KAMAYA GOURMET by Andrea Peresthu Canapé & Tapas

Rp. 180.000 ++ (1 from 4 categories)

VEGGIE SEAFOOD Confit grilled paprika Gambas al ajillo Andalucian champignon al ajillo Salmon with tartare Potato with alioli Salpicon calamari Baba ganoush (cheekpeas with tahini & eggplant) Confit tuna with capers (cucumber, & tomatoes) Enoki mushroom bitterballen RESERVA (+Rp. 70.000 ++) Cheekpeas bitterballen Green peas frikandel () French mixed wild mushroom Summer black truffle confit Pan fried foie gras with confit POULTRY Smooked canard ala provencal Balinese chicken with mata Grilled Canadian lobster Barbacoa ala Cordobesa Confit Galitian sardine Manadonese rica-rica Belgian mussel Chicken frikandel (perkedel ayam) Patagonia sea urchin “uni” Cantonese chicken kungpao Smoked Noodsea eel Chicken mini burger Melon with Jamon Iberico bellota Chorizo/Salchica Reserva aged cheeses Kaluga Imperial Caviar (day price) Roast beef Roasted beef tounge Bolognese : pork roast beef Wagyu Beef mini burger Mediterranean Set Menu

PRIMERO SEGUNDO TERCERO Ensalda de Verano Andaluza Noordsea crab with alioli tomatoes with grilled mozzarella, cold with tomato, cucumber, steamed crab meat with spanish alioli black olive & aragula & paprika Gambas al ajillo Beet Carpacio Sopa de mariscos sauted baby with garlic, grilled beet with fresh parmagiano, Spanish style seafood soup parsley and white wine araguna and pine nuts with red paprika & saffron Melon con prosciutto de St. Daniel Frutas y Carne Estofado de carne Prosciutto Ham served with yellow melon roast beef with seasonal tropical fruits, Spanish style seafood soup Ceviche Chileno fresh & aged balsamic with red paprika & saffron red snapper and shrimp cooked in lime Ensalda de Pollo Andaluza Calamari gartin Lengua ala plancha Andalucian style chicken baked calamari with ala provencal grilled spanish veal tounge with cherry tomatoes & arugula Foie gras ala plancha with white truffle alioli Ensalada de Marrakech pan-seared foie gras with onion confit, roasted chicken with paprika, mango & aragula ** onion & Abalone ala provencal Ensalada de bogavante grilled Chilean blue abalone grilled Canadian lobster tail salad with provencals gravy ** with pineapple & alioli *

: vegetarian : pork PRINCIPAL POSTRE Carne asador Coffee crema catalana grilled 60 days aged Tasmanian wagyu beef sirloin / tenderloin serve Tiramisu trevigiano with chimicuri / pica de gayo / javanegra pepper gravy Frutas tropical de temporada Gambas ala plancha grilled tropical prawn with salsa verde Pollo rico roasted chicken confit ala Peruano with thyme & butter SORBET Pargo ala provencal pineapple, red , borneo lime Seram red snapper with bouillabaisse gravy Verduras mixto mixed grilled vegetable – fresh of the day with salsa verde/alioli Quatro degustacion Rp. 880.000 ++ Bogavante ala plancha primero + segundo + principal + postre grilled Canadian lobster with bouillabaisse gravy * Lenguado ala plancha Cinco degustacion Rp. 1.100.000 ++ primero + segundo + tercero+ principal + postre grilled Normandy sole fish with salsa verde * Coquilles St. Jacque al horno baked Normandy scallop with echire butter & garlic * *additional charge Rp. 300.000 ++ **additional charge Rp. 230.000 ++

: vegetarian : pork Mahardika Delight

APPETIZER SOUP Wong Kito Galo Betawi style fragrance South Sumatran grilled shrimp salad slow cooked beef soup in milk with 7 with hot and sour gravy, cucumber Jakarta style Gohu slow cooked free range chicken broth cooked with 5 spices Eastern Indonesian style ceviche, made from red snapper or bonito and shrimp cooked in lime, onion & Indonesian basil with prawn in spicy fish broth with Rujak Rajungan spring crab salad with sambal matah Lodeh Sayur Javanese style mixed veggie soup in coconut milk Sate ala Daun Muda grilled chicken sate with dabu-dabu salad Udang South style sweet, hot sour soup with shrimp Cemilan heritage fried , perkedel, Palembang shrimp Pindang Iga Wagyu pancake “godo-godo” served with 3 kind of sambal style sweet, hot sour soup with wagyu back ribs * Pariaman with Lobster Grilled Canadian veal tongue noodles with lobster in spicy prawn head broth with coconut milk * with Padang style pungent gravy * MAIN COURSE Batur Balinese style mixed cuisine; & salad, 3 kinds of chicken & fish skewer, braised free range chicken (or shredded chicken marinated in smoky red sambal / shredded ** with sambal matah) potatoes crackers and sambal mbeh Tondano Manadonese style mixed cuisine; sauted atjar, 3 chicken skewer with dabu-dabu, grilled snapper with rica-rica sambal (or braised chicken / snapper ) potatoes crackers and sambal Papandayan Western style mixed cuisine; long beans salad with sauce (), chicken bekakak with green chilli sambal (or braised beef tounge semoer* or wagyu **), potatoes crackers, fried salted fish jambal and sambal dadak Dempo Palembang style mixed cuisine; slow cooked wagyu beef brisket malbi / lamb with , scampi cepeding with pete beans, sauted vegetables, fish crackers & pineapple sambal / fermented anchovy sambal (rusip)** Kerinci Western Sumatra “Padang” style mixed cuisine; young jackfruit with long beans, 3 chicken skewer with beef brisket wagyu (or wagyu asam padeh / batokok / singgang ayam) potatoes crackers and sambal **

DESSERT Nusantara sweet delight (dadar lipat, ogura gelato, lapis legit) Pulut hitam with Aneka Kolak

Main Menu Rp. 880.000 ++

*additional charge Rp. 250.000 ++ **additional charge Rp. 115.000 ++

: pork Mediterranean Bu et

ENTRADAS PRINCIPAL Tapas variadas Bœuf Bourguignon grilled paprika, grilled champignon, grilled fresh vegetable Burgundy style beef in red wine with garlic and parsley Pollo rico Russian salad potato with alioli, fruits and confit tuna Andalucia style grilled chicken or or Fatoush salad tomatoes, cucumber Pinchos de pollo and grilled ice berg with Andalucia style chicken skewer Pan y sus amores various bread with pica de gayo, aliloi, tomate ala catalan, tapenade Gambitas al ajillo Jamon Iberico Bellota Sautéed baby shrimp with garlic and parsley Spanish air dried ham from Extremadura * Buttery basmati rice with raisin and cashew nuts SOPA with chicken or lamb ** Sopa del pollo con setas with champignon POSTRE or Various Gelato Sopa del Mariscos Flan de Leche Various Dulces Mediteranean sea food soup **

Main Menu Rp. 660.000 ++

*additional charge Rp. 250.000 ++ **additional charge Rp. 115.000 ++ : pork

minimum 100pax Mahardika Bu et MAIN Serve with white rice. With : Shrimp Crackers, Daging IndonesiannPickles, Sambal. Braised shank with sambal balado or ENTRADAS Asap Balado Smoked vear tounge with sambal balado gadang ** Rujak fresh seasonal diced tropical fruits in gravy, Ayam Ijo Royo-Royo and peanut Braised smoked chicken with freshly green chili sambal Karedok ala daun muda fresh mixed vegetable salad in peanut butter gravy or with five spices Sate Ayam Manado Gorengan Sate Ayam Manado manado style grilled chicken skewer various fried stuffed tofu with vegetables, with sambal dabu-dabu perkedel and or Cumi Woku Braised baby calamari with its ink in manadonese pungent SOUP and aromatic spicy Pindang Patin Palembang dory fish in sweet, hot and sour soup Kambing or Fried basmati rice with NZ lamb ** Sop Buntut Traditional clear soup ** POSTRE Fruit Platter

Main Menu Rp. 660.000 ++

*additional charge Rp. 250.000 ++ **additional charge Rp. 115.000 ++

minimum 100pax Kamaya Couple Set Menu

PRIMAVERA ESTRELLA Rp. 5.500.000/two pax. Nett Rp. 7.500.000/two pax. Nett

JAVANEGRA TROPICAL COCKTAILS/MOCKTAILS JAVANEGRA TROPICAL COCKTAILS/MOCKTAILS AUTENTICO TAPAS VARIADAS AUTENTICO TAPAS VARIADAS Pimiento ala Brasa (Grilled Paprika), Houmus, Tapenada, Pimiento ala Brasa (Grilled Paprika), Houmus, Tapenada, Provance Olive, Freshly Roasted Almond Provance Olive, Freshly Roasted Almond

1 s 1 s North Sea Crab with Caviar North Sea Crab with Caviar

2 nd 2 nd Los Mariscos Los Mariscos Crab Croquetas ala Provencal, Seafood Ceviche, Crab Croquetas ala Provencal, Seafood Ceviche, Grilled Fresh Clams, Gambas Al Ajillo Grilled Fresh Clams, Gambas Al Ajillo

3 rd 3 rd Lobster with Bouillabaisse Gravy Grilled Spanish Carabineros (Red Prawn)with Salsa Verde or or Pan Seared Foie Gras with Saffronized Onion Mermalade Grilled Abalone ala Provencal

SORBET 4 th Pan Seared Sweetbread with Truffle Gravy PRINCIPAL Grilled Aged Tasmanian Black Wagyu Striploin 5 th with Mediterranean Pan Seared Foie Gras with Saffronized Onion Marmalade

DESSERT SORBET Coffee Crema Catalana PRINCIPAL 1 BOTTLE OF CHEF WINE SELECTIONS (RED/WHITE) Grilled Aged Tasmanian Black Wagyu Striploin Spanish, Italian, South Africa, New Zealand with Mediterranean Garnish

COFFEE/TEA DESSERT Appricot Chocolate Whisky MINERAL WATER 1 BOTTLE OF CHEF WINE SELECTIONS (RED/WHITE) Spanish, Italian, South Africa, New Zealand

COFFEE/TEA MINERAL WATER Kamaya Menu

A (Compulsory Package) NON-ALCOHOL (150k++ / pax) Free Flow Up to 4 Hours

Soft Drinks & Mineral Water Two Selections of Seasonal Tropical Fruit Juices Tea & Coffee One Selection of Mocktail + additional 1 Mocktail option (35k++/pax) C + additional Beer (85k++/pax) One Selection of House Red Wine and White Wine (195k++/pax) B Free Flow Up to 4 Hours Vintage (295k++/pax) ALCOHOL – Beer and Cocktails (295k++/pax) Reserva (395k++/pax) Free Flow Up to 4 Hours + additional Sparkling Wines (195k++/pax) Beer One Selection of Cocktail D + additional 1 Cocktail option (120k++/pax) One Selection of Alcohol - Spirits Free Flow Up to 4 Hours House Spirit (95k++/pax) Imported Spirit (195k++/pax) (JW Black Label, Jack Daniels, Gordon, Tanqueray, Absolut Blue, Jose Cuervo, Bacardi)

* Upon Guest Arrival Before Ceremony: Non- Alcoholic Welcome * Free Flow of Local beer, assorted soft drinks, assorted juice, House Red Wine and White Wine, Alcohol-Spirit, and Mineral Water. *Extra Charge 20% per two (2) hour after the time limit. JAVANEGRA

An architect by training, Andrea Peresthu worked as a regional planner and academic at Delft University of Technology, The , before becoming a chef. He loves cooking since he was 7 years old and his passion for food continued while living in various European cities for 15 years–such as Leuven, Granada, Barcelona, Venice, and Delft–where he got to travel and taste di erent cuisines from around the world.

With his partner Reni Alhadad, he established Javanegra Specialty Co ee in 2011, a specialty co ee roaster with beans sourced from ’s rainforest. Three years later, his admiration of Spanish gastronomy, combined with his passion in cooking, wine, and entertaining led him and Reni to open their rst private dining space in Jakarta, Javanegra Gourmet Atelier. He introduced Spanish delicacies to the Indonesian restaurant connoisseurs, with a singular focus on comfort gourmet food such as the exceptional beef Rubia Gallega, Spanish Carabineros, and Reserved Jamon Iberico Bellota from Extremadura. All of these high-quality ingredients are imported weekly from Spain and served fresh.

In 2016, Reni and Andrea opened their rst outlet in Bali, Barrels by Javanegra, serving tapas and other Spanish delicacies. After operating for two years there, they are now embarking on a new culinary journey in the Jimbaran area: a steakhouse focusing on gourmet dry aged beef, grilled in wood charcoal, and served with traditional Spanish gravy such as allioli and ajo y parejil, or with a simple sal y aceite de oliva.

Andrea and Reni journey in culinary brought them to establish the following Spanish restaurants in Jakarta: Atico, Taverna 212, Javanegra Gourmet Atelier, Cielo 37 in Yogjakarta and Barrels in Bali. There are two other restaurant Base-Base () and Daun Muda (Palembang and Manado cuisines).

Enjoy your meal!