The above prices are subject to 21% government tax and service charge Dining Temptations of Hotel Tugu Lombok

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Dutch Colonialism-era Smorgasbord Tugu’s Traditional Grand ( Table) portrays the sumptuous society feast that used to be celebrated by the Dutch plantation lords when they hosted their honorable guests during the Colonial years. Only with the freshest, most exotic ingredients prepared according to traditional recipes that were told from mouth to mouth, the Grand Rijsttafel is a show-off display of the richness of that grew naturally in , as seen from the many different palates which were all brought together to make a one elaborate Rijsttafel dish.

Traditionally each dish ( Udang Windu -Stuffed with Potato -, Pariaman - Beef in Milk-, Kare Ayam -Chicken -, Ayam Madura - Madurese Chicken ) that contributes to the Rijsttafel is served by one waiter, adding up to an impressive total of twelve waiters who, led by the head-waiter, line up and serve their part extravagantly upon the eyes of each guest.Rijstaffel can also be served ready on table or by buffet service without compromising its lavishness. For its exquisite colors, delicious complex combination of dishes and luxurious service, the Dutch landlords who lived in Indonesia during that period had made it a symbol of success in the society.

Rijsttafel Idr 500.000++ per person Grand Rijsttafel idr 650.000++ per person (served by 12 waiters)

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Martabak Ayam Crisp-Fried Stuffed with Chicken &

Soto Ayam Lamongan Turmeric

Nasi Gurih Coconut Rice

Ikan Kuning Fish with Turmeric Spiced Cucumber & Carrot Pickles

Sate Ayam Grilled Chicken on

Perkedel Lombok Stuffed Chilli Fritter with Potato

Urapan Putih Marinated in Grated Coconut

Serundeng Daging Marinated Beef in Pan-Seared Grated Coconut

Udang Rujak Prawn in Sweet Chili

Telor Bumbu Merah Egg in Red Sauce

Kerupuk Udang Crackers

Nangka Goreng Es Puter Crisp-fried jackfruit with traditional coconut ice cream

Kopi atau Teh Coffee or

The above prices are subject to 21% government tax and service charge VVÉÉ~|ÇzÉÉ~|Çz VÄtáá XåÑxÜ|xÇvx tà [ÉàxÄ gâzâ _ÉÅuÉ~

The Most Authentic Traditional Indonesian Known for its most authentic, best traditional Indonesian in , Bali and Lombok, at Hotel Tugu is a place where class is a unique lifestyle experience that speaks of hundreds years old of traditions, of the be artful humbleness and the exotic richness of Indonesian dining and cooking culture. You begin the class by choosing the dishes you most prefer from the collection of authentic Indonesian dishes. You are then taken to visit a Lombok traditional market where you can submerge into the Lomboknese daily life, where you will find all the ingredients of this archipelago once known as the Islands. With traditional steamers on wood-fire terracotta stoves in the open , oil lamps and stone grinders… after you finish your cooking class, you will experience a traditional /dinner like nowhere else, in wooden benches with bare hands, accompanied by soothing, intimate traditional music. Idr 1.250.000++ per couple – including market visit Idr 1.000.000++ per couple – without market visit

The above prices are subject to 21% government tax and service charge MENU Please select 4 dishes from the selection for your Cooking Class program. If you have any favorite dishes that you would like to learn, please let us know and we will be happy to accommodate it.

Jangan Bayam Jagung Summer clear soup of spinach and sweet corn, with mild lesser

Lebui Soup Traditional Lombok soup, tender homemade with island-grown black beans

Plecing Kangkung Water spinach salad with tomato and kaffire sauce

Plecing Terong Eggplant sautéed with green lime, chili and

Sasak Salad Boiled long bean, , and bean sprout in reduction

Urap- Timun Cucumber with poached prawn, chili, pineapple and sweet dressing

Ikan Bungkus Daun Yellowtail marinated with tumeric, candlenuts, and lemongrass, wrapped in leaves

Ayam Taliwang Traditional grilled chicken Lombok style with chili sauce

Sate Bulayak of tenderloin with red Lombok sauce, served with stir-fry of island vegetables

Kare Tahu Terong Light Yellow curry of green eggplant, , baby potatoes, beans

Nasi Goreng Kampong The traditional from a street vendor in with shredded chicken, noodles, and boiled egg

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Homecooking of the Island Chinese Peranakan Families The arrival of the first Chinese immigrants in Indonesia dated back as far as the early 1400’s. Since then, the relationship between the Chinese people and the indigenous has been growing substantially, especially in commerce. The cross-culture between the Chinese settlers and the indigenous people had also affected the original Chinese gastronomy. The Chinese settlers have adapted the usage of traditional Indonesian spices & herbs into their home- style cooking, which was not known in the original Chinese . The usage of coconut milk, lemongrass, , turmeric, , sweet , and many other herbs & spices creates a new style of in Indonesia, Babah Idr 500.000++ per person

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Lumpia Semarang Deep-fried stuffed with bamboo shoot and shrimp

Sup Ikan dan Asam Babah style-clear fish and tamarind soup

Tahu Masak Kare Nonyah Stir-fry tofu with curry sauce

Udang Bumbu Rujak Stir-fry prawn in spicy tomato sauce

Ayam Masak Kecap (Stew chicken in )

Nasi Goreng Babah Babah style - fried rice with chicken, shrimp and shrimp paste

Wedang Ronde Stuffed ball with in ginger syrup

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The bliss of being in love is best enjoyed at Tugu Lombok, where every suite is inspired with romantic tales and legends from ancient kingdoms. For a touch of drama, book your romantic dinner solo at any venues of your choice. Overlooking the 20-meter long, gigantic rooster and the 10-meter tall God of Vishnu. Surrounded by serene statues of gods and goddesses lit with a hundred oil lamps, here is an experience of a lifetime Idr 600.000 per person

Menu

Trio of Canapés 

Beetroot Salad With organic , goat cheese, cashew nut, and beetroot 

Lemon Grass Consommé Scallop Soup Crab and vegetable dumpling soup with lemon grass consommé and shiitake 

Grilled Yellow fin Tuna Medium rare tuna steak accompanied with Lombok pickled cassava and chayote ratatouille, served with cilantro jalapeno sauce 

Simple Pleasure Jackfruit white parfait served with coconut sorbet

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A Communication with Elements The silky sand, romantically lit by the moon, the starts, the bamboo torches, and nothing else. The Tugu Lombok’s private beach BBQ is where one becomes one with nature, and no one else but your loved one. Combined with the passionate waves in front of you, it will create an unforgettable moment. The BBQ features a selection of fresh catches of the ocean – fishes, king and squids bought from the local fishermen of Sire, when they came back from their night trips in the Indian Ocean. Simply grilled, they are served with matah (famous Balinese shallot dressing), Sambal Terasi (Javanese chili & shrimp Sauce), Sambal Kecap (shallot & sweet soy sauce), lemon butter sauce and many more that bring all the flavour of the seafood to your plate. A most beautiful setting, where you can have the while beach to yourselves, only with your butler and your standing by. Idr 650.000 per person (without lobster) Idr 900.000 per person (with lobster) Minimum for 2 persons

Menu

Summer Seafood Salad Young , Crispy , Marinated Seafood with Lime dip

Slection of Fresh Seafood Fresh Catches of the Day: Fish, Prawns, Squids

Selection of Sweet Soy & Chili, Shallot & Lemongrass Relish, Sambal Mantah, Cimicurri, Butter, Sambal Terasi

Selection of Rice Healthy Rice, White Rice and Yellow Rice

Tropical fruit lime sorbet

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The Parade of the Village Vendors The Custom from the Villages of Old Java and Bali Satays, now popular all over the world. In the old days, every evening just before 6 PM, the women of the village, young and old, would put on their co lorful sarong and their kebaya top, put their satays in the basket they carried behind their back with a sling, and came down to the night markets or the village squares. Since there were so many of them (approx 10 village women), these women and their satays were then known and identified by the batik sarong (also known as ’sewek’) they wore. For these women, the satays portrayed their image and reputation. To get the attention of the customers, they yelled ”Sate Yam!!!!” (chicken satay!!) They also sang flirtatiously, so that their customers got hooked and only bought from them. The women of each village or each group were usually headed by a sort of ’satay mafia boss’, normally the male main satay supplier, who lead them and supervise them in these markets or village squares, and count the number of satays sold at the end of the night. This parade of the Sate Ibu Sarongan is now part of the forgotten history of Indonesia, and tonight we are bringing it back as part of the mission of the Tugu Hotels. Idr 550.000 per person (minimal 10 persons)

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The Satay Parade Ikan Gianyar (Bali) Balinese fish satays marinated and grilled in tropical spices, served with ‘sambal matah’ (12 ingredient-Balinese relish) Sate Kerang Kraton (Pasuruan) Fresh cockles in skewers, ma rinated in soy paprika sauce Sate Ayam Ponorogo Tender chicken satays from a famous village vendor from Ponorogo Sate Tahu Tempe Bumbu Rujak Grilled and tofu satay marinated in coconut milk and Javanese red curry Sate Daging Manis Kotagede Skewers of tender beef marinated in sweet soy garlic sauce Sate Udang Besar Grilled prawns on lemongrass skewers, in honey and rum sauce Sate Cumi Cumi Skewers of squids, fried in s erved with and relish Vegetable

Urap-Urap Putih Teri Asin Blanched village-style fresh tropical vegetables: young papaya leaves, cassava leaves, yellow velvetleaf, water spinach, and winged bean in juicy grated coconut and salted missprets fish Accompaniments from Around the World Tangy Starfruit Relish Young Mango Relish Shrimp Paste And Tomato Relish And Shallot Relish Sauce Yogurt Sauce Honey Garlic Bbq Chimicurri Dijon

Sides Grilled Baby Corn on The Cob Sautéed Mixed Organic Baby Vegetables Roasted Baby Potatoes Garlic Red Organic Rice

Dessert Es Dawet Ketan Hitam Chilled fermented black sticky rice and pandanus glutinous with sweet coconut milk

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Java – approximately five hundred years ago Hayam Wuruk, the ruler of the Javanese Hindu Empire of Majapahit, inherited the throne at the age of 1 when the great Patih (prime minister) Gajah Mada was at the height of his power. Under his reign, Majapahit extended its supremacy throughout the sprawling Indonesian archipelago. The TUGUDOM dining tells the story of the grand dining ceremony of the royal expeditions of King Hayam Wuruk of the Majapahit Kingdom through the vast country including Bali & Lombok. The Majapahit royal entourage traveled on foot, with buffalo-drawn carts, horses and elephants, from the eastern region of to Bali & Lombok, stopping at temples, markets, villages, and ‘tugus’ (the symbolizing monuments of the God of Çiwa). The TUGUDOM is a majestic, theatrical dining brought back to life by the Tugu Hotels, illustrating the royal parades of the King of Majapahit and his entourage, decorated in exotic leaves and frangipanis, carrying a vast, lavish selection of imperial dishes of the Majapahit Palace as well as cuisine served humble citizens of the coastal villages as well as the villages of the hinterlands visited during these expeditions. Idr 1.000.000++ per person

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1st

Tum Be Siap, Gedang Kaba, Otak-Otak Tahu Tempe Pocket of Chicken, Indian Bay Leaves and Exotic Herbs Grated Young Papaya in Balinese Spices; Soybean Cake and Tofu Stewed in Banana Leaves

2nd Course

Kuah Be Pasih Blimbing Wuluh Soup of Snapper, Clams, Shrimps and Baby Starfruits

Main

Nasi Kuning Turmeric Rice Nasi Rice Steamed in Ground Kluwek Nut (Black Nut) Tahu Tempe Bumbu Bacem Island Tofu and Soybean Cake, Stewed in Tamarind Sauce Ayam Panggang Bumbu Besengek Grilled Chicken, Marinated in Turmeric, Coconut Milk, and Candlenut Lobster Jayanagara Grilled Lobster in Stew of Garlic and Toasted Fresh Coconut Udang Bumbu Rujak Prawns in Red Curry Sate Lilit Gianyar Balinese Minced Fish Satay with “Sambal Matah” Bebek Famous Balinese Duck Slow-Roasted in Banana Leaves with 12 Spices Lawar Don Blimbing Desa Buit Starfruit Leaves in Ground Coriander Seed, Candlenut, Shallot, Garlic, and Coconut Milk Sayur Lombok Hijau Iwak Asin Chayote Squash, Green and Red Pepper, Salted Fish Giant Homemade Crackers Last:

Es Telung Sire Sorbets of Tamarillo, Passionfruit and Jackfruit Coconut with Tropical Fruit Cocktail / Teh Plantation Coffee and Tea

The above prices are subject to 21% government tax and service charge