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à la carte

Starter

From the Garden

Deep-fried grasshoppers, kring sauce

From the Sea

Scallop, orange and macadamia nut sauce - Seagreens

From the Wild

Goose lumpia, clove and cinnamon sauce - Wild guinea-fowl, rudjak sauce - Tropical fruit, spicy tamarind and palm sugar sauce

From the Farm

Chicken satay, peanut chili sauce - New Zealand lamb satay, soy-lime sauce

From Grandma’s Kitchen

Spicy prawns, red blado sauce - Rendang of beef, classic slow-cooked Indonesian stew - Rich fermented tofu, quail eggs and red curry – or – Wok vegetables with roasted coconut - Pickled vegetables in Asian vinaigrette - Jackfruit in sweet curry

From the Laboratory

Electric stimulations - Cold bath of orange blossom

From the Candy Shop

Panna cotta with coconut flesh - Seasonal fruit poached in aperol and clove

Main Course

Beetroot and red rice

Rudjak sauce, cloves, ginger and palm sugar

Spicy pumpkin soup

with coconut milk

Indonesian ‘bitterbal’, cassava, chillies

Faux mustard mayonnaise, garlic and Kecap Ingris - Pumpkin croquette, warm winter spices, Gulai sauce

Vegan ‘Arem-Arem’

Stuffed cabbage, sticky rice, black-eyed beans, green jackfruit - Braised curly kale, Jerusalem artichoke cream - Truffle potato ‘pomme fondant’, coriander and cumin

Electric stimulations

Cold bath of orange blossom

Panna cotta with coconut flesh

Seasonal fruit poached in aperol and clove

Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.

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