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Menu
Warung RieRie travels you on a culinary journey through the Indonesian archipelago, starting with appetizers from Bandung, Java to a traditional Sumatran-style duck dish as the main course, perfectly complemented by a symphony of flavors from across Indonesia.
Appetizer
Siomay Ayam
Indonesian dumpling served with fresh made peanut sauce. This particular famous dish is from Bandung West Java, and is often served as a snack by local street food vendors all around the islands.Soup
Sayur Sop
Mix vegetable soup with coriander, garlic, and nutmeg spice flavors, served with vegetable spring rolls. This original traditional vegetable soup can easily be found in every Indonesian household.Salad
Organic Green Salad
An Organic Mix Spring green salad with rustic cucumbers pickles and light all backyard citrus & passion fruit vinaigrette dressing. Seafood
Kerang Simping masak Jamur
This scallop dish is originally from Maluku, Moluccas archipelago in East of Indonesia. Chef Rie’s father taught her this original recipe of Sauté Scallops with Seafood Mushrooms and triple citrus sauce served with pea sprout and micro green garnish. Main Dish
Nasi Kapau Sumatra
Duck Confit slow cooked into a thick Indonesian coconut cream curry sauce, served with hardboiled eggs, sautéed Garlic Green Vegetables and Steamed jasmine white rice with a hint of coconut flavor; Sambal (Indonesian hot sauce) and fresh cucumber pickles for condiments.Dessert
Sorbet Buah Naga
Coconut Mango Dragon Fruit Sorbet served with coconut flakes and passion fruit syrup drizzle on top(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, PEANUTS 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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