Ginger-soy marinated mackerel fillet, with marinated spinach and cassava leaves curry on bed of coconut rice,
topped with pickled shallots, coconut cucumber and fermented chili
Fresh mix of crisp romaine and rocket, tossed with kalamata olives, white kidney beans, blueberries, sun-dried
tomatoes, cucumber, and red onion. finished with vegan cheddar, a boiled egg, slice lemon and a drizzle of
basilicum dressing, then topped with puffed quinoa and pine nuts
(GF DF , contain nuts)
Fresh spinach, massaged kale, roasted beetroot, watercress, cucumber, and sliced avocado. topped with a sprinkle of sliced almonds and mixed seeds, served with our house-made tahini honey soy dressing.
Chicken and rice, with a hint of Indonesian spice. Honey glazed chicken on kemangi rice with marinated spinach and garlic on the top. Simple and clean.
Ketoprak is a vegetarian street food dish native to Jakarta. Consisting of vermicelli noodles, tofu, beansprout, cucumber, rice cakes, shallots, garlic, tempe chips and our special house made Ketoprak sauce. Unlike typical Indonesian dishes, it’s not hot or spicy and has a unique flavour profile that balances soy, Ketoprak and garlic.
This is our mixed dish, consisting of rice and a variety of side dishes which change with the seasons. These can be chicken, fish, beef or vegetarian but they are always small and constantly changing which gives a nice variety of flavours. We make a range of sambal sauces inhouse to add some spice and swap the deep fried prawn crackers for tempe chips as a healthier alternative.
Indonesia’s famous super salad is loaded with fresh veggies, tofu, tempeh and egg topped with sate sauce +kaffir lime. Consisting of baby gems, long beans, cabbage, and potatoes it’s packed with veggies. all steamed, nothing fried. our sate sauce is a little different, made inhouse daily and we use kaffir lime to give it some balance. the deep fried prawn crackers are swapped with emping. The tofu and tempeh are shallow fried in coconut oil, and Topped with fried shallot.
Boneless chicken skewers grilled on the open flame served with delicious secret sate sauce and brown rice topped with pickled shallots, coriander, and fermented chilli.
Seared tuna tataki on brown rice, served with avocado, mango, edamame, red cabbage, pickled ginger, nori,
chiffonade cucumbers and carrots, and with side of house made wasabi mayo and soy sauce.
