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The Upper Deck Menu

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The Upper Deck Menu APPETIZERS Seafood Ceviche 110 Freshly served with a spicy, citrus Leche de Tigre marinade, raw radish, chargrilled cucumber, sprinkled with passionfruit & coconut oil (Ask about today’s fresh catch from Jimbaran) Yellow Fin Tuna 110 Chopped Yellow fin tuna served with lemongrass sambal, chargrilled corn, green mango and hand pressed coconut milk Baked Eggplant with Leek Sabayon 90 Served with smoky baba ganoush, snake beans, crunchy quinoa and Chapung garden’s twigs Veal Tartare 120 Tartar of veal tenderloin, seasoned with chili, capers, galangal, Javanese turmeric and topped with watercress and nastrium Rendang Raviole 100 Raviole stuffed with slow-stewed beef rendang, served with a light lobster broth and coconut cream Pomodoro e Burrata 90 Tomatoes & burrata salad, with steamed lettuce, walnut dressing and pineapple vinegar jelly BBQ Cauliflower 85 Rosted cauliflower with soya dressing, sesame oil and brown butter Sprinkled with peanuts, lemon and topped with airy coconut foam Chili Vegan Vegetarian Gluten Free Nuts Prices in IDR and subject to 21% tax and service. MAIN COURSES Catch of the Day 210 Poached fish fillet served with edamame, snow peas, radish and house made curry (Ask about today’s fresh catch) Seafood of the Day 240 Fresh from Jimbaran Bay with marinated kale, served with white wine and shizo nage (Ask about today’s fresh catch) Roasted Quail 190 Honey glazed quail with thyme and chilli, sunflower seeds and aromatic quail sauce. Served with candlenut satay and mashed butternut Rib-eye Steak 380 Rib-eye steak (300g) with Javanese pepper sauce, chargrilled onion, creamy tangy mashed potatoes, topped off with sautéed spinach Beat the Root! 160 Baby red & yellow beetroots variation served nutty pesto, quinoa and crunchy twigs Rijstaffel 250/480 Chapung’s rice, chicken sate lilit, beef rendang, grilled pork ribs, prawn tempura, pepes Ikan, vegetable urap, served with sambal matah and sambal oelek (Single serving or to share for two) Pork Chili Nuts Vegan Vegetarian Gluten Free Prices in IDR and subject to 21% tax and service. DESSERTS Crunchy Chocolate Tart 90 Served with cacao sorbet and Balinese sea salt Yoghurt & Sorrel Cooler 90 Chapung’s garden sorrel granite, yoghurt sorbet, tarragon fluffy mousse, crunchy white chocolate Jungle Fruit Bowl 85 Sour sop, snake fruit, pomelo, jackfruit, mangosteen, passion fruit, young coconut, gingery guava juice and frozen coconut milk Roasted Rice Mousse 90 Chapung roasted rice mousse with pandan leaves, served with Kintamani orange granita and un-ripped rice ice cream Rhubarb & Kelp Cloud 90 Kelp ice cream, stewed rhubarb, chamomile mousse, nutty praline, seaweed and chamomile infused caramel Chocolate Fondant 95 Molten chocolate lava cake served with vanilla ice cream and caramelized mango sorbet Nuts Vegan Vegetarian Gluten Free Prices in IDR and subject to 21% tax and service. SIGNATURE COCKTAIL 140 BEER Suggestions for appertizers: San Miguel Light 330ml 55 Between Martini San Miguel Pale 330ml 55 Gin, bianco vermouth, kaffir lime leaf, apple cider vinegar, lime zest Our twist of martini; dry, appetizing, yet easy to drink. Stella Artois 330ml 70 Snake’s Shake Weissbier Paulaner 500ml 110 Snakefruit arak, vodka, homemade snakefruit shrub, lemon bitter Local taste of vodka martini with a touch of Balinese snake fruit. Weissbier KÖnig Ludwig 500ml 75 Corona 75 Prost 50 Suggestions for main courses: Old Fashioned Pig Bourbon, homemade grilled corn syrup, ale reduction, angostura bitter SOFT DRINKS & WATERS A little twist from our homemade syrup that elevate the note of the bourbon itself, with slight malty note from wheat ale beer reduction. Acqua Panna 1L 75 Spicy Flowerita San Pellegrino 250ml/1L 50/75 Tequila, cointreau, pineapple, ginger flower, black pepper, lime Balian Natural Mineral 330/750ml 18/50 Margarita meets local elements. A unique herby note come from the pink ginger flower that is common in local cuisine. Balian Sparkling Water 330/750ml 45/60 Sweet and Spicy Negroni Soft Drinks 330ml 45 Gin, homemade sweet vermouth, campari, tabasco, vanilla, Sprite, coca cola, fanta, tonic, ginger ale, soda aged in oak barrel Aged negroni is already enjoyable, but a little sweetness from vanilla syrup and a little hotness from tabasco will bring it to the next level. INDONESIAN COFFEE SELECTION 45 Served using French press (100% Arabica) Suggestions for desserts: Apple Pie On The Rocks Peaberry / Bali - Kintamani Jack D Fire, vanilla vodka, cinnamon, apple juice, brown sugar Medium to high acidity, sweet orange note Imagine having apple pie, to drink. Perfect either to company your dessert or to end the courses. Toraja / Sulawesi Full bodied & rich, bright acidity with ripe fruit undertone, nutty, Moodbooster dark chocolate after taste Amaretto, branca mentha, vodka, espresso, homemade bali cocoa bitter Espresso martini our way with homemade bitter and Italian digestive; Mandhailing / Sumatra a perfect way to end a feast. Floral aroma, vibrant acidity, herbaceous, hint of sweet chocolate BUBBLES AND MULES 140 COFFEE AND CO. Bali Spritz Espresso 30 Pink bali wine, lychee arak, orange bitter, sparkling wine Cappuccino 50 Green Dragon Bali Coffee Tubruk 40 Midori, sparkling wine, sugar-cubed absinthe Tea Selection 45 Moscow Mule Vodka, homemade ginger beer, lime Smoke on The Water Islay single malt whisky, homemade ginger beer Spicy Prices in IDR and subject to 21% tax and service..
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