22 April 2015

C'S STEAK & SEAFOOD RESTAURANT - GRAND HYATT HOTEL JAKARTA

Looks like time flies so fast. It feel like just yesterday I came to C's Steak & Seafood, Grand Hyatt and have a splendid menu. A view times ago, I got a chance to get back here to taste some new menu from Chef Matt Demery’s.


C's that is still the same like I remember on my last visit. We still greeted by the 3000 bottles of wine that filled  their walk-through cellar. with a great and spacious dining area and an outside area where we can have a more intimate dining with friends or family with a mini waterfalls as a backdrop. C's have a gigantic water tank to keep their seafood fresh when it cook. And also still met a humble person in C's.

Pita Bread - Starter

CRAB
smoked trout roe, uni, lemon, violas
A fresh smoked trout roe, a very fresh and juicy crab, the soft uni and a beautiful and fragrant violas that make this dish so pretty. Despite of the presentation on the can, I like the whole package of this appetizer. Served cold to pump up my palate. This Crab really blew me away. About the can presentation? What the crab! It unique though. And not decrease the taste. Me likey!



SWEETBREADS
mac and cheese, white asparagus, morel ravigote.
The appearance is   more look like a chicken pop, chicken with bread crumb. But it turns to be a sweetbreads. The taste is bitter sweet and savory. The texture is so smooth and soft with a crunchy on the outside. Me so like it, it melt in your mouth. Served with Mac and Cheese and Morel Ravigote. What could be go wrong with the mac and cheese. Always love it. The macaroni perfectly cooked, the cheese amount is just right not too overwhelmed.

Morel is a French mushroom that particularly used in French Cuisine. The shape is like honeycomb and the texture is gooey and the taste is great.
Ravigote is a sauce that also particularly used in French cuisine. Made from meat broth and mustard.


45 DAY DRY AGED GALICIAN STRIPLOIN
confit potato, roasted carrot, house made steak sauce
Can't believe that the Striploin meat cooked through Well done. Because from the appearance   looks like it only cooked for medium or medium well. We still can see the pink-ish color from the meat. It so tender and juicy and well seasoned. Served with roasted carrot that i prefer if its still have the crunchy texture not too tender like above. Also served with confit potato. The butternut squash puree that have a sweet taste become a balance for the savory steak sauce. Its freakin' awesome.


EPOISSE
red wine apple butter, granola, norlander.
I thought it was a vanilla ice cream at the 1st time. But its a cheese that comes from a village in France called Epoisses. This cheese smells was so strong. Like a blue cheese. To make a balance to a strong taste, you have to mix it with the red wine apple butter. The sourness rom the apple succeed calming the strongness of the cheese. The granola and norlander add the crispy texture in to this dessert.


C's HOUSE MADE "SMORES"
Love the melted smores or marshmallow that served with chocolate mouse. The chocolate taste a bit bitter but it so soft and the bitterness become a great balance for the sweetness from the smores. Topped with the crunch of nuts and choco powder. Love it!

*photo credit to yennyw for octaplayground
At the end, it always a pleasure and good time having dinner here at C's Steak & Seafood, Grand Hyatt. Specially when got a chance to met in person the star behind the kitchen, Chef Matt Demery and Chef Rolf Knecht.
 
Thanks abunch guys and see you around. Cheers!


C's STEAK & SEAFOOD RESTAURANT
4th fl. Grand Hyatt Hotel Jakarta
Jl. M.H. Thamrin Kav. 28-30
Jakarta 10350
Phone: 021-29921234
IG GRAND HYATT  || C's IG || FACEBOOK || WEBSITE

FOLLOW OCTAPLAYGROUND ALSO HERE
Email: watashi_waoct4@yahoo.com

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