A seven-course journey

Heart of palm, grated coconut, lime leaf, edible jungle blossoms

Minced reef fish wrapped on lemongrass, charred over coconut husk

Wild mushrooms steamed in banana leaf, smoked chili, basil

Smoked tempeh, banana leaf, candlenut cream, edible blossoms

Heirloom vegetables, turmeric coconut, fried shallot, kemangi

Young jackfruit braised in coconut milk, long pepper, kaffir

Slow-roasted heritage duck, lemongrass, kaffir lime, sambal matah

Whole line-caught snapper, sweet soy glaze, charred lime

Suckling pig, twelve-spice rub, crackling, sambal embe

Roasted young coconut sorbet, palm sugar caramel, gula klapa

Single-estate cacao mousse, smoked sea salt, cocoa nib tuile

Bali coffee custard, raw honey foam, candied ginger