Hubert Burda Media

Dining in The Dutch

Taking its culinary inspiration from the land of windmills, tulips and canals, The Dutch sets out to please the cool crowd in Sudirman Central Business District with its hearty dishes.

Located in the hip Sudirman Central Business District, The Dutch is situated just a stone’s throw from the famed dining street of Senopati. Thanks to its gastropub concept, the venue offers a laidback and casual ambience, making it a great place for post-work libations as well as dining out with a special one.

Encased within the wooden façade is an industrial-chic interior designed by famed architect Andra Matin. Entering the venue through a hallway with metal-clad walls, it opens up to an open space with a bar on one side to and an open kitchen on the other, where diners can see The Dutch’s Netherlands-born chef, Chris Moes, and his colleagues in action.

The Dutch’s appetisers include erwtensoep (Rp 75,000 ++), a traditional winter dish of thick split-pea soup with rookworst sausage, pretzel roll and smoked butter. As for the mains, the highlights include spiced pork belly (Rp 135,000++) with Piccalilli pickles, apple, watercress and honey mustard dressing; and braised lamb baked in puff pastry (Rp 190,000++) served with edamame beans, smoked mashed potato, mint and beef jus.

For an extravagant treat, The Dutch also offers 300-gram Wagyu rib-eye steak (Rp 450,000++), which is served along roast bone marrow, grilled radicchio, cherry tomato confit and bordelaise sauce. As for desserts, another Dutch-inspired dish is speculaas toast (Rp 65,000++) topped with cinnamon ice cream, crumble, boerenjoengens (Dutch rum raisins), grilled apple, and sprinkles of candied orange.

The Dutch’s bar serves up seven kinds of smooth on-tap beers and a long list of cocktails. Among the latter is shiso and kalamansi fizz (Rp 100,000++), a concoction of gin, fresh kalamansi juice, shiso syrup and soda. The elaborately presented lemon haze (Rp 120,000++) comes complete with dry ice smoke is a powerful combination of soju, gin, soy milk, yuzu juice and elderflower syrup.

“Simply put, our concept is of a gastropub with a Dutch-inspired menu,” says Chef Moes, who was formerly a sous chef at Amsterdam’s renowned De Kas.

The Dutch

18 Parc Place Tower E, Ground Floor
SCBD, Jl. Jend Sudirman Kav. 52-53
Senayan, Kebayoran Baru
Jakarta Selatan
(62-21) 515 2828
Open 11 am to 11 pm, and until 11.30 pm on
Wednesdays, Fridays and Saturdays

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