EP 3.0

A tribute to Nusantara's heritage of food preservation. By reimagining techniques like smoking, fermenting, pickling, and curing through a modern culinary lens, we seek to capture the essence of both survival and exquisite flavour.

MENU

Kindly note that due to the seasonality of ingredients, the menu each day may differ.

All prices are subject to change, and are not inclusive of service charges and relevant taxes.

  • KARI PUFF PUSAR
    Rice Husk Smoked Wild Caught Tamban Fish, Sambal Tumis, Caramelised Onion

    -

    WILD TIGER PRAWN DABU DABU
    Heirloom Tomato, Chilli Pineapple Sorbet, Selasih Oil

    -

    STRIPED JACK IKAN PEKASAM
    Wild Ferns & Adan Rice Congee, Fish Broth, Papaya Flower Relish
    OR
    OXTAIL ASAM PEDAS
    Okra, Melinjo Cracker, Acar Mentah
    OR
    BLUE SWIMMER & SPANNER CRAB
    Fermented Rice Noodles, Gaeng Gati, Local Botanicals
    OR
    WILD VEGETABLES
    Fiddlehead Ferns & Bamboo Shoot Gulai Putih, Fermented Noodles, Ulam-Ulaman

    -

    KUIH JIWA MELAYANG
    Glutinous Rice, Seri Kaya, Aren Ice Cream
    OR
    TEXTURES OF BANANA
    Pisang Salai Ice Cream, Pisang Brûlée


    SGD 88

  • KAYA TOAST
    Century Egg Kaya, Forged Parfait, Osetra Caviar

    WILD CAUGHT BROWN TIGER PRAWN
    Heirloom Tomatoes, Strawberries, Latok, Physalis

    SOFTSHELL CRAB
    Pomelo, Local Botanicals, Tawai Dressing

    RICE HUSK SALAI SHIMA AJI
    Asam Pedas, Heirloom Adan Rice Espuma

    WAGYU SHORT RIBS BAKAR
    Massaman Gulai, Shallots
    OR
    RACK OF LAMB PERCIK
    Massaman Gulai, Shallots

    FORAGED FIDDLEHEAD FERNS
    Sambal Tumis, Grated Coconut

    ACACIA SHOOTS
    Kampong Eggs, Dabu Dabu Relish

    ULAM ULAMAN
    Seasonal Local Botanicals, Vegetables, Crackers

    NASI LEMAK
    Beras Adan, Santan, Pandan, Ginger

    PERMATA RIMBA
    Pangium, Vietnamese Li Chu Single Origin Chocolate 64%, Cacao Nibs, Macadamia Ice Cream

    SIGNATURE BAHULU
    Gula Apong, Almonds, Santan

    SGD 228

  • EPOK EPOK
    Jackfruit Gudeg Jogja, Black Garlic Sambal

    TOMATOES
    Black Russian, Amela, Selasih Oil

    HEIRLOOM CARROTS
    Cottage Cheese, Cashew Nut, Sand Ginger

    OR LAM
    Wood Ear Mushroom, Local Herbs

    KABOCHA SQUASH
    Wild Fiddlehead Ferns, Coconut

    BANANA
    Banana Flowers, Plantin

    HEIRLOOM EGGPLANT
    Scallion, Hazelnuts, Stone Flower Lichen

    TRADER'S RICE
    Heirloom Beras Adan & Rumie

    DURIAN
    Soufflé, Ice Cream

    SIGNATURE BAHULU
    Palmyra Jaggery, Balinese Vanilla, Coconut

    SGD 198

  • À La Carte Menu

For our À la carte Experience, we respectfully request for the table after 2 hours, for both lunch and dinner.

For our tasting menus, we recommend allocating at least 1.5 hours for our Sajian Pilihan: Select Experience (Lunch Only) and at least 2 hours for our Sajian Warisan: Full Experience menu.

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