Glazed Pork Belly

Definition: Pork belly (pork belly) that is cooked slowly until it is very tender, then glazed with sweet-salty-caramel soy sauce. Served with barley risotto and vegetables.

Origin & History: Pork belly is a traditional piece in many cultures: China (Dongpo rou by 11th century poet Su Dongpo), Korea, Japan (chashu), Europe, etc. It used to be considered a cheap cut ("poor man's meat").

Why Modern? Around the 2000s, pork belly exploded in fine dining (especially in America & Australia) as a reaction to the "nose-to-tail" trend and appreciation for flavorful fat. This version combines Asian fusion technique (soy glaze, black garlic) with European risotto - a hallmark of modern eclectic cuisine that combines world traditions with precision slow-cooking techniques (sous-vide or old braising).

* Iberico pork belly (slow-cooked)

* Glaze: Soy sauce, black garlic, honey/sugar, sesame oil, ginger, star anise

* Base: Pearl barley risotto (pearl barley, broth, onion, parmesan)

* Vegetable: Zucchini, baby bok choy or green broccoli

* Garnish: Micro shiso / fresh herbs, dark sauce reduction

Rp. 110.000,00-

Seared Scallop with Caviar

Definition: High quality scallop (shellfish) from Hokkaido that is quickly burned in a hot pot until the surface is caramelized (golden crust) but still juicy inside. Served with caviar, grape butter sauce (beurre blanc), and fresh elements such as leek.

Origin & History: Scallop has been eaten since ancient Roman times as a symbol of luxury. Caviar (sturgeon fish egg) has been the royal food of Russia and Persia since thousands of years ago — it used to be only for tsars and aristocrats. The combination of scallop + caviar is a classic French fine dining (luxury surf & turf).

Why Modern? The pan-searing technique with high heat for a perfect crust is a contemporary technique. Minimalist plating with caviar on top, microgreens, and martini pairing shows a modern fine dining style that emphasizes the best ingredients (Hokkaido scallop), elegant simplicity, and sensory experience (creamy, salty, sweet contrast).

* Hokkaido Scallop (seared)

* Caviar (Oscietra or black sturgeon caviar)

* Sauce: Champagne beurre blanc (butter, champagne/white wine, shallot, cream)

* Fondue: Leek or onion that is cooked softly

* Garnish: Microgreens (purple & green), edible flowers

* Pairing drink: Classic Martini with olive

Rp.234.000.00-

Crispy Seafood Croquette

Definition: Dishes in the form of balls or patties filled with crab meat and scallops, wrapped in breadcrumbs and then fried until crispy on the outside, soft on the inside. Served with creamy sauce (saffron aioli), pickles, and crispy elements such as crispy rice shard or tuile.

Origin & History: Croquette originated in 17th century France. The word "croquette" is from the French croquer (crunchy bite). It was originally created as an economical dish to utilize leftover meat, fish, or vegetables mixed with béchamel (white sauce), shaped, wrapped, and fried. Popular in the Victorian era as a "luxurious" thrift dish. In Spain it becomes croquetas tapas, in America often use crab (crab cake).

Why Modern? The classic version is usually simple and home-style. This version is elevated with premium ingredients (scallop + fresh crab), fine dining technique (saffron aioli, microgreens, artistic crispy shard), and dramatic vertical plating. This is a modern fine dining trend that combines nostalgic comfort food with luxury and contrasting textures.
.

* Croquette (fried ball): crab meat, scallop, potato or béchamel, onion, garlic, parsley

* Basic sauce: Saffron aioli or lemon mayo (mayonnaise, saffron, lemon zest, garlic)

* Garnish & Texture: Crispy rice shard / tuile (rice or thinly fried skin), microgreens (dill or fennel), pickled green tomato or cucumber

* Seasoning: Paprika, cayenne, salt, pepper

Rp. 155.000,00-

Fried Chicken and Polenta

Definition: Chicken soaked in buttermilk and then fried crispy, served on creamy corn polenta with vegetables and tomato salad.

Origin & History: Fried chicken has its roots in the West African tradition (frying technique) brought by slaves to South America, combined with the Scottish technique. Buttermilk fried chicken is an iconic Southern American soul food. Polenta comes from Italy (corn porridge), while grits are the original American version of the corn that is processed by the natives.

Why Modern? Classic soul food dish that is "raised" to the fine dining level. Buttermilk marinating technique + special spices, served with truffle polenta (luxury addition), heirloom tomato salad, and pairing champagne. This is the trend of elevated comfort food that is very popular in modern restaurants — turning folk food into a luxurious experience.

* Chicken: Buttermilk fried chicken (chicken meat, buttermilk, flour seasoned with paprika, garlic powder, cayenne, etc.)

* Base: Truffle corn polenta (corn, cream, butter, truffle oil/parmesan)

* Vegetables: Braised collard greens or kale

* Side salad: Heirloom tomato, black olive, red onion, feta or parsley, olive oil

* Garnish: Chopped peanuts or almonds, dried parsley

Rp.199.000,00-

Lobster Tagliatelle

Definition: Handmade tagliatelle pasta with Maine lobster meat, doused with rich sauce from lobster shells (bisque reduction), grilled tomatoes, and herbs.

Origin & History: Lobster used to be a cheap food in North America (even given to prisoners). Lobster pasta is a blend of Italian-American cuisine. Similar to Lobster Fra Diavolo (spicy lobster pasta) which has been popular in New York since the early 20th century.

Why Modern? The classic version usually uses whole lobster or simple tomato sauce. This version uses handmade pasta, sophisticated bisque sauce (intense reduction), and elegant plating on matte plates. This is an example of contemporary Italian fine dining that focuses on the quality of lobster (Maine = premium), freshness, and modern French-Italian sauce technique.

* Lobster: Maine lobster tail (lobster meat)

* Pasta: Handmade tagliatelle (egg, flour)

* Sauce: Lobster bisque reduction (lobster shell, cream, brandy/cognac, tomato, shallots)

* Others: Roasted cherry tomato, garlic, butter, chili flakes

* Garnish: Micro basil or Italian parsley, lobster roe (red lobster egg)

Rp.220.000,00-

‌

HTML Website Builder