EMBERS MENUS
Discover Embers’ seasonal menu, where Mediterranean flavors meet the freshest ingredients sourced from Bali’s farms and Embers’ own sustainable garden. Expect wood-fired dishes and signature plates layered with subtle Persian aromatics, Greek herbs, Arabic spice notes, and the rustic soul of Italian cooking. Pair your meal with a crafted cocktail during our daily happy hour.
lunch is from 12 pm to 5 pm || dinner is from 6 pm to 11 pm
LUNCH
small plates
GREEN HUMMUS ‘ESHAB ALHADIKA’ - baharati spice, pine nut, olive oil, za'atar flatbread (n) (df) (vg) - idr 115
PICKLED FENNEL SALAD - five spice, apple, olive oil, grilled rye bread (vg) - idr 125
SPICED BEETROOT SALAD - labneh, caramelized walnuts, za'atar, blossom crackers (n) (e) - idr 105
CRISP FALAFEL - garlic labneh, smoked chili oil, edamame, caper (gf) - idr 95
KUSAMBA SALT SCALLOPS - preserved lemon gel, harissa garlic oil, brazilian spinach (gf) - idr 195
MORTADELLA FLATBREAD - pesto, stracciatella, pork mortadella, chili honey, pistachio - idr 210
8-HOUR OCTOPUS SOUS VIDE - chermoula, chickpea potato cream, marinated anchovy, paprika, garden herbs (gf) - idr 180
WAGYU TENDERLOIN CARPACCIO - lemon peel sour cream, baby arugula, parmesan, basil pesto, pine nuts (n) (gf) - idr 205
larger plates
SMOKED HALLOUMI - slow-cooked chickpea ragu, red sorrel, herb oil (gf) - idr 210
WOOD ROASTED PAPRIKA CHICKEN - pepperonata, wilted kale, sauce poulet (gf) - idr 195
BUTTERNUT SQUASH RISOTTO - roasted yellow pumpkin, sage, nutmeg (gf) - idr 135
CATCH OF THE DAY - green hummus, fried chickpeas, olives, chermoula (gf) - idr 265
ZA'ATAR BEEF SKEWERS AU MB3 - smoked paprika, garlic yogurt confit, kenari nuts (n) - idr 765
CITRUSFED WAGYU RIBEYE AU MB5 - crisped potato spuds, creamy beef au jus, parmesan, tarragon aioli (gf) (e) - idr 1,050
pasta
BAKED RIGATONI - stracciatella, parmesan, basil, sauce pomodoro (e) - idr 250
CONCHIGLIE DI MARE - prawn, fish, squid, clam, tomato, red onion, aged parmesan (e) - idr 215
PRAWN SPAGHETTI - capers, parsley breadcrumbs, mizuna, chili flakes, lemon zest - idr 200
FETTUCCINE CARBONARA - pecorino, guanciale, mushrooms, egg yolk, parmesan (e) - idr 210
sides
EMBERS GARDEN SALAD - feta, foraged leaves, lemon dressing, parmesan (gf) - idr 75
ROASTED ASPARAGUS - almonds, capers, dill (n) (gf) (vg) - idr 90
TRUFFLE MASHED POTATOES - chopped parsley (gf) - idr 85
DINNER
dips
SMOKED FISH DIP ‘KABEES EL LIFET’ - house pickles, preserved chili, sweet potato chips (gf) - idr 90
WOOD-FIRE MUHAMMARA - roasted bedugul peppers, burnt butter paprika, walnuts, pomegranate molasses,
za’atar flatbread (n) - idr 125
WHIPPED HUMMUS - marinated olives, velvet tahini, curry leaves, za’atar flatbread (df) - idr 95
EMBERS BABA GANOUSH - burnt tomato relish, fermented garlic tahini, seed crackers (df) (gf) - idr 120
small plates
SMOKED TOMATO & ANCHOVY TOAST - garlic aioli, basil, charred sourdough - idr 100
YELLOWFIN TUNA TARTARE - crisp potato rosti, labneh, cured egg yolk, truffle oil (gf) (e) - idr 100
HERITAGE 'DIENG LAMB' KOFTA - fermented cashew, fennel sumac slaw, house mint oil (df) (gf) (n) - idr 175
KUSAMBA SALT SCALLOPS - preserved lemon gel, harissa garlic oil, brazilian spinach (gf) - idr 195
8-HOUR OCTOPUS SOUS VIDE - chermoula, chickpea potato cream, marinated anchovy, paprika,
garden herbs (gf) - idr 180
FIRE-ROASTED MUSHROOM BAO - whipped feta, mushroom ragu, black garlic, sumac - idr 85
HARISSA CHICKEN SKEWERS - romesco, charred kintamani lemon, spring onion (gf) (n) - idr 110
SPICED BEETROOT - labneh, caramelized walnuts, za'atar, blossom crackers (n) (e) - idr 105
CHARRED HONEY CARROTS - tomato tabouleh, bangli candlenut crumble, sesame dressing, garden herbs (n) (gf) - idr 100
larger plates
RED SNAPPER SALSA VERDE - preserved citrus butter, long bean, crispy capers, burnt lemon (gf) - idr 230
CHARCOAL FIRED PRAWNS - zubda fil-fil chili butter, crispy mantou, dill gremolata - idr 190
12-HOUR EMBER LAMB SHOULDER - lamb jus, potato mash, mountain herbs, roasted garlic clove, flatbread (gf) - idr 395
CHARRED CAULIFLOWER - burnt onion cream, pomegranate molasses, toasted almonds, mint (n) (gf) - idr 150
WOOD ROASTED PAPRIKA CHICKEN - pepperonata, wilted kale, sauce poulet (gf) - idr 195
SMOKED HALLOUMI - slow-cooked chickpea ragu, red sorrel, herb oil (gf) - idr 210
CITRUSFED WAGYU RIBEYE AU MB5 - crisped potato spuds, creamy beef au jus, parmesan, tarragon aioli (gf) - idr 1,050
WAGYU TENDERLOIN AU MB8 - whipped polenta, onion puree, kale, fermented mustard jus (gf) - idr 1,520
pasta
BAKED RIGATONI - stracciatella, parmesan, basil, sauce pomodoro (e) - idr 250
CONCHIGLIE DI MARE - prawn, fish, squid, clam, tomato, red onion, aged parmesan (e) - idr 215
PANKO-CRUST BEEF LASAGNA - spiced bechamel, sauce napoletana, rocket leaf (e) - idr 240
sides
EMBERS GARDEN SALAD - feta, foraged leaves, lemon dressing, parmesan (gf) - idr 75
CHARRED ASPARAGUS - egg mess, toasted almonds, capers, dill (n) (df) (gf) (e) - idr 90
HAND-CUT CHIPS - garlic aioli (gf) (df) (e) - idr 80
sweets (lunch & dinner)
BASQUE BURNT CHEESECAKE - strawberry compote, whipped cream & meringue (e) - idr 120
CACAO MESS 70% - dark chocolate mousse, sea salt, olive oil, lemon zest (gf) (e) - idr 90
BRIOCHE TIRAMISU - mascarpone cream, espresso coulis, pistachio (n) (e) - idr 120
APPLE TARTE TATIN - cinnamon, caramel, roasted pecan, vanilla ice cream (n) (e) - idr 100
NEGRONI SORBET - blood orange, pomegranate, dehydrated star fruit (gf) (df) (vg) (0 alc. available) - idr 95
notes
(gf) Gluten Free | (n) Contains Nuts | (df) Dairy Free | (e) Contains Egg • • • Prices are in '000 rupiah | All prices are subject to a 10% government tax & 11% service charge | Please inform us of any dietary restrictions
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DINNER | 6 pm to 11 pm
Discover What's New at Embers
Be among the first to experience the next chapter of dining at Embers with our newly unveiled dinner menu. Showcasing vibrant Mediterranean flavors, thoughtfully sourced ingredients, and the bold craftsmanship that defines our kitchen, each new dish is designed to celebrate the joy of sharing great food.
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DRINKS
Utilizing trusted and age-old techniques, our drinks menu is based around refined craft and techniques, sourcing and using as inspiration the central Balinese terroir.
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LUNCH | 12 pm to 5 pm
At Embers, you can savor a sumptuous Mediterranean cuisine lunch menu, showcasing an enticing selection of dishes including torched scallops, rose harissa pappardelle, and butternut squash risotto. Immerse yourself in the vibrant flavors of the Mediterranean with our delectable starters and mains, thoughtfully curated to satisfy your cravings and delight your taste buds.
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BREAKFAST | 7 am to 11 am
Start your day with a flavorful fusion of Indonesian and Mediterranean cuisine at Embers Ubud. Our breakfast menu features signature dishes like savory nasi goreng and classic shakshuka with warm, crusty bread. Open daily and welcoming the public, Emberd offers one of Ubud’s most memorable breakfast experiences.
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BAR HAPPY HOURS | 5 pm to 7 pm
Join us for Twilight Temptations at Embers Ubud, our daily Happy Hour from 5–7 PM. Sip on specially priced cocktails and curated drinks as the sun sets over the Ubud jungle—an elevated golden hour experience to begin your evening in style.
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AFTERNOON TEA | 3 pm to 6 pm
Indulge in a serene afternoon tea experience at Embers Ubud, where handcrafted sweet and savory delights meet lush garden views. Sip premium teas and savor local-inspired treats in a relaxed, refined setting—perfect for slow afternoons in Bali.
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WINE LIST
Discover a thoughtfully curated wine list at Embers Ubud, featuring a global selection of reds, whites, rosés, and sparkling wines that pair beautifully with our Mediterranean-inspired cuisine. From crisp vintages to bold varietals, each bottle is chosen to elevate your dining experience in the heart of Bali.