C's Steak & Seafood Introduces New Menu, Chef and Farm-to-Table Concept

C's Steak & Seafood at Grand Hyatt Jakarta, quite recently welcomed its Chef de Cuisine Matt Demery, who was previously with Park Hyatt Washington before moving to Jakarta. With his arrival, C's underwent a major revamp on the menu, which used to be several pages long, but today becomes much more focused and seems more modern, still offering Asian and Western selections.

It was an honour to have Executive Chef Rolf Knecht and Chef de Cuisine Matt Demery personally welcomed us to C's. Tired as they may be from working in the kitchen since the afternoon, yet they made the time to visit us who were invited that evening and they shared with us about C's farm to table concept. What is farm to table, you might ask? Of course everything that's served on our plates must have come from somewhere and most likely a farm right? So what's the big deal?
Left: Executive Chef Rolf Knecht | Right: Chef de Cuisine Matt Demery of Grand Hyatt Jakarta (2014)
Left: Executive Chef Rolf Knecht | Right: Chef de Cuisine Matt Demery of Grand Hyatt Jakarta

It is the truth that almost all of our food nowadays come from some sort of commercialized, mass-produced and systemized farm, which lacks in the human interaction element and personalization, all in the name of reaping as much profit with as little effort as possible. However, the rather recent 'farm to table' movement tries to restore the human interaction element in the chain of food production. The human here, is the chef or the cook, who interacts with the farmers. In so doing, they will know what they're cooking and even customize the produce to create a dish they dream of. My interpretation may or many not be accurate, so here's a resource, where a handful of experts have given their understanding about the concept here.

Chef Matt Demery’s Farm to Table menu focuses on sourcing locally produced ingredients from Jakarta area, Flores Island and Bali. Thus in so doing, they are supporting the local farmers and deliver only the freshest ingredients to the table. A perfect example of it is the pyramid shaped sea salt. It is not mass produced and is produced and packaged exclusively for C's Steak & Seafood.
Pyramid-shaped sea salt from Bali, specially supplied for C's

So, this is what some of the new menu at C's look like:

Shaved vegetable salad, fresh organic vegetable from local farm with lemon vinaigrette. The salad is served au naturel with minimum dressing, so some might find it smelling a tad too green.
Shaved vegetable salad, fresh organic vegetable from local farm with lemon vinaigrette
Shaved vegetable salad, fresh organic vegetable from local farm with lemon vinaigrette IDR 95,000


Wood oven roasted Bone Marrow, herb crust, roasted garlic with toasted baguette. Now, I've never ever tried bone marrow in my life prior to this dinner, so I didn't quite know what to expect. So, the way to eat it is to scrape the creamy, gelatinous like marrow on top of the toasted baguette, squash a clove of garlic with it too for added seasoning. It turned out to be quite tasty, actually!
Wood oven roasted Bone Marrow, herb crust, roasted garlic with toasted baguette
Wood oven roasted Bone Marrow, herb crust, roasted garlic with toasted baguette IDR 180,000
Wood oven roasted Bone Marrow, herb crust, roasted garlic with toasted baguette


Pan seared Foie Gras with Croissant bread pudding, red wine apple jam and granola. Perfectly seared foie gras, slightly burnt on the surface, but as it gets to the center, it gets softer and creamy. Such a delightful treat!
Pan seared Foie Gras with Croissant bread pudding, red wine apple jam and granola
Pan seared Foie Gras with Croissant bread pudding, red wine apple jam and granola IDR 360,000


Oxtail Angel Hair pasta with mushroom, leek and parmesan. I'm so much in love with this pasta, very rich and creamy, the oxtail just melts with the angel hair!
Oxtail Angel Hair pasta with mushroom, leek and parmesan
Oxtail Angel Hair pasta with mushroom, leek and parmesan IDR 250,000


Wagyu Beef Cheek, sous vide cooked, glazed carrots, onion and red wine. Boy, must I say that I actually feel quite guilty for enjoying this dish so much. It's Wagyu and it's the cheek part, which doesn't have much muscle tissue, so it's very tender. You won't even need to use a knife, but for the sake of dining etiquette, please do LOL! 
Wagyu Beef Cheek, sous vide cooked, glazed carrots, onion and red wine
Wagyu Beef Cheek, sous vide cooked, glazed carrots, onion and red wine IDR 320,000


Morello Cherry Sorbet with caramel croquant. After a series of rich dishes (bone marrow, oxtail, beef cheek, go figure!), dessert was a modest cherry sorbet, a lovely sweet ending that also cleanses the palate. This is not a new dessert though, if you still have the appetite for dessert, I'd recommend you to try the Baked Alaska with strawberry, chocolate, vanilla ice cream, meringue, flamed table side or the Pineapple Cremeux served with pineapple compote, chocolate chilli crumble, with chocolate tuile.
Morello Cherry Sorbet with caramel croquant
Morello Cherry Sorbet with caramel croquant
The photos of dishes above are merely for illustration and they do not represent the normal serving portion, which is actually bigger.

*) Prices are subject to Government Tax & Service Charge

Open Hours:
Lunch – 12:00 pm to 3:00 pm daily
Dinner – 6:00 pm to 10:30 pm daily

Jl. M.H. Thamrin, Kav. 28 - 30
Central Jakarta - Indonesia
Ph: + 6221 29921234

\

2 comments :

Post a Comment

 

Total Pageviews