HELLO,

FELLOW
FOODIE!
Welcome to Joe & Dough. Here, an array of fresh, hearty and wholesome food
awaits you. We get inspiration from the flavours of the region, drawing on our
travel experiences. We care about what we do, so we use the finest ingredients to
make great tasting food that is executed with excellence. Our strength has always
been simplicity – we don’t try to do a lot but what we do, we do it well with a great
deal of passion. We hope you will discover the simple goodness in our curated
menu created with you in mind and be prepared to delight your senses.

BON APPÉTIT

@ J OEN DO U GHI D
(Updated November 2023)

All prices are in thousand rupiahs and exclusive of 10% gover nment tax and 7% service charge.
Our food and beverages are freshly prepared in our kitchen every day but they are not gluten-free and may
contain traces of eggs, milk, nuts, sesame, wheat, rye and other allergens. Please infor m us of your dieta ry
requirements in advance or if you are allergic to a food ingredient.
A LL -DAY BRUNCH

SKILLET FRY-UP
The Full Works - sunny-side up
eggs, beef bacon rashers,
sautéed mushrooms with truffle
oil, baked beans, tomato confit,
served with sourdough bread
toasted with herby garlic butter

88
 A LL -DAY BRUNCH

ARTISAN BREAD PLATTER SMOKED SALMON HASH

WITH 63-DEGREE EGGS
Assorted selection of housemade rustic breads
served with choice of 2 condiments (French Butter Chopped hash, smoked salmon, okonomiyaki,
/ Strawberry Jam / Garlic Butter / Honey) Japanese mayo and tartar sauce. Topped with
sous vide egg, tobiko and chives
40
90

M ea t - f ree
Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 A LL -DAY BRUNCH

MUSHROOM CHEESE MELT OXTAIL & SCRAMBLED EGGS CROISSANT

Sauteed garlic button mushrooms topped with
melted mozarella and cheddar cheese on a
housemade brioche toast served with greens
on the side
69
Freshly baked butter croissant with slow-cooked
shredded oxtail and scrambled eggs, with a side
mesclun salad, cherry tomato confit and honey
balsamic dressing.
119

M ea t - f ree
Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 A LL -DAY BRUNCH
EGGS BENEDICT
Poached eggs, smashed avocado, smoked
chicken ham, rocket salad on toasted sour-
dough, topped with hollandaise sauce, black
tobiko, red radish and paprika.
89
SMOKED DUCK & POMELO SALAD
Smoked duck, fresh pomelo, French beans,
cherry tomato confit, hard-boiled eggs,
mesclun salad, toasted cashew nuts and
pickled red onions, drizzled with spicy lime
dressing.
69
 A LL -DAY BRUNCH

SKILLET FRY-UP
The Full Works – sunny-side up eggs, beef bacon rashers, sautéed mushrooms
with truffle oil, baked beans, tomato confit, served with sourdough bread
toasted with herby garlic butter
88

OXTAIL & SCRAMBLED EGGS CROISSANT

Freshly baked butter croissant with slow-cooked shredded oxtail and
scrambled eggs, with a side mesclun salad, cherry tomato confit and
honey balsamic dressing.
119

ARTISAN BREAD PLATTER

Assorted selection of housemade rustic breads served with choice of 2
condiments (French Butter / Strawberry Jam / Garlic Butter / Honey)
40

SMOKED SALMON HASH WITH 63-DEGREE EGGS

Chopped hash, smoked salmon, okonomiyaki, Japanese mayo and tar tar
sauce. Topped with sous vide egg, tobiko and chives
90

MUSHROOM CHEESE MELT

Sauteed garlic button mushrooms topped with melted mozarella and cheddar
cheese on a housemade brioche toast served with greens on the side
69

EGGS BENEDICT
Poached eggs, smashed avocado, smoked chicken ham, rocket salad on
toasted sourdough, topped with hollandaise sauce, black tobiko, red radish
and paprika.
89

SMOKED DUCK & POMELO SALAD

Smoked duck, fresh pomelo, French beans, cherry tomato confit, hard-boiled
eggs, mesclun salad, toasted cashew nuts and pickled red onions, drizzled
with spicy lime dressing.
69

Jo e & D oug h rec o m m e n d s M e a t -f re e

Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
A LL -DAY DI NI NG

SMOKED SALMON
OCHAZUKE
Smoked salmon, vinegared
Sasanishiki rice, roasted corn,
nori and spring onions with a
delicate matcha dashi broth

105
A LL -DAY DI NI NG

TRUFFLED BRAISED
CHICKEN CAPELLINI
Capellini pasta, inspired by the
flavours of Bakmi, with
soy-braised chicken, sliced
mushrooms, sous vide egg, crispy
chicken skin and red radish,
finished with a drizzle of truffle
oil.

99
A LL -DAY DI NI NG

BEEF BULGOGI BOWL

Flamed sweet and savoury Beef
Bulgogi, sous vide egg, edama-
me beans, cherry tomato confit
and roasted sesame seeds on
rice.
99
 A LL -DAY DI NI NG

LINGUINE AL PESTO TORI KARAAGE BOWL

Creamy basil pesto Linguine pasta with beef Fried chicken chunks, roasted corn, tomato confit,
bacon, roasted cherry tomatoes, rocket salad pickled cucumber on vinegared Sasanishiki rice
and Parmesan. topped with sous vide egg
99 79

M ea t - f ree
Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 A LL -DAY DI NI NG

SOUP BUNTUT SPECIAL GLAZED OXTAIL RICE

Tender oxtails cooked in flavourful, rich beef stock Glazed tender oxtail, sunny side-up egg, fish
with chopped celery, carrots, potatoes, onions keropok, ikan bilis on rice, served with sayur
and a secret blend of herbs and spices, served lodeh and sambal belacan chilli.
with house-made sambal chilli, dark soy sauce and 139
lime.
Choice of rice or sourdough toasts.
189

M ea t - f ree
Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 AL L -DAY DI N I NG

LINGUINE AGLIO OLIO WITH LINGUINE CARBONARA

SPICY PRAWNS Al dente Linguine tossed in creamy
Our take on the Italian classic featuring Linguine carbonara sauce, topped with smoked
tossed in garlic and olive oil, with spicy sambal chicken ham, black olives, Parmesan
belacan prawns, shitake mushrooms and chili and parsley.
flakes.
99
139

M ea t - f ree
Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 A LL -DAY DI NI NG

MAI N S

SMOKED SALMON OCHAZUKE

Smoked salmon, vinegared Sasanishiki rice, roasted corn, nori and spring
onions with a delicate matcha dashi broth.
105

BEEF BULGOGI BOWL

Flamed sweet and savoury Beef Bulgogi, sous vide egg, edamame beans,
cherry tomato confit and roasted sesame seeds on rice.
99

SOUP BUNTUT SPECIAL

Tender oxtails cooked in flavourful, rich beef stock with chopped celery,
carrots, potatoes, onions and a secret blend of herbs and spices, served with
house-made sambal chilli, dark soy sauce and lime.
Choice of rice or sourdough toasts.
189

TORI KARAAGE BOWL

Fried chicken chunks, roasted corn, tomato confit, pickled cucumber on vine-
gared Sasanishiki rice topped with sous vide egg.
79

GLAZED OXTAIL RICE

Glazed tender oxtail, sunny side-up egg, fish keropok, ikan bilis on rice,
served with sayur lodeh and sambal belacan chilli.
139

Jo e & D oug h rec o m m e n d s M e a t -f re e

Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 A LL -DAY DI NI NG

PAS TAS

LINGUINE AL PESTO
Creamy basil pesto Linguine pasta with beef bacon, roasted cherry tomatoes,
rocket salad and Parmesan.
99

TRUFFLED BRAISED CHICKEN CAPELLINI

Capellini pasta, inspired by the flavours of Bakmi, with soy-braised chicken,
sliced mushrooms, sous vide egg, crispy chicken skin and red radish, finished
with a drizzle of truffle oil.
99

LINGUINE AGLIO OLIO WITH SPICY PRAWNS

Our take on the Italian classic featuring Linguine tossed in garlic and olive oil,
with spicy sambal belacan prawns, shitake mushrooms and chili flakes.
139

LINGUINE CARBONARA
Al dente Linguine tossed in creamy carbonara sauce, topped with smoked
chicken ham, black olives, Parmesan and parsley.
99

Jo e & D oug h rec o m m e n d s M e a t -f re e

Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 A LL -DAY DI NI NG

PARMESAN TRUFFLE FRIES TRUFFLED MUSHROOM SOUP

Straight cut fries with grated parmesan Served with herb garlic butter
and truffle oil sourdough toasts.
58 58

M ea t - f ree
Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 AL L -DAY DI NI NG

CHICKEN SKIN CHIPS CHICKEN POPS WITH

ORANGE & CHIA SEED DIP
Crispy deep-fried chicken skin served with
house-made sambal belacan chilli. Battered chicken thigh chunks, nori,
wedge of lime served with a refreshing
59
orange and chia seed dip
50

M eat - free
Pl e ase l et us k now i f y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 SIDES

CHICKEN SKIN CHIPS

Crispy deep-fried chicken skin served with house-made sambal belacan chilli.
59

TRUFFLED MUSHROOM SOUP

Served with herb garlic butter sourdough toasts.
58

CHICKEN POPS WITH ORANGE & CHIA SEED DIP

Battered chicken thigh chunks, nori, wedge of lime served with a refreshing
orange and chia seed dip.
50

PARMESAN TRUFFLE FRIES

Straight cut fries with grated parmesan and truffle oil.
58

Jo e & D oug h rec o m m e n d s Spicy M ea t-f ree

Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 F RES H FROM THE OVEN

DA ILY B A KE S
* B a k es wi l l b e a v a i l a b l e o n a ro t a t i o n a l ba sis.
P l ease c he c k w i t h u s o n t h e a v a i l a b i l ity.

BUTTER CROISSANT 32

HAM & EMMENTHAL CHEESE CROISSANT 49

MATCHA CROISSANT 37

DOUBLE BAKED ALMOND CROISSANT 42

STRAWBERRY & CREAM CROISSANT 39

CINNAMON SULTANA DANISH 30

PAIN AU CHOCOLAT 35

APPLE PIE CRUFFIN 38

PB & J CRUFFIN 39

ROCHER CRUFFIN 42

KOUIGN AMANN 35

PISTACHIO KOUIGN AMANN 45

CUSTARD BRIONUT 25

NUTELLA BRIONUT 28

CREAM CHEESE BRIONUT 28

BLACK SESAME BRIONUT 28

BLUEBERRY CREAM CHEESE BRIONUT 28

TRUFFLE MUSHROOM QUICHE 60

APPLE PUFF 28

TUNA MA YO PUFF 35

PICNIC ROLL 49

CROTABAK 38

DO YOU KNOW? THE KEY TO A GREAT

We use only 100% French butter in our pastries due to the higher fat
content and also for more complex flavours. The French law requires a
minimum of 82% butterfat in their butter. Additionally, the quality of the
butter is affected by the quality of the milk used, which is determined by
the natural diet of the cows and churning of the milk during production.
This gives the French butter a unique tangy and acidic profile - one of
the qualities that our bakers love.
CROISSANT IS PATIENCE.
We need 3 full days to make our croissants due to a very meticulous
and laborious process that was developed over years of experimen-
tation. To make a good croissant, the dough must be laminated,
proofed and given sufficient time to rest after each step to develop
robust flavours and texture. Every little step counts.

Jo e & D oug h rec o m m e n d s

Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
 F RES H FROM THE OVEN

HOME-S T Y L ED CAK E S
P l ea se c hec k w i t h u s o n t h e a v a i l a b i l i ty o f o ur ca kes.
Slice Whole*

GULA MELAKA PANDAN 68 750

(Ser v ed wa r m )

THE ULTIMATE CHOCOLATE CAKE 68 750

(Ser v ed wa r m )

TRADITIONAL CARROT CAKE 65 750

SESAME BUTTERSCOTCH 60 700

DOUBLE-BAKED CHEESECAKE 60 700

SEA SALT CARAMEL 65 700

OREO MATCHA CHEESE CAKE 60 650

BLUEBERRY LAVENDER CAKE 65 700

* A d v a nc e o rd e r f o r w h o l e c a k e i s re q u ired.

F RES H A RT I S A N B R E AD S
P l ea se c hec k w i t h u s o n t h e a v a i l a b i l i ty o f o ur brea ds.

SOURDOUGH LOAF 48

BRIOCHE 56

MULTIGRAIN 50

OLIVE & CHEESE 48

CHOCOLATE WALNUT & RAISIN 45

Jo e & D oug h rec o m m e n d s

Pl e ase l et us k now if y o u h a v e a n y f o o d a l l e rg ies o r specia l dieta ry needs.
B EV E R A GES

D.R. JOE
Our signature coffee with double ristretto brewed with
our artisanally crafted house blend of 100% premium
Arabica beans from Sulawesi, Sumatra and Bali. Taste
the chocolatey and nutty flavours with notes of berries
in every sip.
40
B EV E R A GES

Our h o u s e b l e n d i s a n a r t i s a n a lly cra f ted blend o f direct tra de specia lty gra de
A r a b i c a b e a n s f ro m S u l a w e s i , S uma tra a nd Ba li - a w ell-ba la nced, f ull-bo died
an d v e r s a t i l e c o ff e e w i t h a ro ma tics o f to a sted ha zelnuts a nd peca n pie.

A ro ma : To a s t e d h a z e l n u t s , B ody: M edium
p ec an p i e F l avour: M ilk cho co la te, o ra nge peel,
A c id i ty : B r i g h t , c i t r u s to a sted ha zelnuts, ra spberry

S P E C I A LTY COF F EE FAVOU RI T E S

Solo Doppio Hot Iced

ESPRESSO 30 37 DARK CHOCOLATE 38 48

MATCHA MUSCAT LATTE 38 48
Hot Iced
HOJICHA 38 48
CAFE LATTE 40
MASALA CHAI 36 46
CAPPUCCINO 40 47

FLAT WHITE 40
Additional shot 8
AMERICANO 32 37
Soy milk 10
PICCOLO LATTE 37
Oat milk 10
D.R. JOE 40

ES P RES SO-B ASED

B E VER A GES
Hot Iced

CAFE MOCHA 42 48

MANUKA HONEY LATTE 45 51

HAZELNUT LATTE 44 50

CARAMEL LATTE 44 50
 B EV E R A GES

JD COOKIE CUP MATCHA AFFOGATO

Joe & Dough in a cup - 4oz coffee in a chocolate Vanilla ice cream with matcha cubes,
glazed cookie cup served with toasted marshmallow butter crumble and cookie, served with
55 milk on the side
60
BE V E R A GES

SIGNAT U RE S
JD COOKIE CUP MATCHA AFFOGATO
Joe & Dough in a cup – 4oz Vanilla ice cream with
coffee in a chocolate glazed matcha cubes, butter
cookie cup served with crumble and cookie, served
toasted marshmallows with milk on the side
55 60

TE A C OOL ER S A RT I S A N T E A S
38 per pot

MANGO ALOE 50
EARL GREY
Mango flavoured black tea with
aloe vera cubes ENGLISH BREAKFAST

SUNSET ROOIBOS
KYOHO ROSE 50
Kyoho grapes with hints of rose KIWI OOLONG
and fresh lime slice
BLACKCURRANT & HIBISCUS

JASMINE SENCHA
PEACH BLOSSOM 50
Peach tea with hints of elderflower,
rose petals and fresh lemon slices

MI NE RA L WAT E R
YUZU LAVENDER 50
Yuzu flavoured black tea with hints
of lavender and fresh lemon slices. EQUIL NATURAL 380ML 35

EQUIL SPARKLING 380ML 39

F RU I T S OD A
LYCHEE MOCKJITO 58
Lychee soda with lime, mint and lychees

CALAMANSI FIZZ 58
Calamansi with hints of wild mint, honey
and lime juice