27 Juni 2014

SKYE - Introduce Hamish Lindsay

A view weeks ago, I was invited to taste a set menu from their new Executive Chef, Hamish Lindsay. Hamish who is originally Auckland, New Zealand, joined SKYE in early October 2013. Now, he is so ready to take us to the sky high of SKYE.


Speaking of SKYE, I bet some of you guys already know about SKYE for a long time. It first took us to sky in June 2012. Since then, SKYE who is served international cuisine rockin' the Jakarta's dining experience.


Located in 56th floor rooftop of BCA Tower - Grand Indonesia, Thamrin, SKYE have breathtaking view for the outside area. If it not rain, just take a seat beside their pool or their outside chairs. It feel like seating in the clouds among the skyscraper.



The best time to enjoy the outside area is after 4pm. Because you know Jakarta weather, hot like in the oven. I suggest that you make a reservation if you want to get the best seat outside. Because it often full packed. Specially at weekend. SKYE have a strict rules regarding the professional camera using. But if you just want being narcissistic with your friends or just doing selfie, then take it a lot of pictures of you guys. Because the view here really fantastic!


Moving on their dining area, the rustic modern and elegant. With a big window on the side, you still can see the skyscraper when you dine here.


Before we taste Hamish Lindsay menu, we served with SKYE's canapes, while waiting other guests coming to the venue.


All canapes above taste nice. But from the 3 above, I like the Duck Spring Rolls most. The duck is tender and seasoning well. And also the skin is so crunchy and crispy.


To accompany the canapes,there's also Apple Virgin Mojito. Love the acidity. So great for the hot weather outside. So freshening.

Now let's have take a look more closer the Hamish Lindsay's menu. I bet you can't hardly wait can Hamish Lindsay creat with his magic hands.

APPETIZERS


SESAME CHICKEN SALAD - IDR 75.000
Baby Romaine Lettuce, Crispy Soy Chicken, Sesame Mustard Dressing
An Asian twist for starter. The chicken is very tender combine with the crispiness and the freshness from the romaine lettuce. The taste of the sesame mustard dressing is very balance, not too overpowering.


DOUBLE BAKED CHEESE SOUFFLE -  IDR 90.000
Heirloom Tomato, Olive Salsa, Basil
Love this souffle. The cheese not too overpowering. It balance with the freshness from the heirloom tomato, olive salsa and basil. The souffle is so smooth. It's like melted in your mouth in suddenly. Nice!


BEEF & FOIE GRAS CARPACCIO - IDR 140.000
Parmesan Mousse, Rocket Salad, Truffle Oil, Crispy Capers, Black Pepper Tuile
The freshness from the beef seared is so amazing. It so light and tender. The tuile and rocket salad add the crispy texture in to it. Too bad, the foie gras a bit lost with the truffle oil.

MAIN COURSE


TAGLIOLINI NERO AL FRUTTI DI MARE - IDR 150.000
Squid Ink Pasta, Assorted Seafood, Spicy Garlic, Tomato Sauce
A simple dish with great taste. The squid ink pasta cooked aldente, the seafood taste fresh and not smell fishy, it blend so well with the tomato sauce. The sourness make the seafood taste even more delicious.


THAI STIR FRIED SEAFOOD - IDR 145.000
Chilli Jam, Cherry Tomato, Long Beans, Thai Basil
If you like spicy taste, then you have to try this one. Fresh seafood with chilli jam really can wake you up. Like the way they cook the long beans. It still have the crunchiness texture in it.


SEABASS POLONAISE - IDR 160.000
Broccoli, Cauliflower, Bread Crumbs, Almonds, Cherry Tomatoes, Lemon
Seabass cooked really nice. It has the right texture. Still moist in side and taste crisp on the skin. The breadcrumb and the almonds add more crunch texture to the seabass.


200GM BLACK ANGUS TENDERLOIN - IDR 390.000
Truffle Potato Puree, Green Peppercorn Sauce, Crispy Fries with Truffle Salt
This one is the very fantastic way to end our main courser journey. The tenderloin is so juicy and cooked to medium. The taste is insanely good. It so melted in my mouth. Don't forget the potato puree. It has the right consistency. The thickness is just right.

DESSERT


PEANUT BUTTER PANNA COTTA - IDR 60.000
Strawberry & Thyme Granita, Pistachio Tuile
An unique combination and twist kind of dessert. Really suit with the hot weather. The tangy and sourness from the strawberry & thyme granita sorbet really blend well with the creamy, sweet and smooth peanut butter panna cotta. Some kind like yin and yang.


MANGO CHEESECAKE - IDR 65.000
Coconut Whipped Cream, Passion Fruit Sauce, Coconut Tuile
If you like sour taste for your dessert, then you have to try this mango cheesecake. I think the cheese not too overpowering. Probably it balance with the tangy taste from the passion fruit sauce. Another thing that I like is the coconut tuile. Thin crisp nice for snacking.


WHITE CHOCOLATE & STICKY DATE PUDDING - IDR 75.000
Lemon Vanilla Sauce, White Russian Ice Cream, Almond Brittle
Sticky Date pudding served warm. Become not too overwhelmed because of the lemon vanilla sauce. The warmness combine with with the cold from the ice cream make this dessert like playing in my mouth.


Meet Chef Hamish Lindsay
*picture courtesy of SKY for octaplayground

Not too forget thanks to Ismaya for 500k vouchers that can be use in all Ismaya restaurants... yeeaaii...

Overall, Chef Lindsay really did a fantastic job with the menu. Every menu, have its surprise. A twist between Western and Asian has become a major success.Thanks SKY & Ismaya for having me that day.

SKYE
Menara BCA Level 56
Jl. M.H. Thamrin No.1
Phone :  +62-21-23586996
WEBSITE  || FACEBOOK || TWITTER || INSTAGRAM

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Email: watashi_waoct4@yahoo.com

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