Wild berries | home-fermented | blood berries vinegar A delicate dish featuring thinly sliced bonito (a type of tuna) crudo, paired with wild berries for a burst of flavor. The home-fermented blood berries vinegar adds a tangy note.

Air-dried beef A refreshing combination of sweet Galia melon and savory air-dried beef. The contrast in textures and flavors creates a delightful balance.

Mushrooms A celebration of local mushrooms from Payangan, prepared in various textures— sautéed, fermented and fresh —to highlight their earthy richness.

Slow-cooked beans Slow-cooked Tabanan beans, tender and flavorful. The braising process infuses them with aromatic spices and herbs.

Pork belly | carbonara espuma Succulent pork belly, cooked to perfection, served with a light and airy carbonara espuma (foam). A fusion of tradition and modern technique.

Lobster | cauliflower Sourced from Jimbaran, accompanied by cauliflower prepared in three different ways— pureed, char burned and fresh—for a harmonious pairing.

Oyster blade | 48-hour slowroasted | wagyu beef The oyster blade cut of Wagyu beef slow-roasted for 48 hours, resulting in melt-in-your-mouth tenderness.

Belimbi sorel | palm fruit | pomegranate seeds A vibrant salad or side dish featuring Seraya lontar (palm heart), Belimbi sorel (a sour fruit), palm fruit, and juicy pomegranate seeds.

Tropical fruits A medley of tropical fruits sourced from Negara, highlighting the exotic flavors of the region.

Kluwek chocolate | guava fruit jelly | tape choux Conclude your culinary adventure with Kubu’s delightful trio of petit fours: Rich Kluwak Chocolate Praline (made from Kluwak nuts, also known as pangium edule). Guava Pâte de Fruit (a chewy fruit jelly). Tape Choux (also known as Colenak), a traditional Indonesian dessert made from fermented cassava

Toasted Archipelago multi seeds, wild berries, tomato boshi and avocado

Salted kyuri, coconut and house made cucumber vinaigrette

Truffle mushroom royal, foraged mushroom XO, mushroom consommé and almond toasted

Salted baked “Kintamani” jicama, cashew jicama cream and coconut foam

Seasonal Balinese legumes, cashew cream, kelp pickle, free range duck egg yolk confit

Slow cooked banana blossom, peanut, tomato boshi and blacked “Salak” cream

Charred baby cabbage plant base patty, black garlic and miso juice

Wild berries parfait, ginger aloe vera compote and pomegranate

Tamarind gel, cucumber granite, mint

Mango salsa, lemongrass semi-fredo, coconut crostillan and passion yogurt sorbet