OPEN Menu Lebaran-120618

Total Page:16

File Type:pdf, Size:1020Kb

OPEN Menu Lebaran-120618 Starter & Salad Sashimi IDR 225 Fresh salmon and tuna fish, wasabi, pickle ginger and soya sauce Saigon Roll IDR 99 Hot & cold Vietnamese spring roll with prawn, vegetables, rice noodles and fish sauce California Salad IDR 96 Mesclun, fresh tuna and salmon, avocado, seaweed, fried crab stick and wasabi dressing Classic Caesar Salad IDR 96 Romaine lettuce, garlic croutons, anchovies, classic Caesar dressing and shaved parmesan with grilled chicken breast IDR 108 with grilled salmon IDR 126 Soup Sop Buntut IDR 125 Your choice Rawon or Classic, steamed rice, chili, emping, crackers and lime Wonton Soup IDR 99 Chicken broth, seafood dumpling, market vegetable and roasted chicken char siew Soup Of the Day IDR 82 Healthy Vegetarian Dishes Contain Nuts Recommended Contain Alcohol Prices are in ousands IDR and are subject to 21% government tax and service charge. Pizza Pizza Margarita IDR 126 Fresh tomato, mozzarella cheese and fresh basil Pizza Vegetarian IDR 145 Roasted vegetables, olives, tomatoes and mozzarella cheese Pizza Meat Lovers IDR 162 Beef salami, beef pepperoni, grilled chicken, rocket salad and mozzarella cheese Pizza Seafood IDR 148 Prawn, squid, mussel, salmon and mozzarella cheese Pizza Rendang IDR 162 Coconut braised beef and mozzarella cheese Pizza Four Cheeses IDR 162 Today’s cheese selections, pesto sauce and cherry tomato Pasta Spaghetti Bolognese IDR 115 Ground beef, tomatoes, dried oregano and grated parmesan shaving Seafood Linguine IDR 138 Sautéed seafood, garlic, parsley, extra virgin olive oil and shaved parmesan shaving Creamy Pappardelle IDR 105 Ribbon shape pasta, fire roasted peppers, green asparagus and parmesan shaving Penne Primavera IDR 115 Capsicum, zucchini, carrot, tomato sauce topped with grated parmesan cheese Healthy Vegetarian Dishes Contain Nuts Recommended Contain Alcohol Prices are in ousands IDR and are subject to 21% government tax and service charge. Vegetarian Menu Gado Gado IDR 60 Indonesian boiled vegetable salad, boiled egg, emping crackers, steam rice or rice cake and peanut sauce Grilled Pineapple Salad IDR 72 Masculine’s, arugulas leave, baby spinach, grilled pineapple, macadamia nuts, pine nuts and lime dressing Kebun - Vegetarian fried rice IDR 66 Vegetarian fried rice with assorted vegetable and emping crackers Veggie Curry IDR 66 Potato, carrot, cauliflower, baby corn, broccoli, Indian spices curry, coconut milk, steamed rice, papadum and pickles Mushroom Soup IDR 82 Mushroom cream soup, focaccia crouton Healthy Vegetarian Dishes Contain Nuts Recommended Contain Alcohol Prices are in ousands IDR and are subject to 21% government tax and service charge. Sandwich Beef Burger IDR 145 Grilled prime beef pattie,beef bacon, garlic mayo, melted cheddar cheese, fried egg, tomato, homemade onion rings and gherkin Ayam Bakar Club IDR 105 Toasted white bread ,marinated grilled chicken, beef bacon, lettuce, fried egg, tomato and cucumber Grilled Australian Sirloin Steak IDR 165 With crispy and caramelized onion on toast five grain bread Tasty Wrap IDR 122 With spicy balado chicken, pickles, tomato and onion in tortilla wrap Smoked Salmon and Cream Cheese IDR 132 On a toasted rye bread, red onion rings, fresh dill leaves and capers *All sandwiches are served with side salad and your choice of chunky fries, French fries potato wedges Wok Asian Wok Prawn IDR 137 choice of black pepper sauce, black bean sauce, Asian twist sauce and serve with steamed rice or fried rice Chengdu Chicken IDR 105 Boneless chicken, dry chili, roasted peanut, onion, serve with steamed rice or fried rice, market vegetable Char Style Flat Rice Noodles IDR 105 Rice flat noodles, egg and seafood with choice cooking of dry or wet Singapore Fried Noodles IDR 105 Shredded BBQ duck, prawn, rice noodles, fried egg and chicken satay Javanese Style Egg Noodle IDR 105 Egg noodles, prawn, chicken, vegetable, fried egg and chicken satay Classic Nasi Goreng IDR 115 Dice chicken, prawn, beef & chicken satay, fried egg and crackers, chicken drumstick and prawn tempura Healthy Vegetarian Dishes Contain Nuts Recommended Contain Alcohol Prices are in ousands IDR and are subject to 21% government tax and service charge. Grill Spring Chicken IDR 175 Premium Australian Cuts Grilled Sirloin IDR 325 Grilled Tenderloin IDR 368 Rib Eye IDR 338 Salmon IDR 258 Choice of sauce Black peppercorn Garlic tomato coulis Lemon butter Creamy mushroom Choice of sides Cajun oven roasted potato Mashed potato, garlic or plain Tomato & onion salad Sautéed market vegetables Steakhouse fries Additional sauce IDR 38 Additional sides IDR 38 Healthy Vegetarian Dishes Contain Nuts Recommended Contain Alcohol Prices are in ousands IDR and are subject to 21% government tax and service charge. Asian Rendang Daging IDR 105 Sumatra style famous beef stew serve with steamed rice, pickle vegetable and crackers Tongseng Kambing IDR 122 Java style braised lamb with vegetable serve with steamed rice, pickle vegetable and crackers Udang “Raja” IDR 132 Grilled tiger prawn, sambal matah, dabu dabu sauce, yellow pickle vegetables and white rice Hainan Chicken Rice IDR 115 Roasted or steamed chicken, fragrant rice, chili, Ginger and soya sauce Satay Campur IDR 104 Beef, chicken and seafood satay, peanut sauce and rice cake or steamed rice Rasa Nusantara Platter IDR 132 Beef rendang, Balinese seafood satey lilit, prawn balado, kalasan fried chicken, yellow rice, pickle, sambal and rice cracker Konro Bakar IDR 126 Grilled beef ribs marinated with local spices, coriander, honey, serve with steamed rice, sautéed vegetable, sambal Healthy Vegetarian Dishes Contain Nuts Recommended Contain Alcohol Prices are in ousands IDR and are subject to 21% government tax and service charge. Dessert DoubleTree Chocolate Chip Cheesecake IDR 72 Mixed berry couilis IDR 68 Tiramisu Ladyfinger, cocoa powder Seasonal Fruit Platter IDR 66 Healthy Vegetarian Dishes Contain Nuts Recommended Contain Alcohol Prices are in ousands IDR and are subject to 21% government tax and service charge. .
Recommended publications
  • HBP Invitation Letter
    No : 033/SK/UKM-DBI-UNHAS/A/III/2014 Attachment : 4thHBP 2014 Registration Method and Form Subject : Invitation Dear Sir or Madam, After we successfully conducted the largest English Debate Championship in Eastern Indonesia last year, we are proud to inform you that Unit Kegiatan Mahasiswa Debat Bahasa Inggris Universitas Hasanuddin will continue the tradition and host the 4th Hasanuddin British Parliamentary Open Debate Championship 2014 (4th HBP2014). This prestigious and competitive event aims to promote debating in all over Eastern Indonesia through debating competition that is aimed to expose high level debating in Eastern Indonesia. The competition is planned to take place on: Date : 5th – 8thJune 2014 Venue: Jalan Perintis Kemerdekaan KM. 10, Hasanuddin University, Makassar 90245, South Sulawesi. The spirit of HBP aims to provide the best media for all levels of society including varsity, high school and vocational students to improve their critical thinking in responding to everyday issues in our lives through British Parliamentary debating format. This event will provide a great challenge through debating championship and serves a wide range of debating topics as well as provide the best media for debaters to gain more knowledge and experience. Therefore, we are very pleased to invite your Institution to this event. Further information regarding registration method and form is attached with this letter. Makassar, 10 Mei 2014 President of UKM DBI UH Project Oficer, Muhammad Kharji Muhajir Ardi Riyanto Rum Nim. E131 12 260 NIM. E131 13 016 RULES AND REGULATIONS 4thHASANUDDIN BRITISH PARLIAMENTARY DEBATE OPEN CHAMPIONSHIP 2014 ELIGIBILITY • This is an open debate tournament. Anyone representing any team is allowed to participate in this tournament.
    [Show full text]
  • Graduation Assignment
    Vidyadhana, S. (2017, January 22). Kenapa Sih Anak Muda Indonesia Bersedia Terbebani Resepsi Pernikahan Mahal? Retrieved June 5, 2017, from VICE: https://www.vice.com/id_id/article/kenapa-sih-anak-muda-indonesia-bersedia-terbebani- resepsi-pernikahan-mahal Wahyuni, T. (2015, March 7). Makanan yang Paling Diincar Tamu di Pesta Pernikahan. Retrieved from CNN Indoneisa : http://www.cnnindonesia.com/gaya-hidup/20150307100907-262- 37404/makanan-yang-paling-diincar-tamu-di-pesta-pernikahan/ Wisnu, K. (2017, April 27). Mr. (B. Kusuma, Interviewer) 12. Appendices Appendix I: Products of Karunia Catering Buffet Packages Buffet Package A @ IDR 55,000 Soup Salad Vegetables Red Soup Caesar Salad Seafood Stir Fry Asparagus Soup Red Bean Salad Sukiyaki Beef Stir Fry Asparagus Corn Soup Marina Salad Crab with Broccoli Sauce Corn Soup Mix Vegetables Salad Szechuan Green Bean Waru Flower Soup Special Fruit Salad Squid and Broccoli Stir Fry Fish Meatball Soup Avocado Salad Sapo Seafood Mango Salad Broccoli and Squid Spicy Food Fish / Chicken Bistik Tongue Balado Special Kuluyuk Chicken Beef Rolade Meat Beef Balado Sweet and Sour Shrimps Beef Tongue Tongue Black Pepper Shrimp with Bread Crumb Betutu Chicken Beef Black Pepper Floured Fried Shrimp Roasted Chicken Roll Tongue Asem-asem Mayonnaise Shrimp Chicken Satay Tongue with Cheese Drum Stick Shrimp Meat Kalio Fish with Padang Sauce Lungs with Coconut Sour Salad Fish Fish with Bread Crumb 45 Bistik Dish served with sliced vegetables except for roasted chicken and satay Drink: Tea, soft drink / lemon tea
    [Show full text]
  • THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in
    [Show full text]
  • Menu a La Carte
    DELIVERY TO YOU MENU APPETIZER TAHU GEJROT CIREBON 68 Deep-fried tofu, spicy tamarind and brown sugar sauce RUJAK CINGUR SUROBOYO 88 Slow cooked Beef tongue served with bean cake, bean curd, water spinach, jicama, and pineapple and shrimp paste sauce SELADA PENGATIN BETAWI 68 Curly lettuce, potato, egg, peanut, emping crackers, peanut sauce, fried shallot ASINAN BUAH BOGOR 68 Assorted tropical young fruit in refreshing chilli vinegar sauce TAHU ISI 68 Fried bean curd stuffed with vegetables serve with sweet chilli sauce. TAHU WALIK KEDUNG DORO 68 Deep fried tofu stuffed with chicken served with petis sauce LUMPIA SEMARANG 68 Spring roll filled with chicken, bamboo shoot and egg CEMILAN DJAMAN DOELOE (MIX PLATER) 78 Tahu walik, lumpia Semarang, crispy banana fritters GADO GADO 68 Boiled of assorted vegetables, bean cake, bean curd, cracker, tangy peanut sauce TAHU TELOR 68 Fried egg, beansprout, cucumber, fried shallot, and shrimp paste sauce All price is subject to 21% service charge and government tax Chef signature SOUP SOTO BETAWI 88 Aromatic slow cooked beef cube in coconut and herbs with potato, tomato, emping cracker SOTO MIE BOGOR 78 Beef broth, spring roll glass noodle, yellow noodle, tomato, leek, celery, fried shallot SOP BUNTUT 148 Slow cooked oxtail soup with potato, carrot, tomato serve with sambal ijo, sweet soy, lime and emping cracker RAWON IGA 148 Slow cooked beef ribs in Kluwek broth, served with salted egg, fried bean cake, short beansprout MAIN COURSE seafood GURAME GORENG 108 BUMBU COBEK Fried Gurame fish with Sundanese
    [Show full text]
  • Bab I Pendahuluan
    BAB I PENDAHULUAN 1.1 Latar Belakang Indonesia terkenal sebagai negara yang menyediakan beragam destinasi wisata yang luar biasa. Menteri Pariwisata Indonesia, Arief Yahya mengungkapkan bahwa sektor pariwisata nasional tumbuh sangat baik dibandingkan dengan negara-negara lain di kawasan ASEAN. Branding ‘Wonderful Indonesia’ telah menempati peringkat ke-47 dunia. Tidak hanya sekedar destinasi wisata Indonesia yang dapat diunggulkan, Indonesia juga cukup terkenal dengan kulinernya yang nikmat dan beragam. Beragam kuliner khas dari tiap daerah di Indonesia telah mendatangkan banyak wisatawan, baik dari dalam maupun luar negeri. Esthy Reko Astuti, Deputi Pengembangan Pemasaran Pariwisata Nusantara (DP3N), Kementrian Pariwisata menyatakan bahwa dari beberapa data, wisatawan yang datang ke suatu daerah hampir 50% mengeluarkan dana untuk kuliner. Dari masa sebelum penjajahan masyarakat Indonesia hidup dengan pangan yang berkecukupan. Dengan kesuburan alam yang menghasilkan beraneka ragam rempah-rempah yang tersebar di penjuru Nusantara, seperti pala, cengkeh dan kenari di kepulauan Maluku serta lada di Aceh. Dipadu dengan eterampilan masyarakat Indonesia mengolah rempah-rempah tersebut kemudian menghasilkan kuliner berkualitas yang didominasi oleh rasa dan bumbu yang kuat. Hal ini menjadikan kuliner khas Nusantara salah satu elemen identitas Indonesia sebagai sebuah bangsa dan menjadikannya potensi pariwisata terbesar di Indonesia. Salah satu daerah yang identik dengan kuliner khas dan sedang menuju pengembangan wisata, khususnya sektor kuliner ialah kota Makassar. 1 Secara historis, kuliner Makassar dimulai dengan perdagangan maritim. Perdagangan orang Bugis-Makassar diperkenalkan dengan bumbu-bumbu baru seperti cabai dan tomat yang dibawa orang Portugis dan Spanyol awal abad ke-17. Menurut Penny Van Esterik dalam Food Culture in Southeast Asia (2008), saat itu cabai diperkenalkan ke Asia Tenggara dengan tujuan menggantikan rasa pedas merica yang ketika itu harganya sangat mahal.
    [Show full text]
  • Kampung Burasa’ : Basis Pemberdayaan Masyarakat Universitas Muslim Indonesia Terhadap Kelompok Usaha Burasa’ Di Desa Je’Nemadinging Kabupaten Gowa 1
    KAMPUNG BURASA’ : BASIS PEMBERDAYAAN MASYARAKAT UNIVERSITAS MUSLIM INDONESIA TERHADAP KELOMPOK USAHA BURASA’ DI DESA JE’NEMADINGING KABUPATEN GOWA 1 Sitti Rabiah 2 Universitas Muslim Indonesia / Pelaksana IbM DIKTI 2015 ABSTRAK Kawasan Mamminasata merupakan konsep pengembangan kota metropolitan yang digagas oleh Gubernur Sulawesi Selatan bersama Pemerintah Pusat untuk melakukan penataan meliputi kota Makassar, kabupaten Maros, kota Sungguminasa (kabupaten Gowa), dan kabupaten Takalar. Kawasan ini mencakup 46 kecamatan termasuk lokasi pengabdian pelaksana yakni di Kecamatan Pattalassang, Kabupaten Gowa. Temuan lapangan menunjukkan di kecamatan tersebut terdapat Desa Je’nemadinging yang dihuni oleh puluhan penjual burasa’ yang meurpakan bagian dari masyarakat Kabupaten Gowa dan berada pada golongan ekonomi lemah. Uniknya penjual burasa’ ini menjual produknya di kota Makassar, namun harus menempuh jarak berpuluh kilometer bahkan melewati kabupaten Maros terlebih dahulu. Aktivitas ini dilakukan sehari-hari, sepulang menjual burasa’-nya di siang hari, mereka mulai mempersiapkan bahan-bahan baku yang akan diolah untuk malam hari. Dapat digambarkan bahwa pekerjaan yang berlangsung selama 12 jam dengan menempuh jarak yang cukup jauh tentu memberikan penghasilan yang memadai bagi mereka. Namun usaha mereka yang besar tidak disertai dengan penghasilan yang besar. Setiap harinya mereka hanya memperoleh Rp. 100.000 untuk semua dagangan yang dijualnya yang mencapai 100 ikat burasa’. Penghasilan tersebut bukanlah penghasilan bersih, namun mereka masih harus menyisihkan untuk modal membeli bahan baku keesokan harinya. Realitas inilah yang menggugah pelaksana untuk melakukan pengabdian masyarakat kepada kelompok usaha burasa’ yang berdomisili di Desa Je’nemadinging. Program ini bertujuan untuk meningkatkan kapasitas mitra untuk lebih berdaya saing tinggi dengan produk-produk kuliner tradisional lainnya serta mendorong mitra untuk menerapkan manajemen usaha yang efektif dan efisien.
    [Show full text]
  • Perancangan Media Promosi Kuliner Sop Konro Di Kota Makassar
    Perancangan Media Promosi Kuliner Sop Konro Di Kota Makassar Dhiaz Maharani Santosa, Muh Saleh Husain, Sukarman Desain Komunikasi Visual, Fakultas Seni dan Desain Universitas Negeri Makassar [email protected] [email protected] [email protected] ABSTRAK Perancangan ini bertujuan untuk membuat sebuah promosi yang berguna untuk menanamkan kesadaran merk (awareness) terhadap kuliner khas Sop Konro di Kota Makassar. Penelitian diawali dengan kegiatan observasi langsung ke salah satu warung Sop Konro di Kota Makassar kemudian dilanjutkan sesi wawancara dengan pemilik warung Sop Konro mengenai asal usul hingga promosi apa saja yang telah dilakukan kemudian melakukan pendokumentasian. Sehingga mendapatkan hasil perancangan berupa sebuah media promosi dalam bentuk video infografis yang informatif bagi para target audience. Kata Kunci: Promosi, Sop Konro, Infografis ABSTRACT This design aims to create a useful promotion to instill brand awareness (awareness) of the typical culinary Sop Konro in Makassar City. The research began with direct observation activities to one of the Sop Konro stalls in Makassar City then continued with an interview session with the owner of Sop Konro stalls about their origins until promotion of what was done then carried out documentation. So get the results of the design in the form of a promotional media in the form of infographic videos that are informative for the target audience. Keywords: Promotion, Sop Konro, Infographic 1. PENDAHULUAN Indonesia adalah suatu bangsa besar yang telah mengakar di masyarakat sebagai yang menempati wilayah sangat luas, kearifan lokal yang dapat memperluas rumah bagi 1.340 suku bangsa dan 300 konsumsi pangan. Keragaman kuliner di kelompok etnik yang masing-masing Indonesia, menyebabkan makanan mereka punya dapur khas sendiri-sendiri.
    [Show full text]
  • LANDMARK SIGNATURE BUFFET on WHEELS Friday - Sunday Menu C
    LANDMARK SIGNATURE BUFFET ON WHEELS Friday - Sunday Menu C APPETIZERS Assorted Satay (Chicken & Mutton) Asian delight on a stick, richly seasoned meat, skewered and grilled to perfection, complemented with home-cooked peanut sauce. Chicken Sausages Grilled Chicken Sausage with sliced zucchini and peppers. Epok Epok Mini pies stuffed with spiced potatoes in a deep-fried pastry shell. Spring Rolls Deep-fried savory rolls fi lled with cabbage and vegetables. Mantau Buns Deep -fried golden soft bun. NASI PADANG SPECIALS Beef Rendang Nutty, spicy, rich beef slow-cooked in a blend of spiced infused coconut milk until fork-ender. Ayam Lemak Chilli Padi Chicken cooked in a spicy rich coconut broth gravy laced with birds eye chili. THE LANDMARK Village Hotel Bugis, 390 Victoria Street, #05-01, Singapore 188061 For enquiry, please call us at 6299 7786. Online Reservation: http://www.landmark.com.sg/reservation *Menu is subjected to change without prior notice. SEAFOOD SPECIALS Chili Crab An iconic Singapore crab dish that is sweet and savory served in a tomato-and-chili-based sauce. Black Pepper Prawn Black pepper sauced prawns with a lingering spicy taste. Thai Chili Lala A spicy and tangy Thai-fl avoured shellfi sh. Fish Head Curry (House Special) – salmon fi sh head cooked in a rich Indian blended spiced coconut gravy. WESTERN SPECIALS Sirloin Beef Steak Tender, juicy slice of beef steak served with black pepper sauce. Pasta Arabiata / Al Fredo Spaghetti / Penne / Fusilli Grilled Fish in Tomato Herb Coulis Sauce Grilled dory fi llet, nestled in a mixture of fresh tomato coulis with herbs.
    [Show full text]
  • Students' Ability in Using Subject Verb Agreement in Writing an Essay
    STUDENTS’ ABILITY IN USING SUBJECT VERB AGREEMENT IN WRITING AN ESSAY (Descriptive Quantitative Research) A THESIS Submitted to the Faculty of Teacher Training and the Education Muhammadiyah University of Makassar in Partial Fulfillment of the requirement for the Degree of Education English Education Department NUR IZZAH DINILLAH 105351100116 ENGLISH DEPARTMENT FACULTY OF TEACHER TRAINING EDUCATION MUHAMMADIYAH UNIVERSITY OF MAKASSAR ii iii iv v vi vii viii ix ABSTRACT NUR IZZAH DINILLAH. 2021. Students’ Ability in Using Subject Verb Agreement in Writing an Essay. A thesis of English Department, Faculty of Teacher Training and Education. Muhammadiyah University of Makassar. Supervised by Nunung Anugrawati and Ariana. This study aimed at finding out how the students' ability in using subject-verb agreement in writing an essay. The method of this research was a descriptive quantitative method. The data of this research was collected through a writing test as the instrument. The sample of this research was the fifth-semester students of English Education at the Alauddin State Islamic University of Makassar. The sample was taken by using simple random sampling. Based on the analysis and discussion about this research, the researcher concluded that the students' ability in using subject-verb agreement for the fifth- semester students of English Education at the Alauddin State Islamic University of Makassar was categorized into very good level with a score was 88.24. This score was got based on the result of all the students' scores that were divided into the total of students who became the sample of this research. From 35 students, there were 7 students whose mastery levels were excellent, 16 students gained a very good level, 8 students whose mastery levels were good, 3 students gained a fairly good level, 1 student gained a fair level, no student gained a poor level.
    [Show full text]
  • Courtyard Food Menu
    Snacks Local Favorites Favorites TahuSatay Crispy Jalan CilacapHermitage SatayGado - Jalan Gado Cilacap Grilled Chicken, Beef and Lamb Skewers with Rice Cakes, GrilledBirds Eye Chic Chiliken, Beef and Lamb Skewers Steamed Vegetables, Hardboiled Egg, Tofu, IDR 75,000 Spiced Peanut Sauce & Colo-colo Sambal IDR 95,000 & Colo-colo Sambal Crispy Calamari Oven-Baked Pepes Salmon Rocket, Tartar Sauce Marinated in Herbs and baked in Banana Leaf, IDR 95,000 Marinated in Herbs and baked in Banana Leaf, Fresh Vegetables, Sambal Dabu-Dabu, Steamed Rice Aragula, Tartar Sauce Fresh Vegetables, Sambal Dabu-Dabu, Steamed Rice Nachos IDR 195,000 Tortilla Chips, Sour Cream, Tomato Salsa, Beef Short Ribs Konro Guacamole, Cheese Traditional Makassar Soup and Ribs with Fragrant Spices IDR 125,000 IDR 220.000 Truffle Fries Nasi Goreng Babi Sambal Matah Crispy Pork Belly Fried Rice with Sambal Matah Truffle Oil, Parmesan Cheese, Parsley Nasi Goreng Babi Sambal Matah IDR 185,000 IDR 85,000 Nasi Goreng Wagyu Hermitage Ceasar Salad Wagyu Beef Fried Rice, Fried Chicken, Baby Romaine, Grilled Chicken, Beef Bacon Bits Chicken Satays, Sunny Side Up Parmesan IDR 195,000 IDR 85,000 Sop Buntut (Oxtail Soup) Hermitage Platter Choice of Boiled/Fried/Grilled Oxtail, Vegetables, Calamari, Chicken Wings, Lumpia Semarang, Steamed Rice Panzerotti, Truffle Fries IDR 165,000 IDR 205,000 Steamed Rice Soto Betawi Hermitage SotoDiced W Betagyua Bewie fHermitage, Curried Coconut Beef Stew, Fried Potatoes, Tomatoes, Steamed Rice Sandwiches IDR 185,000 The Ultimate Steak Sandwich Tajima
    [Show full text]
  • Perancangan Fotografi Makanan Tradisional Makassar “Sedap Mentong Makanang Makassar”
    1 Perancangan Fotografi Makanan Tradisional Makassar “Sedap Mentong Makanang Makassar” Jeremy Adrian Sutanto1, Baskoro Suryo Banindro2, Yusuf Hendra Yulianto3 1,3Program Studi Desain Komunikasi Visual, Fakultas Seni Dan Desain, Universitas Kristen Petra Jalan Siwalankerto No.121-131, Surabaya 60216 2Program Studi Desain Komunikasi Visual, Fakultas Seni Rupa Dan Desain, ISI-Yogyakarta Jalan Parangtritis No.KM 6,5, Glondong, Panggungharjo, Sewon, Bantul, Daerah Istimewa Yogyakarta 55188 Email: [email protected] Abstrak Permasalahan gaya hidup anak muda di Makassar ini menyebabkan makanan tradisional mulai hilang di era modern ini. Mulai ditinggalkannya makanan tradisional Makassar oleh anak muda disebabkan oleh munculnya café-café moderen. Perancang memilih fotografi sebagai media aktualisasi agar makanan tradisional yang sebelumnya kurang terekspos dapat diketahui oleh anak muda jaman sekarang. Seperti diketahui, fotografi juga dapat meningkatkan pariwisata karena dapat menampilkan objek yang menarik. Diharapkan melalui media pameran foto, anak muda dapat lebih mengenal dan mencintai serta meningkatkan nilai makanan tradisional yang mulai hilang di Makassar. Hal ini diharapkan menumbuhkan semangat penjual makanan tradisional yang mulai surut yang ada di Makassar. Pendekatan yang digunakan dalam perancangan ini adalah fotografi food fashion dengan anak muda sebagai objek visualisasi dalam mengenalkan makanan tradisional Makassar tersebut. Makanan yang diangkat dalam perancangan ini diantaranya adalah Bassang, Putu Cangkir, Putu Pesse’, Biji Nangka, Apang Paranggi, Cucuru Bayao, Bikandoang, Jalangkote, Nasu Likku, Sop Konro, Pallu Mara, Mie Kering, Pisang Ijo, dan Coto Makassar. Kata kunci: Makassar, makanan tradisional, fotografi, gaya hidup, anak muda. Abstract Title: Photography of Makassar Traditional Food “Sedap Mentong Makanang Makassar” The lifestyle problems of young people in Makassar have caused traditional food to disappear in this modern era.
    [Show full text]
  • PDF Download
    The International Journal of Engineering and Science (IJES) || Volume || 6 || Issue || 9 || Pages || PP 05-12 || 2017 || ISSN (e): 2319 – 1813 ISSN (p): 2319 – 1805 The Effect of Information Technology and Innovation on the Quality of Human Resources and Business Performance (An Exploratory Study of Typical and Traditional Culinary Typical of Makassar Famous) Iwan Perwira1, Murdifin Haming2 1Associate Lecturer in STIM Lasharan Jaya Makassar 2Professor of Management Science in Muslim University of Indonesia --------------------------------------------------------ABSTRACT----------------------------------------------------------- This research was motivated by official establishment of ASEAN Economic Community (AEC) on December 31, 2015. The establishment of ASEAN Economic Community (AEC) became a crucial milestone to develop various quantity and quality of economy of Indonesia in ASEAN region. In welcoming ASEAN Economic Community (AEC), the Mayor of Makassar city, represented by the Tourism Office of Makassar proposed to set local cuisine as local wealth of Makassar to Ministry of Tourism of Indonesia to have an Intellectual Property Right in order to be competitive (i.e. Coto Makassar, Pisang Ijo, Pallubasa, Sop Saudara, Konro Bakar, Pallumara, Pisang Epe, Mie Kering, Jalangkote and Konro). This research was conducted to figure out the problems faced by local cuisine entrepreneurs as follow (a) the influence of information technology and innovation on the quality of human resources, (b) the influence of human resources on business performance, (c) the influence of information technology and innovation on business performance, (d) the influence of information technology and innovation on business performance through the quality of human resources. The population of this research was 1.193 employees and 174 respondents as a sample.
    [Show full text]