LUNCH
LITTLE PLATES
Pan con Tomate | 45 (vegan)
Toasted rustic bread topped with sun-ripened grated tomatoes, cold-pressed olive oil, and Maldon Sea salt.
Black Olive Tapenade | 50 (vegan)
Served with charred Turkish bread.
Papas Bravas | 70 (spicy)(eggs)
Crispy potatoes with spicy brava sauce e garlic aioli
Falafels | 80 (vegetarian) (dairy)
Served with tzatziki dip and fresh parsley.
Salt & Pepper Squid | 95 (seafood) (eggs)
Crispy squid with garlic aioli and fresh lemon.
TO START WITH
Aubergine à la Vierge | 115 (vegan)
Chargrilled marinated eggplant dressed with a Provençal mix of fresh tomato, citrus, garden herbs, and crispy golden breadcrumbs.
Watermelon & Halloumi| 150 (vegetarian) (dairy)
Compressed watermelon with charred halloumi, creamy avocado, wild watercress, and a tangy balsamic glaze.
Falafel Fattoush| 150 (vegetarian)
Crisp romaine, cherry tomatoes, cucumber, radish, mint, parsley, toasted pita chips, and sumac-lemon dressing. Topped with warm falafel balls.
Horiatiki Salad| 155 (vegetarian) (dairy)
Heirloom tomatoes, cucumber, green pepper, red onion, Kalamata olives, and barrel-aged feta cheese.
Hummus| 160 (vegetarian) (dairy)
Silky chickpea purée topped with a vibrant Arabic stile salad, and lavash bread.
Caprese | 180 (vegetarian) (dairy) (gluten free)
Marinated cherry tomatoes, creamy mozzarella bocconcini, black olives, and fragrant basil pesto.
Tuna Carpaccio|185 (seafood)
Delicate slices of raw tuna with orange segments, shaved fennel, pomegranate pearls, microgreens, and pink peppercorn vinaigrette.
Tuna Niçoise | 185 (seafood) (eggs)
Seared rare tuna with green beans, baby potatoes, soft-boiled eggs, tender leaves, tomatoes, anchovies and black olives and a citrus-lemon vinaigrette.
SOUPS
Mediterranean Tomato Soup |125 (vegetarian) (dairy)
Slow-cooked tomato soup with crumbled feta, garlic croutons, and fresh basil.
Soup Marinière |150 (seafood) (dairy)
Seafood soup with prawn, squid, and fish in a light cream broth, infused with bay leaf and fresh parsley.
PASTAS
Gnocchi al Ragù di Calamari | 150 (seafood) (dairy)
Potato gnocchi in a silky broccoli cream, topped with garlic and chili sautéed squid.
Penne alla Sorrentina | 180 (vegetarian) (Dairy)
De Cecco Penne folded through a slow-cooked Neapolitan tomato sauce, finished with fresh mozzarella and sun-dried cherry tomatoes.
Tagliatelle al Brasato | 220 (Dairy)
Tagliatelle folded through braised beef short rib ragù and oyster mushrooms in a rich red wine sauce. Finished with fresh herbs and grated Grana Padano.
Gluten-free pasta available on request
MAIN COURSES
FLAVORS OF THE EAST
Laksa | 165 (seafood)
Fragrant coconut curry broth with rice noodles, seafood, quail eggs, bean sprouts, and bean curd. Infused with shrimp paste, lemongrass, and chili.
Finished with fresh coriander, lime, and charred sourdough.
Wonton Noodle Soup | 165 (seafood)
Egg noodles in chicken broth with shrimp and chicken dumplings, barbecued chicken, Bok choy, fried garlic, and scallions.
MEAT & FISH MAINS
Bazaar Chicken Brochettes | 150 (dairy)
Flame-grilled chicken marinated in Arabic spices. Served with rocket Fattoush, pomegranate pearls, and sumac dressing.
Barramundi à la Vierge | 180 (seafood)
Pan-seared barramundi with a sauce Vierge of fresh tomato, capers, herbs, lemon, and olive oil.
Fried from the Lagoon | 205 (seafood) (dairy) (eggs)
Venetian-style mix of crispy fried prawn, squid, baby scallops, and snapper. Served with lemon parsley aioli.
King prawn Armoricaine | 330 (seafood) (dairy)
Sautéed king prawns in a tomato-shellfish reduction flamed with cognac, garlic, shallots, and white wine. Finished with butter and parsley. Served with charred sourdough.
Red wine braised Short Rib| 330 (dairy)
Slow-braised beef short rib in red wine with rosemary, caramelized onion, and mushrooms, served on a silky potato mash with crispy kale
King prawn Armoricaine | 330 (seafood) (dairy)
Sautéed king prawns in a tomato-shellfish reduction flamed with cognac, garlic, shallots, and white wine. Finished with butter and parsley. Served with charred sourdough.
Red wine braised Short Rib | 330 (dairy)
Slow-braised beef short rib in red wine with rosemary, caramelized onion, and mushrooms, served on a silky potato mash with crispy kale
Buffalo Filet Mignon à la Provençale | 350
Tender buffalo fillet mignon sautéed with tomato, garlic, black olives, and Provençal herbs, served with baby carrots and tender asparagus and mash potato, finished with a touch of red wine jus
Ribeye Tagliata Pizzaiola | 440 (dairy)
Tender ribeye steak, chargrilled and sliced tagliata style, topped with a vibrant pizzaiola sauce of cherry tomatoes, garlic, oregano, capers, and olives, served with rustic fries.
Beef Fillet à la Moutarde à l’Ancienne | 490 (Dairy)
Pan-Seared Beef Tenderloin, Creamy Wholegrain Mustard Sauce, Leek Fondue, and garlic parsley potatoes
BETWEEN THE BREAD
Falafel Wrap | 160 (vegan)
Crispy chickpea falafel, hummus, cucumber, tomato, roasted red pepper, and baby greens in warm flatbread.
Club Sandwich | 170 (pork) (dairy)
Grilled chicken breast, crispy pork bacon, over-easy egg, avocado, tomato, baby romaine, and mayonnaise layered on toasted white bread.
Bocadillo Mediterraneo | 210 (seafood) (dairy)
Fried calamari, basil pesto mayo, semi-dried tomato, and arugula on ciabatta.
Bistro Burger Royale with Cheese | 220 (dairy)
Beef patty, melted brie, caramelized onion, Dijon mayo, tomato, and lettuce on a toasted brioche bun.
All our sandwiches, burgers, and wraps are served with French fries
STONE BAKED ROMAN STYLE PIZZA
Plant Power | 155 (vegetarian) (dairy)
Roasted zucchini, eggplant, red pepper, and cherry tomatoes. Finished with crumbled feta and basil pesto.
The Bomb! | 155 (pork)
San Marzano tomato sauce, fior di latte mozzarella, spicy beef or pork salami, roasted bell peppers, and chili flakes.
Royal Mariner | 165 (seafood)
San Marzano tomato sauce, fior di latte mozzarella, garlic-scented prawns and calamari, baby arugula, and Parmigiano shavings.
Parisienne | 200 (containS pork)
Smoked ham, cream sauce, brie cheese, caramelized onion, and frisée lettuce.
The Divine | 215 (vegetarian) (dairy)
Crushed San Marzano tomatoes, fresh burrata, black olives, extra virgin olive oil, and fresh basil.
The Clan Catch | 215 (seafood)
Smoked salmon, cream sauce, julienned red onions, capers, baby arugula, and dill-infused cream cheese.
Gluten-free pizza available on request
SWEET ENDING
Millefeuille du Bistro | 80 (dairy) (eggs)
Crisp puff pastry layered with coconut pastry cream and pineapple jam, finished with palm sugar sauce and served with coconut gelato
Mango & Raspberry Dome | 80 (dairy) (eggs)
Mango and raspberry mousse dome, strawberry–kiwi–orange compote, passion fruit sauce
Pineapple Caramel Torte | 80 (dairy) (eggs)
Pineapple cake with caramel sauce, coconut gelato
Royal Chocolate Cake | 80 (dairy) (eggs)
Rich chocolate cake, mixed berry compote, chocolate gelato
Coffee Panna Cotta | 80 (dairy) (eggs)
Espresso panna cotta, vanilla anglaise, lady finger
Baileys Cheesecake | 90 (dairy) (eggs) (alcohol)
Baileys-infused cheesecake, silky ganache, mixed berry compote, mango sorbet
Exotic fruit platter | 50 (vegan) (gluten free)
Mix fruit slices with fruit sorbet
Homemade Gelato (per scoop) (dairy) (eggs) (vegetarian)
Vanilla Tahitian • 30
Strawberry Valley • 30
Double Chocolate • 30
Pistachio • 30 (Nuts)
Homemade Sorbets (per scoop) (vegan)
Mango • 30
Raspberry • 30
Lime Honey Yogurt • 30
All Prices are in Indonesian 000 (Thousand) Rupiah and inclusive 21% of Government Tax and Service Charge
DINNER
LITTLE PLATES
Pan con Tomate | 45 (vegan)
Toasted rustic bread topped with sun-ripened grated tomatoes, cold-pressed olive oil, and Maldon Sea salt.
Black Olive Tapenade | 50 (vegan)
Served with charred Turkish bread.
Papas Bravas | 70 (spicy) (eggs) (vegetarian)
Crispy potatoes with spicy brava sauce e garlic aioli
Falafels | 80 (vegetarian) (dairy)
Served with tzatziki dip and fresh parsley.
Salt & Pepper Squid | 95 (seafood) (dairy)
Crispy squid with garlic aioli and fresh lemon.
TO START WITH
Salade de Roquette | 95 (vegetarian) (dairy) (gluten free)(nuts)
Arugula with marinated artichokes, shaved Parmesan, toasted almond, pomegranate pearls and lemon vinaigrette
Aubergine à la Vierge | 115 (vegan)
Chargrilled marinated eggplant dressed with a Provençal mix of fresh tomato, citrus, garden herbs, and crispy golden breadcrumbs.
Panzanella di Carciofi, Arancia e Ceci |135 (vegan)
Toasted sourdough, chickpeas, artichokes, and orange segments over hummus, finished with citrus dressing and fresh herbs
Falafel Fattoush | 150 (vegetarian)
Crisp romaine, cherry tomatoes, cucumber, radish, mint, parsley, toasted pita chips, and sumac-lemon dressing. Topped with warm falafel balls
La Burrata | 175 (vegetarian) (dairy)
with char grilled eggplant, Mediterranean tomatoes relish, and crispy baguette bread
Tuna tartar | 185 (seafood)
Delicate hand cut tuna gently marinated with orange juice, fennel whit sundried tomato salad and casereccio bread chips
King Prawn a la grecque | 220 (seafood) (dairy)
King prawns and halloumi baked in a spiced tomato, white wine, and lemon sauce served with grilled Turkish bread
Carpaccio de boeuf | 260 (dairy)
Traditional beef carpaccio with confit tomatoes, black olive tapenade, shaved Parmigiano and arugula salad
SOUPS
Mediterranean Tomato Soup | 125 (vegetarian) (dairy)
Slow-cooked tomato soup with crumbled feta, garlic croutons, and fresh basil.
Soup Marinière | 150 (seafood) (dairy)
Seafood soup with prawn, squid, and fish in a light cream broth, infused with bay leaf and fresh parsley.
PASTAS
Gnocchi al Ragù di Calamari |150 (seafood) (dairy)
Potato gnocchi in a silky broccoli cream, topped with garlic and chili sautéed squid.
Penne alla Sorrentina |180 (vegetarian) (Dairy)
De Cecco Penne folded through a slow-cooked Neapolitan tomato sauce, finished with fresh mozzarella and sun-dried cherry tomatoes.
Tagliatelle al Brasato | 220 (Dairy)
Tagliatelle folded through braised beef short rib ragù and oyster mushrooms in a rich red wine sauce. Finished with fresh herbs and grated Grana Padano.
Gluten-free pasta available on request
MAIN COURSES
FLAVORS OF THE EAST
Laksa |165 (seafood)
Fragrant coconut curry broth with rice noodles, seafood, quail eggs, bean sprouts, and bean curd. Infused with shrimp paste, lemongrass, and chili. Finished with fresh coriander, lime, and charred sourdough.
Wonton Noodle Soup |165 (seafood)
Egg noodles in chicken broth with shrimp and chicken dumplings, barbecued chicken, bok choy, fried garlic, and scallions.
MEAT & FISH MAINS
Austral seabass a la plancha | 200 (seafood) (dairy)
Crisp-skinned barramundi fillet, served with a warm casserole of sautéed zucchini, potato, and leek, finished with a zesty lemon-scented butter sauce.
Fried from the Lagoon| 205(seafood) (dairy)
Venetian-style mix of crispy fried prawn, squid, baby scallops, and snapper. Served with lemon parsley aioli.
Cotoletta di pollo alla Milanese | 255 (dairy)
Golden-crusted breaded chicken breast cutlet, topped with a fresh tomato relish, served with arugula salad and shaved Parmigiano Reggiano.
King prawn Armoricaine| 330 (seafood) (dairy)
Sautéed king prawns in a tomato-shellfish reduction flamed with cognac, garlic, shallots, and white wine. Finished with butter and parsley. Served with charred sourdough.
Red wine braised Short Rib| 330 (dairy)
Slow-braised beef short rib in red wine with rosemary, caramelized onion, and mushrooms, served on a silky potato mash with crispy kale
Buffalo Filet Mignon à la Provençale | 350
Tender buffalo fillet mignon sautéed with tomato, garlic, black olives, and Provençal herbs, served with baby carrots and tender asparagus and mash potato, finished with a touch of red wine jus
Steak Au Poivre| 480 (dairy) (hot)
Pan-seared ribeye steak finished with a classic cracked peppercorn sauce, served with rustic French fries.
Beef Fillet à la Moutarde à l’Ancienne | 490 (Dairy)
Pan-Seared Beef Tenderloin, Creamy Wholegrain Mustard Sauce, Leek Fondue, and garlic parsley potatoes
BETWEEN THE BREAD
Falafel Wrap |160 (vegan)
Crispy chickpea falafel, hummus, cucumber, tomato, roasted red pepper, and baby greens in warm flatbread.
Club Sandwich| 170 (pork) (dairy)
Grilled chicken breast, crispy pork bacon, over-easy egg, avocado, tomato, baby romaine, and mayonnaise layered on toasted white bread.
Bocadillo Mediterraneo |210 (seafood) (dairy)
Fried calamari, basil pesto mayo, semi-dried tomato, and arugula on ciabatta.
Bistro Burger Royale with Cheese |220 (dairy)
Beef patty, melted brie, caramelized onion, Dijon mayo, tomato, and lettuce on a toasted brioche bun.
All our sandwiches, burgers, and wraps are served with French fries
STONE BAKED ROMAN STYLE PIZZA
Plant Power |155 (vegetarian) (dairy)
Roasted zucchini, eggplant, red pepper, and cherry tomatoes. Finished with crumbled feta and basil pesto.
The Bomb! |155 (pork)
San Marzano tomato sauce, fior di latte mozzarella, spicy beef or pork salami, roasted bell peppers, and chili flakes.
Royal Mariner |165 (seafood)
San Marzano tomato sauce, fior di latte mozzarella, garlic-scented prawns and calamari, baby arugula, and Parmigiano shavings.
Parisienne | 200 (contains pork)
Smoked ham, cream sauce, brie cheese, caramelized onion, and frisée lettuce.
The Divine | 215 (vegetarian) (dairy)
Crushed San Marzano tomatoes, fresh burrata, black olives, extra virgin olive oil, and fresh basil.
The Clan Catch | 215 (seafood)
Smoked salmon, cream sauce, julienned red onions, capers, baby arugula, and dill-infused cream cheese.
Gluten-free pizza available on request
SWEET ENDING
Millefeuille du Bistro | 80 (dairy) (eggs)
Crisp puff pastry layered with coconut pastry cream and pineapple jam, finished with palm sugar sauce and served with coconut gelato
Mango & Raspberry Dome | 80 (dairy) (eggs)
Mango and raspberry mousse dome, strawberry–kiwi–orange compote, passion fruit sauce
Pineapple Caramel Torte | 80 (dairy)
Pineapple cake with caramel sauce, coconut gelato
Royal Chocolate Cake | 80 (dairy) (eggs)
Rich chocolate cake, mixed berry compote, chocolate gelato
Coffee Panna Cotta | 80 (dairy) (eggs)
Espresso panna cotta, vanilla anglaise, lady finger
Baileys Cheesecake | 90 (dairy) (eggs) (alcohol)
Baileys-infused cheesecake, silky ganache, mixed berry compote, mango sorbet
Exotic fruit platter | 50 (vegan) (gluten free)
Mix fruit slices with fruit sorbet
Homemade Gelato (per scoop) (dairy) (eggs) (vegetarian)
Vanilla Tahitian • 30
Strawberry Valley • 30
Double Chocolate • 30
Pistachio • 30
Homemade Sorbets (per scoop) (vegan)
Mango • 30
Raspberry • 30
Lime Honey Yogurt • 30
All Prices are in Indonesian 000 (Thousand) Rupiah and inclusive 21% of Government Tax and Service Charge