June 10th, 2014. I came to SKYE. You guys must have heard about this place, right? The place is quite exclusive, they have dress code too. And, this is my second time here. Lovely place.
Located in the heart of the city, on the 56th floor rooftop of BCA Tower – Grand Indonesia, Thamrin, SKYE is established to be a “Lifestyle Resort in The Sky” and an iconic landmark for the city, providing a unique atmosphere for a quick getaway for Jakartans from their daily hectic lives.
With its unique Southern-American influence on its architecture and interior design, SKYE comprise of spacious indoor and outdoor areas where it offers its patrons a one-of-a-kind panoramic view of the city’s horizons as they are invited to indulge in a sumptuous selection of signature dishes and drinks. SKYE’s outdoor area is a “bistro by day, lounge by night”, while the indoor area is an “all-day dining” restaurant. SKYE serves international ethnic cuisine focusing mostly on Hispanic food, with some strong integration of Middle-Eastern, and Asian countries delicacies.
Recently, SKYE proudly welcomes Hamish Lindsay as its new Executive Chef. As the hidden prodigy from Auckland, New Zealand, Hamish had worked closely together with Australia’s finest celebrity chefs, including Pete Evans and Manu Feildel from My Kitchen Rules, as well as “world champion pizza maker” John Lanzafame, to name a few.
Come fly to the SKYE.
Breathtaking view from 56th Floor
Before the lunch begin, we took pictures outside the bar. Great weather that day. SKYE has seats outdoor too. The one with roof and the one without roof. Let me show you around.
The seats without roof
The seats with roof
After took pictures, they invited us to gather at the bar. The bar lounge is big enough and very comfortable. We gathered in the sofa, and they served us mocktail and canapé.
Apple Virgin Mojito
After experienced some hot weather outside, it’s so refreshing to sip an apple virgin mojito 🙂 Sweet sour in a mojito, incredibly perfect. And they served it unlimited, so I could ask for more and more and more 😀
Duck Spring Rolls
The dish was very crispy and delicious. The duck was tender, and the spring rolls was as crunchy as I expected.
Goat Cheese Flat Bread
It looked like pizza with goat cheese. The flat bread was crispy, and the cheese was quite strong. But I love cheese, so no problem for me hehehe..
Goat cheese, or chèvre (/ˈʃɛvrə/ or /ˈʃɛv/; from the French word for goat), is cheese made out of the milk of goats.
Tempura Nori Prawns
It was prawns wrapped with nori and fried with tempura flour. It was delicious. Don’t forget to dip it to the sauce, made it perfectly delicious.
After some preparations, they invited us to move to the dining place. We took numbers and sat at the table they chose for each of us.
Sesame Chicken Salad 75k
baby romaine lettuce, crispy soy chicken, sesame mustard dressing
A nice choice for our starter. The salad was very well-prepared and well-seasoned. Fresh lettuce with sesame mustard dressing, unbelievable!! The crispy soy chicken were overwhelming generous. Slightly sour, but still acceptable.
Double Baked Cheese Soufflé 90k
heirloom tomato, olive salsa, basil
Yup, I am still talking about appetizer. Not dessert. No, not dessert. We’re still waaaaaay too far from dessert. Hahaha.. Maybe you are confused after reading the name of this menu. Well, I know, soufflé is popular for dessert. But Chef Lindsay successfully made it become appetizer for us to try. It’s super duper delicious. The texture was soft and moist. I could taste the creamy flavour in the soufflé. And the cheese? Don’t ask. Please don’t ask. It was heavenly darling!!!
Beef & Foie Gras Carpaccio 140k
parmesan mousse, rocket salad, truffle oil, crispy capers, black pepper tuile
Actually, I expected more from the foie gras, but it seemed that the beef was the ace of this dish. Well, the parmesan mousse was very tasty, the truffle oil also was strong enough, and the rocket salad was very fresh. Eat them all together, and you will find it perfectly balance.
Carpaccio (/kɑrˈpɑːtʃi.oʊ/ or /kɑrˈpɑːtʃoʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
Tagliolini Nero Al Frutti Di Mare 150k
squid ink pasta, assorted seafood, spicy garlic tomato sauce
The tagliolini was perfectly cooked, al dente. The squid ink did a great job on the pasta. It was perfectly black. Actually, I am a carbonara sauce lover, but this spicy garlic tomato sauce was giving me a great taste after combined with the seafood. But the good thing was I didn’t find any spicy taste. Gorgeous!!
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning “to cut”) is a traditional type of pasta from Emilia-Romagnaand Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat. Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.
Thai Stir Fried Seafood 145k
chili jam, cherry tomato, long beans, thai basil
Hooray!! Finally, a dish with rice. Hahaha.. Yes, they served this thai stir fried seafood with white rice. OMG! I could hear my tummy was jumping with joy. This dish was one of my favourites. It’s sweet and so tasty, I ate with excitement. And thank God, nobody at my table wanted the rice. Bless you guys 😀
Black Angus Tenderloin 390k
truffle potato puree, green peppercorn sauce, crispy fries with truffle salt
I adored this black angus tenderloin. Medium rare. My favourite. The juicy thick tenderloin made my heart melt. The truffle potato puree was tender and moist. So tasty that I wanna finish it by myself. You should try this one. Everyone that ate this tenderloin, agreed with me.
Seabass Polonaise 160k
broccoli, cauliflower, bread crumbs, almonds, cherry tomatoes, lemon
This was the last main course that afternoon. The seabass was cooked very well. The meat was soft and tender. The bread crumbs enhanced the crisp of the sea bass’ skin. Nom nom nom. And do you see the butter on top of the seabass? Ugh, so tempting, right? The garnish added more colour to the dish. It was a fabulous dish, indeed.
Polonaise means: when food is served a la polonaise, that means it is garnished with buttered breadcrumbs and hard-cooked eggs.
Mango Chesecake 65k
coconut whipped cream, passion fruit sauce, coconut tuile
Have you ever fall in love? It’s exactly the same feeling when you saw this mango cheesecake. All of a sudden, I was speechless. The cheesecake did not have too much cheese. The coconut tuile was crispy, a perfect combination with the silky mango cheesecake. The coconut whipped cream was great together with passion fruit sauce. Actually, this is the best dessert that day.
A tuile is a thin, crisp, sweet or savory wafer made of dough or cheese. Originally from France, ‘tuile’ means tile in French, and is named after the shape of French roof tiles it is supposed to resemble. Tuiles are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.
Peanut Butter Panna Cotta 60k
strawberry & thyme granita, pistachio tuile
This dessert was so unique. Panna Cotta with Peanut Butter flavour. Amaaaahzing!! And, it was huge. Literally huge. The texture was not as smooth as other panna cotta, but quite tender. The strawberry and thyme granita were so fresh. It’s like sorbet. Strawberry is sour, but as a granita it’s a little bit sweet sour. So refreshing. Mix it with sweet peanut butter panna cotta, so delicious. Nice dessert, by the way.
Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that “the desired texture seems to vary from city to city” on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from the one of an ice cream which is creamier, and from the one of a sorbet, which is more compact; this makes granita distinct and unique.
White Chocolate & Sticky Date Pudding 75k
lemon vanilla sauce, white russian ice cream, almond brittle
This sticky date pudding was everyone’s favourite, but mine. Hihihi.. I found it very sticky hahaha.. But I agreed with the others about the taste. It was incredibly appetizing. The white chocolate mix beautifully with lemon vanilla sauce and white russian ice cream. And, I love the almond brittle!! Love it, love it, love it!!! It’s so crunchy and sweet. But for those who love sticky pudding, this one is recommended ya 🙂
Chef Hamish Lindsay is really indulging our appetite. His magic hands were incredible. Thanks SKYE for serving delicious food for our tummy and presenting gorgeous view for our eyes only. Hope to see you again, soon.