Our epicure expert continues a sting operation to bring you the truth about the culinary scene in Jakarta. No spoon is left to chance in the quest for revisions honest, balanced, long-time favorite with hottest new restaurants in town.
This month, first establishment celebrity-chef Jakarta, Salt Grill.
has already said too much salt is bad for you? Dieters series will, their high horses, you believe that he is the devil. Eternal damnation is in store for those who dare to use it - God forbid your meal should have all the flavor; flavor makes you fat, you know. Products Too bad I do not understand who the real enemy is processed, fast food, ready meals, and everything looks more plastic animal, vegetable or mineral. Disappointing dinner at the dubiously titled Salt Grill suggested the chef here is a current member of the bland brigade.
Salt Grill opened in April 2013 in style. Luke Mangan, Dean of the Mod Oz food (which is modern Australian to you and me) eleven savory establishments from Sydney to Tokyo to Bali, and is to date the only, good faith leader expatriates celebrity to launch in the capital Indonesia. Perched on the 46 e ground to the height of the Plaza, the restaurant also has a customer magnet coveted: a view. This one is a doozy for Macet masochists. The Jakaterati flock here for the flattering lighting and a chance to see while seeing Bundaran HI crawl stopped.
We had a good table, so celebrated with a glass of Champagne Nicolas Feuillatte - a pretty ordinary bubbly, but not unreasonable to Rp.190,000 per glass. Regardless of price, a place like this is to pay at the table, do not bring out glasses full. How do customers know they are getting the vintage they paid for when he is unceremoniously plonked down as if from the carriage of the stewardess?
Our other choice-a disappointing Bourgogne Chardonnay wine, a decent Barossa Valley Shiraz, Pinot Noir and a passable New Zealand ranged from Rp.140,000 to 210,000 per glass. All were just OK; nothing special. The cellar apparently over 1,200 bottles, with Australia a natural force. Yet I continue my challenge to conservators improve their game by ice.
When booking nearly two weeks in advance, we informed the restaurant dinner was gluten intolerant. Was there no gluten free bread to go with the pressed olive oil cold-Luc? No servers have they had an idea of what was "gluten free" to advise on menu choices? No, it is a specialized application, but the little importance at this level, and some of the salt competitors Grill manage here without notice.
The menu includes tapas and "sharing" dishes, in agreement with relaxed, Mod Oz style barbie-in-the-yard. So first, some tapas whipped feta "cigar" in the taste and beet puree prunes. The puree was good, and it's always nice to do something interesting with feta, but the envelope of pastry was soft and pale rather than crisp.
The lobster bisque starter was easily dish out the evening's competition in terms of flavor. Its smell of truffles was not intrusive and shrimp tortellini was a nice touch, but somehow shimeji mushrooms feel out of place. Unfortunately, the large bowl, he came was cold, so the soup has lost its heat quickly. My companion was impressed with the "signature" starter, Sydney omelet with crab enoki broth mushrooms, herb salad and mustard miso. The omelet and crab were carefully delicate flavor to the point of blandness. Chilli and mint salad Vietnamese-saving flat-just-the abject mediocrity.
View of Salt Grill (image from their website)
arrived Hands seconds after removing the first course, before our cutlery was replaced and the table properly cleared. Service so far was disjointed and insincere, and when asked if there was a second session on our table, the waiter went to check and never returned an answer.
This is a grid, so we chose Scotch (ribeye Northern Hemisphere folk) and lamb chops. The steak was so completely devoid of flavor, it was a black hole for the taste buds. How is it possible to grill a steak from Australia and do taste no meat or smoked? The béarnaise sauce was OK (but cold), and the green beans were good, but a little lazy. You are obliged to order the sides and pleasantly parmesan-truffle fries were well seasoned and not very strong. A pear, walnut sweet, blue cheese and rocket salad was a good idea, but messily executed with undressed salad.
Lamb cutlets were better: sweet, herbaceous and braise in flavor. But the red wine sauce was here and I'm sorry, almost wicked; so bitter it must have been burned. They make a noise to offer a selection of mustards Luke. He was unpleasantly tarragon vinegar and Dijon Dijon was not, but honeyed.We were rushed to order dessert. It's hard to botch a chocolate plate and it was good (although the 'bar' was a bit chewy). Embracing the roots of the restaurant we also chose a merge option: coconut and kaffir-lime panna cotta . It has not been resolved and quickly disintegrated into a sad dribble. The lime leaf strips were also a little too intense for the other ingredients.
There are not that the dining room is high, but the price also -. This is one of the most expensive restaurants in Jakarta
At this level, it is simply not good enough. I think Mr. Mangan rarely kitchen here, but I hope he keeps an eye on things because the kitchen and staff are underperforming. Interestingly, Salt Grill has some of the mouth to the most consistent positive that I heard. I think part of the problem is that diners can also be guilty of the confused atmosphere and trendiness with all-round quality. So please. Learn the difference and take your money elsewhere for the time where you will not feel quite so ripped.
check please
Power Rp.2,755,250
Beverages : Rp .905,000
Service 10%
: Rp.3,660,250 for two
[19459039(inctaxes)]
salt Grill by Luke Mangan
Jl MH Thamrin No.28 - 30 Lt Plaza. 46, Jakarta Pusat, Jakarta 10350,
Phone: 62 (0) 21 2992 2448
saltgrillindonesia.com