Fine Dine Tale of C’s Steak and Seafood

First coming in, there was a crowd and it was packed. But after passing the main dining area, the feel turns dim and romantic. Perfect for special occasion. Before entering the VIP room, we’re welcomed with champagne. It was a perfect start.

Hi, this is Fiona, by the way. I’m here at C’s Steak and Seafood Restaurant with fellow food bloggers. We’re sitting at a glass room with one fountain wall. Wine is served: I picked red wine, which is my preference. If Ruth was here, she’s going to pick the other color. Then I turned to the set menu.

Smoked Trout Roe, Uni, Lemon, Violets

Chef Knechr said the opening speech, a sign that this culinary adventure is about to begin. Soon come the first dish: Smoked Trout Roe, Uni, Lemon, Violets (yes, the flowers), all served in a sardine tin (yes, it is the can) on a ceramic tile. Well, I love Uni. Soft crab paired with buttery Uni and smoked roe that breaks inside your mouth. The Violet is unique. I wish I could find this dish inside a sardine tin so I don’t have to worry about dinner anymore. The chef said that this is a “rebellion” from the wooden style which has been overwhelmingly popular the past years. The dish is called “Crab”, another unique point. Playing on the contrast of an standard sardine can with the posh ingredients inside.

Don’t let the name fool you. “Sweetbread” is really Mac & Cheese, of course with White Asparagus and Morel Ravigote. The Mac and Cheese bears the perfect amount of spices and sauce, as well as the breadcrumbs. The guessing game begin with trying to figure out what’s inside the crumbs and the answer is all over from scallop, chicken to cheese. But the chef gave a suprise answer: beef pancreas (really!). The chef said, he taught his subordinates to be able to use everything from a cow and serve it well. Like this one, it doesn’t smell fishy at all. But I should probably let you taste it first before telling you what it is.

When the wine started to take over the conversation, the much-awaited dish arrived on the table. I’m a meat eater so you can guess what makes my heart flutter: 45-day, dry, aged Galician Striploin. The meat is only available in Galicia, Spain. It was cooked sophisticatedly to 50 Celcius. So even if it’s well-done, the texture and the color are still red. (Ruth probably complained cos she always avoided red-colored meat on steak). It’s soft and tasty, perfectly paired with red wine. Served with Confit Potato (this is so damn good), Roasted Carrot and Housemade Steak Sauce. What I love the most about this dish, is that the combination serves as balance to one another.

Waiting for the fourth dishes because the first three has successfully surprised me. Then arrived a plate called “Epoisse”, a mixture of Red Wine Apple Butter with Granola and Norlander. Epoisse is the world’s fourth smelliest cheese. But combining it with Norlander (thin biscuits), Granola and butter brings out a unique taste of sour, sweet, salty, and savory.

Then it’s picture time. Right before the C’s Housemade “Smores”, the finale of the night. A mix of creamy chocolate, grilled marshmallow and peanuts. Sweet but it was a great way to end the delicious night. Something to remember and definitely would love to be here again. Great service, excellent taste and suitable for my pallate. It’s a real luxury to be here with your special someone.

Special thanks goes to Chef Knechr and Chef Matt Demery for the inspiring and creative dishes. Also for Gina Desmeralda and Burhan Abe for the invitation. As well as for C’s Steak and Seafood crew with their endless hospitality.

Where is this?

Grand Hyatt Hotel

M. H. Thamrin Kav. 28-30, Jakarta Pusat
(021) 29921383