Kafé Kontrast was born from a cross-cultural love story and a shared vision: to celebrate the flavors and traditions that have shaped our lives.

At the heart of our bistro is a chef-owner whose fine dining experience meets a relaxed, welcoming atmosphere. Our menu draws inspiration from Swedish heritage and a profound connection to Indonesia, offering dishes that are both refined and deeply comforting.

We bake our own artisanal bread, create seasonal dishes with care and precision, and curate a wine list that reflects our personal favorites. Our house-infused snaps, rooted in Swedish tradition, are crafted with the same attention to detail—each one a unique expression of flavor and culture.

Wednesday: 18-22
Thursday: 18-22
Friday: 18-23
Saturday: 18–23
Sunday: 10–16

Mon—Tue: Closed

View fullsize Our team spent a loving amount of time putting this dish together for our new menu; Grilled leeks - smoky, tender, and resting on a rich pistachio + green pepper cream. Finished with a touch of goat cheese and a drizzle of honey caramel. Grilled L
View fullsize Our Kaya Toast is still one of the most ordered brunch plates. Been serving this one since the beginning and it’s still one of the first things to fly off our kitchen pass. Brunch is on from 10am. Both Saturday and Sunday - link in bio!
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View fullsize Another new addition to our menu: Sticky chocolate cake with caramelised banana cream, brown butter, hazelnut crumble and a sharp little lift from pickled bananaz#. Rich, warm flavours with just the right amount of contrast. Textured, layered, and
View fullsize NEW OPENING TIMES What this will look like from the 9th of July; Wednesdays to Fridays → Dinner: 6PM till late (kitchen closes at 10) Saturdays → Brunch: 10AM–4PM, Dinner: 6PM till late Sundays → Brunch: 10AM–4PM This i
View fullsize Okay we’re a little giddy about this new one. Introducing: The classic Negroni with a tropical twist - which might just be our new favourite • Damrak gin, Campari, sweet vermouth AND a hit of pandan from Bandoeg 22. We’re always th
View fullsize We’re kicking things off with something a little unexpected - blue mussels pickled in our take on a classic sambal, inspired by the buzzing harbours of Jakarta. They sit on a cloud of creamy burrata (yes, really), because spice always needs a