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Wayan by Cedric Vongericthen
CVRG by Cedric Vongericthen
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rhubarb: chutney, warm madeleine
 our cocktail program centers on fresh, seasonal ingredients
mussels with auce poulette, furikake, salsa matcha

Brunch
 

shrimp toast with cilantro, citrus chili

SNACKS

Coconut Yogurt 14

golden berries, cocoa nibs, honey

 

Sweet Petite Oysters 18/36

sambal bule (passion fruit mignonette +4) 

 

Crab Dip 18

parmesan cheese, pink peppercorn crunch

BRUNCH

Chicken & Egg Balado  14

sambal tomat, acar, thai basil

Padang Baked Eggs  20

kerupuk, scallions, cilantro 

Rock Shrimp Omlette  22

bacon, kecap manis, scallions

Egg Benedict  18

kangkung, terasi hollandaise, salad

Filet-O-Butterfish 25

seaweed kimchi, sauce gribiche, fries

broccoli 20
pesto, chimichurri, spring garlic

mushrooms 22*
parmesan, pine nuts, sancho pepper

morels 36
gnudi, comte, basil fondue

Friedn Chicken & Ube Waffle  25

black sesame syrup (add egg +3)

 

Golden French Toast  ​​​​20

trout roe, crème fraîche, chives

 

Dumpling Tower  24

lobster, honeynut squash, shrimp toast

SIDES

Salad  8

Avocado 8

Bacon   8

Fries  8

SWEETS

Ube Belgian Waffle  14

whipped cream, black sesame syrup

Banana Fritter  14

chocolate, cheese

Chocolate Pot de Crème  

coconut crunch, cream

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