The above prices are subject to 21% government tax and service charge Dining Temptations of Hotel Tugu Lombok ZÜtÇw e|}áààtyxÄ Dutch Colonialism-era Smorgasbord Tugu’s Traditional Grand Rijsttafel (Rice 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 spices that grew naturally in Indonesia, as seen from the many different palates which were all brought together to make a one elaborate Rijsttafel dish. Traditionally each dish (Perkedel Udang Windu -Stuffed Prawn with Potato Fritter-, Rendang Pariaman -Stew Beef in Coconut Milk-, Kare Ayam -Chicken Curry-, Soto Ayam Madura - Madurese Turmeric Chicken Soup) 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) The above prices are subject to 21% government tax and service charge MENU Martabak Ayam Crisp-Fried Stuffed Pastry with Chicken & Scallion Soto Ayam Lamongan Turmeric Chicken Soup Nasi Gurih Coconut Rice Ikan Acar Kuning Fish with Turmeric Spiced Cucumber & Carrot Pickles Sate Ayam Grilled Chicken on Skewer Perkedel Lombok Stuffed Chilli Fritter with Potato Urapan Putih Marinated Vegetables in Grated Coconut Serundeng Daging Marinated Beef in Pan-Seared Grated Coconut Udang Bumbu Rujak Prawn in Sweet Chili Sauce Telor Bumbu Merah Egg in Red Sauce Kerupuk Udang Shrimp Crackers Nangka Goreng Es Puter Crisp-fried jackfruit fritters with traditional coconut ice cream Kopi atau Teh Coffee or Tea 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 Gastronomy Known for its most authentic, best traditional Indonesian food in Java, Bali and Lombok, at Hotel Tugu is a place where cooking 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 Spice Islands. With traditional steamers on wood-fire terracotta stoves in the open kitchen, oil lamps and stone grinders… after you finish your cooking class, you will experience a traditional lunch/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 ginger Lebui Meatball Soup Traditional Lombok soup, tender homemade meatballs with island-grown black beans Plecing Kangkung Water spinach salad with tomato and kaffire lime sauce Plecing Terong Eggplant sautéed with green lime, chili and shrimp paste Sasak Salad Boiled long bean, cabbage, and bean sprout in coconut milk reduction Urap-Urap Timun Cucumber relish with poached prawn, chili, pineapple and sweet shallot dressing Ikan Bungkus Daun Yellowtail marinated with tumeric, galangal candlenuts, and lemongrass, wrapped in banana leaves Ayam Taliwang Traditional grilled chicken Lombok style with chili sauce Sate Bulayak Skewers of tenderloin with red Lombok sauce, served with stir-fry of island vegetables Kare Tahu Terong Light Yellow curry of green eggplant, tofu, baby potatoes, beans Nasi Goreng Kampong The traditional fried rice from a street vendor in East Java with shredded chicken, noodles, shrimps and boiled egg The above prices are subject to 21% government tax and service charge Utut{ cxÜtÇt~tÇ W|ÇÇxÜ 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 cuisine. The usage of coconut milk, lemongrass, shallots, turmeric, tamarind, sweet soy sauce, and many other herbs & spices creates a new style of Chinese cuisine in Indonesia, Babah Peranakan Cuisine Idr 500.000++ per person The above prices are subject to 21% government tax and service charge Menu Lumpia Semarang Deep-fried stuffed spring roll 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 Sweet Soy Sauce) Nasi Goreng Babah Babah style - fried rice with chicken, shrimp and shrimp paste Wedang Ronde Stuffed glutinous rice ball with peanuts in ginger syrup The above prices are subject to 21% government tax and service charge g{x dâ|åÉà|v wÜxtÅá w|ÇÇxw|ÇÇxÜÜÜÜ 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 vegetable, 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 The above prices are subject to 21% government tax and service charge YâÄÄ`ÉÉÇ UUd 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 prawns 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 sambal 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 chef 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 Papaya, Crispy Rice Vermicelli, Marinated Seafood with Lime dip Slection of Fresh Seafood Fresh Catches of the Day: Fish, Prawns, Squids Selection of Sauces Sweet Soy & Chili, Shallot & Lemongrass Relish, Sambal Mantah, Cimicurri, Garlic Butter, Sambal Terasi Selection of Rice Healthy Rice, White Rice and Yellow Rice Tropical fruit lime sorbet The above prices are subject to 21% government tax and service charge ftàx \uÉx ftÜÉÇztÇ The Satay 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.