NUSANTARA FLAVOURS w h Four Hands
TONGKOL GOHU Yellowfin tuna, tomato, gingseng, kremes
KERANG BAMBU Tempura of razor clam, Bunda’s spicy curry sauce, nutmeg fruit gel, sprout
OTAK OTAK JANGUNG Coral trout, baby corn, salted egg
REMPEYEK A crackers made of rice flour, activated bamboo charcoal, flavored with Indonesian herbs and peanuts served alongside with ‘urab paku’ fennel fern salad with grated coconut and herbs
BEBEK COLO COLO Crispy duck, rice pancakes, cucumber, daikon
TAMARILLO SORBET Marinated 24 hours in white wine, ‘air acar’ pickling water jelly, yoghurt snow, piduh
SURABI RENDANG Bandung crumpet, beef shank, curry leaf
UDANG WOKU Roasted slipper lobster, red snapper, kemangi
BRAISED BLACK ANGUS SHORT RIBS Braised in ‘kluwek’ a fermented tropical black nut, bone marrow, coconut foam, chili powder
TEXTURES OF ‘TAPAI SINGKONG’ Tapai singkong is a feremented cassava, fermentation is performed by a variety of molds Tapai cake, Tapai mousse, Tapai fritters, Tapai ice cream
PETIT FOURS CHOCOLATES FROM NUSANTARA POD – Karangasem – Bali – 80% Monggo – Yogyakarta – Central Java – 86% Pipiltin – Ransiki – West Papua – 72% D’lanier – Bandung – West Java – 72% NUSANTARA FLAVOURS w h Four Hands VEGETARIAN MENU
BASA GEDE COTTON Spiced candy floss
RUJAK SAYUR Green papaya, jicama, pomelo, tamarind
CAHKWE Indonesian style spiced fried bread with activated bamboo charcoal served with sweet chili sauce
JAGUNG BAKAR Baby corn in the husk, garlic, chili
POPIA TERONG Eggplant fritter, colo colo, cucumber, daikon
TEMPE BACEM BAKAR Braised soy bean cake in spicy ABC Black Gold sweet soy sauce and the grilled over coal, herb crumbs
SURABI Bandung’s crumpet, coconut calamansi, spring onion
TAMARILLO SORBET Marinated 24 hours in white wine, ‘air acar’ pickling water jelly, yoghurt snow, piduh
KEMBANG KOL Charred cauliflower, whipped tofu, tempe
TEXTURES OF ‘TAPAI SINGKONG’ Tapai singkong is a feremented cassava, fermentation is performed by a variety of molds Tapai cake, Tapai mousse, Tapai fritters, Tapai ice cream
PETIT FOURS CHOCOLATES FROM NUSANTARA POD – Karangasem – Bali – 80% Monggo – Yogyakarta – Central Java – 86% Pipiltin – Ransiki – West Papua – 72% D’lanier – Bandung – West Java – 72%