EVERY DAY - 5pm
PETITES BOUCHÉES – BITES
POTATO CROQUETTES – 80
Crispy potato croquettes served with Jamón Serrano
OYSTER AU NATUREL – 75 EA
Sakoshi Bay oyster with mignonette
ROASTED OYSTER AU ROQUEFORT – 80 EA
Roasted oyster with Roquefort butter
ROASTED HOKKAIDO SCALLOP – 150 EA
Roasted scallop with Lyonnaise dumpling and Nantua sauce
À PARTAGER – TO SHARE
BREAD AND BUTTER (V) – 50
Sourdough or baguette served with whipped butter
ASSIETTE DE FROMAGES (V) – 80 / 250
Selection of French cheeses
CHARCUTERIE PLATE – 150 / 250
Selection of cold cuts served with condiments
CHICKEN LIVER PÂTÉ – 120
Pickled shallots, capers, and port jelly
ONION TARTE TATIN (V) – 140
Caramelized onions, pecorino cream, and parsley oil
TUNA CRUDO – 120
Southern bluefin tuna, smoked oyster emulsion, and capers
WAGYU BEEF TARTARE – 160
Diced raw steak, pommes allumettes, and piment d’Espelette béarnaise
CALAMARS AUX MERGUEZ – 160
Local calamari with spicy homemade merguez sausage
PLATS PRINCIPAUX – MAINS
SOCCA À LA RATATOUILLE (V) – 140
Chickpea pancake with ratatouille and goat’s cheese
ROASTED CHICKEN – 200
Half roasted organic chicken with parsley sauce and braised turnips
SEAFOOD PASTA – 200
Housemade pasta with tiger prawns, calamari, and confit garlic butter
PÂTES DU JOUR – 280
Pasta of the day
LOCAL MARKET FISH – 240
Served with seasonal vegetables and culantro sauce
CRÉOLE RISOTTO – 240
Grilled wild prawns, lardons, and nduja butter
LAMB BOURGUIGNON – 330
Lamb neck braised in rich red wine gravy with shallots
LE GRILL – WOOD FIRED GRILL
STEAK FRITES AU POIVRE – 550
200g Wagyu bavette steak with peppercorn sauce
ENTRECÔTE CAFÉ DE PARIS – 1400
For two – 400g Carrara Wagyu ribeye MB9, served with fries and leaf salad
CÔTE DE BOEUF – 140 / 100g
For two – Bone-in Angus ribeye served with Bordelaise sauce, fries, and leaf salad
GARNITURES – SIDES
FRITES (V) – 50
French fries with aioli
GREEN LEAF SALAD (V) – 80
Market leaf salad with herbs and vinaigrette
GREEN BEANS (V) – 80
Smoked yoghurt and whole grain mustard dressing
POMMES ANNA (V) – 90
Roasted layered potato with sauce moutarde
SALADE DE TOMATES (V) – 90
Organic tomatoes and cucumber salad with rose jelly, and crème fraîche
GRATIN AU GRUYÈRE (V) – 140
Pumpkin and cabbage baked with beans and Gruyère cheese
DESSERTS
PROFITEROLES (V) – 110
Choux pastry with housemade tonka ice cream and butterscotch
CRÈME CARAMEL (V) – 100
Classic vanilla caramel custard
TARTE AUX POMMES (V) – 110
Apple tart with brandy diplomat cream
HAZELNUT CHOCOLATE (V) – 100
Served with cherry sorbet and meringue
SORBET AUX FRUITS (V) – 80
Tropical fruit sorbet with orange fromage frais and melon
ICE CREAM DU JOUR (V) – 80
Seasonal housemade ice cream
SATURDAY & SUNDAY - 11am
BRUNCH
OEUF MAYONNAISE – 60
Soft boiled eggs, Dijon mayo, bottarga, sourdough
NIÇOISE OMELETTE (V) – 60
Onions, Swiss chard, and Parmesan
LULU BÉNÉDICTE – 100
Poached eggs, bacon, Espelette hollandaise, sourdough
CROQUE MADAME – 110
Hot sandwich with smoked ham, Gruyère Mornay, and a sunny-side-up egg
MAINS
SOCCA À LA RATATOUILLE (V) – 140
Chickpea pancake with ratatouille and goat’s cheese
SEAFOOD PASTA – 200
Housemade pasta with tiger prawns, calamari, and confit garlic butter
FISH OF THE DAY – 220
Local market fish served with seasonal vegetables and sauce Amandine
ROASTED CHICKEN – 160
Half roasted organic chicken with green peas, cured meat, and creamed potatoes
LULU CHEESEBURGER – 170
150g Wagyu beef patty with classic condiments and fries
STEAK FRITES AU POIVRE – 550
200g Wagyu bavette steak with peppercorn sauce
ENTRECÔTE CAFÉ DE PARIS – 1400
For two – 400g Carrara Wagyu ribeye MB9 served with fries and leaf salad
CÔTE DE BOEUF – 140 / 100g
For two – Bone-in Angus ribeye served with Bordelaise sauce, fries, and leaf salad
SALADS
GREEN LEAF SALAD (V) – 70
Market leaf salad with herbs, radish, and vinaigrette
GREEN BEANS (V) – 80
With smoked yoghurt and mustard dressing
CAESAR SALAD – 90
Gem lettuce, croutons, aged Parmesan, and anchovy dressing
SALADE DE TOMATES (V) – 90
Organic tomato and cucumber salad with rose jelly and crème fraîche
TO SHARE
BREAD AND BUTTER (V) – 50
Sourdough or baguette served with whipped butter
CHICKEN LIVER PÂTÉ – 120
Served with pickled shallots, capers, and port jelly
TUNA CRUDO – 120
Southern bluefin tuna with smoked oyster emulsion and capers
CHARCUTERIE PLATE – 150 / 250
Selection of cold cuts served with condiments
ASSIETTE DE FROMAGE (V) – 250
Selection of French cheeses served with condiments
DESSERTS
PROFITEROLES (V) – 110
Choux pastry with housemade tonka ice cream and butterscotch
CRÈME CARAMEL (V) – 100
Classic vanilla caramel custard
TARTE AUX POMMES (V) – 110
Apple tart with brandy diplomat cream
HAZELNUT CHOCOLATE (V) – 100
Served with cherry sorbet and meringue
SORBET AUX FRUITS (V) – 80
Tropical fruit sorbet with orange fromage frais and melon
ICE CREAM DU JOUR (V) – 80
Seasonal housemade ice cream
BRUNCH SET MENU
450 per person - min 2 people
BREAD AND BUTTER (V)
Sourdough or baguette served with whipped butter
OEUF MAYONNAISE
Soft boiled eggs, Dijon mayo, and bottarga
CHICKEN LIVER PÂTÉ
Pickled shallots, herbs, and port jelly
____
TUNA CRUDO
Southern bluefin tuna, smoked oyster emulsion, and capers
____
CHOICE OF MAIN
SOCCA À LA RATATOUILLE (V)
Chickpea pancake with ratatouille and goat’s cheese
ROASTED CHICKEN
Half roasted organic chicken with green peas, cured meat, and creamed potatoes
SEAFOOD PASTA
Housemade pasta with tiger prawns, calamari, and confit garlic butter
____
FISH OF THE DAY
Local market fish served with seasonal vegetable, and sauce Amandine
____
FRITES (V)
French fries, aioli
____
GREEN LEAF SALAD (V)
Market leaf salad with herbs and vinaigrette
____
HAZELNUT CHOCOLATE (V)
Served with cherry sorbet and meringue
FREE FLOW DRINKS
cocktail & wine | 450 per person
Minuty Rose & Moët Chandon Champagne | 1.500 per person
Our kitchen counter seating offers a unique way to experience Lulu’s cuisine. Available once a week — every Thursday at 7 p.m. — this exclusive dining experience gives you front-row seats overlooking the kitchen in action. Enjoy this season’s 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 | 650 per person
BEETROOT SALAD (V)
House made fresh cheese, walnut, and Javanese wild honey
POTATO CROQUETTE
Crispy potato croquette served with Jamón Serrano
____
OYSTER AND BEEF TARTARE
Diced raw steak and oyster with piment d’Espelette béarnaise sauce
____
TUNA CRUDO
Southern blue fin tuna, lamb ragout, and sherry
____
FRENCH CRÉOLE RICE
Marinated local calamari served with créole-styled rice
____
____
SURPRISE DE CHEF
Chef’s selection of main course and accompaniments, curated to showcase today’s freshest produce from land and sea
____
GLACE DU JOUR (V)
Tropical fruit sorbet, compressed melon, and fromage frais
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
4 signature cocktails | 600 per person
CUCUMBER MARTINI
Gin, dry vermouth, green tea
SINOBOL DAIQUIRI
Martinique rhum agricole, lime, and coconut shaved ice
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
450 per person - min 4 people
BREAD AND BUTTER (V)
Sourdough or baguette served with whipped butter
POTATO CROQUETTE
Crispy potato croquette served with Jamón Serrano
OEUF MAYONNAISE
Soft boiled eggs, Dijon mayo, and bottarga
____
CHARCUTERIE
Selection of cold cuts served with classic condiments
____
ONION TARTE TATIN (V)
Caramelized onions, pecorino cream, and parsley oil
____
TUNA CRUDO
Southern blue fin tuna, smoked oyster emulsion, and capers
____
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
____
GREEN LEAF SALAD (V)
Market leaf salad with herbs and vinaigrette
____
CRÈME CARAMEL (V)
Classic vanilla caramel custard
GRAND BANQUET
650 per person - min 4 people
BREAD AND BUTTER (V)
Sourdough or baguette served with whipped butter
POTATO CROQUETTE
Crispy potato croquette served with Jamón Serrano
OEUF MAYONNAISE
Soft boiled eggs, Dijon mayo, and bottarga
____
CHARCUTERIE
Selection of cold cuts served with classic condiments
____
WAGYU BEEF TARTARE
Diced raw steak, pommes allumettes and piment d’Espelette béarnaise sauce
____
CALAMARS AUX MERGUEZ
Local calamari with spicy homemade merguez sausage
____
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
____
CRÈME CARAMEL (V)
Classic vanilla caramel custard
SORBET AUX FRUITS (V)
Tropical fruit sorbet with orange fromage frais and melon
BRUNCH BANQUET
450 per person - min 4 people
BREAD AND BUTTER (V)
Sourdough or baguette served with whipped butter
OEUF MAYONNAISE
Soft boiled eggs, Dijon mayo, and bottarga
CHICKEN LIVER PÂTÉ
Pickled shallots, herbs, and port jelly
____
CHARCUTERIE PLATE
Selection of cold cuts served with condiments
____
CALAMARS AUX MERGUEZ
Local calamari with spicy homemade merguez sausage
____
TUNA CRUDO
Southern bluefin tuna, smoked oyster emulsion, and capers
____
ROASTED CHICKEN
Half roasted organic chicken with green peas, cured meat
____
FISH OF THE DAY
Local market fish served with sauce Amandine
____
GREEN LEAF SALAD (V)
Market leaf salad with herbs and vinaigrette
____
POMMES PURÉE (V)
Creamed potatoes, beurre noisette
____
TARTE AUX POMMES (V)
Apple tart with brandy diplomat cream
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
PALOMA ROUGE – 160
Tequila, mezcal, burnt orange soda, black salt
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
MOJITO DES ANTILLES – 140
Rhum arrangé, pineapple, bois d’Inde, house-made mint soda
SPICED FROZEN MARGARITA – 160
Jalapeño tequila, smoked honey, pineapple, cinnamon bitters
SINOBOL DAIQUIRI – 140
Martinique rhum agricole, lime, hand-shaved coconut ice
FRUIT DE LA PASSION – 140
Vodka, passion fruit, coconut, vanilla extract
BOLD SIPS
FIGUE NEGRONI – 160
Local fig-infused Campari, glazed balsamic vermouth, gin
CAFÉ MANHATTAN – 160
Bourbon, port wine, sweet vermouth, freshly ground coffee beans, Angostura
BEE’S WAX AGED VIEUX CARRÉ – 160
Bourbon aged in bee’s wax, herbal liqueur, sweet vermouth, house bitters
PLANTAIN OLD FASHIONED – 180
Aged rum, banana syrup, cacao bitters
AFTER DINNER
MINI ESPRESSO MARTINI – 90
Vodka, coffee liqueur, espresso, shaved tonka
SPIKED CARAJILLO – 120
Orange liqueur, tequila, coffee
MINI FIG NEGRONI – 90
Fig-infused Campari, glazed balsamic vermouth, gin
++ 10% tax and 7% service charge