The Indonesian cuisine is much more international than most people think - Indonesians and foreigners alike. True, the archipelago has a great variety of authentic recipes, but was influenced heavily in the course of time. First came the Indian traders, already in the first century. Later the Middle Easterners who brought their kebabs that turned into satay/sate. Then the Chinese who introduced the wok and other cooking techniques. And finally the colonial rulers from Spain, Britain, Portugal and Holland. The Dutch way of consuming a wide selection of Indonesian dishes in one meal became world wide known as 'rijsttafel' (rice dish). Tonight we serve you one.

Chicken soup is in fact a far too simple name for this delicious starter, because it would be a full meal, hadn't we reduced the portion to keep space for main dish and dessert.

Our rijsttafel tonight includes:
* satay lilit - fried ground chicken meat on sticks
* rendang sumatera - cubes of (imported) beef simmered to tenderness in coconut milk
* tumis sayuran - mixed stirfried vegetables, including tasty 'buncis', named after the Dutch 'boontjes' (string beans)
* lodeh - vegetable stew in coconut milk
* orak arik - cauliflower with egg
* semur telur - hard boiled eggs in coconut milk
* bergedel jagung - fried corn cakes (bergedel comes from the Dutch word frikandel)
* tahu - steamed soybean/tofu cakes
* tempe - fried soybean/tofu cakes
* rempeyek - peanut crackers
* nasi putih - white rice
* nasi merah - brown rice

Kolak (pronounced Cola but not related) is a sweet fruit soup with pieces of banana and pumpkin in coconut milk mixed with palm sugar. This dessert is particularly popular during the evening meals in the fasting month of Ramadan, but not restricted to that period.

Rp 125.000
including

tropical welcome drink
fresh fruit juice, squash, or soft drink
tea or coffee

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wine and beer available at reasonable prices

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if you are a vegetarian, please contact us in time. then we can discuss and arrange your menu for tonight