Kaum Restaurant

Cucumber, jicama, snake fruit, spicy tamarind dressing. (pb)

Blanched water spinach, bean sprouts, wing beans, amaranth, bitter gourd, eggplant served with grated coconut, chillies and peanuts. (n)

Balinese braised pork rib, banana stem, shallot. (p)

Choice of pork or fish, cooked in bamboo with a balanced selection of aromatic spices.

Balinese spiced chicken, grilled on the skewer.

Grated roast coconut, long green bean, amaranth spinach, bean sprout. (pb)

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Sweet potato and pumpkin dumpling, tapioka pearl, caramelized banana, coconut sorbet.

Pomelo, green papaya, jicama, cherry tomato, purple cabbage. (pb)

Fresh tuna marinated in coconut oil, fresh calamansi juice, belimbing, kenari nuts, ginseng leaves and served with banana chips. (s, n)

Chargrilled octopus with Jimbaran glaze, tomato, pickle cabbage and green chili. (p)

Steam roasted tokusen wagyu beef, cassava leaf, roasted shallot, sweet potato.

Balinese organic rice cooked in bumbu Bali spice.

Shredded steamed long bean tossed in Balinese spice dressing. (pb)

Crushed lemongrass, ginger, red chili and fresh ginger. (pb)

East bali cashew nuts, coconut shortbread, amed sea salt, caramel served with sea salt ice cream. (n, d)

A good Indonesian meal begins here.

Manadonese fried bread stuffed with shredded grill tuna jowl, kemangi leaves, served with chili and lime relish.

Fried potato croquette stuffed with jackfruit rendang, red chili relish. (n)

Traditional grilled fish cake wrapped in banana leaves, served together with mixed nut sauce.

Assorted crackers made of pounded rice, paddy oats (melinjo), and breadfruit chips. (s, pb available)

The best way to eat across the archipelago, a little of everything. Best shared between 2-3 guests.

Fresh market fish marinated in coconut oil, fresh calamansi juice, belimbing, kenari nuts, ginseng leaves, served with banana chips. (s, n)

Pomelo, green papaya, jicama, cherry tomato, purple cabbage. (pb)

Assorted blanched garden vegetables tossed in peanut dressing, served with free-range egg, fried tofu, fried shallots and garlic crackers. (n, pb available)

Smoked wagyu beef brisket slices marinated in coconut water, bay leaves, lemongrass and kaffir lime leaves, served with green chilli relish .

skewered over charcoal, one of Indonesia’s oldest and most travelled cooking traditions..

Chargrilled marinated chicken thigh, sweet and spicy peanut sauce, soy, crispy shallot. (n)

Minahasan grilled marinated pork belly, crushed lemongrass, ginger, red chilli, fresh ginger relish. (p)

Chargrilled beef tenderloin, baby leek, coriander soy glaze, served with sambal kecap.

Sate banjar, sate ragey, sate sapi maranggi. (n,p)

‘Bakar’ is Indonesian for grilled. Fresh catches, smoke, and fire.

Grilled fillet of market fish marinated with tamarind and turmeric, served with dabu dabu – Manado’s fresh chili and vegetable sambal. (s)

Chargrilled marinated king prawn, served in a torch ginger flower emulsion. (s)

Chargrilled octopus with jimbaran glaze, tomato, pickle cabbage, green chilli.

Chargrilled young free-range chicken, bumbu biromaru from highlands of Sigi, served with moringa and smoked tuna urap, sambal dabu bakar, and spiced chicken broth.

Urutan, sate banjar, sate babi ragey, sate maranggi, spiced cucumber salad. (p)

The main event, feeds 2-4, recommended to enjoy with rice, vegetables and sambal to share.

Slow cooked and braised wagyu beef brisket with coconut milk and spices of Padang.. (n)

Padi hay smoked duck breast, charred green chilli relish.

Marinated seared duck breast in spicy Acehnese curry sauce with cherry tomatoes, chayote, potato, sweet chili, wing bean. (n)

Grilled wagyu short rib/ spice beef jus/ farm vegetables.

Wok-fried noodles with shredded grilled chicken, coconut milk, fresh curry leaves, and andaliman, Sumatera native pepper. (pb available)

Yellow spiced coconut chicken broth, roasted sliced chicken, rice noodles, baby cabbage, quail egg.

Young jack fruit, aubergine, green bean, red bean, tofu. (pb)

Market fresh, Indonesian-spiced.

Moringa leaves and snake gourds slow-cooked in fresh coconut milk and turmeric broth. (pb)

Fried baby cabbage, honey rica rica - a spice paste from North Sulawesi, garlic chips. (pb)

Shredded steamed long bean tossed in Balinese spice dressing. (pb)

Sauteed bean sprout, garlic top, green onion, pete bean and fried shallot

*Add sweet prawn (s) for 20. (pb)

Pan fried eggplants served with tomato chili relish, crispy allium, watercress. (pb)

Steamed white rice or organic brown rice.

White rice cooked in fresh coconut milk and turmeric.

Wok-fried rice, egg, braised pork meat, assorted green vegetables, fried egg on top. (p, s, n)

Wok-fried rice with smoked chilli paste, assorted vegetables, pete and sweet shrimp . (s, pb available)

No meal in Indonesia is complete without sambal – here is a selection of the finest from across the archipelago.

Red chilli sambal with red tomato, salted whitebait, and pete bean. (pb available)

Salted whitebait and red chilli relish. (s)

Crushed lemongrass, ginger, red chilli – Manado style. (pb)

Shallot, lemongrass, torch ginger, red bird’s eye chilli and coconut oil. (s, pb available)

Charred allium, lemon basil, lime juice and chilli.

Any four sambals, the best way to eat your way across the archipelago .

A selection inspired by the island’s produce, culture, and spirit, available only at our Bali home.

Homemade smoked Balinese pork sausage, sambal sere lemongrass, spiced cucumber. (n, p)

Choice of pork or fish, cooked in bamboo with a balanced selection of aromatic spices. (n, p)

Balinese organic rice cooked in bumbu Bali spice.

Classic cocktails, reimagined with Indonesian ingredients and house-made elements.

Lemongrass-infused gin, kecombrang infused-arak, kaffir lime leaves, kecombrang petal, citrus, house-made kecombrang syrup, lychee.

Spice rum, dark rum, home-made absinthe, pineapple-infused arak, jackfruit, coconut water, citrus.

Tequila, pineapple-infused arak, caramelized pineapple, citrus, pineapple juice, spicy aren, chili tincture.

Vodka, mesoyi-infused arak, coffee liqueur, espresso, jasmine honey.

Karosutju 18, rosella-infused arak, pink citrus, lemon cordial, topped with ginger beer.

Balinese pomelo gin, cucumber juice, citrus, lychee syrup, tonic water.

Non-alcoholic creations inspired by Indonesian ingredients.

Kintamani orange tangerine, black tea, pandan nectar.

Homemade coconut soda, cocopandan beetroot.

Aloe vera jelly, coconut water, juruh nectra, lime.

Kecombrang, guava, tamarind water, coconut water.

House-made soda with red and white ginger, bay leaf, lime.

Inspired by Indonesia’s centuries-old jamu traditions, crafted from native herbs, roots, and spices.

Jamu kunyit asam, coconut water, raw honey, amed salt.

Red ginger, secang wood, lemongrass, cardamon, clove, cinnamon; served with milk on the side.

Ginger, palm sugar, pandan; served with coconut cream on the side.

Galangal, turmeric, ginger, rice, tamarind.

Turmeric, tamarind.

From roots to fruit – each cocktail rested for 21 days in a Balinese kendi clay pot. Native ingredients, traditional techniques.

Karusotju18, Nusa Caña Island rum, jicama, upcycled citrus cheong, vetiver root.

Keris whisky, mesoyi-infused arak, Malang green apple, soursop.

Selaka Ning arak, pineapple, cinnamon leaf, coconut, honey.

Kecombrang flower-infused arak, white wine, kintamani orange, upcycled citrus cordial.

Rosella-infused arak, natural sweet wine, guava, calamansi, coconut.

Tasting flight of five cocktails tracing the journey from root to fruit.

Indonesian ingredients meet classic coffee — our take on the cup.

Coffee brewed with local herbs and spices, topped with kenari nuts, served with condensed milk on the side.

Arabica and robusta coffee, kintamani-bali, traditional Balinese coffee.

Direct-trade local, Your usual, done well (Regular, oat milk available).

Organic hand-harvested from Indonesian tea producer, TEMA.

East Bali cashew nuts, coconut shortbread, amed sea salt, caramel served with sea salt ice cream. (n, d)

Steamed pandan and coconut cake, coconut sugar, grated coconut crumble, served with coffee sauce. (d)

Coconut bread and fermented cassava pudding served with caramel sauce. (d)

Banana skin caramel, peanut praline, banana cinnamon cream, sea salt caramel, roasted banana sorbet. (d, n)

Mung bean porridge, palm sugar cake, pandan and calamansi gel, coconut gelato, almond brioche crisp. (pb, n)

Coconut pandan mousse, white chocolate, caramel ice cream, kopi gula malaka sauce. (d)

Made with locally sourced, direct trade coffee beans. Served black or with condensed milk.

Arabica and robusta coffee, kalimantan–bali, traditional Balinese coffee.

Robusta coffee, ambon-maluku coffee, brewed with local herbs and spices.

Naturally grown, hand-harvested teas from the Indonesian archipelago.

Black breakfast tea / white tea / green tea / oolong / peppermint / immune / chamomile / jasmine.

Locally distilled spirits.

Arak marak, cold brew coffee, oolong syrup.

luján de cuyo, argentina [ sw ] nv. (sw)

bali, indonesia [ lp ] nv.

champagne, france [ bw ] 2015.

penedes, spain [ ow ] 2022.

bordeaux, france [ sw ] 2023.

mosel, germany [ op ] 2024.

rhone, france [ sw ] 2021.

alsace, france [ ow ] 2016.

california, usa [ sw ] 2024.

itata valley, chile [ nw ] 2024.

burgundy, france 2023.

toro, spain [ ow ] 2021.

trentino-alto adige, italy [ sw ] 2023.

sardinia, italy [ sw ] 2022.

côtes de provence, france [ sw ] 2022.

la consulta, argentina [ sw ] 2022 .

friuli-venezia giulia, italy [ sw ] 2022.

cachapoal valley, chile [ sw ] 2021.

piemonte, italy [ op ] 2023.

south australia, australia 2022.

stellenbosch, south africa 2019.

sonoma county, usa 2020.

puglia, italy [ sw ] 2024.

beaujolais, france [ sw ] 2023.