 15 0
C oca - C ol a 35 Tuxedo No 2 220
Gei sha Te a 4 9 Gin, Absinthe, Dry Vermouth, Marashcino.
Sprit e 35
A gavoni 250 GIN BOTTLE GLASS
Tonic Water 35
Tequila, Sweet Vermouth, Campari.
PREMIUM COFFEE Brocks m an Gin 1 ,500 15 0
S od a Wat e r 35
(Bra zilia n Nic a ra g u a Bl en d) Vieux Carre 250
Cognac, Rye, Sweet Vermouth. Bottega Bacur Gin 2,000 17 0

Esp re sso / D ou b l e E s p re s s o 50 W his key Sour 1 99 Monkey 47 2,50 0 250

MO C K TA I L S
Bl a c k C o f fee ( Ho t / Ic e) 50 Bourbon, Lemon, Sugar.
Roku (Hous e Pouring) 1 ,700 18 0
Appl e Tr id e nt 6 5 El Pres idente 1 99
Caffe Latte (Hot/Ice) 6 5 Hendriks 2,20 0 19 0
Apple, Mint, Calamansi, Soda.
Rum, Orange Curracao, Dry Vermouth, Grenadine.
C a p p u c i n o (Ho t / Ic e) 6 5
Drops of Pand an 6 5
Ma c c hi a to 65 Lychee, Pandan, Citrus, Soda.
TEQUILA BOTTLE GLASS
Pi c c o l o 62 S IG NAT U R E C O C K TA I L S
It ’s Al l Ab ou t Mango 6 0
Cam ino Gold 1 ,400 15 0
Mango Yoghurt, Clove, Calamansi. The Pragm atic 1 99
Brockmans Gin, Raspberry Pandan Geisha Whey. Cam ino Blanco 1 ,400 15 0

Galves ton Continental 1 99 Macetazo Cupreata 1 ,800 18 0

HOMEMADE ICE CREAM DESERTS
Vodka Crystal Queen, Pink Grapefruit, Salted Guava, Citrus.

No n Al c o h o l i c 55 Tiramisu C l assico 125

Aom ori Autum n 220
Vanilla Bean, Dark Chocolate, Peppermint Made with Home made Mascarpone, Lady
Whiskey Chamomile, Carbonated Mint Apple Yuzu.
VODKA BOTTLE GLASS
Chocolate Chip, Raspberry Buttermilk. Fingers and good coffee and Amaretto.

L e Pont Neuf 220 Suntory Haku Vodka 1 ,300 15 0

Al c o ho l i c 7 5 Virgin Tir amisu 99 (Hous e Pouring)
Amaretto Sous-Vide Soursop, Vodka, Lemon.
Single Malt Chocolate, Rum n Raisin, Baileys, Non Alcoholic Tiramisu.
Belvedere Pure Vodka 1 ,500 15 0
Smokey Jack D, Gin and Honey lemon. The Silent O rchard 220
Panna C ot t a 150
Gin, Mango, Coconut, Mango Espuma. Grey Goose 1 ,700 17 0
Smooth milky panna cotta with vanilla
served with Raspberry compote.

COGNAC & BOTTLE GLASS

GRAPPA

Hennesy VSOP 2,300 210

A lexandre Grappa Brunello 2,000 19 0

di Montalcino

Alexandre Amarone 2,000 19 0

All Prices are in `000 and are subject to Tax and Service