UBUD

Combo menu including two dishes: either a starter and a main course, or a main course and a dessert. A flexible choice for a balanced meal.

Complete menu including a starter, a main course, and a dessert. Ideal for discovering the entire menu.

Menu specially designed for children under 12 years old, with portions and flavors adapted for younger ones.

Lunch set menu including a small starter (salad, spring rolls, or vegetables), a main course of your choice, and the dessert of the day. A complete meal at a reduced price for lunch.

A main course of your choice served alone, without starter or dessert. A quick option for lunch.

Indonesian salad composed of mixed vegetables (raw and cooked) and omelet, served with a rich and creamy peanut sauce. A flavorful vegetarian dish with varied textures.

Seasoned wakame seaweed salad with fresh aromatics (lemongrass, ginger, cilantro) and softened by coconut cream. Available with shrimp or chicken.

Fresh and tangy pomelo salad, flavored with Thai aromatic herbs. Served with shrimp or chicken for a contrast of flavors.

The famous Thai green papaya salad, prepared with a mortar and pestle. Crunchy, very spicy, sour, and slightly sweet, with green beans and tomatoes.

Typical Laotian and Isan minced meat salad (here beef fillet), very fragrant with fresh herbs, lime, and chili. Often eaten with sticky rice.

Indonesian yellow chicken soup (thanks to turmeric), fragrant and comforting. Contains vermicelli and many aromatics.

The iconic Thai soup, sweet, sour, and spicy, garnished with shrimp. The broth is infused with lemongrass, galangal, and kaffir lime leaves.

Thai coconut milk and chicken soup. Rich, creamy, and aromatic with a touch of citrusy acidity and a slight spiciness.

Marinated and grilled meat skewers, served with a creamy peanut sauce. A classic of Indonesian street food.

The quintessential Indonesian fried rice, cooked with sweet soy sauce (kecap manis) and spices. Enhanced with meat or seafood.

Indonesian-style fried noodles, similar to Nasi Goreng but with wheat noodles. Savory, slightly sweet, and spicy.

Indonesian dry beef curry, where the meat is simmered for a long time in coconut milk and a complex blend of spices until the sauce caramelizes and coats the meat. Tender and very rich in flavor.

Crispy cooked pork belly pieces, served with a tamarind sauce that provides a tangy note balancing the richness of the meat.

Fish (sea bream) marinated with spices and coconut milk, usually cooked in a banana leaf that preserves the aromas. Tender and fragrant flesh.

Grilled plancha octopus served with a spicy Sambal sauce (chili paste). Accompanied by vegetables and cashews for crunch.

Asian green vegetable (water spinach or 'Morning Glory') quickly stir-fried in a wok. Crunchy, savory, and enhanced with garlic and chili.

Complete 'Bo Bun' style dish: cold rice vermicelli, salad, herbs, spring rolls, and a hot topping of your choice. Dressed with nuoc mam sauce.

Creamy flan made with coconut milk and eggs, often flavored with pandan leaves. Soft and melt-in-your-mouth texture.

Thick pancake served hot with caramelized fruits (pineapple or banana). A comforting and sweet dessert.

Traditional Asian dessert combining the sticky texture of black sticky rice, the sweetness of coconut milk, and the freshness of palm fruit.

Plate of fresh exotic fruits, mango and pineapple, for a light and vitamin-rich end to the meal.

The famous 'Mango Sticky Rice'. Sweet sticky rice topped with coconut milk and served with fresh mango slices. A divine mix of textures and temperatures.

Artisanal frozen dessert consisting of a moist cake, coconut soufflé ice cream, and a mango-passion fruit coulis.

Yuzu (Japanese citrus) ice cream coated in passion fruit with a crunchy meringue heart. Tangy and refreshing.

Complex dessert with a dacquoise base (almond biscuit) and a frozen nougat preparation with dried fruits and pralines.

Mandarin variation: dacquoise biscuit, light ice cream, and Italian meringue torched.

Lychee-raspberry sorbet ice sphere, hiding meringue and covered with a thin layer of white chocolate.

For chocolate lovers: creamy milk chocolate and hazelnut ice cream, with a crunchy praline coating.

High-quality artisanal vanilla ice cream, simple but rich in flavor.

A classic espresso.

Decaffeinated coffee.

Hot green tea, light and antioxidant.

Tea infused with jasmine flowers.

Tea infused with mint leaves.

Lemongrass infusion, refreshing and digestive.

Ginger infusion, spicy and warming.

Herbal tea.

Peppermint liqueur, served chilled.

Spanish green apple liqueur.

Very aromatic pear eau-de-vie.

Irish cream liqueur.

Normandy cider eau-de-vie aged in barrels.

Renowned, rich, and complex grape brandy.