Harnessing on old techniques to bring out key flavors from local ingredients is our north star for this volume, and it makes for a wonderfully rewarding process.

East often meets West in our prep space, as you’ll find in one of our signature cocktails, Tastebud - a Beurre Noisette fat washed Arak Selaka Ning - a local white spirit made from Snake Fruit, a Balinese fruit delicacy. We even try to recreate dishes in the form of cocktails such as a local corn & coconut dessert called Jasuke. An important part to all these processes is not to re-invent flavors with western techniques emerging from bar trends, but rather harness the never ending list of flavors on our doorstep, to create a nod to the senses be it taste, aroma, or nostalgia.