Nine five-day collections.
Each one shifts with the harvest. The actual menus follow once we know what week you are coming.
Bali Collection
What our team grew up cooking. Sate lilit, lawar, urap, babi guling on the long-meal nights, sambal matah on everything. The cuisine our chefs trust most because they live it.
Nusantara Collection
Across the archipelago. Padang rendang, Manado ikan kuah kuning, Java gudeg, Bugis sup konro. Indonesian cuisine without staying on one island.
Java Collection
Slower, sweeter. Yogyakarta gudeg, Solo serabi, Surabaya rawon. The royal kitchens, redrawn for a villa table.
Island to Island
Bali to Lombok to Sumbawa to Flores. A week of seafood, sambal, and spice that moves east with the days.
European Country Kitchen
Tuscan, Provencal, Greek country. Slow-roast meats, ribollita, ratatouille, lemon and oregano. The food we cook on cooler weeks, when guests want home.
Mediterranean Table
Lebanese mezze, North African tagines, Greek small plates. Built to share. Built to last three hours at the table without anyone noticing.
Modern Wellness Western
Lighter Western cooking for guests who came to reset. Plant-led, gluten-aware, no apologies. Same kitchen, different intention.
Seasonal Local Harvest
No fixed menu. We walk the market and decide that week. The collection for guests who say "cook us what is best".
Indonesian Ingredients, Western Technique
Where the executive chef's two trainings meet. Tempe with miso glaze. Lamb shank in lemongrass and gremolata. Coconut panna cotta with palm sugar caramel.
Pick a shape, write a note.
A note is enough. Tell us your dates, your villa, and which collection caught you. We propose, you confirm, we shop.