C’s Steak and Seafood Restaurant Grand Hyatt Jakarta

May 18th, 2015. C’s Steak and Seafood Restaurant Grand Hyatt Jakarta invited me to experience Argentina. I was so excited. A friend of mine told me that Argentina cuisine must be good. I came early. 12 o’clock. Took the time to take pictures, while waiting for others to come. And when I saw Ellyna and Rian came, I was like, “Thank goodness, familiar face.” LOL


Grand Hyatt Jakarta together with Qatar Airways Indonesia have the pleasure presenting chef Federico Ferrari of Park Hyatt Buenos Aires for a special treat from Argentina.  

If you are a meat lover, don’t miss chef Federico while he is in Jakarta!

Chef Federico Ferrari


Before we meet the Chef and his magic works, let me show you around the place. Last time, I went to C’s and didn’t take even one photo of their interior 🙂 Now, as you can see, I had time to take few pictures. Elegant, right?

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The Menu


The wine flight


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My favourite wine: clos de los siete. Why? because the after-taste of this wine is delicious, not like the others. Like I’ve said before in some of my blogs, I prefer a nice after-taste in a wine. Because sometimes the after-taste of a wine was quite disturbing. 😛


entradas / starters

provoleta de cabra 120k

provolene cheese with preserved tomatoes, mint and almond sauce

first, I thought it was mashed potato hahahaha.. then I read the menu, wow cheese!!! love cheese so much. The texture was chewy and moist in between. tasted good. The almond sauce and tomatoes enhanced the flavour of the cheese. Ugh, I was the one that finish the cheese without needed to share it with the others. *lalala yeyeye*

Provolone (pronounced [pro.voˈlo.ne.]) is an Italian cheese that originated in Casilli near Vesuvius, where it is still produced in shapes varying from 10 to 15 cm (3.93–5.90 in) long pear, sausage, or cone shapes.

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empanadas de carne 150k

classic beef turn over

“Pastel!!!” I spontaneously shout to the dish LOL. Yup, the empanada was really looked alike pastel. The skin was similar, although the filling was different. This empanada filled with diced beef and raisin.  Well, it’s delicious but it’s not my favourite. Sorry.. I prefer the cheese.. *big grin*

An empanada (Spanish pronunciation: [empaˈnaða]; also called pastel in Brazilian Portuguese and pate in Haitian Creole) is a stuffed bread or pastrybaked or fried in many countries in Latin Europe, Latin America, the Southwestern United States, and parts of Southeast Asia. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.


mollejas caramelizadas 225k

caramelized sweetbreads with sweet potato and orange purée, mushroom sphere

Last time I ate sweetbreads was in C’s. So now I tasted sweetbreads again. And I think it’s not a usual dish, right? Ellyna didn’t have the courage to try even a little bit LOL. I tried, but not my favourite either. But it’s unique. Really unique. The texture was like tofu. Strong taste, though. Couldn’t finish it. Yeah, let Rian finished it. hihihi..

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.


platos principales / main courses

all dishes are served with chimichurri sauce and roasted garlic cream

Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is a green sauce used for grilled meat, originally from Argentina. It is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Latin American countries outside of Argentina, Paraguay and Uruguay, the dominant flavoring is coriander leaf (cilantro).

raza black angus 640k

tenderloin 250 gr

I’m still cannot move on from this black angus. It’s so huge, so tender, so juicy, so delicious. I want it again. Me want more! Me want more!  Well, I guess I should woo Chef Federico to make it again for me. Please. Please. I’m drooling right now, literary. Tasted so good, with perfect texture, what could go wrong??

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raza wagyu argentina 655k

prime rib-eye 250 gr

This was also a nice treat. Wagyu never failed me.  It was tender and juicy. Tasted sooooooo good. The chimichurri sauce was really enhanced the flavour. Well-seasoned. So scrumptious I wanna refill my plate again and again. Huft. You wish, Yen. You wish! Hihihi..


del mar 350k

octopus cooked two ways

The octopus was tender. The texture wasn’t hard-chewy at all. Similar texture like a prawn. How about the taste? Ahmazeeeeng!! So delicious, I couldn’t stop munching. Well, the presentation was a little bit scary at first. But after one bite, I forgot everything about scary octopus hahaha..

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guarniciones /on the side @ 55k


postres / desserts @ 75k

budín de pan

bread pudding

Hmmm.. for me, it’s a bit too neat. I miss the texture. Bread pudding should be more.. hmm.. what do you say.. raggy? Yeah, you should know what I mean. I love the hazelnut custard. It was moist and sweet. Such a nice company for the bread pudding 🙂


flan de dulce de leche

flan of caramel and dulce de leche

I love it. The flan of caramel was very soft and sweet. Such a delicate texture. And absolutely, I prefer this one than the bread pudding. Definitely recommended!

Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan [flɑ̃], or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top. The dish is eaten throughout the world.


Thanks C’s and Grand Hyatt for the lovely lunch. Thanks Chef Federico Ferrari, Chef Matt Demery and Chef Rolf Knecht. Thanks a lot guys. Again and again, good job!

Experience Argentina is available from 18 – 26 May 2015 at C’s Steak & Seafood, Grand Hyatt Jakarta

So, hurry! Just go to C’s and enjoy the delicious food and wine. Hurry!!!

C’s Steak and Seafood Restaurant
4th fl. Grand Hyatt Hotel Jakarta
Jl. M.H. Thamrin Kav. 28-30
Jakarta 10350
Phone: 021-29921234
IG: @grandhyattjakarta
IG: @csjakarta