November 3rd, 2016. Chef Christer Foldnes’ Kjøkken in collaboration with Norwegian Seafood Chef of the Year 2010, Head Chef of Bare 13, Restaurant of the Year 2015, Chef Petter Beyer. With experience from the Norwegian Embassy in Paris and the city’s top restaurants Chef Petter will bring his signature dishes to Monty’s. Available Nov 2nd to Nov 5th, 2016.
Located at Senopati area, Monty’s caught my attention with their minimalist look. Black colour with glass windows all over the facade. It brings classy atmosphere just by looking at it. When you came in, a fine dining feeling will grab you all of a sudden. But, the friendly smiles and hospitality gestures are welcoming you just in time.
Complimentary Bread
Amuse Bouche
Traditional Nordic Charcuterie 195k
Cured leg of lamb, smoked wild salmon, dill & flatbread
Love the smoked salmon. I ate it with the egg and dip it in the sauce. There’s a story behind the salmon. In Norway, the fisherman can only caught 2 salmons at one time because it’s a one rare fish. So, I ate the salmon with gratitude.
Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef’s repertoire.
Nordic Crispy Chicken “Tacos” 150k
Green beans & parsley
So in love with this “tacos.” The crispy chicken was delicious. Love the addition of the petals on top of the tacos. Beautiful presentation. The texture of the green beans enhanced the crunchiness of the tacos.
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling.
Salted Lamb – Traditional Norwegian Festive Speciality 180k
Kale, turnip & creme fraiche
Very beautiful presentation. I love how the turnip turns into a lovely thing like a flower petal. How about the taste of the salted lamb? Definitely salty! I think it’s too salty for me. I couldn’t taste anything but salty hahahaha.. It’s their traditional festive speciality. So I guess Norwegian people love salty dishes. 🙂
Kale or leaf cabbage is a group of vegetable cultivars within the plant species Brassica oleracea. They have green or purple leaves, in which the central leaves do not form a head.
The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
Crème fraîche is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.
Hand Dived Sea Scallop 140k/pcs
Beetroot, almond & black truffle
Most recommended. Fresh, firm and full of flavour. Delicious with the fragrance of the black truffle. The almond added a beautifully crispy texture to the dish. Definitely a keeper.
Clipfish – Traditional Norwegian Salted Codfish 260k
Potato, leek & butter
What a cute name. It was literally clipped. That’s why they called it clipfish. It’s actually codfish. Dried and salted cod, and served with crispy potato and butter. How’s the flavour? Of course, salty. But I love the texture of the codfish. Drying preserves many nutrients, and the process of salting and drying codfish is said to make it tastier. It was tasty, indeed.
Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norwaywhere it is called klippfisk, literally “cliff-fish”. Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces.
Monkfish & Oxtail 280k
Mushrooms & fermented tomatoes
I just found out about monkfish. Chef Petter told us that it’s one ugly fish. And when I googling about it, yes, it’s very ugly. What a horror fish. But, it was very delicious! OMG! I tasted it and fell in love. The texture was dabomb. Juicy and tender and chewy at the same bite. The oxtail was delicious too. Small-cut oxtail but taste superb.
A unique, firm-textured and meaty white fish, monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin.
Nordic Carrot Cake 90k
Oat Ice Cream
Well, carrot cake may not be from Norway, but I guess, it’s okay to be popular in Norway hahaha.. Served with oat ice cream, the carrot cake tasted very light and smooth. Beautiful presentation, of course. Chef Petter is not only good as musician, he is a very skillful chef in food styling. Yes, he was a musician. But, it couldn’t make good money at the time. So he thought, to live a life, he must did something other than music. So he became chef. LOL.
What an honour for me to meet Chef Petter Beyer. He was a very nice chef with gorgeous smile. And when we were apart yesterday, he said to us, “Thank you and see you later. Maybe we can meet again one day.” See you again, Chef. I cannot wait to try another creations from your magic hands. Thank you Monty’s and Chef Christer Foldnes.
Monty’s
Jl. Senopati Raya No. 84
Senopati
Jakarta
Phone: +62 21 72792323
IG: @montysjkt
