DOCSLIB.ORG

Small Plates° Salads° Pasta° Grill° Warung° Pizza

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Small Plates° Salads° Pasta° Grill° Warung° Pizza small plates° grill° burgers° baja taco (2) 120 baby snapper 190 the cliff burger 265 crisp snapper fillets, cabbage, radish, onion, baby snapper fillet, fennel, orange, pine nut, 150g wagyu beef patty, seared foie gras, bacon, coriander, salsa verde, lime mayo wild rocket cheese, onion, pickle, relish, secret sauce, baby burger+ loaded fries mac & cheese balls (3) 90 giant papuan prawns 335 macaroni, triple cheese, truffle aioli butterflied giant prawns, kemangi butter, tropical burger 220 sambal, steamed vegetable, white rice 150g wagyu beef patty, palm syrup bacon, soft shell crab 120 smoked pineapple, lettuce, onion rings, jicama, pineapple, cucumber, coriander, local lobster 650 relish, mayo+ loaded fries sweet chilli 500g whole lobster, tarragon butter, bisque foam, salmon roe, steamed vegetable, baby potato los pollos burger 180 scallop & prawn fritters (3) 100 crispy chicken, chilli sauce, shredded lettuce, scallop, prawn, roasted cauliflower, steak frites 400 avocado, salsa, sour cream + loaded fries pork crackling, lime mayo dry-aged australian ribeye, red wine jus, café de paris butter,fries veggie burger 150 smoky eggplant dip 90 grilled portobello mushroom, baby leaves, eggplant dip, flatbread tempeh, beetroot, shallot, walnut, hazelnut dressing, aioli + loaded fries indonesian tuna ceviche 120 warung° yellowfin tuna ‘ceviche’, chilli, kaffir lime, nasi or mie goreng nelayan 180 lemon basil, virgin coconut oil fresh seafood, egg net, fried rice or noodles, spices & sweet soy bbq+ fried° prawn cocktail 140 185 poached prawns, iceberg lettuce & seafood basket bebek taliwang 225 sauce marie rose beer-battered snapper, calamari rings, grilled duck, smoked chilli, water spinach, tartare sauce, mushy peas, burnt lemon, fries steamed white rice bao (2) 130 180 steamed buns, roast duck, scallop, korean fried chicken ikan sambal mangga 170 chicken wings, garlic & chilli glaze, kimchi, cucumber pickle, spring onion, xo sauce soy-glazed coral trout, fern tip & bean sprout asian slaw salad, green mango sambal, steamed white rice cheeseburger sliders (2) 120 wagyu beef patty, cheese, tomato relish, baby back ribs 200 mie ayam jakarta 150 pickle, toasted brioche bbq pork ribs, spicy bbq sauce, coleslaw, fresh egg noodles, fragrant chicken broth, jalapeno cheddar biscuits + rosemary honey butter bok choy, chicken ball, crispy wonton bbq corn (1) 50 cap cay 90 spiced butter, chilli sea salt salads° small /main stir-fried vegetable, fried tofu skin, soy, caesar 80/150 steamed white rice parmesan fries 70 chicken, crispy bacon, cos lettuce, poached egg, fries, parmesan, sea salt, crouton, parmesan, caesar dressing steamed organic white rice 20 tomato ketchup, aioli niçoise 90/165 yellow fin tuna, lettuce, olive, baby beans, potato, tomato, soft egg, mustard vinaigrette pizza° sweet° quinoa salad 90/165 margarita 160 grilled pineapple 110 red quinoa, broccoli, avocado, sunflower seeds, fresh mozzarella, tomato & basil caramelised pineapple, brioche, rum syrup, beetroot, red cabbage, roast sweet potato, rum & raisin ice-cream quattro funghi 190 chickpea, tahini dressing fresh mozzarella, four mushrooms, bounty 110 gado gado 80/140 truffle oil, rocket fresh coconut, valrhona chocolate, coconut sorbet steamed vegetable, rice cake, boiled egg, gamberi 200 100 crackers, peanut sauce tropical pavlova fresh mozzarella, prawns, chilli, garlic, soft meringue, vanilla cream, mango, passionfruit cherry tomato, rocket pasta° banana churros 80 bbq 190 with cinnamon sugar, choc fudge & salted caramel capelli d’angelo 230 fresh mozzarella, pulled chicken, angel hair pasta, prawn, scallops, squid, bbq pork, red pepper, onion ice-cream per scoop 50 tomato & basil ask your waiter for today’s flavours tagliatelle al ragu 220 tomato, braised beef, red wine, herbs tortellini di zucca 170 butternut pumpkin tortellini, goats cheese, sage burnt butter, walnuts, aged balsamic Chef recommends Vegetarian Gluten-free Contains Pork @oneeightybali all prices are in thousands of indonesian rupiah & subject to 11% government tax & 10% service signatures° white° beer° cliff top mule 145 concha y toro trio, chardonnay 140/700 bintang 60 vodka, mint, house ginger beer casablanca valley, chile san miguel light 75 the breeze 145 matua, sauvignon blanc 150/750 heineken 75 vodka,lychee liqueur, lychee, lime, cranberry marlborough, new zealand corona 95 watermelon cooler 145 fantini, pinot grigio 160/800 vodka, cointreau, melon, mint, cinnamon, lemonade terre degli osci, italy elderflower martini 145 soft drink° gin, sake, wasabi, cucumber, elderflower, lime coke, diet coke, sprite, tonic 40 coco mojito 145 rosé° soda water, ginger ale rum, coconut syrup, lime, mint, coconut water richmonts ardeche 140/700 mr hendricks 155 rhone valley, france hendricks gin, cucumber, rosemary, lemon, tonic domaine de tamary 170/850 water° infinity 160 provence, france aqua reflections still 40 prosecco, strawberry liqueur, strawberry, raspberry aqua reflections sparkling red° classics with a twist° gran lomo, malbec 140/700 mocktails° strawberry caipiroska 145 mendoza, argentina clifftop punch 70 vodka, vanilla, strawberry, lime m. chapoutier la ciboise 150/750 orange, passionfruit, pineapple, grenadine passionfruit mojito 145 rhone valley, france mango bubble 70 rum, passion fruit, lime, mint, soda bogle, pinot noir 160/800 mango, passion fruit, lime, soda cold-brewed espresso martini 145 california, usa minty melon cooler 70 vodka, kahlua, creme de cacao, cold-brew espresso melon, mint, lime, soda please ask your waiter for our full wine list lychee peach bellini 160 lychee mint granita 70 prosecco, lychee liqueur, peach lychee, lychee syrup, lime, mint vodka° tiki° ketel one 120 juice° mai tai 145 beluga 120 booster 75 light rum, dark rum, orange curacao, orgeat, lime belvedere 130/2,500 apple, carrot, beet, ginger, coconut, lemon pina colada 145 grey goose 130/2,500 energizer 70 light rum, dark rum, pineapple, honey, coconut pineapple, orange, jicama, passionfruit, lemon treasure chest 145 tropical detox 70 light rum, cointreau, yuzu, tangerine, lime tequila° apple, ginger, turmeric, coconut water, honey banana berry 145 jose cuervo 110 make your own 70 rum, strawberry liqueur, banana liqueur, lime don julio 140/2,500 tangerine, apple, melon, papaya or pineapple patronsilver 180/3,200 whole young coconut 60 patron anejo 190/3,500 frozen° passionfruit margarita 145 gin° smoothie° tequila, triple sec, passionfruit, lime strawberry lychee 65 greenall’s 110 strawberry daiquiri 145 passion peach 65 rum, strawberry, lime bombay sapphire 120 oreo cookie 75 yuzu crush 145 brockmans ‘the botanist’ 130 banana salted caramel 75 citron vodka, cointreau, yuzu, passion fruit, lemon hendricks 140/2,500 jugs° rum° tea° earl grey, green, jasmine, english 40 watermelon mojito 145/500 plantation 110 breakfast, chamomile, peppermint, light rum, water melon, lime, mint, lemonade havana club anejo 110 darjeeling white or red sangria 145/500 myer’s dark 110 wine, fruit, liqueur, spices, lemonade nusa caña 120/2,000 lychee & vanilla ice tea 50 ron zacapa 185/3,200 mint & elderflower ice tea 50 bubbles° 7 cascine prosecco 140/700 whiskey° coffee° veneto, italy long black, espresso, flat white, 45 moët ice 2,050 jim beam bourbon 110 cappuccino, cafè latte, macchiato épernay, france jameson 110 johnnie walker red label 110 double espresso 65 bruno paillard 2,250 reims, france macallan 12yo 250/4,750 iced cappuccino / latte 45 veuve cliquot 2,350 reims, france dom perignon 7,850 épernay, france @oneeightybali all prices are in thousands of indonesian rupiah & subject to 11% government tax & 10% service .
Load more

Recommended publications
  • Pemberdayaan Usaha Jajanan Pasar Guna Peningkatan Industri Kecil Menengah Di Sidoarjo
    Versi online / URL : Volume 14, Mei 2017 PEMBERDAYAAN USAHA JAJANAN PASAR GUNA PENINGKATAN INDUSTRI KECIL MENENGAH DI SIDOARJO Ribangun bamban Jakaria1, Arief Wisaksono2, Cylen setyo rini3 Univeritas muhammadiyah sidoarjo [email protected] ABSTRAK Jajanan pasar yang banyak diperdagangkan di warung-warung, pasar hingga sentra-sentra kuliner wilayah kecamatan Porong Sidoarjo dan sekitarnya adalah hasil produksi yang dikelola oleh usaha-usaha mikro yang tersebar di beberapa tempat di wilayah Kecamatan Porong sendiri, diantaranya adalah usaha mikro “jajanan mbak Anis” yang memproduksi kue-kue basah maupun kering yang tidak hanya melayani permintaan dari perorangan tetapi juga melayani warung dan pemesanan dalam hal ini sebagai mitra 1. Sedangkan mitra 2 adalah kelompok pedagang keliling, yang melakukan penjualan jajanan berupa kue basah dan kering. Permasalahan mitra 1 adalah produksi jajanan berupa kue kering maupun basah, dengan proses pengerjaan masih dilakukan secara manual terutama dalam memotong wortel sebagai bahan baku isi kue pastel. Permasalahan yang dialami oleh ‘kelompok pedagang jajan keliling’ sebagai mitra 2 adalah display tempat jajanan kurang menarik. Dari permasalahan kedua mitra tersebut maka solusi yang diberikan pada mitra 1 adalah, membuatkan alat pemotong wortel dalam bentuk dadu secara sederhana. Solusi untuk mitra 2 adalah, dengan menyediakan tempat display produk Jajanan yang memadai dan bersih. Dengan memberikan solusi atas permasalahan tersebut maka, akan memberikan dampak pada proses pemotongan wortel yang
    [Show full text]
  • Tourism Employments Changes in Indonesia
    International Journal of Business, Economics and Law, Vol. 21, Issue 5 (April) ISSN 2289-1552 2020 TOURISM EMPLOYMENTS CHANGES IN INDONESIA Maula Fadhilata Rahmatika M. Pudjihardjo Sasongko ABSTRACT Unemployment and poverty are the main problems in every developing country. One solution used to stimulate job creation and poverty reduction is to develop the tourism sector. With its natural beauty, the tourism sector in Indonesia has been able to develop rapidly in recent years. The development of the tourism sector in Indonesia certainly also affects the structure of the workforce. This research was conducted to determine the effectiveness of employment in the tourism sector and provide policy recommendations by the results of the projected labour needs over the next few years. The method used in this research is a mixed-method to look deeper into the condition of the existing tourism workforce. The results showed that the elasticity of employment absorption in the tourism sector in 2010-2018 was 0.02. Also, the projected labour demand for the tourism sector from 2019-2023 shows a positive trend. The low language and tourism education constraints become one of the problems that cause the tourism sector has not yet developed optimally. Keywords: elasticity, employment changes, tourism, labour demand, Indonesia. INTRODUCTION Policymakers in developing countries have been worked hard on reducing unemployment rate in these recent years. In Indonesia, reducing unemployment rate has been viewed as an annual task and leads to make unemployment as a problematic issue to deal with. Compared to other developing countries in Southeast Asia, Indonesia’s unemployment rate is the highest with Mongolia, Pakistan, and Philippines (Trading Economics, 2017).
    [Show full text]
  • Studi Kasus Pada Warung Tegal Di Jakarta Timur)
    Journal of Development and Social Change, Vol. 1, No. 2, Oktober 2018: P.159-166 p-ISSN 2614-5766, https: //jurnal.uns.ac.id/jodasc WARUNG TEGAL: RELASI KAMPUNG MENYANGGA KOTA JAKARTA (Studi Kasus Pada Warung Tegal di Jakarta Timur) Maflahah1, Akhmad Ramdhon2 1,2Program Studi Sosiologi Fakultas Ilmu Sosial dan Politik Universitas Sebelas Maret Surakarta Indonesia Email1: [email protected], Email2: [email protected] Received 2 Maret 2018, Accepted 8 April 2018, Available online 21 Oktober 2018 Abstract : Low of skills and education background lead Tegal society was unable to access the economic formal sector in urban areas. Then, they choose the informal sectors such as street vendors, pedicab, and others to get money. Warung Tegal is one of to be a solution to keep them alive in the city. Warung Tegal become one of the solution to address this problem, moreover Warung Tegal is does not need high education and specific skills to do. The purpose of this research is to identified how Warung Tegal as a informal sector can stay and keep growing as high as city’s development to be a buffer the economic of the city. Theory that use in this research is Pierre Bourdieu’s social capital. The method that use in this research is qualitative research. The approach that use is case study and the sampling method is purposive sampling. Warung Tegal can be one of solution that can stay and compete in economic of the city. It prove that Warung Tegal can give a economic welfare to Tegal society. It can be seen that there are a lot of warteg with high persistent, mutual cooperation, and high social capital between warteg seller give a power to each other to stay in the city.
    [Show full text]
  • Pelatihan Karyawan Di Warung Spesial Sambal Yogyakarta
    PELATIHAN KARYAWAN DI WARUNG SPESIAL SAMBAL YOGYAKARTA Robinal Sugianto Manajemen Sumber Daya Manusia Universitas Islam Indonesia Jl. Prawiro Kuat, Condong Catur, Kecamatan Depok, Condongcatur, Sleman, Kabupaten Sleman, Daerah Istimewa Yogyakarta INDONESIA [email protected] ABSTRAK Penelitian ini berjudul Pelatihan Karyawan di Warung Spesial Sambal Yogyakarta. Tujuan penelitian ini adalah 1) untuk mengetahui bagaimana Pelatihan Karyawan di Warung Spesial Sambal Yogyakarta, 2) untuk mengetahui apa perbedaan pelatihan di warung special sambal Yogyakarta dengan yang lainya, dan 3) untuk mengetahui dampak pelatihan terhadap karyawan. Penelitian ini menggunakan metode pengumpulan data berupa wawancara dan dokumentsi. Narasumber didalam penelitian ini adalah Doni Setiawan, Widyatmoyo, Buangsetiawan, Ridwan Nurahman, Nabilla Nuvianti Putri, dan Ari Cahyanti. Untuk mengetahui keabsahan data digunakan uji kredibilitas dan uji transferability. Metode penggujian data menggunakan triangulasi sedangkan metode analisis data menggunakan reduksi data, penyajian data, dan conclusion drawing/verification. Penelitian ini menemukan bahwa terdapat dua cara pelatihan yang di terapkan warung spesial sambal, yakni pelatihan level warung dan warung level manajemen. Disamping itu, terdapat metode pelatihan yaitu dengan memberikan teori atau nilai-nilai dasar kepribadian dan praktek (workshop). Spiritual company universal atau disebut prinsip dasar kepribadian yaitu Jujur, Disiplin, Kerja Keras, Rendah Hati, dan Takwa, yang diterapkan warung special sambal
    [Show full text]
  • Pelatihan Perancangan Kemasan Untuk Meningkatkan Kualitas Produk Di Pabrik Krupuk Sgm Mulya
    Volume 3, Nomor 3, September (2020) http://dx.doi.org/10.36257/apts.vxix PELATIHAN PERANCANGAN KEMASAN UNTUK MENINGKATKAN KUALITAS PRODUK DI PABRIK KRUPUK SGM MULYA Tri Wisudawati1), Ecclisia Sulistyowati 2) 1 Program Studi Teknik Industri, Fakultas Sains dan Teknologi, Universtas Duta Bangsa Surakarta 2 Program Studi Manajemen, Fakultas Hukum dan Bisnis, Universtas Duta Bangsa Surakarta email: [email protected], [email protected] Abstract Various facilities that are felt in utilizing information technology in the industry are very helpful in marketing activities ranging from marketing products, finding customers to buying and selling transactions that can increase competitiveness so that it can develop more rapidly. The development of technology in facing business competition is so rapid, especially in the field of marketing, so that the home industry business "SMG Crackers Factory" has not used marketing strategies to increase the product brand and sales of these crackers. The development of technology here is the development of information innovation in marketing. The SMG Crackers Factory only becomes a distributor who distributes the crackers daily to the seller of mobile crackers in a makeshift packaging such as a tin jar box. So we will provide training to owners and employees in increasing product innovation by using the 4P marketing mix method, namely Product, Price, Place, and Promotion. As a result of this community service, SMG crackers factories can market their products maximally in various market segments through product designs that contain company brand information and can market products with more variety and attract consumers. Keywords: Product quality, Marketing Mix, Marketing, Packaging Design 1.
    [Show full text]
  • PENGUSAHA WARUNG TEGAL DI JAKARTA (Pendekatan Modal Sosial)
    Jurnal Hukum Islam (JHI), Volume 13, Nomor 1, Juni 2015, (13-24) Website : http://e-journal.stain-pekalongan.ac.id/index.php/jhi PENGUSAHA WARUNG TEGAL DI JAKARTA (Pendekatan Modal Sosial) Rinda Asytuti Jurusan Syariah dan Ekonomi Islam STAIN Pekalongan Jl. Kusumabangsa No. 9 Pekalongan, Jawa Tengah 51114 [email protected] Abstract: Warung Tegal (Warteg) is an example of local based small and medium enterprises, of which the owners are coming from a local town called Tegal. While the town of Tegal, where such restaurants originally come from, has its own distinctive culture, Warung Tegal are closely linked with urban migrant culture of Jakarta. Warteg is not only a place to suffice people needs of having meals but also as a place for people to share and discuss stories and information from daily life up to political issues. On the other hand, this small enterprise is not individually owned, but rather it is owned and developed by families in turns. I found the social modal factor within Warteg owners is interesting to be further researched. This study aims at finding out the level of social modal among Warteg owners in Jakarta. The quantitative approach to measure social modal based on the variables of cohesion, trust, norms and economic empowering networking were employed in this research. The result of this study showed that there was a significant correlation of 54.8 % between social modal variables, which included cohesion, trust, norms and networking, and Warteg economic development. Additionally, the result of the study also indicated that cohesion level and networking factor were the most significant factors influencing the economic development of Warteg in Jakarta.
    [Show full text]
  • Documenting Family Businesses Typology in Traditional Food Sector in Surabaya: Architecture Design and Business Principles
    Documenting Family Businesses Typology in Traditional Food Sector in Surabaya: Architecture Design and Business Principles Priskila Adiasih 1,*, Gunawan Tanuwidjaja 2, and Adi Wibowo 3, 1 Business Accounting Program, Petra Christian University, Indonesia 2 Architecture Program Study, Petra Christian University, Indonesia 3 General Education Department, Petra Christian University, Indonesia Abstract. Family business (FB) in the food industry was very important. Capturing the Family Business Resilience in Traditional Food Sector in Surabaya was conducted from 2015 to 2016 by Petra Christian University, funded by UBCHEA (https://unitedboard.org/). The purposes were to document the Family Business in traditional food sector in Surabaya and the types of business place of the family business. It was conducted with qualitative methods of: FB location mapping, students’ workshop, interview and photo documentation, video documentation, SWOT analysis, marketing and architectural design for traditional food vendors. FB in Traditional Food Sector in Surabaya were found interesting but less sustainable. The Business Principles, such as, hard work and humility were found central. They could be more sustainable with application of human resources development and professional management. Meanwhile attractive factors of the FBs were the food quality, human service and affordable food price. Several types of architecture typology were found: the restaurant, the legal eating place (warung) and the illegal street-hawker stall. The informal ones were found because of the behavior of Surabaya’s residents. Lastly, more business development strategies were needed, such as website marketing, collaboration with online marketing such as Go-Food and architectural rehabilitation. Keyword: family business, Surabaya traditional food, food quality, food prices 1 Introduction 1.1 Background Tirdasari & Dhewanto, [1], 1 highlighted the importance of family business in hospitality industry of Indonesia, especially the food industry.
    [Show full text]
  • Indonesian Food Culture Mapping: a Starter Contribution to Promote Indonesian Culinary Tourism Serli Wijaya
    Wijaya Journal of Ethnic Foods (2019) 6:9 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0009-3 REVIEW ARTICLE Open Access Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism Serli Wijaya Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed. Keywords: Food culture, Indonesian cuisine, Culinary tourism Introduction international visitors [5]. There are thousands of local Food plays a significant part in all aspects of human life, foods which potentially offer a strong focal point to por- including from fulfilling basic physiological needs to tray Indonesia as a tourism destination.
    [Show full text]
  • Tradisi Minum Jamu Cekok Mempengaruhi Peningkatan Nafsu Makan Anak Serta Proses Pewarisan Dari Generasi Ke Generasi
    MAKARA, KESEHATAN, VOL. 7, NO. 1, JUNI 2003 RAMUAN JAMU CEKOK SEBAGAI PENYEMBUHAN KURANG NAFSU MAKAN PADA ANAK: SUATU KAJIAN ETNOMEDISIN Afiani Ika Limananti, Atik Triratnawati Jurusan Antropologi, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia Abstrak Jamu berupa ramuan tradisional sebagai salah satu upaya pengobatan telah dikenal luas dan dimanfaatkan oleh masyarakat untuk tujuan : mengobati penyakit ringan, mencegah datangnya penyakit, menjaga ketahanan dan kesehatan tubuh, serta untuk tujuan kecantikan. Salah satu jenis jamu yang terdapat di Yogyakarta adalah jamu cekok khusus untuk anak-anak. Tujuan tulisan ini adalah mengetahui ramuan yang terkandung dalam jamu cekok serta mengetahui manfaat jamu cekok terhadap peningkatan nafsu makan dan kesehatan anak. Konsumen jamu cekok sebagai informan penelitian ini adalah lima keluarga yang memiliki anak usia balita. Keterangan tambahan diperoleh dari pemilik warung jamu cekok dan seorang ahli tanaman obat tradisional. Penelitian ini dilakukan dari bulan Februari hingga Juni tahun 2003. Pengumpulan data dilakukan melalui observasi dan wawancara mendalam serta sumber pustaka yang relevan. Bahan utama jamu cekok adalah empon-empon yang terdiri dari Curcuma xanthorriza Robx (temulawak), Zingiber americans L. (lempuyang emprit), Tinospora tuberculata Beume (brotowali), Curcuma aeruginaosa Robx (temu ireng) serta Carica papaya L. (papaya). Alasan utama orang tua mencekok anaknya karena hilangnya nafsu makan yang dikhawatirkan akan menyebabkan terganggunya pertumbuhan dan perkembangan anak. Manfaat utama pengobatan ini adalah mengembalikan napsu makan anak disamping sebagai cara penyembuhan mencret, perut kembung, cacingan serta batuk dan pilek. Pengaruh faktor kepercayaan atau sugesti akan khasiat jamu cekok mengakibatkan konsumen menyatakan kepuasannya setelah mencekokkan anaknya. Kepercayaan ini tidak lepas dari pengaruh tradisi yang diturunkan dari generasi ke generasi.
    [Show full text]
  • Food Menu Starters
    AJENGAN - FOOD MENU STARTERS 1. Krupuk Udang $7.00 Basket of Indonesian shrimp crackers with peanut sauce 2. Krupuk Singkong $7.00 (V) Basket of spicy cassava crackers with peanut sauce (veg) 3. Apokat Mebasa Santen Misi Oong $15.00 (V) Avocado with mushroom and coconut cream sauce (veg) 4. Sayur Tahu $14.00 (V) Lemongrass and coconut soup with rice noodles, corn, spring onion, mung beans and soya bean curd (veg) 5. Cumi-Cumi Mebasa Lalah $16.00 Calamari sautéed in dark spicy sauce 6. Kerang Mebasa Lalah $16.00 Steamed whole mussels in bowl of tomato spicy sauce 7. Udang Mebasa Santen $16.00 Seasonal prawns in spicy coconut sauce ACCOMPANIMENTS 8. Nasi Putih $3.00 (V) Fragrant steamed rice per individual serve 9. Sesaur $3.00 (V) Shredded coconut with palm sugar and spices 10. Basa Kacang $3.00 (V) Peanut sauce by the bowl FISH & SEAFOOD 11. Be Pasih Panggang $28.00 Whole grilled seasonal fish with Balinese spicy tomato relish, includes shrimp paste 12. Be Pasih Asem Manis $28.00 Pan-fried seasonal fish fillets with light coconut and tamarind palm sugar sauce and spinach and potato 13. Campuran Be Pasih Mebasa Kental $36.00 Seasonal seafood – prawns, calamari, mussels, pipis, baby squid, fish fillet – in large bowl of spicy coconut sauce CHICKEN DISHES 14. Sate Ayam Mebasa Kacang $23.00 Chicken satay with peanut sauce and acar 15. Mie Goreng Ayam $25.00 Stir-fried wheat noodles with chicken pieces, bok choi, Chinese cabbage, capsicum, broccoli and bean shoots 16. Ayam Negara $28.00 West Bali style chicken – boneless chicken pieces in coconut and candlenut gravy with half boiled egg 17.
    [Show full text]
  • Download This PDF File
    STRATEGI MEMIKAT DAN MEMPERTAHANKAN PELANGGAN MELALUI DIGITAL MARKETING DAN APLIKASI KEUANGAN FINTECH WARUNG JAMU TRADISIONAL PADA ERA PANDEMI COVID-19 Sofiati1, Ika Septi Kurnia Anggraeni2 1) STIE Widya Wiwaha Yogyakarta, e-mail : [email protected] 2) Universitas Nahdlatul Ulama Surakarta, e-mail : [email protected] ABSTRACT The aim of this program is to formulate a strategy to attract and retain customers in bu Hadi's traditional herbal medicine stalls during the COVID-19 pandemic. Forming an independent entrepreneur based on science and technology, improving business management skills for the home industry community in particular traditional herbal medicine drinks in Yogyakarta and creating entrepreneurial training methods suitable for traditional herbal medicine entrepreneurs. The method of recruiting participants through the selection of survey results in several traditional herbal medicine stalls and sellers of jamu gendong keliling in Yogyakarta. The method used in achieving the objectives of the training implementation of this Training Program is the supply through two stages between the first, the supply of materials in tutorials accompanied by discussions, role playing in the location of traditional jamu stalls bu Hadi, both practices guided by the advocate. The target and externality to be achieved from this program is to produce a new independent female entrepreneur based on science and technology in the traditional herbal beverage home industry during the COVID- 19 pandemic. The outer in the form of services and products of traditional herbal medicine drinks.Keywords: COVID-19 Pandemic, Modern Marketing, Digital Marketing, Digital Financial Technology ABSTRAK Tujuan program ini adalah merumuskan strategi memikat dan mempertahankan pelanggan di warung jamu tradisional bu Hadi pada saat pandemi COVID-19.
    [Show full text]
  • Promosi Warung Pancong Mang Dadang Dan Mang Kumis Sebagai Jajanan Tradisional Di Depok
    ISSN : 2355-9349 e-Proceeding of Art & Design : Vol.2, No.2 Agustus 2015 | Page 750 PROMOSI WARUNG PANCONG MANG DADANG DAN MANG KUMIS SEBAGAI JAJANAN TRADISIONAL DI DEPOK PROMOTION OF WARUNG PANCONG MANG DADANG AND MANG KUMIS AS TRADITIONAL SNACKS IN DEPOK 1 2 3 Nadya Kusumadini , Ilhamsyah, S.Sn., M.Ds , Atria N. Fadilla, S.Ds., M.Ds 1,2,3Prodi S1 Desain Komunikasi Visual, Fakultas Industri Kreatif, Universitas Telkom [email protected] Asbtrak Indonesia mempunyai beragam jenis kuliner tradisional, salah satunya adalah jajanan tradisional. Kuliner tradisional Indonesia mempunyai ciri khas tersendiri, baik dari bahan baku maupun teknik pengolahan. Arus globalisasi di kota besar menjadikan jajanan tradisional banyak yang dimodifikasi untuk mempertahankan eksistensinya. Depok salah satu kota yang dekat dengan ibukota menjadikannya menjadi salah satu destinasi pariwisata dibidang kuliner. Di Depok terdapat Usaha Kecil Menengah yang menjadikan kue pancong sebagai jajanan tradisional dengan menu utamanya yaitu Warung Pancong Mang Dadang dan Mang Kumis. Dengan adanya perancangan media promosi pada warung pancong tersebut, diharapkan akan menjaga eksistensi kue pancong sebagai jajanan tradisional sekaligus memberikan informasi kepada khalayak sasaran bahwa terdapat warung pancong di daerah Depok. Untuk mengetahui strategi promosi yang tepat dengan khalayak sasaran maka digunakan teori promosi, periklanan, desain komunikasi visual, media, kuliner tradisional dan destinasi pariwisata. Media promosinya antara lain berupa iklan radio, pembuatan aplikasi tentang Warung Pancong Mang Damis, pembuatan kemasan, dan media cetak pendukung lainnya. Kata Kunci : promosi. kuliner. jajanan tradisional. kue pancong. depok. Abstract Indonesia has a variety of traditional cuisine, one of which is the traditional snacks. Indonesian traditional cuisine has its own characteristics, both of raw materials and processing techniques.
    [Show full text]