House sourdough, fired in the Josper.

Served with seasonal butter and smoked olive oil.

Flame-charred, torn by hand, gone in seconds.

Smoked brisket marmalade, grilled sourdough, 

house pickles,and smoked sour cream. 

Sweet heat, soft smoke, one heavy bite.

Crisp churro ring, topped with smoked sour cream,

burnt bone marrow, and caviar. 

Rich, rough, and ready.

Beef tartare with kecombrang and black garlic aioli,

served on brioche deep-fried in beef fat. 

Bold, floral, and raw.

Mongolian-spiced lamb in crisp mini tacos,

with sriracha aioli and house-pickled onions.

Hot, sharp, gone in two bites.

Ground wagyu glazed with soy, 

topped with truffle aioli and pickled kyuri.

Bold bites, cold edge, deep flavor.

(D) Dairy I (E) Eggs I (F) Fish I (G) Gluten I (S) Seafood I (SB) Soy Bean I (SE) Sesame I (N) Nuts I (PN) Peanuts 

Prices are listed in thousand Rupiah and are exclusive of tax and service charges.

Josper-grilled octopus with bell pepper, 

olive, potato, and cherry tomato,

finished with extra virgin olive oil and lemon.

Charred, fresh, and fiery.

Whole romaine grilled over fire, 

topped with beef marmalade,

sourdough croutons, and parmesan.

Classic with a smoky kick.

Crisp tart shell filled with smoked corn purée,

topped with sliced baby corn and charred to perfection.

Sweet, smoky, and sharp.

Charcoal-seared wagyu tataki 

with ponzu, yuzu, and truffle.

Smoky, bright, and decadent.

Clams cooked in the Josper, 

served with smoked beurre blanc,

burnt lemon, and grilled sourdough.

Rich, smoky, and bright.

Charred prawns served with Karbon XO sauce 

and torch ginger salsa.

Fiery, fresh, and bold.

(D) Dairy I (E) Eggs I (F) Fish I (G) Gluten I (S) Seafood I (SB) Soy Bean I (SE) Sesame I (N) Nuts I (PN) Peanuts   

Meat, heat, and a stick. 

From charred koftas to smoky tandoori, 

each skewer is built to sizzle. 

Dripping, blistered, and straight 

from the grill eat it hot, eat it fast. 

Minimum 2 piece per order. 

Grilled chicken skewers 

served with smoky burnt peanut sauce

and tangy pickled shallots.

Crunchy, spicy, and fire-kissed.

Fire-grilled mushroom shawarma 

with pickled chili heat and a garlic aioli cool-down.

Bold, layered, and packed with punch.

Juicy beef skewers kissed by flame,

served with classic nuoc cham 

for a punch of zest and heat.

Flame-kissed lamb with sticky bulgogi glaze

and crunchy kimchi slaw.

Smoky, spicy, and fresh.

Juicy tandoori chicken skewers kissed by flame,

finished with charred lime.

Bright, smoky, unforgettable.

Flame-charred lamb kofta paired 

with creamy tahini mint yoghurt.

Earthy heat meets cool refresh.

Beef, bacon, repeat. 

Stacked and charret to perfection, 

with smoky black garlic aioli.

Meat on meat, fire on flavor.

Salmon wrapped in banana leaf 

with miso glaze and spring onion.

Earthy, smoky, and tender.

(D) Dairy I (E) Eggs I (F) Fish I (G) Gluten I (S) Seafood I (SB) Soy Bean I (SE) Sesame I (N) Nuts I (PN) Peanuts  

This is where it all burns bright. 

Charred, bold, unapologetic mains

 that live at the heart of the fire. 

Big portions, loud flavor, cooked hard 

and fast or slow and deep.

Char-grilled Black Angus 

picanha with nam jim,chili jam, burnt garlic, 

crushed peanuts, and betel leaf.

Wrap it, bite it, feel the burn.

Today’s saltwater fish, grilled whole.

Pick your fire: smoky nori beurre blanc (D) (F) (G) 

or pickled sambal matah. Always bold, never boring.

Fall-apart oxtail slow-cooked in the Josper,

laid on creamy cheese polenta with glazed carrots.

Smoky, soft, and bold.

Massaman-braised lamb shank 

with smoked rice and peanuts.

Big spice, soft heat, smoky finish.

Whole baby chicken, fire-roasted 

and lacquered with Karbon XO glaze.

Served with coconut sambal and fresh Asian slaw.

Saucy, spicy, ready to tear.

Dry-aged beef patty, beef marmalade, 

melted cheddar, and pickled kyuri.

A burger with age and attitude.

Honey-roasted dry-aged duck breast 

with grilled bok choy and tangy orange gastrique.

Sweet smoke, crispy skin, deep flavor.

Josper-fired octopus with romesco, 

lime aioli, and charred baby potatoes.

Smoky, zesty, and straight off the flame.

Mussels fired in the Josper with beer, mirepoix, and parsley.

Served bubbling hot in a pot with grilled sourdough.

Brothy, smoky, perfect for dunking.

Not your average sides. 

These are flame-kissed, fat fried, and full of punch. 

Potatoes, grains, and greens allthrown to the fire and dressed to kill.

 Charred eggplant with miso glaze, 

melted cheese,and smoky bonito flakes.

Rich flavor from fire to finish.

 Whole corn charred over fire,

slathered with spicy umami glaze and topped with parmesan.

Bold, smoky, with a cheesy kick.

 Whole potato charred over wood fire,

mixed with cream and cheese.

Rich, smoky, and meltingly good.

 Burnt baby carrots glazed with honey, 

served with hung yoghurt,nuts, 

and house pickled shallots.

Sweet, smoky, and crunchy.

 Homemade fries fermented for 7 days, 

fried in beef fat,served with Karbon aioli.

Bold, funky, and rich like dry-aged meat.

Simple fries, fried to perfection.

Served with our smoky Karbon aioli.

Sometimes boring is just right.

Wood-smoked rice with rich, smoky depth.

A perfect base for flame-grilled dishes.