NOT SERVING PORK

LUNCH DINNER

Light Bites
W’ S CH I CKEN N U G G E T 70K

CH ICKEN WI N GS 85K

POPCO R N CH I CKEN W I T H SA L T E D E G G 65K

CRIS PY CH I CKEN S K I N 50K

N ACH O S 75K Fav o r i t e D r i n k s

SWE ET P O TA TO F R I E S 55K JAH E PANDAN 50K
Traditional drink from ginger and pandan
MOZ Z A R ELLA CH E E S E ST I C K S 75K

CALA MA R I 80K ANGE R 170K

Feel the anger from Cognac mixed with orange
H AN D CU T F R I ES / WI T H T R U F F L E O I L 50K/60K

CH U R R O S 55K
- please ask the server for full drinks menu -
CASS A V A CH I P S W I T H S A M BAL M A T AH 45K

LIGHT B I TES PLA T T E R 185K

(for 3-4 person)

Salad Starter
T HA I B E E F S A L A D 110K C H IC K E N GY O Z A 65K
Grilled slices of wagyu on top of mixed salad with corn salsa Chicken dumplings served with prawn chili oil on the side
and Thai dressing
BITTE RBALLE N 85K
CAES A R S A L A D 95K Dutch meatballs served with beetroot pickle, mix salad,
A classic selection of romaine lettuce, anchovy mayo, onion slices, parmesan slices and hoisin dressing

crouton, parmesan crisps, soft boiled egg and chicken breast 70K
BAK SO GO RE NG GO C H UJANG
Fried chicken meatball glazed with gochujang sauce and
R O AS T E D T OM A T O S ALAD 90K
pickled kyuri
Roasted cherry tomato served with sherry dressing, mix salad,
arugula, migas and shallot W’ S FRIE D C H IC K E N 90K
Our homemade fried chicken served with potato skin and
spicy mayo

MUSH RO O M SO UP 60K
Homemade classic creamy mushroom soup

FAVORITE NEW DESSERTS Lunch Specials

WH E R E IS M Y POFFERT J ES ? 75 K
Classic Dutch dessert served with pandan custard, C H IC K E N SPAGH E TTI SAMBAL M A TA H 110K
lime and almond crumbles, marscapone caramel
and overnight coconut meringue Spaghetti served with Bali’s signature sambal matah and
grilled chicken
T U S C A N T R IF LE 85 K
Classic Italian Dessert served with Baileys Caviar, SUP IGA 165K
Coffee Jelly and 70,5 % Dark Chocolate Callebaut Classic Indonesian Short Ribs Soup served with white rice,

B U R N T S OU R D OUG H PAN N A COT T A emping and sambal

80K
Vanilla infused burnt sourdough panna cotta
served with strawberry lychee sauce, chocolate
TH AI BE E F BASIL 115K
honeycomb and mix sesame tuile Sweet stir-fried minced beef with basil, chili and sunny side
up egg served on steamed white rice
C H OC OL A T E S’MORES T ART 55K
Chocolate tart topped with burnt marsmallow NASI GO RE NG GILA WAGYU 135K
Street fried rice with “crazy sauce” served with slices of
Wagyu beef, chicken, beef sausage and fried egg topped
with crackers

Chef Recommendation New Menu Add 100K++ to Pair With Cocktail

a l l p r i c e s a r e s u b j e c t t o p r e v a i l i n g g o v e r n m e n t t a x a n d s e r v i c e s
 Steak
M9 J’S WAGYU STRIPLOIN 200gr 900K SAUCES SIDES
Mushroom Nasi Jeruk Roasted Vegetables
M6 PRIME WAGYU TENDERLOIN 200gr 600K
Red Wine Mashed Potatoes Roasted Tomato
M7 PRIME WAGYU STRIPLOIN 200gr 550K Garlic Broccoli Additional Sides + 25K
Blackpepper
M6 WAGYU Flank 200gr 420K Extra Sauce + 15K Sweet Potato Puree

AUSTRALIAN TENDERLOIN 180gr 250K Cream Cheese Rigatoni

Additional Sides + 35K

Grilled Seafood
G RILLED S EAFOOD PLATT E R (SH ARING FO R 2 PE RSO N) 350K
Mix grilled seafood of Salmon, 2 King Prawns and Calamari
Choose one of the sauces: Thai Red Curry Paste, Jimbaran Style or Garlic Butter
Choose two sides from above

Asian
B EB EK M A DU R A 125K W’ S SIGNATURE C H IC K E N 130K
Crispy Marinated betutu pecking duck leg served with sambal Half fried chicken served with William’s signature aromatic rice,
Madura, kremesan and lalapan sambal ati and urap

S AL M O N A N D G U L A I 175K KUNG PAO SHRIMPS/CHICKEN 135K/125K

Crispy skin pan-fried salmon served with gulai sauce and corn Crispy fried shrimps/chicken coated with kungpao sauce
salsa over sambal matah rice served with garlic rice and sunny side up egg topped with
fried ginger
S AL M O N B E L L Y T E RIYAKI 160K
Seared salmon belly with teriyaki sauce served with steamed white IGA BAK AR K E C AP 185K
rice and sunny side up egg Ten hours cooked Indonesian BBQ ribs served with steamed rice,
fried cabage, and our signature sambal bawang
T R UFF L E R A M E N 135K
Ramen noodles served with truffle butter, shredded prawn and topped TE RIYAK I O X TO NGUE 135K
Braised ox tongue in teriyaki sauce served with furikake rice
with bonito flakes

175K C H IC K E N K ATSU C URRY 115K

W’ S R IC E
Deep fried chicken breadcrumbs served with steamed rice and
Australian Prime Wagyu served with 65 degrees sous vide egg, fried
homemade Japanese curry
garlic, chlorophyll truflle oil served on steamed rice and fried potato
skin

Western Pasta
B BQ RI B S 195K KI N G P R A WN S A L TE D E GG PA S TA 135K
Slow cooked ribs ( 10 Hours ) glazed with homemade BBQ sauce Spaghetti coated with salted egg sauce served with grilled king prawn

served with mashed potato and sautéed beans

K ING PRAWN AGLI O O LI O 130K
R O AS T B A K E D B A R RAMUN DI/ SALMON 165K/175K Angel hair pasta served with grilled king prawn, garlic and
Barramundi or Salmon served with smoked mashed parmesan cheese

potatoes, roasted vegetables, fish fumme, candied

carrot and kale crisps SPAGHETTI BOLOGNESE 100K
Spaghetti pasta served with homemade ground beef and
W’ S B U R G E R 125K bolognese sauce
A classic beef burger served with caramelised onion,
pickles, potato chips, coleslaw, aioli and homemade bun C RE AMY MUSH RO O M SPAGH E TTI 90K
As simple as its title

Chef Recommendation New Menu Add 100K++ to Pair With Cocktail

a l l p r i c e s a r e s u b j e c t t o p r e v a i l i n g g o v e r n m e n t t a x a n d s e r v i c e s
 5 - 8 PM MONDAY- FRIDAY

++

V O D K A M A RT I N I
A perfectly fine drink combining vodka
and dry vermouths

B 52 S H O O T E R
Kahlua, Baileys and Grand Marnier are the
stars of B-52

W H I T E I S L AND L O N G D R I N K
Beat the heat with the combination of
Vodka, Triple-sec, Bacardi and Sprite

Serving food, coffee and wine daily,

William's offers a thoughtful menu homage to DA I Q U I R I
Western-Asian comfort food in a laidback place A well balanced and refreshing
combination of Bacardi, Triple Sec
located in the heart of Jakarta's central
and Lemon Juice
business district.

KAMIKAZE
A ballsy cocktail consisting of Vodka,
Triple Sec and Lemon Juice

CLASSIC MARGARITA
A Classic mix of Tequila, Triple Sec,
simple syrup for sweetness and tart
of lemon juice. Harmoniously combined
and perfect balanced

BLUE HAWAIIAN
An exciting and exotic drink
filled with Bacardi, Bol s Blue
and Pineapple Juice

B Y G L ASS
Jack Daniels, Gentleman Jack, Martel VSOP
Royal Brew House, Jim Beam

www.williams.co.id
 Traditional Drinks
CINNAMON GINGER LEMON 65
KUNYIT ASAM 50
WEDANG UWUH 45
JAHE PANDAN 50
ESPRESSO 45
MACCHIATO 45
PICCOLO
CAFFE LATTE
45
45 /50 c
h
Flavoured Tea
CAPPUCINNO 45 h /50 c W’S SORBET LEMON TEA 55

AMERICANO 45 h /50 c LEMON TEA 50

MATCHA LATTE 50 h /55 c LYCHEE TEA 50

CAFFE LATTE FLAVORED 55 h /60 c MINT TEA 50

( Haze l nu t, C a r a me l , M oc h a , Va ni l l a )
APPLE TEA 50
CHOCOLATE 55
STRAWBERRY TEA 50
AFFOGATO 50
PEACH TEA 50

House Mocktails
NUT-ELLA BLAZE 70 AVATAR 50
N ut e l l a , Fre s h Mi l k, Van i l l a I ce Cre am to ppe d wi th Whip p ed Cream Tr ip le b e r r ie s m ix e d w ith Ap p le S y r up , C itr us and top p e d w ith S od a

CREAMY KAT COFFEE 60 APPLE MINT 50

E s pre s s o , K i t k at, Mi l k, an d Van i l l a I ce Cre am Fr e s h Ap p le Juice , Mint and F r e s h Milk

O-CRUMBLE 60 HELLO YELLOW 60

C r us h e d O r e o Co o ki e s, Mi l k, Fre sh Ban an a, Van i lla Ic e Cream top p ed with Peach F r uit C h unks m ix e d w ith Or ang e and P as s ion top p e d w ith L im e
W h i ppe d C re a m an d Ore o Co o ki e s Soda

PINKY CREAMY 60 BRIGHT LIME BREEZE 65

St r a w b e r r y, K i wi , Cre am an d Mi l k L y ch e e and P e ach F r uits w ith L im e K aff ir L e ave s top p e d w ith L e m onad e

RED DRAGON MINT 60 KYU-WI 60

D ra go n Fr ui t , Lych e e , Fre sh Mi l k an d Mi n t Ky ur i m ix w ith K iw i, L e m on Juice , and S od a Wate r

THREE BERRIES SMOOTHIES 60 POP ROCKS 50

M i x B e r r i e s , Mi l k an d Strawbe rry I ce Cre am S t r aw b e r r y L e m onad e top p e d w ith F r e s h S tr aw b e r r y

Virgin Cocktails
ROASTED RICE GREEN TEA h 55
VIRGIN MOJITO 50
JAPANESE GREEN TEA h
55 A m ix of L im e j uice and Mint

THAI TEA h/c 55 VIRGIN COLADA 50

STRAWBERRY RHUBARB PARFAIT c
60 Coc onut Milk m ix e d w ith S w e e t S our and P ine ap p le

H i b i s c us , A p p le , Rai si n , Carro t, Strawbe rry, Rh u bard , Yog ur t Bits FROZEN BELLINI 60

Peach b le nd e d w ith Mang o P ur e e , L e m on and Or ang e Juice
BUDDHA’S BLEND h
60
W h i t e Te a , G re e n Te a, Jasmi n e P e arl s, Wh i te Hi bis c us Blos s om WILLMOSA 50
A m ix of Or ang e , Mang o P ur e e and L e m onad e
PEACHY LYCHEE c 60
SAN’S ON THE BEACH 55
A p p l e , A ppl e Po m ace , Swe e t Bl ackbe rry Le av e s, Peac h, S ug ar
Peach , G r e nad ine and Or ang e Juice top p e d w ith S od a
EARL GREY 50
VIRGIN STRAWBERRY MULE 50
JASMINE PEARL 50 Fres h S tr aw b e r r y m ix e d w ith G ing e r S p ice , S ug ar, L e m on Juice and
topp e d w ith G ing e r S od a
 SE R V E D O N Y O U R T A B LE B A R RE C OMME N DATI ON

SOUP AYAM 150 SE ASONAL FRESH SQUEEZED ORANGE 60

Sa vo ry c o c k t a i l In spi re d fro m Ch i cke n So u p
LYCHEE & KIWI 65
THYME OF RUM 135 ST RAWBERRY JUICE 55
Rum m i x e d w i t h h o me made th ym e syru p, fru i ty taste
ONE JUICE 55
BANANA BREAD 150 H o n ey d ew /D rago n Fruit /P in eapp le/Wat erm elo n /Ly chee/Kiw i
H a z e l n ut a n d b a n an a are pe rfe c t co mb i n ati o n s
MIXED JUICE (2 FRUITS) 65
JAMESON GINGER LEMON 155
J a m e n s o n g i n g e r an d l e m o n as si m pl e as i t says

Soft Drinks
ANGER 170
Fe e l t h e a n g e r f r o m Co gn ac m i xe d wi th o ran ge

SWEET EMOTI ON 145

E x pe ri e n c e t h e mi x e m o ti o n fro m th e swe e tn e ss o f d oug nat,
wh i s k y a n d c o ff e e
COCA COLA 40

NEGRONI PLETOK 140 LIGHT COKE 40

I n s pi r e d b y Tra di ti o n al Dri n k " Be e r Pl e to k" , a mi xe d f rom S ous Vid e Gin, SPRITE 40
H e rb s a n d S pi c e s wi th Lo cal Wi n e
SODA/TONIC WATER 40
FOGGY NIGHT 160
C r e a m y M i n t M i l k m i xe d wi th Li gh t Ru m, B ai l e ys and Blue Curac ao GINGER ALE 40
POKKA GREEN TEA 40

Pairing Cocktails
PAI R I T WI T H OUR F O O D

SMOKED MARRY WINE 125

Sm o k e d M e r l o t w i n e an d wh i sky mi xe d wi th h o m e mad e ros mary s yrup
EQUIL NATURAL (380ML) 45
CALAMANSI FIZZ 145
EQUIL SPARKLING (380ML) 45
Vo d k a s o us vi de wi th Cal aman si an d K e fi r Li me Le af top p ed with f oam BALIAN STILL (750ML) 85
MIE ACEH 130 BALIAN SPARKLING (750ML) 85
Sa vo ry c o c k t a i l i n spi re d fro m tradi ti o n al I n do n e si an d is h f rom Ac eh

Beers
BEER
HEINEKEN PITCHER 300
HEINEKEN BOTTLE 65
CORONA 90
SAN MIG LIGHT 60
SAN MIG LIGHT BUCKET (6 BOTTLES) 300
EL DIABLO BOTTLE 65

FLAVOURED BEER
MANGO BEER 80
LYCHEE BEER 80
SIGNATURE LEMON BEER 80
BEER SHANDY 80
 International Cocktail
Tom Collins 135
Illusion 165
Pina Colada 125
Sex On The Beach 130
Mudslide 135
Long Island Ice Tea 145

Classic Cocktail
Hot Toddy 135

B AR
Grasshopper 130
God Father 135
Black Russian 130
Side Car 130

DRI N K RESPO N S I B L Y

Custom Cocktail
Make Your Own Cocktail
Starts from 135++
Please Ask Our Bartender

www.williams.co.id
 Sake Wine
By
Bottle By
Daiginjo, Hakuryu, 300 ml 600 RED WINE Bottle
Hoshi, Born, 500 ml 1350 Chateau Saubercaseaux, Cabernet Sauvignon, Chile 600
Concha Y Toro Frontera Merlot, Central Valley, Chile 600
Concha Y Toro, Sunrise Merlot, Chile 600
Concha Y Toro, Cassilero del Diablo, Cabernet Sauvignon, 700
Central Valley, Chiley
Concha Y Toro, Cassilero Pinot Noir, Central Valley, Chiley 800
Quarisa Johnny Q Shiraz, South Australia 750
RED WINE Yalumba, Merlot, Angaston, Australia 900
Chateau Subercaseaux, Cabernet Sauvignon 135 / 600 Vasse Felix, Cabernet Merlot, Margaret River, Australia 1100
Concha Y Toro, Frontera, Merlot 135 / 600 Ravenwood Cabernet Sauvignon, Acampo, California 1000
337, Cabernet SAuvignon, Lodi, California 1100
WHITE WINE Marques de Casa Concha, Merlot, Peumo, Chile 1300
30 Mile, Chardonnay 135 / 600 Piccini Chianti DOCG, Castellina in Chianti, Italy 900
Trivento Golden Reserve Syrah, Tupungato, Argentina 1300
SWEET WINE, CHAMPGANE & SPARKLING Irony, Cabernet Sauvignon, Napa, California 1400
Pecha Kucha 650 La Chapelle, Le Merlot, France 700
Taittinger, Reserve Brut 1850 La Capittele du Domaine de Baron Arques, France 1600
De Bortoli Family Selection, Sparkling Brut 650

WHITE WINE
30 Mile Chardonnay, South Eastern Australia 600
Chateau Saubercaseaux Sauvignon Blanc, France 600
Balbi Soprani Moscato d’Asti, Italy 750
Vasse Felix, Sauvignon Blanc, Australia 1100
Villa MAria Private Bin Sauvignon Blanc, New Zealand 950
De Bortoli Family Selection, Chardonnay, Australia 700

RED SWEET, CHAMPAGNE, SPARKLING

Pecha Kucha Bin 888, Australia 650
De Bortoli Family Selection, Sparkling Brut, Australia 650
Taittinger Reserve Brut, Champagne, France 1850

OWNER’S CELLAR

Chateau Poujeaux 2007 , France 2200

Chateau Gloria 2011, France 2100
Chateau Lalande Borie 2014, France 1900
Duluc de Branaire-Ducru 2011, France 2000
La Capittele du Domaine de Baron Arques 2004, France 2300