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land & ocean by @ryantheja & @biko_group everyday 5pm-10.30pm / thu-sun 12pm-3pm walk-ins welcome
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Recent posts
straight from the sea to our à la carte menu ~ meet the cigala real, aka mediterranean slipper lobster. sweet, delicate meat with a beautiful texture, and only around for as long as they last. if you’re dining with us this week, don’t miss out!
05 Nov 2026
a moment to appreciate fig leaf — an underdog ingredient that doesn’t get nearly enough love. we recently gave it a little spotlight by infusing it into one of our newest desserts: fig leaf crème caramel, topped with baked fresh fig with vermouth. green, milky, coconut-like aromatics meet creamy custard and bittersweet caramel. surprise yourself with this delicate little sweet ending the next time you dine with us!
fruit and leaf sourced from our friends at @noorysfinefruits :)
02 Nov 2026
a week ago we hosted one of our dearest friends, melbourne-based @foodtureproof, who not only whipped up some bangin’ neo-asian dishes but also brought such vibrant energy into our kitchen. we miss you already! hope to see you back in indonesia soon ❤️
23 Oct 2026
we got enough (we think) of managatsuo for the next couple of days. this exquisite fish doesn't make an appearance here often so if you've got a booking this weekend, make sure to try one !!
we got enough (we think) of managatsuo for the next couple of days. this exquisite fish doesn't make an appearance here often so if you've got a booking this weekend, make sure to try one !!
& @ryantheja never lies 🫵🏼
02 Oct 2026
kicking off our friends of costa series with the ever curious, ever roaming melbourne based esca khoo.
an asian australian chef, food adventurer, and raw cookery obsessive, esca has travelled across asia in pursuit of flavours, techniques and stories.
expect a neo asian feast with a few surprises along the way.
fri, 16 oct — 5pm till late
sat, 17 oct — 12pm to 3pm
come hungry, book via link in bio.
30 Sep 2026
land sometimes, sea sometimes
29 Sep 2026
from the classic to two original creations — aji rosita and piña negroni — we’re keeping the negroni ritual familiar, while taking it somewhere a little unexpected.
this year, costa joins bars around the world in supporting the #slowfoodmovement helping champion more sustainable and equitable food and beverage systems. good food, good drinks, good company — and a good cause.
negroni week
21-27 september
lunch / dinner
21 Sep 2026
Almost forgot how good coral trout can be.
Arguably one of the most sought after and a bit overvalued for its price, mainly because of the huge demand for international export and the chinese restaurant. Unfortunately, that demand has put a lot of pressure on wild populations, especially for smaller fish under 1 kg.
Regardless, I still think coral trout is one of the best tropical native fish we have. Great yield, clean and flaky meat, and incredibly versatile.
At Costa, we only try to receive mature fish around 2–3 kg and above, rather than the smaller sizes. It’s one small way we can be more responsible with what we put on the menu.
Then we properly ikejime and bleed them out to preserve the quality of the fish.
dish we did at @lebajo.flores
slurry after bleed out
roasted with fingerling potatoes
15 Sep 2026
we phoned a friend and got our good pal and wine connoisseur @kaskarahasibuan to join us for both nights of costa presents ushidoki, happening this 4–5 september.
he’ll be taking you through our special wine list, available exclusively during the event — answering your questions, giving recommendations, and generally keeping the good vibes flowing on the floor while you enjoy a 9-course dinner specially designed by chef @ryantheja and chef @nobu_hiro.
tables are fully booked for this one, so we’ll see those who will be there!
31 Aug 2026
welcoming early autumn with first delivery of sujiko straight from hokkaido this season — each sac carefully extracted by hand, then generously layered over our latest tartlette. on the menu until it's not </3
26 Aug 2026
some things come and go… but our organic black pork from @jonos.bali has become a costa constant, making its way through different cuts and preparations.
john becker, the chef and butcher behind jono's, works closely with local farmers to source balinese black pig, or bangkal hitam, raised free-range and with plenty of care.
good pork, good people. we’ll keep them both around!
20 Aug 2026
last friday was a whole lot of good energy, great dishes and even better wines ~ thanks to @bar.vera.bali and @shoganaiwines for leading the way ;)
massive love to our friends and supporters who made the event even more flavorful, too >>> @tanakagraha @asfoods.indonesia @asiapangansentosa @totowines @bogafinewine
ps. lots of new dishes coming on the menu, hope to see you sometime soon!
17 Aug 2026
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