June 18th, 2014. C’s Steak & Seafood Restaurant at Grand Hyatt Jakarta invited me to introduce us new menus. I was so happy to come back again to C’s. Such a lovely place to eat. So romantic and calm. 🙂
C’s Steak & Seafood Restaurant at Grand Hyatt Jakarta has a new menu available now! Chef de Cuisine Matt Demery and his culinary team have introduced new, edgy and contemporary dishes to this award winning restaurant. Live from its Western and Chinese theatre kitchens, C’s Chefs prepare new seafood items, wok dishes, main courses, salads and desserts. C’s now has some funkier, lighter, more modern choices, from appetizers, main courses and side dishes to desserts. However, we still have the best imported steaks and fresh seafood that C’s has become famous for. C’s utilizes the freshest local ingredients to ensure the tastiest meals.
C’s is also proud to introduce the Farm to Table concept to Jakarta. Chef Matt Demery’s Farm to Table menu focuses on sourcing locally produced ingredients from Jakarta area, Flores Island and Bali. By doing so, we support the local farmers and aim to deliver only the freshest ingredients to your table everyday.
orange juice 65k
squeezed fresh to order
the orange juice was so refreshing. made from fresh oranges. you could taste the sourness from the fresh oranges. if you wanna sweet juice, just add sugar. i love sweet juice but sometimes the fresh juice is fresher without sugar.
Orange juice is juice from oranges. It is made by squeezing the fresh orange, by drying and later re-hydrating the juice, or by concentration of the juice and later adding water to the concentrate. It is known for its health benefits, particularly its high concentration of vitamin C. It comes in several different varieties, including blood orange. In American English, the slang term O.J. may also be used to refer to orange juice.
i totally forgot about the wine. i forgot to take picture of the bottle. hihihi.. but it tasted really good. i prefer red wine, actually. but this white wine was surprisingly delicious 🙂
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold coloured. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes which may have a white or black skin. It is treated so as to maintain a yellow transparent colour in the final product. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and also the ratio of residual sugar.
shaved vegetable salad 95k
fresh organic vegetables from local farms, lemon vinaigrette
a plate of salad was a real conversation starter. sometimes we just wanna eat salad and chit chat. this salad was using lemon vinaigrette as the dressing. i love the colours of the vegetables. colourful as my rainbow life. hahaha.. regular salad make us bored, right? that’s why they made it a little bit different. quite nice. 🙂
Vinaigrette /vɪnəˈɡrɛt/ is an emulsion of vinegar and a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.
wood oven roasted bone marrow 180k
herb crust, roasted garlic, toasted baguette
i think this is the first time i ate roasted bone marrow. the bone marrow was well-seasoned. they sprinkled it with herb crust before roasted it. it was so buttery. love it. served with roasted garlic and a toasted baguette, i knew that i will be totally crazy about this. thanks to Icha, i had 2 portions lalalalala..
pan seared foie gras 360k
croissant bread pudding, red wine apple jam, granola
oh my, oh my, this is one of the best dish. actually it was quite unique because they combined it with croissant bread pudding. the red wine apple jam and granola made it more tasty. decadently rich with a sweetness, foie gras is simply delicious. but for me, it was stunning. the foie gras was juicy, tender and luscious. period!
oxtail pasta 250k
angel hair, mushroom, leek, parmesan
whoa, i think i fall in love again. after the foie gras, then this one? OMG! another delicious creation from the chef. the oxtail pasta used the angel hair pasta. this delicate pasta is great with any flavours but after i tried this oxtail pasta, i think this one is the best flavour hahaha.. add more cheese, it will be perfect!!! ugh, i love cheese when talking about pasta. more cheese!! more cheese!! huft, cheese-addict hahaha.. ok, back to the pasta. the oxtail was so amaaaahzing.. so tender and juicy. really love it.
Capellini (Italian pronunciation: [kapelˈliːni], literally “thin hair”) with its diameter between 0.85 mm and 0.92 mm is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands.
Capelli d’angelo ([kaˈpelli ˈdandʒelo], literally angel hair — hence, “angel hair pasta” in English) with a diameter between 0.78 and 0.88 mm is an even thinner variant of capellini. They are often sold in a nest-like shape. Capelli d’angelo has been popular in Italy since at least the 14th century. As a very light pasta, it goes well in soups or as “pasta asciutta” with a seafood or other light sauces.
wagyu beef cheek 320k
sous vide cooked wagyu beef cheek, glazed carrot, onion, red wine
and this is the winner!!! they used sous vide method for cooking this wagyu beef cheek. at first i thought the beef cheek will be like slices, but fortunately it was huge hahaha.. beef cheek refers to the facial cheek muscle of a cow, and it’s a very tough and lean cut of meat. about the taste, this wagyu beef cheek was juicy and tender, and was well-seasoned with the red wine as the sauce. again, this is the winner!!!
Sous-vide (/suːˈviːd/; French for “under vacuum”) is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
the dinner was ended sweetly with this homemade sorbet. it was a perfect ending. the sorbet was sweet and fresh.
Sorbet /ˈsɔrbeɪ/ is a frozen dessert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, and/or liqueur).
Thanks C’s and Grand Hyatt for the lovely dinner..