A Warung-Style Dinner
Dubbed ‘the first lady of exotic’, Chef Gina Onyx is the culinary badass responsible for Komodo Kitchen and her undeniable status as one of the hottest tables at frame. She loves the Indonesian landscape – and it shows – this time bringing us a Warung-Style Friday night dinner party, featuring sustainable Barramundi (deemed as “Best Choice” under the Seafood Watch sustainability program.)
An essential part of daily life in Indonesia and the Bali islands, the Warung-Style, brings a simpler, more zen and minimalist, style of cooking; instead of common heavy meats, stewed and braised for hours.
Warung-Style brings soups, rice, vegetables, crackers, dipping sauce, tofu, tempeh, and grilled fish to the communal table, served by family-owned businesses, mostly by women in Warungs (small cafés) made from bamboo, palm/coconut leaves, and thatched organic and natural eco-friendly materials.
Carrying the Balinese vibe to our frame home, plan on kecapi/bamboo flute in the background and beachside peaceful energy. Bowls of Sundanese soup from the West Java Island laden with young jackfruit, green papaya, and leafy greens in a pungent sweet, sour and savory tamarind broth. Spiced Barramundi wrapped in banana leaf with Cucumber Sambal Bajak. And Grilled Pineapple with Coconut Ice-cream.
Bring it on gorgeous Komodo team. We can hardly wait to feast, Warung-Style.
( to start )
Sayur Asem Sunda / Sundanese Vegetable Soup
A well-known Sundanese Dish in West Java Island
Sweet Corn, Chayote, Young Jackfruit, Peanuts, Red Kidney Beans,
Long Beans, Green Papaya, Leafy Green, Galangal Root, Shrimp Paste,
in Pungent Sweet, Sour, and Savory Tamarind Broth
with side of Kerupuk Kampung and Tapioca crackers
( to cleanse the palate )
Teh manis jahe
High-quality Jasmine Tea
Sweetened with Ginger and Pandan infused Palm Syrup
( to dive in )
Tahu & Tempe Bacem Jogjakarta
Javanese Tofu and Tempeh
Spiced in Aromatic Spices and Herbs,
served with Komodo Peanut Dipping Sauce
( to prepare for the main course )
Nasi Uduk Ikan Kakap Putih Bakar dan Lalapan / Banana wrapped grilled Barramundi
a very popular spiced Grilled/Barbequed Barramundi,
Wrapped and Grilled in Banana Leaf which results in Highly Aromatic and Steamed Succulent Fish
Served with Coconut Rice, Cucumber Sambal Bajak
and a side of Raw Vegetables, Herb, and Fresh Key Lime
( to refresh )
Elap Tangan Bunga Kenanga
Ylang Ylang & Pandan Infused Hand Hot Towel
( to finish with a sweet )
Rujak Nanas Spesial / Grilled pineapple with a Foster Twist
Grilled Pineapple with Coconut Ice Cream,
Dust of Crunchy Balinese Peanuts, Cayenne & Arenga Palm Sauce Drizzle.
Friday, February 28th
5:30pm and 8:30pm seatings
$60 per person + tax and service fee
A multi-course immersive Warung-Style Friday Night Dinner with Chef Gina Onyx and Komodo Kitchen
++ Chef is requesting no dietary changes to this menu ++
The above menu is naturally gluten-free and dairy-free. However, there might be a trace of wheat as it is used often as a natural preservative for all imported ingredients. Chefs use mostly use organic and non-GMO ingredients whenever possible.
A Vegan option is available at checkout.
A wine pairing by frame’s beverage director Bryan Lamorena
++ a-la-carte frame cocktails, wine, and beer
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Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
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“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
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Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”