Professional Documents
Culture Documents
ROASTED TOMATOES,
PICKLED RED ONIONS
95. 1 10.
150. 105.
Snacks & Salads_
70 . 6 5.
95. 1 20.
90. 6 0.
Snacks & Salads_
65. 1 10.
Stuffed Tofu
MUSHROOMS, SAMBAL BAWANG,
SAMBAL KECAP, SAMBAL KACANG
65.
Pasta_
95 . 105.
10 5 . 100.
10 0 . 1 1 5.
Mains_
10 0 . 1 40.
1 15 . 100.
1 35 . 1 8 0.
Mains_
1 15 . 1 50.
110 . 1 3 0.
Peppercorn Steak
{ Choice of Mash Potatoes / Wedges }
{ Choice of Classic / Mushroom Gravy }
200GR BEEF, SAUTÉED VEGETABLES
185.
FEAST
AT HOME
(MENU BY CHEF FERNANDO SINDU)
NANDO'S CHICKEN
550. 4 PAX
WITH 3 SIDES & 2 SAUCES
CA JU N RICE / CAESAR SAL AD / SHIRATAKI RICE WITH CHICKEN SKIN /
TRIPLE COOKED POTATOES WITH AIOLI / CHILLI CON CARNE /
SMASHED AVOCADO WITH TOMATO SALSA
AF RICAN HOT SAUCE / HONEY GARLIC PERI-PERI SAUCE /
PERI-PERI SAUCE
Nando’s Wings
1 2 P C S 1 85. 2 4 P C S 3 5 5 .
SRIRACHA / HOT PERI-PERI /
HONEY SOY GARLIC /
ASIATIQUE (CRISPY CHILI GARLIC)
S E RVE D WI TH S E A S ON E D F R IE S,
R OAS T E D G ARL I C M AYO, A N D COLE S L AW
rie & Cranberry
B Danish
45.
MILO CUSTARD, MILO POWDER
35.
SEASONAL COMBO 90.
3 PCS OF COOKIE DOUGH
3 PCS OF BURNT CHEESECAKE
NUTELLA 20.
COMBO A
Original, Burnt Cheesecake,
and Banana & Nutella
125.
COMBO B
Original, Beef Bacon & Cheese,
and Ovomaltine
125.
Original
35.
TA K E AWAY & D E L I V E R Y
Cakes & Bakery_