Wanna Jungle Pool and Bar at The Kayon Jungle Resort

Baby romaine, crispy bacon, Parmesan cheese, egg, classic Caesar dressing, prawn, chicken, and garlic bread.

Crispy pork belly with pomelo, cucumber, coconut, coriander, chili, cashew nuts, and tamarind sauce.

Pan-fried beef tenderloin with young mango, coriander, red onion, chili, and lemongrass.

Grilled king prawn with pomelo, coconut, young mango, coriander, iceberg lettuce, chili, onion, and nam jim sauce.

Traditional Indonesian salad with bean sprouts, spinach, cabbage, long beans, carrot, egg, tempeh, tofu, cucumber, and peanut sauce.

Crispy breaded chicken or fish served with French fries, and tartar sauce.

Vegetable spring rolls served with lettuce, chili sauce, tamarind sauce, and sweet-spicy chili sauce.

Grilled chicken breast with couscous, orange, onion, avocado, mixed greens, beetroot, and lemon dressing.

Fresh tuna with lime, avocado, wasabi, coriander, poached egg, and crispy wonton cone.

Marinated salmon with dill, pomegranate, sour cream, tobiko, mixed greens, and chili oil.

Slow-cooked baby octopus with apple, carrot-ginger purée, mixed greens, hummus, and olive oil.

Five-spice calamari rings with curry leaves, chili, ginger flower, lettuce, and spicy soy mayo.

Hokkaido scallops and prawns with tomato mousse, pea purée, herbs, baby radish, lettuce, cherry tomatoes, and pesto sauce.

Crispy fried prawns with coconut, served with iceberg lettuce, Thai salad, and cashew nuts.