EVERY DAY - 5pm
APERITIFS
BREAD AND BUTTER (V) 50
sourdough or baguette, whipped butter
ONDE-ONDECROQUETTES 80
garlic aioli, jamón serrano
OYSTER AU NATUREL 80 ea
sakoshi bay oyster, mignonette
ROASTED SCALOPS 170 ea
lyonnaise dumpling, nantua sauce
TOMATO SALAD (v) 100
cucumber, crème fraîche, rose jelly
ASSIETTE DE FROMAGE (v) 80 / 250
selection of French cheeses
ASSIETTE DE CHARCUTERIE 150 / 300
selection of cold cuts
CHICKEN LIVER PÂTÉ 150
pickled shallots, capers, port jelly
TUNA CRUDO 150
southern blue fin, smoked oyster emulsion, capers
CHARRED CALAMARI 160
chickpea puree, spicy homemade merguez sausage
WAGYU BEEF TARTARE 160
espellete béarnaise, pommes allumettes
MAINS
SEAFOOD PASTA 200
tiger prawns, calamari, confit garlic butter
CRÉOLE RISOTTO 280
grilled octopus, lardons, nduja butter
SOCCA À LA RATATOUILLE (V) 140
chickpea pancake, ratatouille, goat’s cheese
HALF ROASTED CHICKEN 240
parsley sauce, braised turnips
LOCAL MARKET FISH 280
seasonal vegetables and culantro sauce
WOODFIRED GRILL
STEAK & FRITES 600
200g wagyu bavette, french fries, sauce poivre
ENTRECÔTE CAFÉ DE PARIS 1.200
400g wagyu ribeye, herbed butter sauce
CÔTE DE BOEUF 190 / 100g
bone-in angus ribeye, bordelaise sauce
SIDES
GREEN LEAF SALAD (v) 80
soft herbs and vinaigrette
GREEN BEANS (v) 80
smoked yoghurt, whole grain mustard dressing
POMME ANNA (v) 90
roasted layered potatoes, mustard sauce
DESSERTS
CRÈME CARAMEL (v) 100
classic vanilla caramel custard
PROFITEROLES (v) 110
butterscotch, tonka ice cream
HAZELNUT CHOCOLATE (v) 100
cherry sorbet, meringue
Our kitchen counter seating offers a unique way to experience Lulu’s cuisine. Available daily — this exclusive experience gives you front-row seats overlooking the kitchen in action. Enjoy a four-course tasting menu, and be among the first to taste our newest creations, served directly by the chefs. Dietary requirements can be accommodated with advance notice.
LAND & OCEAN
tasting menu | 850 per person
BEETROOT SALAD (V)
House made fresh cheese, walnut, and Javanese wild honey
ONDE-ONDE CROQUETTE
garlic aioli, jamón serrano
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OYSTER AND BEEF TARTARE
Diced raw steak and oyster with piment d’Espelette béarnaise sauce
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TUNA CRUDO
Southern blue fin tuna, lamb ragout, and sherry
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FRENCH CRÉOLE RICE
Marinated local calamari served with créole-styled rice
____
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SURPRISE DE CHEF
Chef’s selection of main course and accompaniments, curated to showcase today’s freshest produce from land and sea
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HAZELNUT CHOCOLATE MOUSSE (V)
Bali sea salt and extra virgin olive oil
WINE PAIRING
3 glasses of premium french wine | 600 per person
2023 DOMAINE BOTT GEYL 'LES ÉLÉMENT'
Riesling | Alsace
2020 LA CHABLISIENNE 'LA SEREINE'
Chardonnay | Bourgogne
2021 BOUCHARD PÈRE & FILS
Pinot Noir | Bourgogne
COCKTAIL PAIRING
3 signature cocktails | 450 per person
LULU FRENCH MARTINI
Vanilla vodka, house chambord, honey pineapple, tonka bean
MARGARITA CRÉOLE
Tequila, créole spices, dry orange, and sumac salt
BEE'S WAX VIEUX CARRÉ
Bourbon aged in bee's wax, herbal liqueur, sweet vermouth, house bitters
We welcome group bookings and offer set menus designed for sharing at the table. For larger groups, reservations are required in advance, and payment conditions may apply. We can accommodate dietary requirements with prior notice.
PETIT BANQUET
600 per person - min 4 people
BREAD AND BUTTER (v)
Sourdough or baguette served with whipped butter
CHARCUTERIE
Selection of cold cuts served with classic condiments
____
CHICKEN LIVER PÂTÉ
pickled shallot, capers, port jelly
____
ROASTED CHICKEN
Half roasted organic chicken with parsley sauce and braised turnips
FISH OF THE DAY
Local market fish served with seasonal vegetable and culantro sauce
POMMES ANNA (v)
Roasted layered potato with sauce moutarde
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GREEN LEAF SALAD (v)
Market leaf salad with herbs and vinaigrette
____
PROFITEROLES (v)
butterscotch, tonka ice cream
HAZELNUT CHOCOLATE (v)
cherry sorbet, meringue
GRAND BANQUET
850per person - min 4 people
BREAD AND BUTTER (V)
Sourdough or baguette served with whipped butter
CHARCUTERIE
Selection of cold cuts served with classic condiments
____
CHICKEN LIVER PÂTÉ
pickled shallot, capers, port jelly
____
ROASTED CHICKEN
Half roasted organic chicken with parsley sauce and braised turnips
CÔTE DE BOEUF
Bone-in Angus ribeye served with charred onions and Bordelaise
GREEN BEANS (V)
Smoked yoghurt and whole grain mustard dressing
____
POMMES ANNA (V)
Roasted layered potato with sauce moutarde
____
PROFITEROLES (v)
butterscotch, tonka ice cream
HAZELNUT CHOCOLATE (v)
cherry sorbet, meringue
With an inventive twist on classics, our cocktails celebrate the rich heritage of French Caribbean and Créole culture, mixing a blend of traditional flavors with modern creativity
LULU CLASSICS
LULU FRENCH MARTINI – 140
Vanilla vodka, house-made Chambord liqueur, honey pineapple, tonka
SPRITZ SAINT GERMAIN – 140
Gin, citrus, elderflower, bubbles
CUCUMBER MINT HIGHBALL – 140
Gin, elderflower, mint, cucumber, green tea
LULU SPRITZ – 140
Aperol, Limo Aperitivo, honey, tonic
CLÉMENTINE SOUR – 160
Bourbon, clementine, macadamia, Angostura bitters, sumac
FRENCH CARIBBEAN INSPIRED
MARGARITA CRÉOLE – 160
Tequila, créole spices, dry orange, sumac salt
SPICED FROZEN MARGARITA – 160
Jalapeño tequila, smoked honey, pineapple, cinnamon bitters
FRUIT DE LA PASSION – 140
Vodka, passion fruit, coconut, vanilla extract
BOLD SIPS
FIGUE NEGRONI – 160
Local fig-infused Campari, glazed balsamic vermouth, gin
BEE’S WAX AGED VIEUX CARRÉ – 160
Bourbon aged in bee’s wax, herbal liqueur, sweet vermouth, house bitters
++ 10% tax and 7% service charge