This winsome family concern brings high level Indonesian cuisine to Singapore, married with a carefully and passionately curated wine list of natural and interesting wines of all different styles and provenances. Contemporary food flavours are the result of traditional spicing allied to contemporary cooking techniques, as in fish cakes Balinese-style with a chilli and lemongrass shallot salsa or mushroom and baby potato served with a rendang sauce and crowned with toasted coconut flakes. For mains confit duck comes with a green mango tomato salsa and grilled river prawns are served with a North Eastern Indonesian curry sauce. Pavlova, to finish mixes the exotic (a range of fruits) with the deeply comforting.
So nice to see the green apple and asparagus flavours of a Graves Blanc rubbing shoulders on the wine list with the sweetly spiced plummy red fruits of a Tuscan Sangiovese. Artwork incorporates Indonesian, Australian and local artists. The atmosphere often crackles with a relaxed crowd clearly enjoying themselves.