A Sample Menu
Six courses.
One evening. One table.
Every Banda menu is written the week of service, around the produce of the morning market and the appetites of the guests. What follows is a recent tasting for a party of eight in a Canggu villa — for reference, not reproduction.
- 01 · To begin
Hamachi crudo
yellowtail, green apple, wasabi oil, micro shiso
- 02 · Garden
Burrata & heirloom tomato
torn basil, aged balsamic, flaked salt, sourdough
- 03 · From the pan
Handrolled tagliolini
brown butter, parmigiano, fresh black Perigord truffle
- 04 · Ocean
Half lobster, herb butter
tarragon, charred lemon, confit garlic
- 05 · The main
Wagyu medallion
red-wine reduction, celeriac purée, charred heritage carrot
- 06 · To close
Lotus-biscoff filled donut
vanilla cream, flaked salt, warm chocolate
Wine pairings on request. Dietary needs — vegetarian, vegan, gluten-free, coeliac, allergic — fully accommodated when raised at booking.
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