Emilie Logo
  • DÉCOUVERTE

    Five Course 1,380
    with Wine Pairing 2,180

    Five Course 1,380
    with Wine Pairing 2,180

    Amuse Bouche

    L’ormeau
    New Zealand Green Lip Abalone with Champagne Emulsion & Seasonal Vegetables

    2014 Ohau – Sauvignon Blanc – Ohau Gravels

    Le Foie Gras
    Foie Gras Royal with Truffle Jus

    2011 Riesling Kabinett - Urziger Wurzgarten - JJ Christoffel Erben

    La Bouillabaisse
    Mediterranean Fish Stew with Shellfish

    2008 San Antonio Valley – Lo Abarca Hills Pinot Noir – Casa Marin

    Le Porc de Ibérique
    Feather Loin “Pluma” of Iberico Pork with Charred Cauliflower & Raisin Sauce

    2011 Vacqueyras – Les Christins – Famille Perrin

    L’orange
    Orange & Gingerbread Dessert

    *Prices are in Thousands Rupiah and subject to Government Tax and Service Charge.
    Items and prices may change due to the availability of some seasonal produce

  • À LA CARTE

    Available Lunch and Dinner

    Available Lunch and Dinner

    ENTRÉES

    La Soupe à L’oignon
    Gratinated Onion Soup with Emmenthal Cheese 120

    Le Caviar d’Aquitaine
    Fine”Baerii” Sturgeon Caviar by Sturia (30gr) served with Condiments 1,500

    L’Oursin
    Fresh Hokkaido Scallop with Crayfish, Squid, Seaweed, Chioggia on Sea Urchin Royal 300

    Les Escargots
    Baked Snails with Provençale Butter 90

    Le Royale de Foie Gras
    Foie Gras Flan with Forest Mushrooms & Truffle Jus 320

    Le Foie Gras Poêlé
    Seared Foie Gras with Caramelized Pineapple & “Pain d’Epices” Crumble 350

    PLATS PRINCIPAUX

    La Coquille St Jacques
    Hokkaido Scallops with Cauliflower Textures, Artichoke & Raisin-Caper Emulsion 390

    Le Loup de Mer
    Atlantic Sea Bass with Ginger Velouté, Chinese Vegetables & Clam Dust 460

    La Bouillabaisse
    Provençale Style Fish Stew with Lobster, Red Snapper, Turbot & Rouille 400

    Le Pigeon
    Roasted Pigeon from Bresse with Asparagus, Morel & Smoked Pigeon Consommé 400

    Le Porc de Ibérique
    Feather Loin “Pluma” of Iberico Pork with Charred Cauliflower & Raisin Sauce 420

    L’ Agneau
    Herb Crusted Lamb Saddle & Chop with Aubergine Caviar & Tomato Farcies 400

    Le Bœuf (Suitable for 2 Persons)
    Striploin of Wagyu MB 5 with Peppercorn Sauce & Choice of Sides 870

    Le Bœuf Bourguignon
    Braised Beef Short Rib “Burgundy Style” with Root Vegetables 380

    *Prices are in Thousands Rupiah and subject to Government Tax and Service Charge.
    Items and prices may change due to the availability of some seasonal produce

  • SET

    Available Lunch and Dinner
    except Weekend Lunch

    2 Plats 280
    3 Plats 340

    Available Lunch and Dinner
    except Weekend Lunch

    2 Plats 280
    3 Plats 340

    ENTRÉES

    L’Avocat
    Salad of Lettuce, Avocado & Watercress with Classic Vinaigrette

    Le Royale de Champignons
    Warm Mushroom Royale with Asian Mushrooms, Asparagus & Mushroom Dashi

    L’ormeau (Suppl. 100)
    New Zealand Green Lip Abalone with Champagne Emulsion & Seasonal Vegetables

    La Langue de Veau et La Girolle
    Poached Hen’s Egg with Gnocchi, Veal Tongue & Girolle Mushroom

    VIANDES ET POISSONS

    Le Vivaneau Rouge
    Seared Red Snapper with Sauce Verte & Charred Sucrine Lettuce with Cured Egg Yolk

    Le Confit de Canard
    Confit of Duck Leg with Mushroom Penne

    La Burrata(Suppl. 60)
    Penne with Tomatoes & Puglian Burrata Cheese

    Le Navarin d’Agneau
    Stew of Lamb Leg with Glazed Vegetables & Rice Pilaf

    Le Steak* (Suppl. 200)
    Wagyu Sirloin (MB 5) with Caramelized Onion, Maitre d’Hotel Butter & Choice of Sides

    DESSERTS

    Le Crème Catalane
    Caramelized Vanilla Cream & Orange

    Les Profiteroles
    Choux Pastry with Vanilla Ice Cream & Warm Chocolate Sauce

    *Prices are in Thousands Rupiah and subject to Government Tax and Service Charge.
    Items and prices may change due to the availability of some seasonal produce

  • BRUNCH

    Available Saturday and Sunday,
    from 10.30 AM to 14.30 PM

    2 Plats 280
    3 Plats 340

    Available Saturday and Sunday,
    from 10.30 AM to 14.30 PM

    2 Plats 280
    3 Plats 340

    ENTRÉES

    Le Saumon et Blinis
    Citrus Cured Salmon with Blinis & Condiments

    L’œuf Florentine
    Poached Hen’s Egg with Italian Ham, Creamed Spinach & Sauce Mornay

    La Salade Niçoise
    Tuna Tartare Niçoise Condiments

    La Quiche
    Quiche of Spinach & Ricotta Cheese

    La Courge Musquée
    Soup of Butternut Squash with Sautéed Chanterelle & Savoy Cabbage

    VIANDES ET POISSONS

    Le Sandwich
    Grilled Mushrooms & Cheese Sandwich

    La Tartine
    Tartine of Avocado, Tomato, Quail Egg with a Choice of Prosciutto
    or House-Cured Salmon

    Le Saumon
    Pan Roasted Tasmanian Salmon with Tomato & Corn Salsa

    La Fricassée de Poulet
    Pan Roasted Chicken with Seasonal Mushrooms & Cream

    Les Pâtes
    Tagliatelle with Lamb Ragu & Tomato

    Le Steak au Poivre (Suppl. 200)
    Striploin of Beef with Peppercorn Sauce & Choice of Sides

    DESSERTS

    Le Crème Catalane
    Caramelized Vanilla Cream & Orange

    Le Pain Perdu
    French Toast with Honey & Fruits

    *Prices are in Thousands Rupiah and subject to Government Tax and Service Charge.
    Items and prices may change due to the availability of some seasonal produce

  • CHEESE

    Selection of Fine French Cheeses from
    Alléosse & Pascal Beillevaire Fromagerie

    3 cheeses - 250
    5 cheeses - 320

    Selection of Fine French Cheeses from
    Alléosse & Pascal Beillevaire Fromagerie

    3 cheeses - 250
    5 cheeses - 320

    Salers AOC
    Semi Hard - Raw Cow - Auvergne

    Comté de Jura AOC (30 Months)
    Semi Hard - Raw Cow - Franche-Comté

    Pont-l'Évêque AOC
    Soft Washed Rind - Cow - Basse, Normandie

    Chaource AOC
    Soft Ripened - Raw Cow - Aube, Yonne

    Chabichou du Poitou AOC
    Semi-Soft - Raw Goat - Charentes

    Selles -sur-Cher AOC
    Semi Soft Natural Mold Rind - Raw Goat - Sologne

    Bleu des Causses AOC
    Semi Soft Blue Veinned - Raw Cow - Languedoc - Midi Pyrenees

    *All cheeses are served with condiments
    Prices are in Thousands Rupiah and subject to Government Tax and Service Charge.
    Items and prices may change due to the availability of some seasonal produce