If Singapore has Sky on 57, Kuala Lumpur with its Marini's on 57, Jakarta's Skye 56 may seem like a pun intended by Ismaya Group. SKYE is located one level lower, but the prestige and the experience it offers is not any lesser than the counterparts in Singapore and Kuala Lumpur nonetheless.
The dominant player in the local restaurant industry, Ismaya Group, made a major headline when it opened SKYE, in June 2012. It was Jakarta’s first upscale rooftop dining with panoramic view of downtown Jakarta, featuring an outdoor lounge with a decorative infinity pool as well as a classy restaurant at the other wing. SKYE immediately skyrocketed as the ‘it’ spot to see and be seen in the Big Durian.
After 2 years, the place retains is chi chi aura, with ostentatious and lavish decor that's fit for a dining scene overlooking the iconic scene of Jakarta. If you want to take your special ones to a special place for a special occasion, SKYE is the place to go. Make sure you are appropriately dressed...
|View from the great heights of the heart of Jakarta|
|Touch me NOT!|
|The wine rack|
|Fancy chandelier, right?|
2 years later since, SKYE’s top kitchen hierarchy has been overtaken by Chef Hamish Lindsay, a native of Auckland, New Zealand, who joined SKYE in early October 2013. Chef Lindsay has resided in Indonesia for 9 years, and has previously worked for the luxurious Aman Group Resort in Bali for eight and a half years, before setting sail to Jakarta for SKYE.
Chef Lindsay’s kitchen repertoire included his lengthy period of working closely together with Australia’s finest celebrity chefs including Pete Evans and Manu Feildel from My Kitchen Rules, as well as “world champion pizza maker” John Lanzafame, to name a few. Up to today, Hamish had been working for a total of 19 years (and still counting) in various noteworthy restaurants around Sydney and New Zealand, including the world-renowned Hugo’s Group restaurant, which acclaimed seven Sydney Morning Herald chef’s hats and Best Restaurant in Australia award.
The first thing that the new Executive Chef did when he moved to SKYE was to revamp the menu. Facing a tight competition from another rooftop dining right next door, SKYE is going the right direction. Although the menu is updated, SKYE maintains its international cuisine, highlighting a combination between Asian flavours with Western technique. And I must say that I am impressed, Chef Lindsay has done a great job to update the taste and the menu at this place, which I used to avoid at all costs. But now? I really can't wait to come back and try the items on the new menu!
A rather curious and delightful appetizer would be the Double Baked Cheese Souffle served with heirloom tomato, olive salsa and basil. But if you're feeling carnivorous and wish to start with meat right away, I suggest you choose the Beef & Foie Gras Carpaccio served with parmesan mousse, rocket salad, truffle oil, crispy capers, black pepper tuile. Both are quite heavy, so alternatively, something light would be the Sesame Chicken Salad with baby romaine lettuce, crispy soy chicken, sesame mustard dressing.
|Double Baked Cheese Souffle served with heirloom tomato, olive salsa and basil IDR 90,000|
|Beef & Foie Gras Carpaccio IDR 140,000|
|Sesame Chicken Salad IDR 85,000|
For the Main Course, my favourite was the 200gr Black Angus Tenderloin with truffle potato puree, green peppercorn sauce served with crispy fries with truffle salt. I'm ambivalent towards seafood, but the squid ink pasta or Tagliolini Nero al Frutti di Mare in spicy garlic tomato sauce tasted unexpectedly pleasant.
|200gr Black Angus Tenderloin IDR 390,000|
|Seabass Polonaise IDR 180,000|
|Tagliolini Nero al Frutti di Mare IDR 150,000|
|Talay Nam Prik Pao (Thai Stir Fried Seafood) IDR 145,000|
Dessert is a pretty standard affair, they weren't terrible, but not something that would make me crave for badly:
- White Chocolate & Sticky Date Pudding with lemon vanilla sauce, white Russian ice cream, almond brittle. Order this only if you claim to be a sweet tooth and can tolerate higher level of sugar than a normal human being.
- Peanut Butter Panna Cotta with strawberry & thyme granita and pistachio tuile. A combination of light and fresh granita with nutty and slightly savoury panna cotta. This is quite delightful, but the portion makes it almost passable as a main course LOL
- Mango Cheesecake with coconut whipped cream, passion fruit sauce, coconut tuile. Obviously, don't order this if you don't eat mango. The texture is lighter than I expected, not overly cheesy despite the name, so one could easily finish it alone without feeling 'milk-sick' afterwards.
|Peanut Butter Panna Cotta|
|White Chocolate & Sticky Date Pudding|
After all the dishes above, I still couldn't forget the taste of the Double Baked Souffle...It was seriously to die for, especially for cheese fans. Good call in changing the Executive Chef, now SKYE has moved back to my Top Recommendations list. =)
*) Prices are subject to Government Tax & Service Charge
SKYE Bistro & Lounge
Menara BCA level 56
Jl. M.H. Thamrin No. 1
Ph: +6221 2358 6996