LUNCH MENU

Snack
Yellow Dim Sum 75
Homemade Dim Sum served with spice potato puree
topped with corriander leaves, and spicy mayonnaise.

Chicken Skewers 75
Boneless chicken wings organic seasoned with hoisin
chicken jus and spicy Chinese barbeque sauce. Served
with fried mantou and lemon zest, Altero Koya powder,
and chives on top.

Noodles
White Noodles 75
Biangbiang noodles in spicy sauce and chili oil, with
crispy braised beef and topped with chives and galic
fried.

Soup
Mapo Tofu 85
Silken tofu and snow mushroom in thick spicy broth,
with crispy fried egg, crispy leeks, and nori crackers.
Served alongside Japanese Kokuhu rice.

Main Course
Beef on Bowl 90
Japanese Kokuho rice bowl with beef tsukune and crispy
enoki, topped with spicy mayonnaise, crispy leeks, and
Chinese Seasoning.

Dessert
Bing Li Sweet 75
Poached pear, goji berry, white sago pearls, and snow
mushroom in lemongrass syrup, topped with Rujak
Powder.
ALA CARTE MENU
FOOD
 SNAC K

Aburi Angus Nigiri 70

The term "aburi" refers to the Japanese flame-searing
technique used to create a contrast in texture. A twist on
the classic, the dish consists of mushroom rice, mush-
room paste, beef fat truffle, topped with finely-sliced
Black Angus Beef, served with sambal terasi glazed and
green chili pickles.

Boneless Chicken Wings 60

Crispy boneless chicken wings served with crispy vege-
tables with Nashville style sauce and garlic mayonnaise
and herbs, chives, and lemon.

Arancini 60
Arancini rice balls and a side of cauliflower, served with
parmesan Grana Padano cheese, chives, chili oil, and
mango chutney.

Pan-Seared 50
Dumplings
A signature of Altero Bistronomie. Dumpling stuffed
with chicken and locally-sourced prawn from Pelabuhan
Ratu, seasoned with coriander. Served with shredded
carrots, cucumber, coriander leaves, Japanese may-
onnaise, and a special blend of chili paste and Chinese
sauce. Topped with Indonesian kremes crumbs.

Homemade Crispy Fries 50

Freshly-prepared deep fried potato slices topped with
garlic mayonnaise and herbs, Parmesan Grana Padano
cheese and drizzled with truffle oil.
WOODFIRE
Woodfire-Burnt Broccoli 60
Fresh broccoli cooked in wood fire, served with nori but-
ter, lime zest, sweet and sour cream, and black dusting,
topped with tempe crumbs.

Contains seafood Chef’s recommendation

Contains dairy Spicy
Contains nuts
 SALAD

Apple & Blaukraut 65

Salad
Green malang and red apples, blaukraut, napa cabbage,
and lemon zest, served with blue cheese, vinaigrette
dressing, mayonnaise and topped with walnut pralline.

Beets Trifecta 60
Beets cooked three ways; ash-baked, peeled, boiled in a
mixture of pickle juice and hibiscus tea from local arti-
san tea, and wood fire grilled. Served with stracciatella,
lemon segment, fresh berries, pistachio nuts, orange hi-
biscus dressing, hibiscus jelly, and mint leaves.

SOUP

Mushroom Soup 65
A meticulous arrangement of mushrooms. Mushroom
soup with mushroom paste, served with crispy enoki,
king oyster mushroom, dried mushrooms,topped with a
drizzle of truffle oil and microgreens.

SANDWICH

Multigrain Tartine 65
Fresh open-faced multigrain sandwich topped with
stracciatella, orange segment, lemon segment, radish,
cucumber, and mirogreens.

Chicken Sando 85
Altero's take on the comforting Japanese yōshoku dish.
Crispy chicken thigh with burnt cabbage, sesame dress-
ing, mushroom paste, and chicken jus, sandwiched in
brioche buns. Served with fresh salad and potato chips.

All prices are exclude tax.

 PASTA

Chicken Mac & Cheese 70

A refinement on the classic dish. Altero Bistronomie's
mac and cheese is made with 3 types of cheese, with
crispy chicken thigh, chives, lemon zest, smoked onion
mayonnaise, and candied tomato.

Prawn Tortellini 85
A dish that captures the depth of prawns' flavors, con-
sisting of homemade prawn tortellini and 21-25 sized
prawns sourced fresh from Pelabuhan Ratu, seasoned
with coriander—served in prawn bisque made from its
shells, mixed with Indonesian spices, lemongrass, ga-
langal, and lime leaves, mango chutney from Indonesian
mangga gedong, drizzled with chili oil.

Seafood Capellini in 85
Clams Stock
Capellini cooked in clams stock with crispy prawn,
clams, and squid, topped with Grana Padano cheese and
chili flakes.

Creamy Mushroom 70
Fettucinne
Homemade fettuccine cooked and served with butter,
cream, mushroom stock, garlic confit, and truffle oil
topped with Parmesan Grana Padano cheese.

Ragù alla Bolognese 75

Rigatoni
Homemade rigatoni in Bolognese sauce with basil leaves
and oil, candied tomato, topped with Parmensan Grana
Padano Cheese.

Spicy Cream Linguine 220

Homemade linguine in japanese spicy cream (togarashi
and wasabi), with fresh scallops and 21-25 sized prawns
sourced fresh from Pelabuhan Ratu, topped with Parme-
san Grana Padano cheese, parsley, and chives.

Contains seafood Chef’s recommendation

Contains dairy Spicy
Contains nuts
 SEAFOOD

Crab Cakes 75
Crab cakes served with butter rice, raisin, cashew nuts,
celery, and corriander leaves. With pepper sauce and
mayonnaise.

WOODFIRE
Grilled Tilapia with 90
Red Mushroom Sauce
Tilapia loin grilled on wood fire served with mush-
room-based red sauce, garlic confit, and sauteed mush-
rooms. Topped with Indonesian kremes crumbs, chives,
and microgreens.
WOODFIRE
Burnt Butter Tiger 130
Prawn
Tiger prawn cooked with wood fire, served alongside
Japanese Kokuho rice with spicy mayonnaise, lemon
segment, chives, Thai basil, lemongrass, lime leaves,
and 16-hour smoked brisket fat extract, topped with In-
donesian kremes crumbs and microgreens.

Scallop Opor 130

Fresh scallops, fried tofu, and an assortment of mush-
rooms in chicken stock "Opor". Curry oil is drizzled on
top, with rengginang crumbs and sliced of green malang
apple.

All prices are exclude tax.

 MAINCOURSE

Dry-Aged Fried 80
Chicken
Organic chicken thighs, dry-aged for 4 days, marinat-
ed overnight in Asian seasoning, deep fried with crispy
Asian rub. Served with Chinese spicy mayonnaise,
mixed salad with vinaigrette dressing, and Japanese
WOODFIRE
Chicken & Mushroom 75
Chicken breast, chicken skin with herbs, and hoisin
chicken jus—a reduction of 10 kgs of roasted chicken
bones processed in 48 hours. Served with garlic butter
and a side of sauteed assortment of mushrooms and
sprinkles of chives and microgreens on top.
WOODFIRE
Wafu Steak 350
MB6-7 Wagyu Rump 55C steak grilled with wood fire,
served alongside crispy soft potatoes with wafu sauce
made from black beans, shoyu, and apple vinegar, along
with crispy leeks, Indonesian kremes crumbs, and basil
oil.
WOODFIRE
Steak Au Poivre 450
OBE Striploin rubbed with Sichuan pepper and andali-
man, with chili oil and pepper sauce made of red bell
peppers and beef jus—a reduction of 10 kgs of roast-
ed beef bones processed in 48 hours. Served alongside
crispy soft potatoes and micro greens.

STEAK

Please ask our Server for Special Cuts availability.

Elevated your palate to our Special Cuts Meat. Apart from pro-
tein and iron, steak is incredibly rich in other nutrients that our
bodies need to function, and Dry-aging beef is a process that
involves hanging freshly. This is a rich, dense, flavorful taste.

SAUCES C ARBOHYDRATES

Mushroom sc./ Blackpepper Mashed Potato / Crispy Soft

sc. / Chicken Hoisin Jus Potato / Potato Chip

Contains seafood Chef’s recommendation

Contains dairy Spicy
Contains nuts
 DESSERT

Kopi Susu 65
Altero Bistronomie's take on the ever-popular Indone-
sian beverage. Chocolate sponge cake with choco tui-
le with caramelized sugar, served with espresso sauce
made from West Javanese Kamojang coffee beans, mo-
lasses, palm sugar, and Balinese chocolate dusting.
WOODFIRE
Burnt Pineapple 65
Pineapple slow roasted in wood fire, fresh mango, cori-
ander leaves, coconut chocolate rum ice cream, walnut
pralline, and maple syrup.

Masala Chai 65
An interpretation of the Indian aromatic tea beverage
Masala Chai, consisting of homemade chai ice cream,
fresh cream, ginger palm sauce, palm sugar jell served
with ice cream cone crumbs.

Say Cheese 65
New York style cheesecake with berries compote, sable
crumb, coconut rum ice cream, drizzled with olive oil.

All prices are exclude tax.

BEVERAGES
 DRY COC K TAILS

Cafe Noir 55
Double ristretto, half & half, orange cinnamon liquid.

Boulevardier 55
Campari by Altero, Bluegrass, smoked with local-
ly-sourced tree bark.

Altero Spritz 55
Campari By Altero, oleo saccharum, kombucha.

Long Vacation 55
Junipero, mango, passionfruit, lime.

Driving Solo 55
Eau de Vie, Bluegrass, orange water.

Classic Arome Sour 55

Arome, Bluegrass, oleo saccharum, aromatic orange bit-
ter.

JUNIPERO & TONIC

Junipero & Tonic Altero 45

Junipero, tonic water, orange peel.

Junipero & Tonic Spice 45

Junipero, ginger juice, honey, star anise, tonic water.

Junipero & Tonic Floral 45

Junipero, cubeb, lavender, lime, tonic water.

Mixology’s recommendation
 SPECIALT Y

Golden Fleece 50
Arome, orange juice, Campari by Altero, oleo Saccha-
rum, aromatic orange bitter.

Blossom Harmony 50
Bluegrass, half & half, sakura infusion.

Velvet Touch 50
Junipero, torched ginger, sour mix, strawberry cordial.

By the Hillside 50
Green tea and basil sous vide, berries puree sour mix,
oleo saccharum.

Tepache 50
Fermented pineapple, pineapple demerara syrup.

KOMBUC HA

Natural Kombucha 45
Natural kombucha fermented in-house with SCOBY in
2 weeks & 4 days.

Relaxing Peach Flower 55

Earl Grey kombucha, peach and elderflower sous vide.

Relaxing Peach Flower 250

by Bottle
For when you can't get enough.

All prices are exclude tax.

 FERMENTED LIQUID

Red By Bottle 250

Red By Glass 55

Sweet Red By Bottle 250

Sweet Red By Glass 55

M.S. Rose By Bottle 250

M.S. Rose By Glass 55

White By Bottle 250

White By Glass 55

ARTISANAL TEA
SELECTION

Black Essential Prime Hot/ 45

Iced

Scarlett Hot/Iced 45
Green tea, hibiscus, blueberry, mango, safflower, myo-
sotis petals.

Mango Mint 45
Green tea, mango bits, mint, marigold.

Dark Opium Hot/Iced 45

Black tea, globe amaranth, cornflower, rosebud.

Mixology’s recommendation
 COLD-PRESSED JUICE

The Rabbit 45
Carrot, apple, mint leaves, oleo saccharum.

Elixir 45
Baby bok-choy, pineapple, oleo saccharum

Around Sundown 45
Locally-sourced strawberry from Ciwidey, orange, cu-
cumber.

COFFEE & TEA

Hot 7.5oz / 220ml 38

Hot 8.5oz / 250ml 40

Iced White 12oz 40

Espresso Double 30

Hot Long Black 7.5 oz 40

Iced Long Black 12 oz 40

WATER

EQUIL Natural 380ml 33

EQUIL Sparkling 380ml 36

All prices are exclude tax.

 @alterobistronomie
Jalan Cipaganti no. 38
Bandung, IND