Lobo The Ritz-Carlton Mega Kuningan Jakarta

June 16th, 2016. One fine day. I went to a coffee shop near my place. Did my blogging things alone while waiting for an event later. I was invited to a restaurant at The Ritz-Carlton Jakarta, Mega Kuningan. I’ve never been there so it’s quite exciting. I thought it will be fun to meet fellow foodies. And funny thing, a friend of mine supposed to have dinner at a place nearby, but it was cancelled, so I asked her to join me. She agreed. Yaaaay. So, there we were. Lobo.

A fresh and inspiring experience to add to Jakarta’s dining out scene, Lobo features an intimate yet stylish surrounding, positioned as the newest, most upscale place to see and be seen that will surely add extra rhythm to the city’s pulsating enjoyment of dining out.

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Situated at the lobby level, Lobo is a stylish dining spot, merging the hotel’s two-award winning restaurants: Prime Steakhouse and Portovenere. It consists of a bar & lounge, contemporary dining area and a well-designed wine cellar offering premium selection of wines from the old world and new world. Jakarta’s modern European fine dining restaurant serving newly crafted menus by Chef de Cuisine, Jan Schwittalla, presenting a collaboration of creativity and tradition that promises to divine the taste buds. Contemporary fine dining restaurant offering premium steaks, modern European dishes and tapas.

As I walked in, I was stunned by the beauty of the restaurant. The dim lights, the high ceiling. Very sophisticated looks. I fell in love with the elegant yet affectionate ambiance. I came quite early so I could get bright photos of the environment before it’s getting dark. But still, I couldn’t take bright photos, so please be nice to me hahaha..

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They set one long table for us to seat and enjoy the food. I sat next to Fiona and Eliza. We had so much fun, laughing out loud to everything hahahaha..

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Bringing back the charm into Lobo Restaurant, The Ritz-Carlton Jakarta, Mega Kuningan is proud to welcome Chef Jan Schwittalla on board as the restaurant’s Chef de Cuisine. The Chef with a 14-year culinary experience including a Michelin-starred establishment in France, will head the culinary team of the Restaurant and Lounge which is located in the hotel’s lobby, where he crafts stand out French-inspired gastronomic creations to delight Jakarta’s most discerning gourmands.

The dining experience by presenting an exquisite wine-pairing with his four and/or six-course Tasting Menu, price starting 661k++ for the four-course menu, and 824k++ for the six-course menu. Additionally, wines may be paired with an additional 439k++ for the four-course menu, and 646k++ for the six-course menu.

Jan’s Tasting Menu

Complimentary Bread

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amuse bouche

They called it “mushroom hollandaise.” It was very pretty, served in an egg shell. On spoon were edamame and truffle foam. We should put the edamame in the egg shell. Mixed it together. Dabomb!

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gazpacho | tomato sorbet | caramel pepper

Dinosaur’s Egg! OMG! So big. We had to crack it with spoon to open and saw what’s inside. Voila. It’s gazpacho with tomato sorbet inside the caramel pepper. Tasted a little bit funny because it’s tomato and caramel LOL. But the presentation is a really nice touch.

Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia.

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egg | potato |duxelles | truffle | porcini

Love the presentation. It’s like wood tower. How to eat it? Just mix around the tower and the egg. It tasted very mushroomy. Rich and savoury and very earthy. Delicious.

Duxelles is a finely chopped mixture of mushrooms or mushroom stems, onions, shallots, and herbs sautéed in butter, and reduced to a paste. Cream is sometimes used as well. It is a basic preparation used in stuffings and sauces or as a garnish.

A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with the roots of trees.

Boletus edulis (English: cep, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, and New Zealand. Several closely related European mushrooms formerly thought to be varieties or forms of B. edulis have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are conspecific with this species.

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langoustine | caviar | bisque

The funny thing, there were cucumber salsa and cucumber jelly under the caviar. And it was divine. Put the caviar on the bisque, beyond compare!

Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine or scampi, is a slim, orange-pink lobster which grows up to 25 cm long, and is “the most important commercial crustacean in Europe”.

Caviar is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family. The roe can be “fresh” or pasteurized, with pasteurization reducing its culinary and economic value.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish.

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sea bass | olive | star anise

What I love about this dish was the sauce. It was creamy, rich and in perfect texture. It really enhanced the flavour of the grilled sea bass.

Sea bass has a mild, subtle flavor with a buttery texture quite similar to that of chicken, although the taste varies from mild to medium depending on its type and the cooking method. Whether grilled, baked, broiled or pan-seared, sea bass is moist and flaky when cooked properly.

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beef cheek | oxtail ragout | onion

Actually I thought it will be hard and dry and not juicy at all. But turned out, it was so tender and juicy and delicious!! So far, this was the best of the best dishes that night. Recommended!!!

Beef cheeks are the facial cheek muscle of a cow. The cheek is working almost constantly through the animal’s life, chewing cud, so it’s tough, but all that connective tissue transforms into melting, meaty goodness when it’s braised or otherwise cooked low and slow. 

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mango | lime | coconut | passion fruit

Mushy texture with fresh taste. Mango, lime, coconut and passion fruit. Perfect marriage. LOL.

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Thank you Lobo The Ritz-Carlton and Chef Jan for the delicious food. Have a nice stay in Jakarta, Chef. 🙂

Lobo
The Ritz-Carlton Jakarta
Jl. DR. Ide Anak Agung Gde Agung Kav E1.1 No. 1
Mega Kuningan, Setia Budi
Jakarta
Phone: 021-25518881

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