74
2
Grouper, butterflied by hand. Over the fire, skin to the coals. Vadouvan beurre blanc and smoked...
44
0
From the bar to the sand. Infused, fermented and clarified behind the bar. Lombok vanilla, kaffir...
43
1
Our homemade Fish Charcuterie. Swordfish Belly, Tuna, Mahi-Mahi. Salt, smoke, air, time. The tray...
112
9
A day at Codium. Spend it on the beach. Swim, eat from the fire, stay for the light. 📍Lancing...
45
0
Two knives. Two fish. The squid is scored before it sees any heat. Shallow cuts, close together....
103
2
The arts of hands. Fire. Knife. Grate. Pipe. Pour. Plate. Seventeen seconds of a service that runs...
65
0
Wild Lombok Prawns, served Prawn Butter. Wild-caught this morning, grilled whole in the shell with...
68
0
Every piece of bread on your table was baked here. All of it, every day, in our own kitchen. Nobody...