Appetizers & Salads

Cold Poached Octopus

"On bean sprouts and long bean salad served with shallot lemon dressing"

Peppered Seared Tuna Loin

"On chunky avocado, dill and mango with kefir lime dressing"

Roasted Squash, Lentil & Fennel Salad

"With feta cheese, served with black olive tapenade and basil pesto (V)"

Organic Greens, with Tempe and Tofu

"With beet root, tomato, yam & cucumber served with a choice of dressing: green tea, fennel, olive or almond (V)"

Pickled Lotus & Fresh Seaweed Salad

"Served with sesame dressing (V)"

Lima Bean, Pumpkin, Justa Rucola Salad

"With crunchy romaine and roasted sunflower seed dressing (V)"


Fresh water Snail with Young Papaya

"Enriched with organic asian spices"

Pearl Barley, Red Bean & Roasted Duck

"With leeks and chives"

Free Range Chicken Soup

"With wild mushroom, galangal and lemongrass"

Roasted Vegetable Soup

"Puree of Pumpkin and Sweet Potato enhanced with vanilla essence (V)"

Organic Heirloom Tomato Gazpacho

"Chilled soup with cassava crackers (V)"

Organic Pastas


"With kalamata olives, tapenade and arugula pesto (V)"

Spaghetti with Fillet Snapper

"With morsels of Jimbaran Bay snapper, with chili honey marmalade and lemon zest "


"With cured fish, crab meat, bean sprouts, eggplant and saffron (V)"

Mushroom Spaghetti

"With champignon and portabella mushrooms, crushed herbs and tomato fondue (V)"


"With pan fried marinated chicken breast and beet root ragout (V)"


Mango & Avocado Crostini

"On sweet potato lemongrass salad with organic balsamic reduction (V)"

Falafel in Pita Bread

"With tahini lemon dressing (V)"

Layered Pan Fried Gindara Fillet

"With heirloom tomatoes, cucumber, lettuce and alfalfa sprouts between toasted sweet corn bread served with maxi potatoes and chick peas"