The menu explores global cuisine by way of the Indonesian archipelago, introducing a melange of flavours that reflect the borderless nature of today’s world.
Belgian Executive Chef Nic Vanderbeeken takes culinary influences from the old Spice Islands and combines it with distinctly modern European flavours and cooking techniques. The sophisticated, eight-course degustation menu presents an unrivalled culinary journey that brings together the flavours of modern gastronomy, lesser-known Indonesian ingredients, exquisite produce sourced globally, and the property’s own greenhouse harvest.
The sophisticated degustation menu embraces the European apéritif concept initially, followed by an eclectic menu of gastronomy.
The dish is coming from Beef en croute (French cuisine), But is first published as Beef Wellington in 1903. It’s a very old recipe that we changed to our own version with chilled venison, mushroom rendang and kale. The vegetarians get a Mushroom rendang Wellington. King oyster is a meaty mushroom perfect to stew long time. Two very old recipe mixed in 1 to respect the traditions of both.
The star of the dish is the Kemangi sauce, the acidic basil herb gives a perfect balance with the perfectly cooked tender octopus, the sweet potato is cooked with lots of local spices.
is a reflection of a cheese platter with goat cheese and local produced Burrata, the side of the “cheese wheel” are home made local fruit jams