November 16th, 2016. I was surprised when I got invitation from Grand Hyatt. It’s been so long since my last visit there. A year, I think. So after 3 events at the day, I ran my feet tiredly to Grand Hyatt, and stepped inside the delicious-one-of-my-favourite-restaurant. C’s Steak and Seafood Restaurant.
C’s Steak and Seafood Restaurant at Grand Hyatt Jakarta presents exciting new flavours courtesy of Hugo Bertolini, the hotel’s new Chef de Cuisine, who hails from Argentina. After 13 years in professional kitchens, Chef Hugo brings his talents to C’s menu to feature several new items for patrons to relish at lunch and dinner. The new set of rotating lunch menus are also offered with five diverse, enticing menus which are available from November 2016, Monday through Friday. To welcome the festive season, Chef Hugo will also lead the culinary team at C’s as they showcase festive selections, catering to diners looking to enjoy a blissful Christmas dinner.
C’s New Menu
Diners can enjoy more seafood variety and healthy food selections on C’s new menu, emphasising sustainable, fresh and local produce, as well as meat and seafood that meet the highest standards of quality. C’s new menu items, such as mussels parmesan and healthy new food options such as clam and seabass ceviche, are offered to indulge diners with exciting new flavours from Chef Hugo Bertolini. However, patrons are also still able to be pampered by fresh meat and seafood options such as mixed grilled meats, fried lamb rice and crab cakes, tomahawk wagyu which are signature C’s dishes.
Mocktail and Canape
baked mussels, parmesan, olive oil, lemon
omg omg omg omg omg. they baked the mussels with parmesan cheese. melt in your mouth. splash the lemon and enjoy it while it’s warm. at first, i didn’t expect anything about this one. but after one mussel.. another one, and another one, and another one. hahahaha.. definitely recommended!
C’s crab cakes
smoked pepper dip
looked exactly like a perkedel from mom’s kitchen. but it’s crab cakes, actually. generous crab meat. omg. very generous. love the texture of the crab meat.
clam and seabass ceviche
corn, coriander, onion and lemon
dangerously sour. LOL. i don’t like sour food. *sobbing* well, actually he put sweet potato on top of it, but i ate it first, so yeah, no more sweetness in the dish. hahaha.. i forced my friends to see my “sour” face hohohoho a face that i made when i ate sour dishes. so ugly. 😛 the clam and the seabass collaborated perfectly delish. like swallowing an ocean. hehehe..
Ceviche is a seafood dish popular in the coastal regions of Mexico, Ecuador, Colombia, Chile and Perú and other parts of Latin America.
organic fruit tomato salad
red onions, herb marinated feta cheese
taste like tomato salad with feta cheese. just like that.
grilled australian lamb chops
rosemary glaze, gratin potatoes
i have no idea why a great chef always cooked lamb with no smell at all. *silly you!! that’s why they’re called great chef!!!* oh okay. hahaha.. this lamb chops’ presentation was very beautiful with rosemary glaze all over the lamb. it’s also tender and juicy. don’t ask about the gratin potatoes. i don’t know why, but i always loved gratin potatoes. love love love.
roasted chicken marinated
with fresh herbs crushed sweet potato, butter, chimichurri
tender chicken with sweet potato. very well-seasoned. a fantastic collaboration between chicken and sweet potato. don’t forget the chimichurri. mixed beautifully with the dish.
Chimichurri or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version and a red version and seems to come from Argentinian and Uruguayan cuisine.
steamed garoupa “hong kong style”
ginger, leek and soy
love it!!! mild flavour with firm texture. garoupa renowned to have a high oil and moisture content. the meat was soft and tender. love the sauce too. it’s really enhanced the flavour of the garoupa. recommended!
Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called groupers; the family also includes the sea basses.
tomahawk (1500 gr bone in wagyu rib eye)
criolla, romesco or chimichurri
look at the pinky meat. mouthwatering, right? i was literally drooling when chef hugo performed the cutting of the tomahawk. you can see the video at my private IG @yennymichael. 🙂 yup, while everybody competing to make a great videos at their own instagram, i still insisted to not upload a video on my @yennymakanmulu IG account hahahaha.. me and my prestige. well, back to the tomahawk. it’s as cool as the name. tender meat with juicy texture. one recommended dish too.
the best! say no more!
pour the creme anglaise, and voila, ready to be eaten. love the tart. so crunchy with no crumbly texture. the raspberry was tender and sweet delicate. a deliciously beautiful dessert.
Crème anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts.
caramelised pineapple and orange
black pepper, bali vanilla bean ice cream
fresh pineapple and fresh orange. but i love the bali vanilla bean ice cream. it’s soooooo good. the pineapple was too big for me. hahaha yeah, i prefer if they make it a little bit mushy. but the ice cream. omg. the best!
christmas yule log
funny thing about this dessert. when i got the invitation, they asked me to choose the dessert. ok, i chose christmas yule log. and the funny thing, most of the foodies that invited there, chose this too hahahahhahahhaa.. but, i wasn’t sorry. i loved it the most. it’s chocolate roll with not too sweet flavour and very tender texture. i want more!!!! send me please, chef. LOL.
Set lunch menus will be available Monday through Friday beginning in November 2016, priced at 220k++ for two courses or 320k++ for three courses.
Thank you Chef Hugo Bertolini for the delicious evening. And nice to meet you. Thanks for the laugh too. It’s been fun!