EVERY DAY - 5pm
APERITIFS
BREAD AND BUTTER (V) 50
sourdough or baguette, whipped butter
ONDE-ONDE CROQUETTES 80
garlic aioli, jamón serrano
OYSTER AU NATUREL 80 ea
sakoshi bay oyster, mignonette
ROASTED SCALLOP 180 ea
lyonnaise dumpling, asam laksa nantua
CHICKEN LIVER PÂTÉ 150
pickled shallots, tamarin
STIR FRIED CALAMARI 170
chickpea, spicy lamb urutan sausage
WAGYU BEEF TARTARE 160
medan anchovy, hashbrown
ASSIETTE DE FROMAGE (v) 80 / 250
selection of cheeses, condiments
ASSIETTE DE CHARCUTERIE 150 / 300
selection of cold cuts, condiments
MAINS
ONION TARTE TATIN (V) 200
caramelized onions, goat’s cheese, soft herbs
SEAFOOD PASTA 220
tiger prawn, calamari, confit garlic butter
ROASTED CHICKEN 240
parsley sauce, braised turnips, garlic purée
LOCAL MARKET FISH 280
seasonal vegetables, culantro sauce
CRÉOLE RISOTTO 320
grilled octopus, lardons, nduja butter
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 1.400
700g bone-in angus ribeye, bordelaise sauce
SALADS & VEGETABLES
MIXED LEAF SALAD (v) 90
soft herbs, vinaigrette
GREEN BEANS 110
petit pois, smoked yoghurt, sauce verte, lardons
POMME ANNA (v) 120
roasted layered potatoes, mustard sauce, parmesan
TOMATO SALAD (v) 120
crème fraîche, candied walnut, rambutan honey dressing
DESSERTS
CRÈME CARAMEL (v) 100
classic vanilla caramel custard
PROFITEROLES (v) 110
butterscotch, tonka ice cream
CHOCOLATE MOUSSE (v) 100
cherry sorbet, bali sea salt
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
____
OYSTER AND BEEF TARTARE
Diced raw steak and oyster with piment d’Espelette béarnaise sauce
____
HOKKAIDO SCALLOP
lamb ragout, sherry
____
FRENCH CRÉOLE RICE
local calamari, 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
____
CHOCOLATE MOUSSE (V)
bali sea salt, 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)
loasted layered potato with sauce moutarde
____
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
smoked yoghurt, whole grain mustard dressing, lardons
____
POMMES ANNA (V)
roasted layered potato with sauce moutarde
____
PROFITEROLES (v)
butterscotch, tonka ice cream
CHOCOLATE MOUSSE (v)
cherry sorbet, chantilly
With an inventive twist on classics, our cocktails celebrate the rich heritage of French colonies and department, mixing a blend of traditional flavors with modern creativity.
BAR
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
MARGARITA CRÉOLE – 160
Tequila, créole spices, dry orange, sumac salt
SPICED GRANITA – 160
Jalapeño tequila, smoked honey, pineapple, cinnamon bitters
FRUIT DE LA PASSION – 140
Vodka, passion fruit, coconut, vanilla extract
FIGUE NEGRONI – 160
Local fig-infused Campari, glazed balsamic vermouth, gin
BEES WAX VIEUX CARRÉ – 160
Bourbon aged in bees wax, herbal liqueur, sweet vermouth, house bitters
++ 10% tax and 7% service charge