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Locavore NXT

RESERVATIONS

Locavore NXT takes our local ingredients philosophy further than we have ever gone before. It is a space we have built for creating, experimenting, collaborating, working closely with nature and – we hope – bringing the world of food one step closer to where it should be.

It’s a bit more than a restaurant. It’s a localised rebellion.

You can make a reservation at Locavore NXT for the full dining experience or check our website to find out more ways you can visit NXT, including upcoming events and programs.

Thursday - Saturday
Seatings from 12pm to 1:30pm

Monday - Saturday
Seatings from 5:30pm to 8:30pm

locavorenxt

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Our vision is to present a rich, deeply passionate showcase of traditional Indonesian cuisine in a contemporary experience that reflects the developing and creative nature of Indonesian culture.

Nusantara means archipelago in bahasa Indonesia and with an estimated over 17,000 islands, 1,300 tribes, 300 local languages, 3,000 cuisines, its diversity is what makes the country.

Our Nusantara is an ethno-culinary portrait of the country. Yet we represent more than just the food itself – also the local ingredients, cooking techniques, serving style and rituals that all make up the heritage and culinary culture.

Our menus cover certain regions of Indonesia, where some of the strongest recipes and culinary inspirations originate. Many of our dishes are lesser-known, very local, and often not commonly found outside of those regions. Key to this is our ongoing research in discovering lost recipes, techniques, and dishes that have been forgotten or no longer practiced. Our team is bringing these back to life.

As the sister restaurant to Locavore NXT, Nusantara benefits from the same supply chains of very high-quality ingredients, organic and heritage produce, support for local farmers, and of course, only Indonesian ingredients.

Above our restaurant is a private dining space that was once Locavore’s food laboratory and test kitchen. This space is now available to book for dinner for parties of 8-12 people, where you can enjoy the Nusantara set menu as an intimate dining experience in a room rich with culinary history.

FIND OUT MORE AND BOOK HERE

Every Wednesday to Sunday our chef Adi teaches the craft of authentic Indonesian dishes. The itinerary and menu can be customised to provide a personal experience, whether it's for yourself or as a special gift for someone else. 

Restaurant Nusantara - by Locavore

restaurantnusantara

Nusantara

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Locavore moved out. Nature took over. Then the Herbivores came along.

Herbivore is a vegetation takeover of Locavore’s original restaurant venue in downtown Ubud.

Local plants run rampant across seasonal tasting menus to provide a wildly different “all flora, no fauna” experience of our local-ingredients-only philosophy.

Guests can choose from a three, five (lunch only) or seven-course tasting menu created by chef Arnaud, with a rice-based alcoholic beverage pairings or a seriously crafted non-alcoholic pairing.


3 courses with options, plus savoury and sweet snacks | IDR 395.000++
Additional Drinks Pairing | Alc. IDR 250.000++ Non-Alc. IDR 200.000++
Available for lunch only.



5 courses, plus savoury and sweet snacks | IDR 595.000++
Additional Drinks Pairing | Alc. IDR 450.000++ Non-Alc. IDR 350.000++
Available for lunch only.



7 courses, plus savoury and sweet snacks | IDR 795.000++
Additional Drinks Pairing | Alc. IDR 595.000++ Non-Alc. IDR 450.000++


restaurantherbivore

Herbivore

Peggy’s Brass Knuckles is our restaurant done proper in Jakarta.

Real chefs, real produce, and really sharp knives. Peggy’s is our idea of a proper restaurant, where we make dishes that we love cooking and want to eat ourselves, with decent drinks too.

Peggy’s is also more than just a proper restaurant. We have an onsite butcher’s shop and bakery, with a retail space that sells some of the ingredients we make ourselves. Plus a cafe that makes a good cup of coffee, and a bar with our favourite locally brewed craft beers on tap.

As with all restaurants by Locavore, all our ingredients are only sourced locally except for our extended beverage list, which features a curated mix of imported wines and spirits. It’s important for us to stick to only using food that can be found around us, even if that means going the extra mile in the kitchen. Better in here than out there.

peggysbrassknuckles

Peggy's Brass Knuckles

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Peggy's Grocery is the grocery shop of Peggy's Brass Knuckles – our restaurant done proper in Jakarta.

A big part of the fun that our chefs have at Peggy's Brass Knuckles is finding the best local ingredients in Indonesia to feature on the restaurant menu, and making anything we can't find (but really, really want) ourselves.

Peggy's Grocery is where we get to share all the tasty things we discovered or created, and you get to take them home and enjoy some proper good food in your own kitchen.

We live next door to the restaurant with an onsite butchers, bakery and retail space for all the ingredients that we make ourselves, along with some tasty things our friends make too. Plus a café that makes a good cup of coffee, and a bar with our favourite locally brewed craft beers on tap. 

Pop in to have a look and enjoy a drink, or order online and have everything you want delivered.

peggysgrocery

Peggy's Grocery

LabX is our creative playground at Locavore NXT. It's our dedicated food laboratory and testing kitchen for culinary research and development... the space for all our new culinary innovations to begin. 

Our R&D team is constantly experimenting with local ingredients to discover new tastes, techniques and, ultimately, recipes that will feature on the tasting menu and beverage menu at NXT. Some of the breakthroughs in LabX might also make it into our range of food products sold in the Concept Shop.

LabX

Your new favourite postmodern happiness portal in Canggu.

Staying true to Locavore philosophy, Club Soda serves innovative cocktails, non-alcoholic concoctions and a food menu inspired by Asian and Japanese small plates, all of which celebrate the sole use of local Indonesian ingredients.

Sip on original inventions and non-traditional traditional mixes paired with light dishes teamed up into Chill, Fire and Kushiyaki & Yakitori.

Meanwhile Club Soda's sibling brand, DUB Soda, will be with you bringing the good time to its fullest with our artisan Hi-Fi sound system. This ‘jazz-kissa’ style corner of pure musical appreciation will house collaborations with some of our favourite creatives from around the world. Stay tuned on our Instagram to find out what’s on.

clubsoda_canggu

Club Soda Canggu

Your favourite postmodern happiness portal in Jakarta.

Club Soda Jakarta is our craft cocktail bar in the capital, serving multi-hyphenated creative refreshments wrapped up in an art installation and enveloped by sonic audio waves.

Staying true to Locavore philosophy, Club Soda serves innovative cocktails, non-alcoholic concoctions and a food menu inspired by East Asian small plates at Club Kitchen, all of which celebrate the sole use of local Indonesian ingredients.

Sip on original inventions and non-traditional traditional mixes paired with light dishes like Bao, Rice Bowls, Noodles.

Meanwhile Club Soda's custom-built speaker stacks, DUB Soda, will be there as pulse of the night, bringing the good time to its fullest.

clubsoda_jakarta

Club Soda Jakarta

Enter a doorway... you’re invited to take a step into the unknown. 

Our craft cocktail bar of local ingredients and custom house-made concoctions by our alchemist Raka take you on a unique personal experience of storytelling. Indonesian folk tales and supernatural stories are woven into the drinks, atmosphere, and experience in our intimate creative space. 

Expect the unexpected and take your own journey through the night as we stir your imagination.

Night Rooster by Locavore

thenightrooster

Locavore NXT Night Rooster

Night Rooster

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When Locavore chefs Eelke and Ray want a break from the culinary high-craft of their tasting menu, they sit down and enjoy a damn-fine sandwich, burger, or coffee from their ‘cafe’ Locavore To Go.

The cafe is a casual off-shoot of their ideas and passions. Using many of their own produce from their adjacent butcher shop, Local Parts, the menu highlights span from the famous Burger à la Ray to classic sandwiches, charcuterie platters, and daily changing comfort food.

Ever wanted to pick an item to be cooked from the butcher shop but not have to cook it yourself? Just point at the butcher showcase chiller, take a seat, and we will cook it for you.

Coffee and drinks are also up to scratch with beans from local roastery Hungry Bird.

Locavore To Go

locavoretogo

Local Parts

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When chefs demand to go meet the farms, make relationships, and ensure the product is ethical and very high quality, you result in a great network of farmers and craft food suppliers. Whilst the team supports a balanced approach to eating meat, they do want the best from the meats that they use. It made total sense to help others have that opportunity too, so they opened their own Butcher Shop using only ethical, locally raised, and high-quality meats.

Local Parts is also a specialist in charcuterie and has perfected its own interpretation of classics using local meats – along with a large range of pickles, sauces, rubs, and other packaged goods for you to boost your own home cooking experiences.

Here you'll also find the ‘best of’ local partners such as Braud sourdough, 8 Degrees Cheese, and local salts.

Local Parts by Locavore

localpartsbylocavore

VISIT AGENCY X WEBSITE

AGENCY X WEBSITE

Agency X is a multidisciplinary creative agency, based in Bali, specialising in imaginative and unique food & drink experiences. We are Locavore Group's strategic partner for creative projects and work with other clients too.

Combining the disciplines of communications, creativity, culinary, operational, art & design, interiors, brands, architecture, experiences and more, we develop original ideas that surprise, delight and inspire people.

Are you looking for a custom creative design for your new hotel, restaurant, bar, or other F&B project? 
Or interested in licensing an existing design IP?

Find out more about us, our projects and get in touch with business enquiries
via the Agency X website below.

Agency X

agency_x_

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Accommodation

Infographics

Change can happen fast. We made these infographics back in 2021 as an example of the seismic shifts that the pandemic brought to our neighbourhood. Now that we’ve had a 4 million % increase in Bali visitors since last year with 50,000 tourists arriving per day in December… we’re no longer sure which was more dramatic. Bali’s decline or Bali’s comeback?

The Metamorphosis Issue

What The F Just Happened

Soursloths & Goldy Monkey

Applepillar & Salakobra

King Duri & Naga

Fruitonoids

Meet The Fruitonoids

All Content

Ten Ways To Make David Attenborough Proud

Fermenting

Fresh

Food is alive... even when you're not trying to transform ingredients into something very impressive for tonight's dinner party, they will shift shapes, textures (and smells) all by themselves and become an entirely different matter.

To capture this, we either made very big food or we shrank our photographer. We're not going to let you into all our secrets. But here's what we saw.

Honey I Shrank The Photographer

Restaurant Review

As the future of Nature hangs in the balance, so the future of our food system – from our seeds to our dinner tables – is a pretty big question mark right now.

Will there be any fish left? Will anyone know what a potato is? Will we even still eat with our mouths and taste with our tongues?

One restaurant reviewer’s experience fifty years from now sheds light on what the future of food might have in store for us. Don’t ask where we found it…

Food From The Future

More coming soon...

Foodle Part 1

FOODLE: Guess What They Ate

Hot Hot Eat

Pots of broth, sate skewers, grilled cheese sandwiches, little fried delicious things. None of our favourite roadside snacks in Bali could exist without the transformative powers of fire and the hot sizzlin' heat of the cooker. 

But what's really going on under the grill? How toasty does it get when you're in charge of fanning the flames? What would the world of street food look like if you walked around with thermal vision?

Kevala Ceramics

Avani Eco

Pattika

More transformation inspiration coming soon...

Sungai Watch

Shape-shifting doesn't necessarily get a good rep. Too often, masters of transformation use their powers to trick and deceive for selfish means. When we look around us, though, we also see a lot of people using this ability for good. To turn bad things into better things. To get some lemons... and make some banging lemonade.

Perhaps none are more inspiring than the great minds turning one man's trash into another's treasure. During our search for like-minded collaborators on our new project, we've come across innovative entrepreneurs all across Bali using their creativity to change underused, overlooked or thrown away materials into useful, beautiful, 

These ventures bring hope that maybe, just maybe, we humans are capable of swapping out our old harmful habits for new regenerative ones. 

If you want to feel a bit less doomy and gloomy about the state of the planet, take a look at what these heroes are up to. They might even trigger a genius idea for a new enterprise of your own...

Shifting Matters

Another drawing from tiny hands coming soon...

Now The Monkey Comes Out Of The Sleeve

Our head chef Eelke says the strangest things, which according to him are perfectly normal. 

Dutch idioms, it turns out, don't always translate very well into English.

While it might be quite common in Holland to exclaim "Alsof er een engeltje over je tong piest!" when you're enjoying a meal, it's less familiar to hear somebody say "it's like an angel is pissing on my tongue" at the dinner table.

We love the confused silences that these lost-in-translation moments bring so much that we asked Eelke's kids to draw their interpretations of his expressions. 
Can you guess what they mean?

Eelke Says...

Aaron Boyer, mushroom cultivation expert a.k.a. fungal wizard

mushrooms getting cosy with a tree, photo by Jesse Bauer

mycelium "leather" range by MYLO

Bob Hendrikx designs "Living Cocoon" mycelium coffin

mycelium ceiling pendants by UK designer Sebastian Cox

a Pink Oyster ready for chopping, photo by Edgar Castrejon

wild 'Mushroom of Immortality' growing in Indonesia, photo by Aldo Risky Pratama

magical 'Amanita Muscaria' toadstools , photo by Hans Veth

Mushroom Man Part 1

A Talk With The Mushroom Man

Talking Organic

Mixtape: Metamorphosis

To undergo real change, to truly become something else... well, that can take some guts.

To embark on a journey of meaningful change requires leaving something behind. If you truly want to become something else, you have to give up a part of who you are now. 

It's simple logic, but it's not such a simple task. 
Change takes guts.

When a caterpillar undergoes metamorphosis, it digests itself... disintegrating its tissues into a protein-rich soup, which bags of cells called “imaginal discs” then cook up into a magical butterfly. We don’t know exactly how caterpillars feel about this process, but it sounds to us like a pretty brave thing to do.

In this sense, you could say that we are currently a big pot of Locavore soup. We have listened to the voices telling us "be more than just a restaurant". And we have found the courage to begin our own metamorphosis. 

Over the coming months, we are going to be stirring all our melted down parts and using our wildest imagination to transform ourselves into something better. 

We would be fibbing if we said that this has been easy peasy breezy lemon squeezy. 

But the world is hungry for change. 
Let’s feed it.

The Metamorphosis Issue

1. What The F Just Happened

2. Meet The Fruitonoids

3. Ten Ways To Make David Attenborough Proud

4. Honey I Shrank The Photographer

5. Food From The Future

6. FOODLE: Guess What They Ate

7. Hot Hot Eat

8. Shifting Matters

9. Eelke Says...

10. A Talk With The Mushroom Man

11. Talking Organic

12. Mixtape: Metamorphosis