April 10th, 2015. C’s Steak and Seafood Restaurant invited us for a dinner to experience Chef Matt Demery’s New Menu. Met my fellow foodies there. What a lovely time 🙂
Set in a sophisticated yet relaxed-ambience, C’s at Grand Hyatt Jakarta presents the freshest selection of seafood, the finest choice of Australian and US Prime Beef. One of the best restaurants in Jakarta, the menu at C’s is simple but by no means simplistic. Emphasis is placed on the freshness of all products used. Eight fish tanks ensure that all the seafood meets the highest quality standard before being prepared Chinese style in woks or steamed in traditional bamboo baskets.
Prime meat is cooked on a wood fired grill and C’s encourages family-style dining, sharing your meal with friends. Live food preparation is at the heart of the overall ambience and chefs take centre stage as guests enjoy the activities of open kitchens at close range. C’s is also a haven for wine connoisseurs with a 3,000-bottle walk-through cellar providing a great escape from even the toughest day. This casually chic restaurant features two open kitchens, four private rooms and a sweeping view of the lobby. Located on Level 4, C’s is a collage of sights, sounds and smells that will guarantee stimulate your senses.
smoked trout roe, uni, lemon, violas.
What a nice presentation. While every other restaurants competed to show their food in pretty plate or antique bowl, C’s prepared the crab in an oval canned container. It was very unique. And the crab? Wow. Say no more to the crab. It’s so delicious I didn’t care about my surrounding. LOL. But that’s true. I just ate the crab, enjoy the smoked trout roe, uni (sea urchin) and the violas. Tell you the truth, the container was empty and clean after I finished the dish 😀
mac and cheese, white asparagus, morel ravigote.
At first, I thought, “Is it chicken? Hm.. but I know it’s not chicken. Ah, it’s sweetbreads.” Actually I didn’t look at the menu for some reason. I wanted to test my knowledge about taste. 🙂 And I was right. It tasted like chicken but it’s not. It’s beef sweetbreads. It was chewy and delicious. And it’s really a nice combination with the mac and cheese and morel ravigote (morel is the mushroom, ravigote is the sauce). Recommended.
Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of the calf (ris de veau) and lamb (ris d’agneau), and, less commonly, of beef and pork.
45 day dry aged galician striploin
confit potato, roasted carrot, house made steak sauce.
The Galician Striploin was tender. You can imagine, after 45 day dry aged, right? Served with confit potato and roasted carrot, this striploin was a fantastic dish. Succulent and tasty. After several minutes, my plate was clean. It’s so delicious I couldn’t wait to finish it right away.
Striploin: Roast in the piece or cut into steaks. It is best with some fat covering for flavour. It is also important that it is well aged (3 weeks).
red wine apple butter, granola, norlander.
At first, I thought it was a dessert with vla and peanuts. Turned out, it was epoisse cheese with granola and norlander bread with red wine apple butter. I love cheese that wasn’t a dessert. So, I finished the cheese and the norlander bread, which tasted like fried tempe. Crispy and crunchy. The delicious epoisse was very addicting. Love it.
Époisses de Bourgogne is a cheese made in the village Époisses, which is in the département of Côte-d’Or in France. It is located around halfway between Dijon and Auxerre.
Granola is a breakfast food and snack food, popular around the world, consisting of rolled oats, nuts, honey, and sometimes puffed rice, that is usually baked until crisp.
C’s house made “smores”
Actually it’s a nice dessert. The marshmallow was very moist. Combined with the crunchy cookie, it was a really lovely dish to put an end to the dinner.
A s’more (sometimes spelled smore) is a traditional nighttime campfire treat popular in the United States and more recently, Canada, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.
Thanks C’s and Grand Hyatt for the lovely dinner. It was a really nice event to welcoming the weekend. Hopefully we can meet again soon to try another delicious food from Chef Matt Demery and Chef Rolf Knecht. Thanks a lot guys. Good job!