Wine List
The wine list at Hujan Locale, Ubud: bubbles, whites, roses and reds chosen to sit beside Indonesian food, with its sambals, spice, smoke and acidity.
Bubbles
-
Richebel Brut
140 glass · 650 bottle -
Riunite Brut
750 -
Vilarnau Brut Reserva
850 -
Taittinger Prelude Grands Crus
3,415
Whites
-
Catherine Delaunay Les Jamelles
140 glass · 650 bottle -
Fern Ridge
150 glass · 700 bottle -
Beronia Rueda
750 -
Vigneti Del Vulture Pipoli Bianco
850 -
Chateau D De Dauzac Bordeaux Blanc
900 -
Wakefield St. Andrews
1,300 -
Clay Creek Vineyard
150 glass · 700 bottle -
Bertani Velante
1,000 -
Rosabrook Unfiltered Pas Touche
1,000 -
Rosabrook Single Vineyard Estate
1,255
RosÉs
-
Durvillea Rosé
750 -
Vigneti Del Vulture Pipoli Rosato
160 glass · 800 bottle -
Domaines By.Ott Rosé
1,800
Reds
-
Fern Ridge
170 glass · 850 bottle -
Matsu El Picaro
180 glass · 900 bottle -
Castello Di Albola Chianti Classico DOCG
950 -
La Crema Vinera
1,350 -
Navarro Correas Los Arboles
150 glass · 750 bottle -
Masseria Borgo Dei Trulli
800 -
Welland Near & Far
825 -
Cousino Macul Antiguas Reservas
850 -
Beringer Founders Estate
900 -
Chateau Monlot No. 3 Bordeaux Superieur
950 -
Gnarly Head Old Vine
1,150
Questions we are often asked
Who is behind Hujan Locale?
Hujan Locale is the modern Indonesian restaurant by chef Will Meyrick, set in a heritage townhouse on Jalan Sri Wedari in central Ubud, Bali. His travels across the archipelago inform a menu that keeps regional names and flavours in view.
What kind of wine does Hujan Locale serve?
A list of sparkling, white, rose and red wines, by the glass and by the bottle, chosen for Indonesian food.
Is there a wine pairing?
Where a set menu offers one, it is shown with the menu. The current set menus are on What's On.
Which wine goes with Indonesian food?
The team will guide you. Aromatic whites and lighter reds sit well beside sambal, spice and slow-cooked curries.
Can I bring my own wine?
No. Outside alcohol is not permitted at Hujan Locale.
Are prices subject to tax and service?
Prices are in thousands of rupiah and marked ++, which means they are subject to 7.5% service charge and 10% government tax.
From the pantry to the bar
The kitchen's interest in fruit, herbs and spice continues at the bar. Pala Gin Mojito brings pala jam together with gin, lemon and mint. Sagara draws on lemongrass, lime leaf and lychee, while Rempah Highball gives spice a place in the glass.
A glass of wine can accompany the meal, or a cocktail can mark the beginning of the evening. The drinks are another way to enjoy the ingredients that run through Hujan Locale's cooking.
Rendang worth taking your time over
As more plates arrive, the meal settles into a slower rhythm.
Slow-Cooked Beef Rendang brings coconut milk and Padang spices together, with cassava leaf, sambal ijo and nasi kuning alongside. Its depth is a reason to pause, take another spoonful of rice and let the flavours linger.
Javanese Slow-Cooked Beef Cheek follows another course, with jengkol beans, nutmeg and sweet soy. Both give time an important role in the cooking, drawing out the qualities that make these dishes worth sharing.
For anyone seeking Indonesian food in Ubud, this is a good place to begin: a few regional dishes, vegetables alongside and enough room at the table to taste them together.
Your table in Ubud
Hujan Locale is a love letter to Indonesia, written through the food we cook and the people who make it possible. Regional recipes remain at its heart, welcomed into a townhouse where the meal can unfold at its own pace.
Come with an appetite for Indonesian food and time to share it. Choose a dish you know, discover one you have yet to taste and enjoy both with good company. We look forward to welcoming you.
Unearthed Indonesian treasures. Served generously, in Ubud. Book a table.
See the all-day menu, the drinks menu and the wine list, or book a table. Follow Hujan Locale on Instagram.
