The objectives of this research are to find out of how the dishes in the menu of Omah Sinten are translated into English and to find out the accuracy, acceptability and readability of the translation.
This research applied a descriptive qualitative method and used purposive sampling technique. The data of this research are 79 sentences and their translation found in the menu of Omah Sinten and the information from the three raters and three respondents about the accuracy, acceptability and readability of the translation.
The result of the data analysis shows that there are 9 translation techniques found in translating dishes in this menu. The techniques are: naturalization technique which covers 1 data, transference technique which covers 2 data, functional equivalent technique which covers 7 data, descriptive equivalent technique which covers 4 data, established equivalent technique covers 7 data, couplets technique covers 35 data, triplets technique which covers 18 data, quadruplets technique which covers 4 data and quintuplets technique which covers 1 data.Dealing with the accuracy aspect, the translation of Omah Sinten tends to be accurate due to 67 out of 79 data are accurate, 8 out of 79 data are less-accurate and 4 out 79 data are inaccurate. For the acceptability aspect, the translation of Omah Sinten tends to be less-acceptable due to the findings of translation quality which has less-aceptable data (34 out of 79 data) and unacceptable data (6 out of 79 data) are more than the acceptable data (39 out of 79 data). Meanwhile, from the readability aspect, the translation of Omah Sinten menu tends to be readable due to 64 out of 79 data are readable, 9 out of 79 data are less-readable and 6 out of 79 data are unreadable data.
In translating menu, it is expected for the translator and translation student to consider the availability of term on the target language culture in order toproduce accurate, acceptable and readable translation.