印尼餐廳1968

A traditional elaborate meal adapted by Dutch colonials featuring many small side dishes. Includes a variety of meats, vegetables, and rice with distinct flavors. A shared dining experience exploring sweet, spicy, and savory Indonesian tastes.

A mixed vegetable salad with tofu, tempeh, and hard-boiled eggs. Served with a rich, savory peanut dressing. Crunchy and refreshing with a nutty finish.

A traditional fruit salad featuring tropical fruits. Tossed in a thick, pungent sauce made from shrimp paste and palm sugar. A unique combination of sweet, sour, and savory flavors.

Fresh salad made with juicy pomelo segments and prawns. Light and zesty dressing enhances the citrus notes. A refreshing appetizer with a balance of sweet and tangy textures.

Deep-fried crackers made from starch and prawns. Light, airy, and crispy texture. Typically eaten as a snack or accompaniment to meals.

Savory fritters made with fresh sweet corn kernels and batter. Golden fried until crispy on the outside and soft inside. Sweet and savory taste.

Chicken wings marinated and fried Indonesian style. Savory with aromatic spices. Perfect finger food for pairing with drinks.

Mashed potato cakes mixed with seasoned minced beef and fried. Soft interior with a lightly crisp exterior. Comforting and savory.

Indonesian-style fish cakes made with spiced fish paste. Fried to a golden brown. Savory and aromatic.

Crispy pastry rolls filled with seasoned shrimp. Deep-fried until golden. Served with a dipping sauce.

Skewered pieces of chicken grilled over an open flame. Smoky and tender. Typically served with peanut sauce.

Premium Angus beef skewers grilled to perfection. Juicy meat with a smoky char. Served with traditional dipping sauce.

Skewers of premium Spanish Iberico pork. Grilled to bring out the rich fat and flavor. Tender and savory.

New Zealand lamb skewers grilled with spices. Aromatic and flavorful meat. Served with a complementary sauce.

Chicken grilled and coated in a sweet soy-based Javanese sauce. The skin is caramelized and sticky. Sweet and savory flavor profile.

Tender ox tongue grilled and served with a sweet garlic glaze. Unique texture that is soft yet firm. Rich and savory.

Fish fillet marinated in spices and steamed inside a banana leaf. The leaf infuses a distinct aroma. Soft, moist, and fragrant.

Whole fish grilled with a special spice paste similar to Bali's Jimbaran seafood style. Smoky, spicy, and savory. Served with sambal.

Mushrooms slow-cooked in rich coconut milk and rendang spices. A vegetarian take on the classic beef dish. Savory, spicy, and creamy.

Crackers made from crushed melinjo nuts. Slightly bitter and nutty flavor. Crispy texture, often eaten as a snack or side.

An omelette containing cubes of tofu, fried until tall and fluffy. Topped with a savory peanut sauce. Rich and satisfying texture.

Tender baby broccoli stir-fried with your choice of seasoning. Can be prepared with aromatic garlic or spicy shrimp paste. Fresh and crunchy.

Fresh okra stir-fried with seasoning. Choose between garlic or spicy shrimp paste chili sauce. Distinct texture and savory flavor.

Slices of fermented soybean cake marinated and deep-fried. Nutty, earthy flavor with a firm texture. A staple Indonesian protein source.

Eggplant spiced and cooked inside a banana leaf wrapper. The cooking method keeps it soft and aromatic. Flavorful and tender.

A medley of vegetables simmered in a yellow curry broth. Mildly spiced with turmeric and coconut milk. Creamy and comforting.

Silky tofu and vegetables cooked in a sour and spicy sauce. Vibrant flavors that stimulate the appetite. Light yet flavorful.

Crunchy bean sprouts stir-fried quickly with tofu pieces. Seasoned lightly to preserve freshness. A simple, healthy vegetable dish.

Traditional Indonesian yellow chicken soup with vermicelli and egg. Flavored with turmeric, lemongrass, and lime. Warm, aromatic, and refreshing.

Rich and hearty soup made with tender oxtail chunks. The broth is clear but flavorful with spices and vegetables. Comforting and nutritious.

Beef slow-cooked for hours in coconut milk and rich spices until dry. The meat becomes incredibly tender and caramelized. Deeply savory and aromatic.

Fresh fish simmered in a traditional Indonesian curry sauce. The sauce is rich with coconut milk and yellow spices. Savory and creamy.

Tender pieces of New Zealand lamb cooked in a rich curry gravy. Spiced with aromatic herbs to complement the meat. Hearty and flavorful.

Fish cooked in a tamarind-based broth that is both sour and spicy. Light and zesty flavors. A refreshing seafood dish.

Chicken marinated in spices and deep-fried until golden crisp. Topped with crispy spice crumbs. Juicy inside and crunchy outside.

Stir-fried rice cooked with sweet soy sauce (kecap manis) and spices. Often includes egg and vegetables. A sweet, savory, and popular national dish.

Fried rice stir-fried with bits of salted fish. The salted fish adds a strong savory punch to the dish. A flavorful variation of the classic.

Yellow noodles stir-fried with sweet soy sauce, vegetables, and meat or seafood. Sweet, savory, and chewy texture. A popular street food dish.

Compressed rice cake steamed inside a banana leaf. It has a firm, smooth texture. Typically sliced and eaten with satay or curries.

Flatbread grilled until warm and slightly charred. Soft and chewy. Great for dipping in curry sauces.

Plain steamed white rice. Fluffy and neutral. The standard accompaniment for savory dishes.

Rice cooked with turmeric and coconut milk, giving it a yellow color. Fragrant and savory. Often served on special occasions.

Aromatic rice cooked with garlic and lemongrass. Savory and fragrant. Adds extra flavor compared to plain rice.

Sweet bananas battered and deep-fried. Served warm with a scoop of cold ice cream. A contrast of hot, cold, crispy, and creamy.

Soft sponge cake rolled with cream filling. Flavored with fragrant pandan leaf or rich Indonesian coffee. Light and sweet.

Crispy pastry sticks or cake bars with cheese flavor. Accompanied by pandan or coffee notes. A savory-sweet snack.

Scoops of ice cream in tropical flavors. Choices typically include chocolate, creamy coconut, or distinctively aromatic durian. Cold and refreshing.

A selection of traditional Indonesian chili pastes. Includes green chili, red chili, and Balinese raw shallot chili sambal. Adds heat and flavor to your meal.

Sweetened jasmine tea popular in Indonesia. Fragrant floral aroma with a sugary taste. Enjoyed hot or cold.

A sweet dessert drink with green rice flour jelly droplets. Made with creamy coconut milk and palm sugar syrup. Refreshing and rich.

Whole fresh young coconut served with its water and meat. Hydrating and naturally sweet. Scrape the soft flesh to eat.

Tea infused with fresh lemongrass and sweetened with honey. Citrusy and soothing. Available hot or iced.

Strong coffee brewed with a drip filter and mixed with sweetened condensed milk. Rich, creamy, and potent. A popular style in Southeast Asia.

Espresso diluted with water. Simple coffee flavor without milk. Can be served hot or over ice.

Espresso with steamed milk and a thin layer of foam. Creamy and smooth. Available hot or iced.

Cold coffee latte topped with a scoop of coconut ice cream. A rich and indulgent drink doubling as a dessert. Tropical twist on a classic latte.

Espresso with equal parts steamed milk and milk foam. Richer foam texture than a latte. Served hot or cold.

A single shot of concentrated coffee. Intense and aromatic. Served in a small cup.

A double shot of concentrated coffee. Twice the strength and volume of a regular espresso. For a strong caffeine kick.

Carbonated water mixed with fresh lime juice. Tangy and refreshing. Served cold.

Soda water infused with mixed berry flavors. Sweet, tart, and fruity. A colorful refreshing drink.

Choice of classic carbonated soft drinks. Sweet and fizzy. Served cold.

Blended drink made with mixed berries. Thick, fruity, and sweet. Refreshing and packed with berry flavor.

Creamy smoothie made with durian fruit. Rich, custard-like texture with a strong unique aroma. Sweet and indulgent.

Blended coconut smoothie. Creamy and sweet with tropical coconut flavor. Cooling and refreshing.

A rotating selection of white wine chosen for the month. Features vary but generally offers crisp and refreshing notes.

New Zealand Sauvignon Blanc. Zesty with notes of citrus and tropical fruits. Crisp acidity.

French Chardonnay with a smooth body. Features notes of apple and almond with a clean finish.

Indonesian white wine from Bali. Made from Muscat Saint Vallier grapes. Fruity and floral aroma.

Californian Chardonnay. Rich and buttery with oak notes. Full-bodied white wine.

Rotating red wine selection. Chosen to pair well with the menu. Generally fruity and balanced.

Chilean Cabernet Sauvignon. Robust with dark fruit flavors like blackcurrant. Good tannins and structure.

French Pinot Noir. Light to medium body with red berry aromas. Elegant and smooth.

Australian Shiraz from Barossa Valley. Intense and bold with spicy dark fruit notes. Rich mouthfeel.

Japanese premium malt beer served on tap. Rich foam and smooth finish. Crisp and refreshing lager.

Indonesian take on the Whiskey Sour. Whiskey shaken with citrus and sweetener. Tangy and boozy.

Cocktail featuring whiskey and fresh lime. Zesty citrus notes balance the spirit. Refreshing.

Cocktail based on homemade apple cider. Sweet, fruity, and crisp. Contains alcohol.

A sour cocktail flavored with passion fruit. Tropical, tart, and aromatic. Bright yellow color.

House signature Pina Colada. Rum blended with pineapple and coconut. Creamy and tropical.

Classic rum cocktail with mint, lime, and soda. Fresh and herbaceous. Perfect for hot weather.

Wine punch mixed with fruits and spirits. Available in red or white wine base. Sweet and fruity.

Italian aperitif cocktail. Prosecco mixed with Aperol and soda water. Orange, bubbly, and slightly bitter.

Premium Japanese sake. Refined rice wine with a complex flavor profile. Smooth and aromatic.

Rotating sparkling wine selection. Bubbly and refreshing. Good for toasts or appetizers.

Dry French Champagne. Crisp bubbles with notes of citrus and brioche. Elegant and celebratory.

Premier Cru Champagne. High quality with fine bubbles and complex flavors. Dry and sophisticated.

Japanese whisky mixed with soda water. Refreshing and fizzy with whisky notes. Served cold.

Japanese single malt whisky. Peaty and bold with coastal notes. High quality spirit.

Japanese craft gin featuring six Japanese botanicals. Floral and citrusy aroma. Smooth finish.

Gin infused with cherry blossom notes. Distinct floral flavor. Delicate and aromatic.

Scottish gin infused with cucumber and rose. Fresh and unique botanical profile. Classic choice.

Premium French vodka. Distilled from wheat for a smooth, clean taste. High quality spirit.

Deep-fried prawn crackers served as a small snack. Light and crispy. Perfect with drinks.

Small portion of grilled chicken satay. Smoky and savory. Great bar bite.

Spiced chicken wings fried until crispy. Savory flavor pairs well with beer. Small snack portion.

French fries served with a side of spicy sambal. A mix of Western and Indonesian flavors. Spicy and salty snack.

Fee for bringing your own bottle of wine.

Corkage fee for bringing your own hard liquor.

Corkage fee for bringing your own sake.

Corkage fee for bringing your own champagne.

Service fee for cutting and serving a cake brought by customers.