Le Nusa Bistronomie indonesienne

A complete lunch menu offering a selection of Indonesian starters, main courses, and desserts. Dishes are served with traditional accompaniments such as Javanese salad and jasmine rice. Ideal for discovering a variety of authentic flavors.

Provence rosé wine, vintage 2022. Light and fruity, it pairs well with spicy dishes or salads. A refreshing drink.

Burgundy white wine from the Chardonnay grape. It offers buttery and floral notes. Perfect with fish and poultry.

Rhône Valley white wine, rich and aromatic. It has beautiful minerality and notes of white-fleshed fruits. Pairs well with saucy dishes.

Prestigious dry and mineral white wine from Burgundy. It stands out for its finesse and elegance. Ideal for special occasions.

Whole grilled sea bream, marinated in Indonesian sweet soy sauce (Kecap Manis). The flesh is tender and the skin caramelized. Served with a side of spicy sambal sauce.

Crispy fried chicken dish that is then 'crushed' (geprek) with a pestle to mix in a very spicy fresh chili paste. Crispy texture and very spicy taste.

Marinated grilled chicken in rich spices. The Rujak version is spicy and sweet-savory, while the Bumbu Merah version uses a base of aromatic red spices. Intense grilled and spicy flavors.

Duck prepared in the Balinese Betutu style, simmered for a long time with a complex blend of local spices then fried. The meat is very tender and fragrant. An iconic dish from Bali.

Fried duck with a distinctive black sauce (Bumbu Ireng) made from spices and roasted coconut. Rich, savory, and slightly smoky flavor. Specialty from the island of Madura.

The famous Beef Rendang, simmered very slowly in coconut milk and spices until the liquid evaporates. The meat becomes meltingly tender and coated in a caramelized brown spice paste. Complex, rich, and spicy flavor.

Individual portion of fried duck with Madura black spices. Served with fragrant rice and chili sauce. Crispy and flavorful.

Individual portion of duck with Balinese spices. The meat is richly flavored and served fried. An intense taste experience.

Grilled chicken served individually with choice of marinade: spicy Rujak style or red spices. Served with rice.

Crispy breaded and fried chicken fillet, crushed with fresh chili. Served with jasmine rice. A popular dish for thrill-seekers.

Grilled tempeh (fermented soy) skewers. Topped with a creamy peanut sauce. A vegetarian dish rich in protein and flavor.

Famous Indonesian chicken skewers (Satay). Marinated then grilled, they have a smoky and sweet-savory taste. Served generously with peanut sauce.

Portion of grilled fish (sea bream) Indonesian style with a sweet and savory soy marinade. Served with sambal to enhance the flavor.

Jasmine variety white rice, steamed. It has a natural floral aroma and a fluffy texture. An essential basic accompaniment.

Simple fried egg. Often added to rice or noodle dishes for richness.

Omelette fried in plenty of oil to achieve a very crispy and airy texture. Flavorful and golden.

Salad of cooked vegetables mixed with spicy grated coconut. Fresh, crunchy, and fragrant. A healthy and traditional side dish.

Fried noodles (Mie Goreng) served with rich and spicy Beef Rendang. The combination of stir-fried noodles and Rendang's coconut sauce is very indulgent. A complete and filling dish.

Vegetarian version of Mie Goreng Rendang, using tempeh (fermented soy) instead of meat. The noodles absorb the spicy flavors of the coconut sauce.

Fried tofu simmered in a spicy red sauce (Bumbu Merah). The tofu is tender and infused with aromatic sauce. A flavorful and spicy dish.

A curry (Gulai) of young jackfruit, simmered in spicy coconut milk in the Yogyakarta style. Tender texture similar to meat, served with vegetables and egg. Mild and creamy.