Already find out which restaurant you’re going to visit this weekend? We have rounded up 6 restaurants that offer new and exciting menus for you to try!
Veranda Lounge and Bar – Grand Hyatt Bali
Veranda Lounge and Bar (Tel: (+623)61 77 1234 Ext. 8211) at Grand Hyatt Bali has introduced a new Chocolate and Passion Fruit Afternoon Tea. Guests indulge in afternoon tea while sitting 8 metres above sea level, with ocean and garden views. Available each afternoon from 2 – 5pm, it’s priced at Rp 300,000++ for two persons.
Li Feng – Mandarin Oriental Jakarta
Celebrating its second anniversary, Li Feng (Tel: (+6221) 2993 8825) at Mandarin Oriental Jakarta has launched a new menu created by Chef Huang Jing Hui, also known as Chef Fei, whose restaurant Jiang has become the first Michelin-starred restaurant in Guangzhou. New dishes at Li Feng include chilled ro macai roll with Szechuan-style peanut sauce, wok-fried Angus beef with bell peppers, deep-fried prawns with sweet and spicy sauce, and almond and black sesame dumplings.
Union Café – Union Group, Senayan City
Union Group has opened Union Café (Tel: (+6221) 7278 1145 46) at Senayan City. Chef Adhika Maxi was inspired by childhood memories of family dinners at old-school Indonesian Chinese restaurants. Notable dishes include scallop bakwan jagung with sambal kacang, spiced steak with confit cabe rawit and rice, mie goreng with crayfish, es teler ice cream, bolu roll and chocolate mousse with Grand Marnier. Nitro Kopi Lokal is a Union Café nitro cuisine exclusive.
Chef Gilles Marx has created a new French menu for Amuz Gourmet (Tel: (+6221) 250 5064) in SCBD. Only available this month, among the appetisers is blue fin tuna tartare with heirloom tomato carpaccio. Main courses include pan-roasted turbot with asparagus, butternut puree and lemon mousseline. The chef also offers seared foie gras served with caramelised fingerling banana and crunchy cashew nut filo wrap.
View Restaurant & Bar – Fairmont Jakarta
Chef de Cuisine Hans Christian’s new menu for View Restaurant & Bar (Tel: (+6221) 2970 3333) at Fairmont Jakarta includes a new twist on the peanut butter and jelly sandwich. His Foie PB&J consists of foie mousse, toast, candied nuts and plums. Among the new main courses are barramundi or Wagyu striploin with curry emulsion, glazed kailan, ginseng leaf and zucchini. Flavours of Kolak is a deconstructed kolak with banana brulee, sweet potato and coconut lime sorbet.
Parachute – Canggu, Bali
Open from 6 am each day, Parachute (Tel: (+62) 813 3742 3010) in Canggu is one of Bali’s most interesting new places to eat, consisting of a marketplace, a bakery, an organic farm, a tonic bar and a 120-seat restaurant set underneath a 20-metre-high parachute. It’s the brainchild of Jacob Burrell, formerly Executive Chef of Attarine, and his wife Fiona Bond. “With Parachute, we’ve created an open home,” says Chef Burrell. “We serve honest seasonal dishes that are full of flavour, influenced by the freshness of Mediterranean cuisine, including wood-fired fish, chicken, pork, beef and duck – and yet always keeping a balance with 50 percent of the menu being vegetarian or vegan.”