This is my second visit to Lobo, The Ritz Carlton - Mega Kuningan. I came too early that day, the event scheduled at 5.30pm, and I arrived at 4.30pm. Luckily one of my foodblogger friend, Putra Agung who resides in Bandung, already arrived there. And after that, one of my favorite foodblogger ci Yenny Makan Mulu also arrived.
To describe Lobo's interior as "beautiful" would be an understatement. The word "Grand" sounds more appropriate. Classy and elegant European style with warm colors and subtle yellowish lighting. (To be honest the yellow lighting is a nightmare for foodbloggers, as it will be quite difficult to take good food photos)
The restaurant is quite spacious with fancy tables and chairs spread beautifully all over the room. Somehow I feel like I am walking in the European movie scene at early 20th century. Makes me feel like a lady. LOL.
Lobo restaurant has 2 areas. Smoking and non-smoking. Non smoking area took place at their balcony. Nice place to seat and enjoy the busy Mega Kuningan area. But beware, its quite windy!
What makes my second visit special, we were invited to test new menus from Lobo's new Chef de Cuisine, Jan Schwittalla. Born and raised in Gelsenkirchen, Germany, the Chef who is inspired by the arts and beauty of a great many things. Jan Schwittalla brings in a fresh new menu to Lobo Restaurant via his modern culinary techniques. Having experienced working and owning a Michelin-starred restaurant in Bordeaux, France for the past six years. He painstakingly prepares every single dish with love as he believes that presentation is equally significant as taste. So, savor and be ready to fall in love with his all-new signature dishes as he is ready to create memories.
Curious enough to see what he got to offer us? Even I cannot wait to see (and taste) his masterpiece. So when the other came up late because of the traffic jam, it was a torture. Well, I have tried some of Lobo's menu on my last visit. So it will be interesting to compare.
1. Amuse Bouche
1. Amuse Bouche
Mushroom hollandaise inside the egg shell and on spoon is edamame and truffle foam. The presentation is cute, using open egg shell and hay-like stuff. The food is divine! Creamy with sour and savoury taste. And of course the truffle's aroma wraps it all together. To enjoy this dish, put the spoon inside the shell, give a little stir and spoon all the way to your mouth. Hold for one moment. Mmmmm can't get enough of it. I don't mind to eat more than 1 portion of this amuse bouche for myself.
A little info about truffle mushroom, it is a fancy-delicious delicacy. Some say that truffle is the diamond of the kitchen, one of the most expensive food in the world. The price is crazy expensive and cost a fortune. I heard that black truffle cost appx idr 25mio/kg and italian white truffle is three times more expensive than the black one.
2. Gazpacho, Tomato Sorbet and Caramel Pepper.
Gazpacho (Spanish pronunciation:
dalusian: ) is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal (Portuguese: , spelling ), particularly during the hot summers, as it is refreshing and cool. source : wikipedia; An
I was stunned when I first look at this dish. Peach balloon-like shaped. I guess the surprise awaits inside. The shell is quite hard and shiny, you have to crack it with the back of your spoon to enjoy it. Its like unwrapping a present :D The shell's taste reminding me of my childhood days, when eating lollypop by biting and chewing the candy is really a crime and make your mom scream. LOL. Anyway, that childhood candy was nothing to compare with this peach sphere. It has a mild tomato-caramel flavour, not too sweet, with a hint of peppery taste, and quite addicting. Its hard for me to stop biting and chewing the shell.
When I first dig in the gazpacho, I found two surprises! Croutons and tomato salsa. The combination of still crunchy croutons, tomato salsa and the creamy gazpacho complimenting each other and it burst with lotsa wonderful flavor. I love how it taste a bit sour, sweet and savoury. Very refreshing.
3. Egg Truffle Porcini Duxelle.
Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots, and herbs sautéed in butter, and reduced to a paste. Cream is sometimes used as well. It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. -source : wikipedia
Another stunning dish made of tube-shaped potato which is very crunchy and delectable. Slow cooked egg, porcini chunk, and truffle porcini cream. Need enlightment about Porcini? This mushroom with earthy scent is quite famous in Italy. Commonly found on italian food, such as risotto, pasta or soup. The price is also expensive, although not as expensive as truffle. This mushroom has chewy and meat-like texture.
Back to the dish, as you dig in, the bottom part of the tube is the slow cooked egg. And when your spoon hits the surface, the runny egg yolks burst. I have never been a fan of runny yolks (i know its weird, silly me) . But this menu is egg-ceptionally delicious! And again the truffle scent is all over the plate and I'm loooving it! I finish it to the last drop. Yummmmmm.
4. Black Lentils with Micro Herbs
I got this special vegetarian menu as I am not consuming caviar. This was my very first time eating black lentils. It tastes rather plain for my palate. In my opinion, its the cucumber tzatziki (cucumber jelly sauce) underneath the lentils that make the dish tastes special. It was light in flavour, but I guess it is served to balance the food, as some of the menu we tried were creamy. So it was a refreshment for me. Good arrangement, Mr. Chef!
5. Grilled Chilean Seabass,Olive and Star Anise
Beautiful and perfect presentation. The fish look fat and fluffy. Seabass is one of the rare fish with buttery texture. Not every restaurant serves sea bass on their menu, only fine dining and fancy restaurant.
6. Parmesan Symphony
This is a vegetarian menu, made of parmesan cracker, veloute and green salad.
velouté sauce is a white stock-based sauce thickened with roux that is one of the five "mother sauces," meaning that it is the basis for a number of other sauces. Velouté sauce is sometimes enriched with egg yolks or cream. source : www.cookthink.com
I know the pic doesn't show how tender the meat was. But according to those who ate it, this dish was the highlight of the day! They said the meat was super tender and juicy.
Another vegetarian menu for me. The risotto tastes nice and full of spice. I can taste the fresh coriander and curry. And the refreshing smell of lemongrass. However, the texture was a bit sticky it makes me look messy.
9. Palate Cleanser
Passion fruit mousse ball. Quite light and refreshing with a little sour taste.
10. Mango Lime Coconut Passionfruit
Taste delightfully light and creamy with a bit sweet-sour. Very refreshing and a perfect choice as a closure.
Overall, I have little to no critics at all. Although some menu tends to have similarity in terms of taste, same creaminess, and temperature (mostly cold). But everything was beautifully executed. Well done, Chef Jan. Welcome to Indonesia, enjoy Jakarta!
Special thanks to Mr. Adeza Hamzah and Mr. Jit Bose for the wonderful fine dining experience. Hope to see you all again soon :)
Smart casual / Business casual
- Lounge: 8 am to 1 am
- Restaurant: Lunch 12 noon to 2.30 pm | Dinner 6 to 10.30 pm
A la carte: IDR 120,000++ up to IDR 640,000++ / dish
Jan's Tasting Menu:
- 4 course IDR 661,000++/person (wine pairing additional IDR 439,000++/person)
- 6 course IDR 824,000++/person (wine pairing additional IDR 646,000++/person)
*) Prices are subject to 21% Government Tax & Service Charge
The Ritz-Carlton Jakarta, Mega Kuningan
Jl. DR. Ide Anak Agung Gde Agung Kav.E.1.1 no.1
South Jakarta - 12950
Written and photographed by Eliza Setiawan