WESTERN •Coleslaw with Raisin •Potatoes Salad with Bacon Chip
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Discover the Taste of Solo
Discover the Taste of Solo Sejak tahun 1988, Dapur Solo berdedikasi untuk melestarikan kuliner tradisional Jawa. Dapur Solo dikenal akan keahliannya dalam kreasi hidangan khas Jawa untuk masyarakat modern, tanpa meninggalkan nilai unik dan tradisional. Seluruh sajian dimasak dengan penuh perhatian akan keunggulan dan keasliannya. KHAS SOLO 01 01. Nasi Urap Solo 40,5 Nasi, sayuran urapan dengan rasa sedikit pedas, pilihan lauk ayam / empal goreng, tempe bacem Dengan nasi kuning +1.000 02. Nasi Langgi Solo 41,5 Nasi langgi kuning khas Solo yang disajikan dengan ayam / empal goreng, terik daging, sambal goreng kentang, abon sapi, telur dadar tipis, serundeng kelapa, kering kentang, lalap serta kerupuk udang dan sambal Dengan nasi putih 40.500 02 04 03. Nasi Langgi Si Kecil 30,5 Nasi kuning dengan pilihan ayam goreng, abon sapi, telur dadar tipis dan kerupuk udang 04. Nasi Liwet Solo 40,5 Nasi gurih dengan suwiran ayam kampung, telur pindang, tempe bacem dan potongan ati ampela ayam disiram dengan sayur labu dengan rasa gurih sedikit pedas Menu favorit Menu pilihan anak 05 06 05. Lontong Solo 40,8 Lontong yang disiram dengan kuah opor kuning lengkap dengan suwiran ayam, telur pindang dan sambal goreng kentang 06. Timlo Solo 37,5 Sop kuah bening berisi sosis Solo, suwiran ayam, dan telur pindang 07. Selat Solo 41 Perpaduan daging semur yang manis dan mustard yang asam serta sayuran, menghasilkan cita rasa perpaduan dua budaya Jawa dan Belanda 07 Menu favorit Menu pilihan anak NUSANTARA 01 01. Nasi Timbel Sunda 42 Nasi timbel dengan pilihan lauk ayam / empal goreng, sayur asem, ikan asin, tempe bacem serta disajikan dengan kerupuk udang, lalap dan sambal 02 02. -
Pemicu Kanker Dalam Sate, Ayam/Bebek/Ikan Bakar/Goreng Dan Abon
Jurnal Litbang Sukowati, Vol. 4, No. 2, Mei 2021, Hal 60-78 p-ISSN: 2580-541X, e-ISSN: 2614-3356 KAJIAN PUSTAKA: PEMICU KANKER DALAM SATE, AYAM/BEBEK/IKAN BAKAR/GORENG DAN ABON Eko Saputro1, Djalal Rosidi2, Lilik Eka Radiati3, Warsito4 1,2,3Fakultas Peternakan, Universitas Brawijaya, Malang; 1Balai Besar Pelatihan Peternakan – Batu, BPPSDMP – Kementerian Pertanian RI 4Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Brawijaya, Malang; [email protected], [email protected], [email protected], [email protected] Diterima: Juni 2020; Disetujui: Desember 2020 Abstract. Indonesian people are very fond of consuming satay, grilled/ fried chicken/ duck/ fish because these are very delicious but consumers still do not understand that there are carcinogenic consequences of heterocyclic aromatic mines (HAA) and polycyclic aromatic hydrocarbons (PAH) which are harmful to health. This paper aims to explore HAA, PAH and various ways that have succeeded in minimizing these levels so that consumers can still enjoy these foods safely and comfortably. This paper was compiled based on a systematic literature review; the authors conducted a content analysis on 41 peer-reviewed journal articles. Thermal meat processing is an important process to ensure microbiological safety, eliminate antinutrical factors, improving digestibility and bioavailability of nutrients and develop the profile of the color, aroma and flavor attributes that we want. However, this process also turns out to bring about carcinogens (cancer triggers), HAA and PAH that are potentially harmful to our health in the long run. Their formation is highly dependent on various factors such as cooking method, cooking time, cooking temperature, type of meat, fat contents, moisture contents, pH and creatinine contents of meat. -
Poh See Tan Eating House 22 Sin Ming Road
Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing -
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ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh -
Budaya Kuliner Di Majalah Selera Periode 1981-1990 Skripsi
PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI BUDAYA KULINER DI MAJALAH SELERA PERIODE 1981-1990 SKRIPSI Disusun untuk memenuhi persyaratan memperoleh gelar Sarjana Humaniora Program Studi Sejarah Emanuel Luis Kristian Andersen NIM 134314008 PROGRAM STUDI SEJARAH FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2020 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI BUDAYA KULINER DI MAJALAH SELERA PERIODE 1981-1990 SKRIPSI Disusun untuk memenuhi persyaratan memperoleh gelar Sarjana Humaniora Program Studi Sejarah Emanuel Luis Kristian Andersen NIM 134314008 PROGRAM STUDI SEJARAH FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2020 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI MOTTO TIDAK ADA KEBERANIAN, TIDAK AKAN ADA KEMENANGAN -SPONGEBOB SQUAREPANTS- iv PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI HALAMAN PERSEMBAHAN Skripsi ini saya persembahkan untuk kedua Orang Tua dan kakak saya yang tidak pernah lelah memberikan dukungan kepada saya saat saya terpuruk dan selalu memotivasi saya untuk bangkit dan dapat menyelesaikan skripsi ini. Skripsi ini juga saya persembahkan untuk penulisan sejarah mengenai kuliner di Indonesia. Terakhir, saya juga persembahkan skripsi ini untuk orang- orang yang selalu meremehkan saya, menjelek-jelekan saya, dan yang selalu bilang bahwa saya tidak akan bisa lulus. v PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Emanuel Luis Kristian Andersen, Sejarah Budaya Kuliner di Majalah Selera Periode 1981-1990. Skripsi. Yogyakarta: Program Studi Ilmu Sejarah, Fakultas Sastra, Universitas Sanata Dharma, 2020. Skirpsi ini berjudul Budaya Kuliner di Majalah Selera Periode 1981- 1990. Penelitian ini bertujuan untuk menjawab ketiga permasalahan. Pertama apa yang melatarbelakangi lahir majalah Selera berdiri dan menambah tentang penulisan kuliner tradisional serta budaya didalamnya. Kedua bagaimana majalah Selera mempromosikan kuliner didalamnya. Ketiga bagaimana majalah Selera memaknai minuman sebagai gaya hidup. -
Booklet Indonesian Culinary Week 2019
The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs -
“Dawet Kera” Kaya Gizi, Rendah Kolesterol Sebagai Upaya Meningkatkan Kesadaran Gizi Masyarakat
PROPOSAL PROGRAM KREATIVITAS MAHASISWA DAWET CEKER AYAM “DAWET KERA” KAYA GIZI, RENDAH KOLESTEROL SEBAGAI UPAYA MENINGKATKAN KESADARAN GIZI MASYARAKAT BIDANG KEGIATAN: PKM KEWIRAUSAHAAN (PKM-K) Diusulkan oleh: Ferry Andriyani (H 0513060) (2013) Figur Jaya Silvia (H 0513161) (2013) Richi Yuliavian Kusminanto (H 0513125) (2013) Yuni Khatus Sholikhah (H 0514096) (2014) FAKULTAS PERTANIAN UNIVERSITAS SEBELAS MARET SURAKARTA 2015 2 3 DAFTAR ISI HALAMAN SAMPUL HALAMAN PENGESAHAN ………………………………………………. i DAFTAR ISI ………………………………………………………………… ii RINGKASAN ……………………………………………………………….. iii BAB I. PENDAHULUAN …………………………………………………... 1 A. Judul Program………………………………………………………… 1 B. Latar Belakang………………………………………………………... 1 C. Rumusan Masalah…………………………………………………….. 2 D. Tujuan Program………………………………………………………. 3 E. Luaran Yang Diharapkan……………………………………………... 3 F. Kegunaan Program……………………………………………………. 3 G. Gambaran Umum Rencana Usaha……………………………………. 3 BAB III. METODE PELAKSANAAN PROGRAM…………………………. 6 A. Tahap Persiapan Produksi…………………………………………….. 6 B. Tahap Proses Produksi………………………………………………… 6 C. Tahap Pemasaran……………………………………………………… 7 D. Evaluasi Kegiatan……………………………………………………. 8 BAB IV. BIAYA DAN JADWAL KEGIATAN……………………………. 8 DAFTAR PUSTAKA ii 4 RINGKASAN Proposal Program Kreatifitas Mahasiswa “Dawet Ceker Ayam DAWET KERA Kaya Gizi Rendah Kolestrol Sebagai Upaya Meningkatkan Kesadaran Gizi Masyarakat memiliki tujuan untuk melatih jiwa kewirausahan pada diri mahasiswa, menciptakan inovasi produk makan berupa dawet kera dan menentukan strategi pemasaran yang efektif untuk -
A Special Issue to Commemorate Singapore Bicentennial 2019
2019 A Special Issue to Commemorate Singapore Bicentennial 2019 About the Culture Academy Singapore Te Culture Academy Singapore was established in 2015 by the Ministry of Culture, Community and Youth to groom the next generation of cultural leaders in the public sector. Guided by its vision to be a centre of excellence for the development of culture professionals and administrators, the Culture Academy Singapore’s work spans three areas: Education and Capability Development, Research and Scholarship and Tought Leadership. Te Culture Academy Singapore also provides professional development workshops, public lectures and publishes research articles through its journal, Cultural Connections, to nurture thought leaders in Singapore’s cultural scene. One of the Academy’s popular oferings is its annual thought leadership conference which provides a common space for cultural leaders to gather and exchange ideas and best practices, and to incubate new ideas. It also ofers networking opportunities and platforms for collaborative ideas-sharing. Cultural Connections is a journal published annually by the Culture Academy Singapore to nurture thought leadership in cultural work in the public sector. Te views expressed in the publication are solely those of the authors and contributors, and do not in any way represent the views of the National Heritage Board or the Singapore Government. Editor-in-Chief: Tangamma Karthigesu Editor: Tan Chui Hua Editorial Assistants: Geraldine Soh & Nur Hummairah Design: Fable Printer: Chew Wah Press Distributed by the Culture Academy Singapore Published in July 2019 by Culture Academy Singapore, 61 Stamford Road #02-08 Stamford Court Singapore 178892 © 2019 National Heritage Board. All rights reserved. National Heritage Board shall not be held liable for any damages, disputes, loss, injury or inconvenience arising in connection with the contents of this publication. -
The Indonesia Atlas
The Indonesia Atlas Year 5 Kestrels 2 The Authors • Ananias Asona: North and South Sumatra • Olivia Gjerding: Central Java and East Nusa Tenggara • Isabelle Widjaja: Papua and North Sulawesi • Vera Van Hekken: Bali and South Sulawesi • Lieve Hamers: Bahasa Indonesia and Maluku • Seunggyu Lee: Jakarta and Kalimantan • Lorien Starkey Liem: Indonesian Food and West Java • Ysbrand Duursma: West Nusa Tenggara and East Java Front Cover picture by Unknown Author is licensed under CC BY-SA. All other images by students of year 5 Kestrels. 3 4 Welcome to Indonesia….. Indonesia is a diverse country in Southeast Asia made up of over 270 million people spread across over 17,000 islands. It is a country of lush, wild rainforests, thriving reefs, blazing sunlight and explosive volcanoes! With this diversity and energy, Indonesia has a distinct culture and history that should be known across the world. In this book, the year 5 kestrel class at Nord Anglia School Jakarta will guide you through this country with well- researched, informative writing about the different pieces that make up the nation of Indonesia. These will also be accompanied by vivid illustrations highlighting geographical and cultural features of each place to leave you itching to see more of this amazing country! 5 6 Jakarta Jakarta is not that you are thinking of.Jakarta is most beautiful and amazing city of Indonesia. Indonesian used Bahasa Indonesia because it is easy to use for them, it is useful to Indonesian people because they used it for a long time, became useful to people in Jakarta. they eat their original foods like Nasigoreng, Nasipadang. -
WORLD-FAMOUS CHEF MASSIMO BOTTURA TALKS ABOUT FOOD, MUSIC and MEMORY in JAKARTA Cover Story ART PASSION &FOOD MEMORIES
VOL. 3 NO. 20 I APRIL 3 - 9 , 2016 WANDERLUST FROM TOKYO TO TURKEY NEW ZEALAND MASTERCHEFS HEAT UP THE DHARMAWANGSA A LA MODE COOL SUEDE LOAFERS COOKING WITH LOVE WORLD-FAMOUS CHEF MASSIMO BOTTURA TALKS ABOUT FOOD, MUSIC AND MEMORY IN JAKARTA cover STORy ART PASSION &FOOD MEMORIES ASK MASSIMO BOTTURA ABOUT COOKING AND THE FAMED CHEF WILL TALK ABOUT HOW HE'S INSPIRED BY CHARLIE PARKER, LATE 1970s ITALIAN ART AND THE 12,000 ALBUMS HE HAS AT HOME IN ITALY WORDS CHRISTIAN RAZUKAS PHOTOS ARIEF SUHARDIMAN assimo Bottura is the patron chef Osteria Francescana, the three- Michelin-star restaurant that’s been named No. 2 on the planet by the most recent S. Pellegrino World’s 50 Best Restaurants Awards. MThe 53-year-old, who cooked for two exclusive 100-person seatings at Orient8 Restaurant at the Mulia Hotel Senayan in Jakarta on March 18 and 19, runs the restaurant in his home town of Modena, in Emilia- Romagna, in Italy. Modena, as Massimo notes, is a place where the slow food movement, which touts local foods and traditional gastronomy, reigns. It's famous for Parmigiano-Reggiano cheese and balsamic vinegar. Massimo has written books about each. Modena is traditional small town where you’re definitely not supposed to mess around with grandma’s recipes, according to Massimo’s New Yorker wife of 20 6 JPLUS April 3, 2016 cover STORy years, Lara Gilmore. Imagine the surprise, then, when Massimo started to present to local diners dishes with names like “The Crunchy Part of The Lasagne” or “Beautiful Psychedelic Spin- painted Veal, Not Flame Grilled”. -
是日海鮮 (時價) TODAY’S LIVE SEAFOOD (MARKET PRICE) 龍蝦 Lobster 星班 Coral Trout
是日海鮮 (時價) TODAY’S LIVE SEAFOOD (MARKET PRICE) 龍蝦 Lobster 星班 Coral Trout 肉蟹 Mud Crab 三刀 Morwong 黃金蟹 Snow Crab 青衣 Parrot Fish 鮮鮑魚 Abalone 明鰽 Barramundi 鮑魚仔 Baby Abalone 生蠔 Oyster 無沙蜆 Live Pipi 帶子 Scallop 製法 RECOMMENDED COOKING STYLES 刺身 Sashimi 清蒸 Steamed 金沙粉絲 Hot pot with Vermicelli 金衣 Egg Yolk 薑蔥 Ginger & Shallot 咖喱 Curry 星洲辣椒 Singapore Chili Style 蒜子牛油 Garlic Butter 椒鹽 Salt & Pepper 黑椒 Black Pepper 花雕 Chinese Rice Wine X0 醤 XO Sauce Black Pepper & Butter 越式 1 頭盆 ENTRÉE 三色炸盤 Deep Fried Mixed Entrees (3 pcs) $8.80 蝦餃(蒸/炸) Deep Fried or Steamed Prawn Dumpling (4 pcs) $8.30 點心 (蒸/炸) Deep Fried or Steamed Dim Sim $7.80 春卷 Spring Rolls (Pork or Veg) (4 pcs) $7.80 吉列蝦 King Prawn Cutlets (4 pcs) $17.80 海鮮生菜包 San Choy Bow (Seafood) (2 pcs) $12.80 生菜包 San Choy Bow (Pork, Chicken or Veg) (2 pcs) $10.80 拍黃瓜 Cucumber with Garlic Salad $6.80 脆炸花生 Deep Fried Peanuts $3.80 湯羹 Soup (Per Person) 雞蓉粟米羹 Chicken Sweet Corn Soup $6.80 蟹肉粟米羹 Crab Meat Sweet Corn Soup $8.80 海皇豆腐羹 Seafood Bean Curd Soup $8.80 酸辣湯 Hot and Sour Soup $8.80 雲吞湯 Wonton Short Soup $6.80 什會雲吞湯 Combination Wonton (Short) Soup $14.80 瑤柱魚肚羹 Dry Scallop & Fish Maw Soup $12.80 蟹肉魚肚羹 Crab Meat & Fish Maw Soup $14.80 紅燒鷄絲翅 Shark fin Chicken Soup $23.80 2 海鮮類 SEAFOOD 美極干煎大蝦皇 Pan Fried King Prawns in Shell $38.80 蒜茸開邊蒸蝦皇 Steam King Prawns in Shell with Garlic $38.80 金衣蝦球 Fried King Prawns Coated with Duck Egg Yolk $34.80 椒鹽蝦球 Salt and Pepper King Prawns $32.80 蜜糖蝦球 Honey King Prawns $32.80 翡翠蝦球 Braised King Prawns with Vegetables $32.80 四川蝦球 Braised King Prawns Szechuan Style (Hot) $32.80 蝦球芙蓉 -
A L L D a Y B R U N
ALL DAY BRUNCH a comforting sense of home-cooked-meals only at OMA’S hearty meals eat your GREENS F.R.P. (Fish Roe Pasta) 195 housemade fresh pasta in fish roe glacage, BABY SALAD 95 garlic bread crumbs, citrus zest baby cos, apples, cherry tomato, baby spinach, yuzu dressing VODKA CHICKEN 210 dusted & seared chicken breast, cheddar melt, PANTRY SALAD 110 tomato stock, basil, vodka sauce, side salad baby cos, parmesan, caper ranch, fried egg, cherry tomato POULET MOUSSELINE 210 grilled chicken breast filled with RIQUETTE SALAD 95 tarragon mousse, horenso and smoked Beef riquette, butterhead lettuce, honey walnut, served with mashed potato and tarragon cream cherry tomato, tangy honey dressing DUTCH STEAK 475 BRUSSELS SPROUTS & PASTRAMI 130 seared wagyu tenderloin served with in sweet vinegar dressing with crumbled feta french fries, butter sauce and salad and almonds early RISERS made by MAMA light yet satisfying comfort food THE BURGER 395 OAT RISOTTO 165 75:25 wagyu patty, chunky mayo, parmesan foam & slices, soft egg cheese slice, romaine, tomato, milk buns sauteed mushrooms DUCK CONFIT 225 CRISPY BRIOCHE 120 duck confit, dutch mayo, sweet onion, whipped mascarpone, fig jam crispy duck crackling, fresh riquette, milk buns CORN HASH PASTRAMI 17 5 SNAPPER SANDWICH 225 sweet corn, onion, red chilli, pastrami snapper chunks, onion, lettuce, caper ranch, and a fried egg pain de campagne bites & NIBBLES for when you’re in between meals KROKET 180 deep-fried breaded veal ragout croquette and green salad served with balsamic SWEET rewards mayo dressing and mustard YOGURT PARFAIT 115 maple coconut granola, blueberry sunkist compote BITTERBALLEN 198 deep-fried breaded beef ragout balls with mustard ICE CREAM & SORBET Huize van Wely’s homemade ice cream and sorbets.