Drink and Dine
Laying the table.
Indonesian cooking, from across the archipelago
Andaliman
Restaurant · Every day
The menu comes in 6 sections, and they run in the order a table works through them: small plates, satay, the family-style platters, the slow-cooked braises, the wok, and the charcoal at the end.
A good number of the dishes carry a sustainability mark, the prawns and much of the fish among them.
The charcoal section has one dish you build yourself. The cucumber salad, sambal hijau and coconut rice are fixed; what goes on the grill is your choice of beef tenderloin, wagyu striploin or lamb chops, with bone marrow on the side if you want it.
Kismet Recommends
- Perkedel Tuna & Crab
- Sate Lilit
- Beef Rendang
- Gulai Kambing
- Ayam Goreng Kremes
The charcoal section has one dish you build yourself.
