Donna

Elegant with a smoky twist. This cocktail blends Martin Miller’s gin with tart raspberries, bright lemon juice and a touch of homemade syrup for balance. The apple wood smoke adds depth without overpowering, wrapping the drink in a soft, aromatic haze that lingers between sips. It’s fruity, floral and a little mysterious 》Rp240,000

Sweet, tart and silky with a little sparkle on the side. The passionfruit purée brings a tropical punch, balanced by creamy vanilla and a bright hit of lemon that keeps things fresh. Skyy vodka gives it a clean backbone, while the prosecco shot adds a crisp, bubbly contrast that lifts the whole drink 》Rp180,000

Dessert with a little theatre. The chocolate shell melts under a pour of warm white chocolate sauce, revealing a rich mix of chocolate mousse, vanilla ice cream, chewy brownie chunks and crunchy candied cashews. It’s sweet, creamy and just the right amount of indulgent. Every spoonful hits a different texture of melty, fudgy, nutty and cold. A fun finish to the meal that feels playful but still polished 》Rp145,000

A feast in a pan. Loaded with king prawns, clams, barramundi and chimichurri-stuffed calamari that brings a herby kick. The rice is rich and smoky, layered with saffron and squid ink aioli, finished with tobiko for that little pop of briny goodness. It’s bold, generous and built to share. Every bite’s got something going on and the grilled lemon in the middle ties it all together 》Rp480,000

The salmon is fresh and finely diced, layered over creamy guacamole with a drizzle of honey soy that adds just the right touch of sweetness. Wasabi aioli brings a subtle kick and the sesame seeds give it crunch. Scoop it up with those crispy nori rice crackers and you’re set 》Rp130,000

Crispy cauliflower tossed in bold buffalo sauce, cooled down with a swipe of crème fraîche and lifted by fresh dill and sage. It’s got crunch, heat and just enough creaminess to keep things balanced. One of those starters that disappears fast and leaves me wanting more 》Rp75,000