The heart of the pawon. Coffee wood, shell charcoal, and the patience to wait for skin to turn gold.
A whole red snapper of about 700 grams, slow-grilled over coffee-wood embers and basted with srepeh - Jepara's chilli-coconut glaze - until the skin caramelises. The dish people come back for.
Split giant river prawns grilled over shell charcoal, brushed with longan honey and garlic. Sweet, savoury, faintly smoky.
Fresh squid grilled in its own ink, served over horog-horog - Jepara's springy sago staple that drinks up every drop.
Mud crab smoked over embers with charred lemongrass stalks, finished with garlic butter. Messy to eat, worth every second.
Reef lobster split and grilled under a silky rica-spiced butter. Gentle heat that never buries the sweetness of the meat.
Whole rabbitfish grilled dry, served with a deep shrimp-paste sambal and sambal lime. A northern-coast classic pairing.
Spiced minced mackerel wrapped around lemongrass stalks and grilled - the stalk is both skewer and perfume.
Boneless Jepara milkfish grilled under a soy glaze with 40-day black garlic. An everyday fish, treated like it never is.
For the non-seafood eater: free-range chicken slow-grilled under the same chilli-coconut srepeh, crisp skin, juicy inside.
Other categories: Raw and Chilled · Broths and Curries · Rice and Noodles · Starters and Bites · Desserts · Manual Brews · Espresso · Signature Coffee · Mocktails and Coolers