ROYAL RIJSTTAFELS & INDONESIAN FOOD 2017-11-09T09:45:44+00:00

Oscar and The Wolf

Oscar and The Wolf showcases progressive Indonesian cuisine by complementing the spices, flavours and sauces of Indonesia with global ingredients and modern cooking techniques.
A 5-course vegetarian and vegan menu is centre-stage. Delicious fish/meat options are however allowed.

Beetroot and red rice, Rudjak sauce, cloves, ginger and palm sugar, (veg) or
Duck breast, urapan salad, green sauce, basil and cilantro, or
Smoked eel, black bean glaze, salsify, pickled baby onions, orange sauce, turmeric and ginger

Mushroom broth, creamy mushroom and coconut polenta, wild mushroom and baby corn stir-fry, coriander seed and black pepper (veg)

Indonesian ‘bitterbal’, cassava, chillies, faux mustard mayonnaise, garlic and Kecap Ingris
Pumpkin croquette, warm winter spices, Gulai sauce (veg)

Vegan ‘Arem-Arem’
Stuffed cabbage, sticky rice, black-eyed beans, green jackfruit, braised curly kale, sunchoke cream, truffle potato ‘pomme fondant’, rich sauce with coriander and cumin, or

Seasonal pan-fried flatfish, Sambal Matah, crème of purple yam, Balinese seafood sauce, or

A Dutch-Indonesian heritage inspired dish: any questions?
Braised beef shoulder, fermented cabbage with turmeric, black pepper and duck fat, creamy mash with nutmeg and coconut milk, Indonesian spice-infused gravy

Blue Sensation – a palate freshener with an electric twist

Chef’s dessert
4 courses: € 44 | 5 courses: € 55 ; Wine arrangements from € 30 per person ( 3 glasses )

Rijsttafel The Sultan and I

rijsttafel amsterdam

The Sultan and I brings back to life what a royal Indonesian feast tasted like. Lavish, wickedly complex dishes combined to create a most sophisticated, rich and spicy tasting menu: The Rijsttafel.

Soft shell crab, mango and pineapple salad, Asian vinaigrette

Fish and seafood soup, turmeric, lemongrass and lime flavours

Chicken saté Menado-style, spicy, peanut and chili sauce ( 5th course )
Spring lamb saté, achar, Indonesian soy-lime sauce ( 5th course )

Balinese-style fish of the day, reduced sauce of nuts and mild spices
Classic rendang, spicy Padang-style slow-cooked beef, Aunt Sonja’s spice mix
Udang blado, spicy prawns, fiery red chili-ginger-ground pepper sauce
Fermented tofu, quail eggs, mange-tout, rich gravy with laos, kentjur carrots and ginger

Blue Sensation – a palate freshener with an electric twist

Chef’s dessert

4 courses: € 44 | 5 courses: € 55

Wine arrangements from € 30 per person ( 3 glasses )

We invite you to advise us on the level of spiciness you will enjoy most