The dining room
Twenty-eight seats across ten tables, two seatings a night. The full seven courses, paced for about two and a half hours.
2 – 6 guests
Menteng, Jakarta · Est. 2014
One menu, written on Tuesday.
Twenty-eight seats, seven courses, and a list that changes when the growers change it. We publish the whole menu and the whole price before you sit down.
The room
A small kitchen that cooks what arrived.
We do not keep a fixed carte. Every Tuesday the kitchen writes a menu around what the farms in Lembang and the boats at Muara Angke have actually sent, and that menu runs until the following Tuesday.
It means we throw very little away and it means we cannot promise you a dish you ate last month. What we can promise is that the menu published on this site is the menu you will be served, and that the price you read is the price on the bill — service is included and there is no cover charge.
Dietary requirements are handled in the kitchen, not at the table: tell us when you book and the whole menu is rewritten for you, at the same price as everyone else.
Renata AlcuinChef & Owner
Week of 24 August
This week's menu
Seven courses, served to the whole table. The kitchen closes the list every Tuesday at noon.
I
Kohlrabi, green almond, whey
Raw and pressed, with almonds picked before they hardened
II
Bread, cultured butter
Sourdough baked at four, butter churned on Thursday
III
Snapper, coconut, kemangi
Line-caught off Binuangeun, cured for six hours
IV
Cabbage cooked in its own juice
Two days over embers, finished with aged beef fat
V
Duck, fermented chilli, plum
Aged fourteen days, carved at the pass
VI
Goat cheese, honeycomb, walnut
From a herd of forty in Bogor
VII
Roasted white chocolate, salak
The one course that has never changed
Rp 950.000per guest · service included
Where it comes from
Eight suppliers, named.
If a producer is good enough to cook, they are good enough to credit. These are the people the menu depends on.
Vegetables & herbs
Kebun Sari, a four-hectare farm run by the Wirjadinata family
Lembang · 3× weekly
Fish & shellfish
Pak Iyus and two boats working the Binuangeun line
Banten · daily, 05:40
Duck & poultry
Peternakan Anggara, pasture-raised, slaughtered to order
Subang · 2× weekly
Goat cheese
Rumah Keju Ciburial, a herd of forty etawa
Bogor · weekly
Flour & grain
Stone-milled in Yogyakarta, delivered within nine days of milling
Yogyakarta · fortnightly
Coffee
Single-lot arabica, roasted for us the Monday before service
Garut · weekly
Three ways to eat here
The room, the counter, the cellar.
The counter
Six stools facing the pass. The same menu with two extra courses cooked in front of you, and no reservation more than three weeks out.
1 – 2 guests · Rp 1.250.000
The cellar
A private room below the dining room for twelve, with its own service and a wine list drawn from the whole cellar rather than the by-the-glass list.
8 – 12 guests
What guests say
Including the criticism.
We publish the reviews that stung as well as the ones that flattered. The second one below cost us a Saturday of arguments in the kitchen.
“The cabbage course had no business being that good. We came for the duck and spent the taxi home talking about a vegetable.”
Dini R. · dinner for two, June
“Pacing was off — course four to five took thirty-five minutes on a full Saturday. Food was excellent. We would go back on a Wednesday.”
Marcus L. · dinner for four, May
“I am coeliac and I have never once been handed a shorter menu than the table. Here the whole thing was rewritten and nobody made a performance of it.”
Astrid P. · dinner for three, July
Reservations
Tables open thirty days ahead, at noon.
Booking a table places a Rp 300.000 per-guest hold that comes off the bill. Cancel more than forty-eight hours before and it is released in full — we would rather have the seat back than keep your money.