Our epicure expert continues a sting operation to bring you the truth about the culinary scene of Indonesia. No spoon is left to chance in the quest for revisions honest, balanced, established favorite long for the hottest new restaurants in town.
VIEW 46, newcomer French gastronomic scene Jakarta sets the bar high for its competitors.
Lately, my quest for a Jakarta restaurant that has excelled in all aspects of the food, drink and hospitality left me in a funk. If a meal was okay, service was generally inept. If the service was fine, the kitchen churned disappointments. If the bar seduced, everything else has been just a little more.
However, there were some murmurs among my circle of friends gastronomically inclined in recent weeks of a restaurant at the Tower Plaza could tick all the boxes. I was wary. I could not bear to be disappointed yet again by the appearance of a fancy chef on high to have my hopes dashed on despair plates by the bleating wait staff " maaf "in bow ties. So I booked a table for lunch and I steeled in advance.
This was revealed during my meal to 46 VUE was encouraging. The restaurant has been open less than a year and is currently one of the best representatives of the leading modern French cuisine in Jakarta.
No expense was spared in the creation of the dining room - the Bose sound system with white sheets draped mark on the tables lining the bread baskets. Individual leather chairs were wonderfully comfortable to sit, with just the right amount of padding and height. The classic and elegant main room simple but warm and welcoming provided an easy contrast against the million dollars with Coastal View Monument and Istiqlal Mosque Monas first.
The silverware was brilliantly brilliant! The chairs removed by staff in the order of the age of the guest on arrival! The table has been set to the exact number of guests for booking! I lived small joyful palpitations every time I recognized professional cues services running by staff.
TO VIEW 46, there are set menus with a few interchangeable parts - mostly during lunch. There is also the option of "express menu" at lunch, which is a fixed price three-course menu that offers a faster option for diners who are hampered by a lunch break of one hour. After ordering, the waiter asked if anyone in the party had allergies or special preferences (gluten-free, vegetarian, etc.).
The service was discreet, well timed and attentive. water glasses were never empty. miniature hot strings and balls stuffed with tomato and chili were served immediately after our order with sea salt and butter plate for each guest. The signature dish is first presented: Angel hair with black truffles and caviar. The liberal use of black truffles against the briny caviar was brilliantly captured by a perfectly cooked basis of angel hair pasta. I understand that some may feel that the flavor of truffles is overwhelming, but I'm not one of those critics. When there are truffles in the pasta to eat, I believe in the old adage: the more, the merrier. What good pasta than to provide a canvas for something as exquisite and divine as truffles?
angel hair pasta with black truffles and caviar
The signature dish would have been a hard act to follow, otherwise for outstanding lobster wrapped in wonton skin thin paper and then fried as tempura Japanese. The skin is delicately brittle and disintegrated on the bite, no oil slick or harm the tail beautifully fresh lobster meat inside. What was unfortunate side consists of fine shredded dried seaweed on top of a miniature version of a Caesar salad. The folichonne salad did little to bring joy considering the succulent piece of lobster next. The seaweed was overwhelming and was not feeling very nice mouth when consumed in abundance - imagine the texture of candyfloss stick to the roof of your mouth -. And the salad was under an afterthought stale
The main course consisted of a superb duck confit, a hearty leg garni and pan-roasted to a crispy outside, served alongside a stew tasty mushrooms and pumpkin mousse. The powerful combination of duck confit with pumpkin and umami fungi can deliver the most encouraging kick in the rear end for French cuisine lovers. This is a great example of a classic French dish using refined cooking techniques and quality ingredients.
Duck Confit 46 VIEW
Dessert was amazing and really a scene of its own . The meal was completed with a classic soufflé infused with Grand Marnier and accompanied by a scoop of ice cream vanilla bean. The soufflé was well ventilated and egg-y, with the texture cut by a light coating of sugar granules cooked sides. The infusion Grand Marnier paired wonderfully with ice cream vanilla bean. My companion enjoyed the floating island, which consisted of a foam suspended in a perfumed lake in Madagascar vanilla custard . Again, light and not too cloyingly sweet as some desserts can be at the end of the meal. What was disappointing was the cappuccino I ordered, which was more of a latte.
Cue the Floating Island VUE 46
The wine list is extensive with obvious tilt and heavily favored to French-style wines. Burgundy and Bordeaux featured well in the menu and most of the wine labels of the New World have followed suit. For non-wine lovers, wine by the glass and restaurant recommendations should be just as good and work well with tasting menus.
Incredulous as it may seem, VUE 46 is almost all coins and notes. From the impeccable ambience professionalism of its staff to the creations of great food, I am very happy with my race restaurant mediocrity was broken.
Verdict? 4 out of 5 stars (A VIEW to Thrill)
VIEW 46
Phone: .62 (021) 2992 2246
The Plaza, 46 e Floor, Jalan MH Thamrin Kav 28-30, Jakarta 10350
www.vue-46.com
Hours opening
lunch: 12: 12 to 2:30 p.m.
Dinner: 18 hours 30-22: 30
breakfast for 2
drinks: Rp.110,000
Price Fixed lunch: Rp.1,360,000
Service: 10%
PB1 tax: 10%
. : Rp.1,510,700