Japanese cuisine, western influence. Rin adopts Kaiseki inspired cuisine. Kaiseki's origins date back to the 16th century, meaning "stone in the stomach". Later, Kaiseki became a simple seasonal vegetarian meal served after the chanoyu or tea ceremony. Today, it is considered an art form that observes the harmony between food and nature, which takes the diner on an odyssey of flavours, textures and colours. Our chef has adopted the origins of Kaiseki and created an eclectic menu of smaller plates, designed to be shared. Rin's cuisine embraces the 5 basic tastes of sweet, sour, salty, bitter & umami.
Newly opened, Rin has a contemporary mixed design inspired by the natural elements of Bali. Sake, sake martinis, shochu and wine complement the dining experience.
RAW/PICKLED Blue fin tuna “chutoro”, shoyu jelly, quail egg, apple-mustard vinaigrette Seviche of hiramasa kingfish, avocado, wakame & sesame, tobiko, kaiware Crisp palm hearts, shimeji, kaisou, moyashi, tahini-yuzu dressing, ohba leaf Wagyu beef tataki, shichimi togarashi, garlic chips, bamboo, truffle dressing
SIMMERED Sake simmered Japanese codfish, black bean broth, cold udon noodle & goma sauce Manila clams & mussels steamed with sakekasu & Japanese herbs, edamame “Chawan mushi” steamed egg custard with foie gras, wolfberry & king crab Linley Farm pork belly kakuni, organic quinoa, shimeji, Japanese mustard sauce
FRIED River prawn gyoza, pomegranate ponzu, pickled lotus & myoga Sansho spiced scallops with celeriac & pork croquette, coconut emulsion Seared foie gras, lobster brandade, daikon fondant, white miso, umeboshi Crispy Japanese tofu, Yarra Valley trout roe, shaved bonito, forest mushrooms
GRILLED 7 spice cured duck breast, grilled konnyaku, ginnan, red beet puree “Rin Obento” saikyo miso grilled ocean trout & condiments Twice cooked wagyu short rib, truffle asparagus, wasabi fondue Unagi & eringi mushroom kushiyaki, soy bean & crab risotto
SWEET Pumpkin Brulée, glazed mango, coconut sorbet Sakekasu pannacotta braised strawberries, saffron pashmak Hot chocolate-star anise lava cake, pomegranate curd, café latte ice-cream Poached apple, warmed rice pudding, pineapple-yuzu granita, lemon vincotto
3 course Kaiseki 450 4 course Kaiseki 600 5 course Kaiseki 750
Glossary Yuzu citrus fruit native to East Asia with an aromatic aroma. Ohba from the perilla plant with a strong flavour similar to mint or fennel. Sakekasu is the wet residue (lees) that are left over from filtering the sake. Moyashi a common mung bean or soy bean sprout used in Japanese dishes. Unagi are freshwater eels that are high in protein, vitamin A and calcium. Kushiyaki skewered meat, seafood or vegetable that is grilled. Myoga a deliciously fragrant bud that's a variety of ginger Konnyaku is a traditional Japanese health food made from a potato native to Indonesia. Chawan mushi a traditional steamed egg custard dish, literally meaning "tea cup steam". Seviche popular in South America and Mexico, it’s the simple blending of fish with citrus juice and spices. Kukonomi this small berry is native to China & Mongolia, its health benefits are steeped in Asian folk medicine.
Chef de Cuisine Richard Millar
All prices above are in thousand of Indonesian rupiah and subject to 21% government tax and service charge 171208
RIN signature