SanDai & Kopi Bar made waves when it opened in Walnut Creek last May, offering up what chef Nora Haron describes as “Nusantara Californian” cuisine inspired by California’s farm produce but reflective of the flavors of Haron’s native Singapore.

The place is stunning — modern and minimalistic with beachy Balinese touches. (Check out the bar made from fossilized seashells!) The menu brims with dishes for omnivores and vegetarians, whether they’re there for dinner or brunch. And the kopi bar offers pastries, as well as coffee drinks of all sorts, including an avocado kopi ($6) that layers the vivid green of blended avocado with an espresso shot. They do golden lattes, coconut cappuccino and Americanos, too.

You’ll find classic breakfast sandwiches and a mushroom congee on that brunch menu, but also more intriguing offerings, including a Tahu Goreng starter ($18) that combines crisply fried Hodo soy tofu, grilled pineapple, mango, cucumber, peanuts and the warm spiciness of a sambal petis miso. It’s a stunner that mixes sweet and spicy flavors and plenty of textural interest. Don’t miss the veggie-forward Farmers Market Gado Gado ($24) made with romanesco, broccolini, beets, Balinese black rice, kale, watermelon radish and a sambal citrus vinaigrette.

Details >> Brunch is served from 10 a.m. to 2 p.m. Friday-Sunday, with dinner service Wednesday-Saturday at 1522 N. Main St. in Walnut Creek; sandai.us.