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Warung RieRie invites you to travel the Indonesian archipelago from appetizer of Corn Fritters you can find on each island, to a Rustic Style of Oxtail Soup from Sulawesi then teleported to Bali for the Balinese Duck Dishes finishing with a traditional style of Banana Foster for the holidays dessert













Appetizer
Perkedel Jagung
Indonesian style corn fritters. Fresh organic corn stripped fresh off the cob and mixed into a homemade seasoned batter. Then flash fried into golden medallions. Served with a sweet chili dipping sauce.

Soup
Sop Konro (Ox Tail Soup)
A traditional dish from Sulawesi Indonesia, Rustic Flavors of Sous Vide Beef Oxtail and Sparerib Soup, Slow Cooked for 24 hours and served with Crispy Wonton for crunchy elements of Sous Vide Rainbow Carrots and roasted Rainbow Beets

Salad
Salad
Fresh Organic Rainbow Coleslaw Salad with Sesame Dressing wrapped in cucumber.

Seafood
Seared and Blow torched BlueFin Ahi Tuna
Wild Caught Seared BlueFin Ahi Tuna served with Soy Sauce and Wasabi.

Main
Bebek Bengil (Pan Seared Duck)
Bebek Bengil, A traditional Balinese dish of 5 hour Sous Vide Duck served with Steamed Jasmine White Rice, Blanched Mix Vegetables with shredded Coconut Flakes, 3 styles of Sambal (Indonesian hot sauce) and classic Hoisin Peking duck sauce drizzle.

Dessert
Kolak Pisang
A traditional Indonesian twist on a classic dessert known as Banana Foster. Fresh bananas caramelized in a fresh made sweet palm sugar, banana liquor and coconut cream. Served with Tahitian vanilla ice cream and traditional Indonesian Lapis Legit cake. 
(Prices include tax, excluding gratuity, an additional 4% surcharge fee will be added for all Credit Card transactions)
Includes choice of Sparkling Water, Coke, Diet Coke, Sprite, Coconut Water.
PLEASE NOTE: THIS MENU CONTAINS ALLERGENS SUCH AS GLUTEN, DAIRY AND SHELLFISH SORRY NO SUBSTITUTIONS.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
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