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ABOUT WAYAN
Chef Cédric Vongerichten loves the picturesque streets of Nolita, which is why he chose this vibrant Manhattan neighborhood as the location for his new restaurant. Wayan offers Indonesian cuisine with a modern French flair, in a sleek space warmed by teak paneling, lush plants, and whitewashed brick. The unique and varied menu combines seasonal products and savory Southeast Asian flavors. Wayan’s showpiece bar turns out innovative cocktails highlighting ingredients inspired by the region. The cozy dining room, with its soothing tones, recessed lighting, and authentic carvings, promotes the sharing of food and conversation.
Wayan is Cédric’s first solo venture, after partnering with his father, Chef Jean-Georges Vongerichten, on eateries in New York and Jakarta. The restaurant’s name reflects this fact. In Balinese culture, each person receives one of four names based on birth order. Wayan is the name given to the first-born child—or, in this case, to the chef’s first independent culinary effort.

Cédric Vongerichten
Cédric Vongerichten was born in 1981 in Bangkok, Thailand, where his father, Jean-Georges Vongerichten, was chef at the Oriental Hotel. At the age of two, Cédric moved with his family to New York. It didn’t take long for him to find his calling. At nine, he was playing in his father’s kitchen at Lafayette. By seventeen, he officially began his career as a chef, at a restaurant in the Bahamas. He continued to learn about food and refine his techniques as he traveled the world, working at London’s Berkeley Hotel; Hong Kong’s Mandarin Oriental; and the influential restaurant El Bulli, in Barcelona. A graduate of the prestigious Culinary Institute of America, he rose through the ranks at several Jean-Georges restaurants. After working as a sous chef at Jean-Georges, he was appointed chef de cuisine at Perry St. Cédric was named one of the top 30 up-and-coming chefs under 30 by Zagat.
In spring 2018, Cédric and Jean-Georges introduced Vong Kitchen, a New York–style grill, in Jakarta’s bustling business district. Several months later, father and son launched Le Burger, a sumptuous burger bar, also in Jakarta. In February 2019, Cédric opened the doors of Wayan, a French Indonesian restaurant in Manhattan’s Nolita neighborhood.
*SATAYS*
- CHICKPEA... 14:shitake, soy, sesame seeds
- SCALLOP... 18:chiltepin butter, makrut lime
- CHICKEN... 16:peanut sauce, lime
- PORK...16:pickled radish, kecap manis
- LAMB... 18:chili kecap manis, pickled peppers
*SMALL PLATES*
- VEGETABLE SPRING ROLLS... 16:green chili emulsion, mint
- CRISPY BABY SQUID... 18:tomato-onion, cilantro
- AVOCADO "GADO GADO"... 18:qual eggs, cucumber, peanut relish
- OCTOPUS A LA PLANCHA... 24:roasted fennel, sweet chili sauce, cilantro
- CITRUS SALAD... 18:avocado, coconut dressing, kohlrabi, acar
- ESCARGOT RENDANG... 18:toasted brioche, garlic-herb butter, calamansi
- PAPAYA ASIAN PEAR SALAD... 18:lime dressing, chili oil, cashews
- HIRAMASA SASHIMI... 22:ginger tumeric dressing, sambal matah
- HAMACHI TARTARE... 22:acar, black rice, sambal hijau
*LARGE PLATES*
- ROASTED CAULIFLOWER... 26:coconut curry, sauteed spinach, lime
- STEAMED BLACK BASS PEPES... 28:chili-calamansi vinaigrette, pea shoots
- BRANZINO IKAN BAKAR... 34:broccolini, lemon garlic, sambal tomat
- LOBSTER NOODLES... 36:indo noodle, black pepper butter, thai basil
- YELLOW CHICKEN... 28:lemongrass coconut curry, bok choy
- PEEKYTOE CRAB FRIED RICE... 29:kerupuk, cilantro
- CRESCENT DUCK...39:calamansi gulai, kumquats, lotus chips
- CRISPY PORK RIBS... 34:soy tamarind glaze, sesame seeds, urfa biber
- LAMB CHOPS... 48:green asparagus, sambal sumba, kecap manis
*WAYAN SIGNATURES*
- WHOLE BLACK SEA BASS... 98:market choy urap, sambal tomat
- CHARRED CHICKEN LOMBOK... 48:roasted spiced carrots, thai basil
- 32OZ DRY AGED RIBEYE... 128:roasted shishito, bell pepper purée, sambal hijau
*SIDES*
- NASI GORENG... 18
- YELLOW RICE... 6
- CORN FRITTER... 12
- BROCCOLI TUACO... 15
- HOUSE-MADE KERUPUK... 9
- EGGPLANT BALADO... 14
- BRUSSELS SPROUTS TERASI... 14
*SWEETS*
- PANDAN CUSTARD... 16:fresh passion fruit seeds
- BANANA SUNDAE... 16:banana cake, ube ice cream
- CHOCOLATE GANACHE... 16:avocado ice cream, coffee sauce
- WARM CHOCOLATE COOKIE... 16:cheddar cheese ice cream, mimolette
*COCKTAILS... 17*
- DHARMAWANGSA:vodka, creme de cacao, chocolate
- KOPI:tequila, coconut milk, indonesian espresso
*SATU LAGI SHOTS*
- 2 shots $18
- UPPERCUT:clarified coconut milk punch, ten to one dark rum
- SHE JELLY!:tequila, mango, cointreau, chili, agar, coconut milk
- PICKLEBACK:bourbon, yuzu acar, shishito peppers, smoked salt
*COCKTAILS*
- Calamansi Fizz:roku gin, calamansi, aquafaba, thai basil
- Stong Currants:cinnamon infused reposado tequila, black currant, mint, green thai chili
- Dill & Jambu:rum, guava, galangal, scallion, dill
- Indo-Negroni:lemongrass gin, yogurt washed campari, thyme infused suze, pandan
- Devil's Avocado:tequila, mezcal, avocado, spicy honey
- Kuat-tini:vodka, hosuemade "kina" aperitif, lichi, falernum
- Kuda-Kuda:vodka, kiwi, horseradish, lime, salt
- Jakarta:rye, bourbon, banana, candlenut infused cocchi, bitters
*SATU LAGI SHOTS*
- 2 shots for $18
- Pickleback:bourbon, yuzu acar, shishito, smoked salt
- Uppercut:clarified coconut punch with ten to one dark rum, allspice dram, velvet falernum, pineapple
- She Jelly!:tequila, mango, cointreau, chili, agar, coconut milk
*BUBBLES*
- Roederer Estate Brut... 21/85:NV, California
- Victorine de Chastenay Cremant d'Bourgogne, Brut Rose NV... 17/68:Burgundy, France
*WHITE*
- Domaine de Dionysos, 'Clementine' Viognier 2022... 16/64:Rhone Valley, France
- Jean-Marc Brocard, Chardonnay 2022... 18/72:Burgundy, France
- Marc Bredif, Vouvray Chenin Blanc 2022... 19/76:Vouvray, France
- Stekar, Rebula Orange 2021... 17/68:Primorska, Slovenia
- Castillo D'Alba, Douro Branco 2022... 17/68:Douro, Portugal
- Entourage Rose, Grenache/Cinsault 2022... 20/85:Cote de Provence, France
*RED*
- Nicolis, Valpolicella Classical 2020... 18/72:Veneto, Italy
- RouteStock, Pinot Noir 2022... 20/85:Sonoma Coast, CA
- Pago Del Cielo, 'Celeste Crianza', Tempranillo, 2020... 18/72:Castilla y Leon, Spain
- Esporao 'Reserva Tinto' Aragonez, Trincadeira, Cabernet Sauvignon 2020... 19/76:Alentejo, Portugal
*SAKE*
- By the glass/carafe/bottle::Akabu Shuzoi, Junami... 16/56/96:Junmai, Tohoku, Japan:::Kamoshibito Keuhiji "Eau Du Desir"... 19/62/109:Junmai Daiginjo, Nagoya, Japan
- By the bottle::Akabu Shuzoi, Junami... 16/56/96:Junmai, Tohoku, Japan
*BEER*
- Hitachino Nest Yuzu Lager... 18
- Talea 'Pick Me Up' IPA... 17
- Torch & Crown ‘Tenement’ Pilsner ... 15
*NON-ALCHOHOLIC...14*
- Passion Project:black tea, lemon, passion fruit, mint, soda
- Turmeric Tonic:turmeric, honey, citrus, tonic
- Indo-Colada:pineapple, coconut, lemongrass, ginger
- Tropical Heat:papaya, bell pepper, mango, lemon, hot honey
- Green Machine:snap peas, parsley, basil, mint, ginger, grapefruit, lime, tonic
*BUBBLES*
- Lombard, 1er Cru Extra Brut ... 160:NV, France
- Champagne Billecart-Salmon, Brut Reserve... 180:NV, France
- Lombard, 1er Cru Extra Brut Rosé... 149:NV, France
- Champagne Valentin Leflaive, Extra Brut Blanc de Blancs... 210:NV, France
- Pertois-Moriset, Grand Cru ‘Special Club’... 198:2015, France
- Lise et Bertrand Jousset, 'Exilé' Pétillant Nautrel... 89:2021, Loire, France
- Lise et Bertrand Jousset, 'Exilé' Pétillant Rosé... 89:2021, Loire, France
- BioKult, Österreich Naken... 72:2020, Burgenland Austria
*WHITE*
Mineral Driven
- Weingut Hirsch, 'Kammern'... 98:Gruner Veltliner, 2021, Kamptal, Austria
- Cantine Colosi ‘Salina Bianca’... 82:Catarrato/Inzolia, 2022, Sicily, Italy
- Chateau Latour-Martillac Blanc, Grand Cru Classe de Graves... 165:2016, Pessac-Leognan, Bordeaux, France
- Castiglion del Bosco, Chardonnay... 95:2020, Tuscany, Italy
- D. de la Rectorie, ‘La Bergerie de Abeilles’... 72:2020, Collioure, Languedoc-Roussillon France
- M. Chapoutier, La Combe Pilate... 95:2021, Viognier, Rhone Valley, France
- Christian Moreau Père & Fils, Chablis... 142:2022, Burgundy, France
On the Fruity Side
- Chateau Loudenne, Bordeaux Blanc...102:2019, Bordeaux, France
- Strasserhof, Kerner ... 92:2022, Valle Isarco, Atlro-Adige, Italy
- Chateau d’Aydie, ‘Ode d’Aydie’ Pacherenc du Vic Bilh Sec... 82:2017, France
- Domaine Chardigny, Saint-Veran 'Marceration'... 105:2021, Maconnais, Burgundy, France
- T. San Leonardo, ‘Vette’ Sauvignon Blanc... 72:2020, Vigneti delle Dolomiti IGT, Trentino-Alto Adige, Italy
Riesling, Reisling
- Von Kesselstatt, Riesling Josephshofer Kabinett.. 102:2019, Mosel, Germany
- Grosset, 'Alea' Riesling... 110:2022, Clare Valley, Australia
- Weingut Reichsrat Von Buhl, Armand Riesling Kabinett... 75:2021, Pfalz, Germany
*RED*
Mineral Earthy Reds
- Domaine Vico, Rouge... 76:Nielluciu/Syrah, 2015, Corsica, France
- Onabay, ‘Great Blue Heron’... 68:Merlot, 2017, North Fork, Long Island, NY
- Còlpetrone, Montefalco Sagrantino... 88:2012, Umbria, Italy
Juicy, Expressive Reds
- Domaine Faiveley, Monthélie 1er Cru ‘Les Champs Fulliot’... 164:2018, Burgundy, France
- Kistler, Sonoma Coast... 210:Pinot Noir, 2019, Sonoma, CA
- K. Vintners, ‘Motor City Kitty’... 140:Syrah, 2017, Yakima Valley, WA
Old Worldly Reds
- Domaine Lignier-Michelot, Fixin 1er Cru ‘Les Arvelets’... 198:2018, Burgundy, France
- Domaine du Grapillon D’Or, Gigondas... 106:2019, Rhone, France
- Caiarossa, Toscana... 209:2010, Tuscany, Italy
- Château Larrivet-Haut-Brion, Pessac-Léognan... 165:2012, Bordeaux, France
*LARGE FORMAT*
- Champagne Pol Roger, Brut Réserve (1.5L)... 480:2015, NV, France
- Roberto Henriquez, Torontel Super Estrella (1.5L)... 138:2019, Sur, Chile
*SATAYS*
- Chickpea... 14:shiitake, soy, sesame seeds
- Scallop... 18:chiltepin butter, makrut lime
- Shrimp... 22:dabu dabu, makrut
- Chicken... 16:peanut sauce, lime
- Pork... 16:pickled radish, kecap manis
- Lamb... 18 :chili kecap manis, pickled peppers
*SMALL PLATES*
- Vegetable Spring Rolls... 16:green chili emulsion, mint
- Avocado "Gado Gado"... 18:quail eggs, cucumber, peanut relish
- Papaya Asian Pear Salad... 18:lime dressing, chili oil, cashews
- Citrus Salad... 18:avocado, coconut dressing, kohlrabi, acar
- Hiramasa Sashimi... 22:ginger turmeric dressing, sambal matah
- Hamachi Tartare... 22:acar, black rice, sambal hijau
- Crispy Baby Squid... 18:tomato-onion sambal, cilantro
- Octopus a la Plancha... 24:roasted fennel, sweet chili sauce, cilantro
- Escargot Rendang... 18:toasted brioche, garlic-herb butter, lime
- Peekytoe Crab... 28:squash blossom, sungold tomato, dabu dabu
*LARGE PLATES*
- Roasted Cauliflower... 26:coconut curry, sauteed spinach, lime
- Steamed Black Sea Bass Pepes... 26:chili-calamansi vinaigrette, pea shoots
- Lobster Noodle... 36:indo noodle, black pepper butter, thai basil
- Yellow Chicken... 28:lemongrass coconut curry, bok choy
- Peekytoe Crab Fried Rice... 29:kerupuk, cilantro
- Crispy Baby Back Pork Ribs... 36:soy tamarind glaze, sesame seeds, urfa biber
*LUNCH*
- Crispy Pandan French Toast... 18:roasted pineapple, kaya jam
- Shrimp Burger... 24:green chili, gruyere, thai basil
- Chicken Satay Bowl... 28:peanut sauce, yellow rice, cucumber acar, egg
- Shrimp Satay Bowl... 28:green chili mayo, lettuce, cucumber acar, egg
*SIDES*
- Nasi Goreng... 16
- Yellow Rice... 6
- Corn Fritters... 12
- Broccoli Tuaco... 15
- House-made Kerupuk... 9
- Eggplant Balado... 14
- Brussels Sprouts Terasi... 14
*Brunch Cocktails*
- Sambalada... 14:lager, housemade sambal, tomato, tamari, cumin
- Kopi... 17:reposado tequila, coconut milk, afficionado 'nihuta' espresso
- Adu!... 17:campari, calamansi, cava
*Brunch Sat.-Sun. 11:30am-3:30pm*
- Coconut Pancakes... 18:banana, almond, gula jawa syrup
- Crispy Pandan French Toast... 18:roasted pineapple, kaya jam
- Nasi Gila... 20:poached egg, duck, bacon, sausage
- Shrimp Burger... 24:green chili sauce, gruyere, thai basil
- Breakfast Roti... 20:beef, bacon, egg cucumber-carrot acar
*SATAYS*
- Chickpea... 14:shiitake, soy, sesame seeds
- Scallop... 18:chiltepin butter, makrut lime
- Shrimp... 22:dabu dabu, makrut
- Chicken... 16:peanut sauce, lime
- Pork... 16:pickled radish, kecap manis
- Lamb... 18 :chili kecap manis, pickled peppers
*SMALL PLATES*
- Vegetable Spring Rolls... 16:green chili emulsion, mint
- Avocado "Gado Gado"... 18:quail eggs, cucumber, peanut relish
- Papaya Asian Pear Salad... 18:lime dressing, chili oil, cashews
- Citrus Salad... 18:avocado, coconut dressing, kohlrabi, acar
- Hiramasa Sashimi... 22:ginger turmeric dressing, sambal matah
- Hamachi Tartare... 22:acar, black rice, sambal hijau
- Crispy Baby Squid... 18:tomato-onion sambal, cilantro
- Octopus a la Plancha... 24:roasted fennel, sweet chili sauce, cilantro
- Escargot Rendang... 18:toasted brioche, garlic-herb butter, lime
- Peekytoe Crab... 28:squash blossom, sungold tomato, dabu dabu
*LARGE PLATES*
- Roasted Cauliflower... 26:coconut curry, sauteed spinach, lime
- Steamed Black Sea Bass Pepes... 26:chili-calamansi vinaigrette, pea shoots
- Lobster Noodle... 36:indo noodle, black pepper butter, thai basil
- Yellow Chicken... 28:lemongrass coconut curry, bok choy
- Peekytoe Crab Fried Rice... 29:kerupuk, cilantro
- Crispy Baby Back Pork Ribs... 36:soy tamarind glaze, sesame seeds, urfa biber
*SIDES*
- Nasi Goreng... 16
- Yellow Rice... 6
- Corn Fritters... 12
- Broccoli Tuaco... 15
- House-made Kerupuk... 9
- Eggplant Balado... 14
- Brussels Sprouts Terasi... 14
We will have our full dinner menu available as well as Wayan's Christmas Feast for $98 per person.
*SERVED FAMILY STYLE:*
- WAGYU BEEF SATAY:coriander pesto
- WARM STONE CRAB:terasi kecap, makrut lime
- MANGO SALAD:cucumber, cashews, chili oil
- CHILI GARLIC PRAWNS:tamarind dressing, baby corn
- BEEF RIB RAWON:sambal terasi, sunchoke condiment
- NASI UDUK:aromatic coconut rice
- CORN FRITTER:sweet chili, scallion
- UBE PIE:meringue
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EVENTS
Our maximum capacity for large party reservation is 11 indoors and 24 outdoors. Partial restaurant buyouts for private dining is only available indoors for up to 30 indoors and 24 outdoors with food and beverage minimums based on day of the week. Parties larger than 30 will require a full restaurant buyout with minimums based on day of the week. Full restaurant buyouts have a maximum capacity of 54 sit down and 80 standing.
For large party reservations of 8 to 20, please use "Large Party Reservation" link above.
For parties larger than 20 or for private event space, please use the "Event Inquiry" link above.

Contact
LOCATION
HOURS
Outdoor & Indoor Dining
Takeout & Delivery
Lunch
Monday - Friday: 12:00pm - 4:00pm
Brunch
Saturday & Sunday: 11:30am - 4:00pm
Dinner
Mon: 5:30pm - 11:00pm
Tue: 5:30pm - 11:00pm
Wed: 5:30pm - 12:00am
Thu: 5:30pm - 12:00am
Fri: 5:30pm - 12:00am
Sat: 5:00pm - 12:00am
Sun: 5:00pm - 11:00pm
Support Us
Purchase a Gift Card!
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For Reservation inquiries with parties of 7 or less, please email reservations@wayan-nyc.com
For general inquiries or press, please e-mail


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