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Fried rice, Indonesian spices, seared pork belly, seasonal vegetables, krupuks, soft boiled eggs, house made sambal, serondeng, and pickled cucumber.
Boneless short rib, bakmi noodles with fava beans, mushroom and bean sprouts, traditional coconut sauce, and pea tendrils with lemongrass vinaigrette.
Roasted and cut with natural red wine, lamb reduction, goat gouda, mashed potatoes, pistachio, dried apricot, coriander seroendeng, and sauteed asparagus.
Braised pork with indonesian curry, crispy fried rice noodles, carrots, and thai basil.
Roulade with pepper, fennel and dill, light fish broth, sugar snap peas, kumquat, tarrago, and curried egg noodles with bok choy and seroendeng.
Dutch potato knoedels, spring greens, mustard seed vinaigrette, and radish.
Composed selection of freshly prepared vegetables and salads.
Living waters farm seasonal greens, cilantro, Thai basil, toasted almonds , strawberry, kaffir, or charred orange vinaigrette.
Red ginger or kaffir dressing, avocado, and hydroponic watercress.
House-cured dutch pastrami, pea tendrils, roasted shiitakes, shaved truffle goat gouda, and sherry vinaigrette.