M E LT E D M O Z A R E L L A B B Q P E O P L E ’ S P L AT T E R S A L M O N M E N TA I

C A S S AVA C H I C K E N S K I N , F R I E S & P R AW N B R U S C H E T TA

45 89 55

RED PEPPER CHIKEN LOADED BBQ BACON AND C A J U N P O TAT O W E D G E S

STRIPS CHEESE FRIES

45 (SPICY OPTION) 75 45
S A M YA N G TTEOKBOKKI
MAC N CHEESE

78 69

BLACK TRUFFLE
CHEESE FRIES

49

BBQ CHEESE FRIES

39

P L AT T E R J A D O E L
B A N A N A , P A S T E L / R I S O L , C A S S AVA

89

BBQ CRISPY BANANA FRITTERS

VA N I L L A C I N N A M O N / C H O C O /
CHICKEN SKIN CHEESE / MIX

42 28 / 30 / 32
v

S A M YA N G
MAC N CHEESE

BBQ
CHEESE
FRIES

LOADED BBQ
BACON AND
CHEESE FRIES

MISO SALMON SALAD*
Mixed leaves, 50º miso salmon,
pickled carrot, shirataki noodle,
edamame, red radish and
wafu dressing
75
N OT YO U R N O R M A L
CAESAR SALAD
Mixed leaves, heaps of
chicken breast, white toast
croutons, parmesan, and
Myriad’s Caesar dressing
68
THAI BEEF SALAD*
Mixed leaves, grilled shortplate, red
onions, crushed peanuts, coriander
leaves, basil leaves, sliced cucumber,
cherry tomatoes and Nam Jim Jeaw
(Thai style dressing)
75
KOREAN BEEF SALAD*
Mixed leaves, Bulgogi beef, Myriad’s
housemade kimchi, pickled carrot, red
radish, and Korean style vinaigrette
75
F A J I TA S A L A D B O W L*
Mixed leaves, grilled chicken breast,
red onions, red and yellow bell
peppers, cherry tomatoes, guacamole,
coriander leaves, black beans,
cheddar cheese, and fajita sauce
72
PERI – PERI CHICKEN
W I T H P O TAT O W E D G E S
Grilled chicken thigh , butter
roasted corn, wedges and
Myriad’s Peri peri sauce
75
 KOREAN
BEEF SALAD*
Mixed leaves, Bulgogi
beef, Myriad’s
housemade kimchi,
pickled carrot, red
radish, and Korean
style vinaigrette
75

MISO SALMON
SALAD*

Mixed leaves, 50º

miso salmon, pickled
carrot, shirataki
noodle, edamame,
red radish and
wafu dressing

75

PERI – PERI
CHICKEN WITH
P O TAT O W E D G E S

Grilled chicken thigh,

butter roasted corn,
wedges and Myriad’s
Peri peri sauce

75
MYRIAD’S Housemade burger EGG Croissant, mixed
S I G N AT U R E bun, beef patties, BENEDICT leaves, crispy
BURGER cheddar, mixed bacon, tomatoes,
leaves, gherkins, 82 poached eggs and
82 crispy bacon, hollandaise sauce
demiglace sauce
and served with
f ries on side

CLASSIC Housemade burger DOUBLE French styled

CHEESEBURGER bun, mixed leaves, DECKER toast (coated with
beef patties, cheddar, egg), mixed leaves,
sunny side up, gherkins, T W O L AY E R S O F double beef patties,
79
tomatoes, dijon mustard, M E AT Y S A N D W I C H caramelized onion,
mayo and served with mozzarella cheese,
f ries on side 98 gherkins, chili sauce
and tartare sauce
 Housemade burger 79 Housemade
77
bun, housemade toast, choice of
kimchi, cheese buldak, AV O B A C O N egg (scrambled,
KOREAN and choice of egg AND EGG ON poached,
CHICKEN (scrambled or sunny TOAST sunny side up),
BURGER side up) served with (HONEY GLAZED guacamole,
2.0 f ries on side O P T I O N AVA I L A B L E )
and crispy bacon

DOUBLE French styled MYRIAD’S Housemade burger

DECKER toast (coated with S I G N AT U R E bun, beef patties,
egg), mixed leaves, BURGER sliced cheddar,
T W O L AY E R S O F double beef patties, mixed leaves, sliced
M E AT Y S A N D W I C H caramelized onion, 82 gherkins, crispy
mozzarella cheese, bacon, demiglace
98 gherkins, chili sauce sauce and served
and tartare sauce with f ries on side
SALMON AND CHEESE
CARBONARA
Spaghetti, champignon,
smoked beef, mozzarella,
creamy sauce, served with a
block of pan seared salmon
98
CAJUN STYLE CRISPY
C H I C K E N P A S TA
Linguini, Crispy chicken
thigh, cherry tomatoes, and
cajun style creamy sauce
77
RED AGLIO OLIO* LINGUINI ALFREDO*
Linguini, chili flakes, Linguini, champignon,
smoked beef, prawn, smoked beef, nutmeg and
garlic and olive oil creamy sauce
73 (SPICY OPTION AVAILABLE) 77
We only use Parmeggiano
Reggiano as our cheese
for all our pasta’s topping.
The main differences between
parmesan and Parmigiano-Reggiano
are their aging processes and how
their ingredients are regulated.
For a cheese to be classified as
Parmigiano-Reggiano, it must come
from particular regions of Italy
and contain only certain approved
ingredients. Parmigiano-Reggiano is
also aged at least one year and up
to three years. Parmesan, on the
other hand, is not regulated, and
SEAFOOD MARINARA may be aged as little as 10 months.
P A S TA
Spaghetti, calamari rings,
prawn, served with authentic
style marinara sauce
82
 THE BLACK SHANGHAI STIR-
YA K I - U D O N
DRAGON’S NEST FRIED NOODLE

Housemade noodles , Udon, shiitake, shortplate, Housemade noodle,

squid ink and soy based cabbage, carrots, pickled shiitake, prawn, f ishcake
scotch egg, cooked with ginger, and hana katsuo, cooked with sweet and
black pepper sauce cooked with Japanese tangy shanghai sauce
yakiniku sauce

79 75 75
 UMAMI GYUDON 77

Japanese rice, sliced beef, umami

sauce, marinated tofu skin,
scrambled egg and f ried shallot

CHICKEN NANBAN 77

Japanese rice, battered chicken

thigh, Japanese tartare sauce,
scrambled egg, and Japanese
pickled ginger

G Y U TA N D O N (SPICY OPTION) 89

Japanese rice, Myriad’s sliced beef

tongue, sunny side up, spring onion,
and f ried shallot

SÉI BEEF
WITH RICE

NASI GORENG
KAMPOENG

NASI GORENG
IKAN ASIN
 SE’I BEEF Jasmine rice, In
WITH RICE house smoked beef,
daun singkong,
sunny side up,
82 sambal matah and
sambal luat

TWICED Deep f ried conf it

COOKED duck, served with
DUCK WITH kecombrang f ried
KECOMBRANG rice, sambal matah,
RICE lime and prawn
crackers

89
 SQUID INK 75
FRIED RICE

Jasmine rice, squid

ink umami sauce,
prawn, smoked
ham and deep f ried
calamari rings

NASI GORENG 69
KAMPOENG

Traditional Fried
rice with sweet hint,
served with sunny
side up, prawn
crackers, and acar
(SPICY OPTION)

NASI GORENG 69
IKAN ASIN
THAI BASIL Garlic Butter rice,
CHICKEN chicken thigh cooked White Fried rice with
with thai basil leaves, anchovies and served
RICE
and Thailand dressing, with sunny side up,
69 served w/sunny side up and prawn crackers

MISO SALMON Japanese rice, FIRE Nori-sesame rice, grilled

MIXED BOWL miso salmon, CHICKEN chicken with gochujang
edamame, sweet DIY sauce, mozzarella
corn, cucumber, cheese and house made
87 grilled shiitake, 79 kimchi
nori, pickled
ginger, and wafu-
mayo dressing
CHRISTMAS 69
M O R N I N G WA F F L E

Vanilla waffle, cheese dulcey

mousse, cinnamon butterscotch
sauce, oat crumble and dark
chocolate ganache

PERTIWI’S GARDEN 69
Pandan rice flowers, Coconut
rice crispy, Lemongrass infused
coconut milk, palm sugar and
jackf ruit chips

SNEAKY SNEAKERS 69

Dark chocolate buttercake,

Myriad’s butterscotch, crushed
peanuts, honey comb, served
with dark chocolate ice cream

FROSTY CHOCO 68
VOLC ANO

Dark chocolate lava cake,

beurre noisette shortcrumbs,
white pearls, f resh strawberries
and raspberry gelato

M Y S A S S Y L A DY 69
Coconut caramel flan, beurre
noisette shortcrumbs, charcoal
tuille, served with vanilla
gelato and espresso
 MYRIAD’S
CARAMELIZED APPLE

Caramelized apple with raisin, velvet cake,

vanilla crème patissiere, oat crumbs, vanilla
gelato and rhum (zero alcohol) anglaise

65
 PICOLLO 37

LONG BLACK 39

CAPPUCCINO 39

L AT T E 39

F L AT W H I T E 39

MOCHA 42

MANUAL BREW 59/70

GRACE

C O S M O P O L I TA N

SERENITY

SUNSHINE

CONTENTMENT

SUMMER

S T R AW B E R R Y 55 ORANGE 52

W AT E R M E L O N 45 PINEAPPLE 47

MANGO 57 BLUEBERRY 55

MELON 49
TROPIC AL LONG BLACK 47 D O P P I O L AT T E 47
LONG BLACK WITH HINT OF ( D O U B L E S H O T W I T H L O W F AT M I L K )
RASPBERRY & LEMON

B U T T E R S C O T C H L AT T E 45 C O F F E E L AT T E A F F O G AT O 56
W I T H V A N I L L A O R C H O C O L AT E I C E C R E A M

P A L M C A R A M E L L AT T E 45
M AT C H A C O F F E E A F F O G AT O 62
( VA N I L L A I C E C R E A M )
A L M O N D L AT T E 52

O AT L AT T E 52 VIETNAM DRIP 47

TIRAMISU 47 BULLETPROOF COFFEE 52

PALM CARAMEL TIRAMISU TROPICAL

LATTE LONG BLACK
 39 39

39 39

42 42

42 39

SPRING
D AY

RED RUBY

O AT
L AT T E

TROPICAL
LONG BLACK

TROPICAL
BREEZE
 MILO DINOSAUR 49 S O Y G R E E N L AT T E 49
SERVED WITH MILO BALLS (LATTE / FRAPPE)

BUTTERBEER 49 C H O C O L AT E 49 COOKIES 47
SPARKLING COLD BREW AND CREAM
BUTTERSCOTCH DRINK
J U M P S TA R T 57
APPLE, SPINACH, MELON, LIME

G R E E N D E TOX 57
KALE, SPINACH, PINEAPPLE

RED VISION 57
CARROT, ORANGE, PINEAPPLE

YELLOW WILLOW 57
PAPAYA , PINEAPPLE , APPLE , LEMON

YELLOW
WILLOW
RED
VISION

JUMP
S TA R T

GREEN
D E TOX
 BLUEBERRY
LASSI

S T R AW B E R R Y
LASSI HONEY
LASSI

MANGO
LASSI

S T R AW B E R R Y 45

BLUEBERRY 45

MANGO 45

LY C H E E 45

HONEY 45

PEACH 45
MYRI AD KITCHEN AND PASTRY
Jl. Prof Joko Sutono SH no.31 Petogogan,
Kebayoran Baru, Jakarta Selatan 12170

PHONE : (021) 2708-1206

WHATSAPP : 0858 8000 7310

Available for space rent, event catering,

workshop collaboration, etc.