4 places to eat
Dining
Four ways to eat at Amarta Jiwa, from gamelan breakfasts in the Pendopo to a private rijsttafel by candlelight. The cooking is Central Javanese, the produce comes from the villages below the hill.
Poolside pavilion
Bale Kolam
A thatched pavilion at the end of the infinity pool, serving long lunches in the shade: grilled river prawns and line-caught fish, gado-gado made at the table, fresh coconuts and sorbets of mango, soursop and salak. Towels, loungers and cold-pressed juices are brought to you at the water's edge.
- Hours
- 11am – 6pm
Lunch by the pool
- Grilled river prawnsSambal matah, charred lime, red riceRp 495.000
- Gado-gado at the tableSteamed vegetables, tofu, egg, peanut sauce ground to orderRp 235.000
- Ikan bakar JimbaranWhole grilled snapper, kecap glaze, sambal tomatRp 425.000
- Young coconutOpened at the poolRp 85.000
Private dining
Omah Dalem
Dinner for two to twelve in a candlelit inner courtyard, or on the terrace of your own suite. The chef sits down with you in the afternoon to plan the menu — a royal rijsttafel, a seafood feast from the south coast, or a vegetarian tasting of Javanese temple food — and a gamelan pair or a solo kecapi player can be arranged for the evening.
- Hours
- 7pm – 10pm, by reservation
Private dinners (per person)
- Royal Javanese rijsttafelSixteen dishes from the courts of Yogyakarta, with jamu pairingRp 2.650.000
- South coast seafood feastLobster, tiger prawns and reef fish from GunungkidulRp 2.950.000
- Temple vegetarian tastingSeven courses of Javanese vegetarian cookingRp 1.950.000
- Gamelan duo for the eveningTwo musicians for two hours, per tableRp 3.500.000
Restaurant
Pendopo Agung
The resort's heart: an open-sided pavilion under a soaring joglo roof of teak, facing west over the pool to the plain. Breakfast is served to the sound of a gamelan trio, with jamu, tropical fruit, Javanese porridges and eggs from the village. At night the kitchen cooks the food of the Central Javan courts — slow-braised gudeg, coconut-rich opor and sambals ground to order — finishing with a rijsttafel of twelve small dishes served on hand-thrown stoneware.
- Hours
- 7am – 10:30pm
Rijsttafel & Javanese mains
- Amarta rijsttafelTwelve small dishes from the Yogyakarta and Solo courts, for oneRp 1.450.000
- Gudeg ManggarYoung coconut flower braised in palm sugar and teak leaf, with free-range chicken oporRp 395.000
- Bebek goreng KalasanCrisp Kalasan-style duck, sambal bajak, urap saladRp 465.000
- Sayur lodeh MenorehGarden vegetables in turmeric coconut broth, tempeh bacemRp 285.000
Bar
Teras Senja
A long teak terrace on the western rim of the crescent, built for the hour when the sun drops behind the Menoreh Hills and lights the plain gold. The bar works with Javanese spices and the resort's own herb garden: lemongrass and kaffir-lime gin, a turmeric and tamarind sour, arak aged on teak. Small plates come from the Pendopo kitchen.
- Hours
- 11am – midnight
Cocktails & small plates
- Menoreh SourTurmeric-infused arak, tamarind, palm sugar, egg whiteRp 245.000
- Senja SpritzRosella flower cordial, sparkling wine, lime leafRp 225.000
- Jamu kunyit asamFresh turmeric and tamarind tonic, made each morningRp 95.000
- Sate lilit trioMinced fish, chicken and mushroom satay on lemongrassRp 215.000
Staying with us