Chef’s Table – Appetizers & Pasta (from left to right):
- Seared scallops on young mango and seaweed with rujak pindang and crispy seaweed
- Slow cooked lamb shoulder, cumin-curry leaf jus, char-grilled eggplant puree, fermented goats milk, cucumber and rice crust
- Quinoa goat cheese croquette,cumin curry leaf jus, char-grilled eggplants, fermented goat milk and cucumber & rice crust
- Angel hair pasta with clams, basil, kemangi and coconut foam
- Two tone sweet potato gnocchi, shredded duck, ginger cabbage and soya bean foam
- Bumbu sauteed squid, ink linguine , water spinach and milk foam
- Tuna ‘no tataki’ , cucumber , passion fruit-dashi,gelee, fermented black rice sauce
- Duo duck breast and confit, orange infused jus, poached belimbing wuluh, fennel seeds, yeast-rye crust
- Chicken roll with coconut, lemongrass, pandan oil, coconut-pandan emulsion, lychee, cucumber salad, kecicang sauce
Title image:
Sesame seared tuna, warm carrot-zucchini-cucumber salad with coconut cream, jeruk Bali, kaffir yoghurt, brown butter, black rice crunch
For details of our ‘Complete Menu Collection’ & price list please email:
info@mnm‐concepts.com