GoTo Lombok is a comprehensive guide to the hotels, restaurants, spas and activities on the main island of Lombok and the smaller Gili Air, Gili Meno and Gili Trawangan.

Restaurant Highlight

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  • Sengiggi
  • Jln. Raya Senggigi 8, Senggigi.
  • 664.5999
  • (62-370) 623.975
  • excellent
  • AMEX
    Master Card
  • Advisable
  • 11.00 a.m. to 11.00 p.m., daily.
No doubt the finest stand alone restaurant in Lombok. Downstairs is an open plan area, a closed-in air-conditioned area is behind. Upstairs an open terrace also backed by a large room. Comfortable cocktail bars are situated on both floors. New Executive Chef Made [ex Aman resorts]is introducing many new dishes producing surprise after surprise at these incredible low prices. The menu is in two halves, an Indonesian Chinese selection that is very popular with the local clientele and an impressive International menu that represents fantastic value.

Special Features

  • Air Conditioning
  • BYO Wine
  • Free Pick-Up
  • Good Bar
  • Halal
  • Internet Access
  • Non Smoking Area
  • Smoking Area


  • Kid's Menu

    Eating with the fingers always seems to amuse children. Fish and Chips is standard fare, usually loved by all. Chicken Nuggets are now universally popular thanks to KFC, here they are tender pieces of crumbed chicken. Spaghetti is another all time favourite even if the tablecloth and the child usually both finish up needing a wash. Pieces of chicken are combined with the pasta in a cream sauce. A plate of French Fries may be simple but nothing is ever left. 
  • Pasta

    Penne is tossed with prawns, sun dried tomato wok-fried in olive oil with basil and served with Parmigano. Linguine is served in a creamy pesto sauce with mushrooms, roasted eggplant and topped with slices of chicken breast.


    Soup can be either a Cream of Tomato with garlic croutons and fresh herbs or Cream of Mushroom Soup with quenelles of ricotta cheese and sun-dried tomatoes.

    Nasi Cap Cay is fried rice with mixed vegetables. Cha Kangkung is a Lombok specialty of water spinach wok fried with a garlic oyster sauce. Cha Broccoli dengan Bawang Putih is water broccoli, wok fried with garlic.
  • Chinese - Indonesian

    This cuisine is very popular with the local Lombok population, many of whom are of Chinese descent. As large groups often eat together many of the dishes are available in Small and Large portions, the large is sufficient to share amongst 4-6 persons when accompanied by many different dishes.

    Soup can be Asparagus & Crab, with egg drop and sesame oil, or Fish Lips Soup with a touch of soya, sesame oil and egg drop.

    Kwetiau Goreng is fried noodles with prawns and chicken. The Beef in Black Pepper Sauce is tenderloin and amazingly tender as only the Chinese can do it. Prawns or King Prawns in Worcestershire sauce is a new age Chinese dish as a result of that sauce having been importated into Hong Kong by the English.

    Squid [cumi-cumi] is fried with green chilli and oyster sauce. Mixed Seafood can be fried in oyster sauce and breaded Fish Sweet & Sour is a cantonese standard.


    Lumpia is Indonesian spring rolls, here they are stuffed with prawns and vegetables and served with a sweet chilli sauce. The Tiger Prawns are great but as is often the case in Lombok when they say hot and spicy they mean it! Cumi Sambal Bawang is squid wok fried with spring onion, chilli and basil.

    Kare Ayam is sliced chicken breast cooked in a red coconut milk curry. Crispy Chicken is a Square special. Ayam Nanking is chicken breast stuffed with seafood with a sweet and sour sauce. Burung dara Goreng is fried baby pigeon.

    Tami Cap Cay is fried mixed vegetables with seafood, served on a bed of crisp noodles. Japanese Tofu is steamed with seafood. Crispy Prawn is with mayonnaise. Wok fried Scallops is with broccoli and garlic.

    Pisang Goreng, banana fritters, are the most common Indonesian dessert. Here they are served with honey and vanilla ice cream. To finish with fruit try the Papaya Orange Sorbet in Chilled Water Melon Soup.


    Soft Shell Crab, fried to a crisp, is combined with stuffed eggplant and a sauce of curried vegetables and red peppers. Marinated Canadian sea Scallops are served with cherry tomatoes and sweet corn in a spicy mustard and balsamic dressing. The Mediterranean Salad Nicoise is with tuna just seared, very rare, and all the usual accompaniments.

    Grilled Mahi-Mahi is combined with King Prawns, served with a lime butter sauce. The King Prawn Risotto is with mushrooms, a crisp papadam on the side. Norwegian Salmon is seared to a crisp and is with tomato coulis, sauteed spinach and red capsicum in a white wine and capers sauce.

    Many more seafood dishes are found in the Indonesian menu.
  • International

    Foie Gras is seared duck liver with an apple chutney and a mild spicy sweet and sour tamarind sauce. Salad can be the trusty Caesar, at Square served with sauteed garlic prawns, or  Warm Beef Salad with papaya, orange, toasted peanuts and greens tossed in a blue cheese dressing.

    Pan-seared Chicken Breast is served cross-sliced, sitting on button mushroom, zucchini and red pepper base with baby potatoes on the side. The Australian Rack of Lamb is flame roasted and comes with potato gnocchi and a blue cheese sauce.

    The Square Fallen Down Chocolate Cake is very popular, with ice cream and cream anglaise. My favourite is the Pumpkin Meringue Pie, cinnamom is blended with the roasted pumpkin which is then toppped with a meringue and served with a mint lime sorbet.

    Other desserts include a Creme Brulee, Chocolate Mousse with butterscotch liqueur and strawberry sauce or a Triple Chocolate Cheesecake, using three different chocolates, milk, white and dark. The Cheese Plate comprises 3 different cheeses with grape and orange segments.

    5 Course set menus are also usually available, these showcase the talents of their special Executive Chef, Wayan Budiana.


    The best quality Beef Tenderloin from Australia is served with a cream mustard sauce. Also from Australia is the Rib Eye Steak, this is served with a selection of vegetables done tempura style, deep fried in a light rice batter.
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