The Savoy, London, brought its magic to Jakarta in a burst of events last month at the Fairmont Jakarta. Executive Sous Chef Francisco Hernandez and his team whipped up a British Gourmet Dinner featuring signature classics from the Savoy's fine-dining legacy.
![The View at Fairmont Jakarta](https://farm5.staticflickr.com/4465/36825013553_d9163aa661_c.jpg)
The dinner took place at The View, a trendy restaurant so named for its spectacular skyline views.
![Soft brioche and butter](https://farm5.staticflickr.com/4509/36825013443_6c00d93e58_c.jpg)
The evening began with soft brioche and butter.
![Amuse bouche of salmon croquettes](https://farm5.staticflickr.com/4513/36825013123_f6b122f4b0_c.jpg)
The amuse bouche of salmon croquettes topped with a fruity salsa proved to be a most savoury appetiser. You immediately wished for more.
![Wines paired with the dinner](https://farm5.staticflickr.com/4514/37494308711_295344217f_c.jpg)
The five course dinner was paired with wines like Mumm Cordon Rouge Reims, France; Wyndham Estate bin 222, Chardonnay, 2014; and Wyndham Estate Bin 555, Shiraz, 2013.
![Heritage Beetroot and Goat Cheese Roulade](https://farm5.staticflickr.com/4448/36825012713_f5d5cd89cf_c.jpg)
Heritage Beetroot and Goat Cheese Roulade
The first course arrives looking like an artistic garden; the ingredients reminded me of Julien Royer's Organic Beetroot Composition when he was at JAAN. This one had pickled mustard seeds, balsamic caviar and a shoot of cucumber essence.
![Pan Seared Scallops](https://farm5.staticflickr.com/4504/36825012233_3a70cb7cb9_c.jpg)
Pan Seared Scallops
Venus rising from the sea amidst the salty foam? This is a delightfully seared scallop nestling on English Pea espuma, with parsley oil, puff citrus pearl barley and water cress dust. Absolutely beautiful.
![Duo of Barramundi and Sole](https://farm5.staticflickr.com/4473/36825012073_facc2d7489_c.jpg)
Duo of Barramundi and Sole
Oh this dish completely wowed us. How the fish beckoned from underneath the squid ink tuile, one deep-fried and the other pan-seared. The dainty accompaniments included mussel and fennel nage, asparagus mousse, sprouting broccoli, sea vegetables.
![Traditional Beef Wellington](https://farm5.staticflickr.com/4457/23641975168_d554ce4f81_c.jpg)
Traditional Beef Wellington
This is certainly a British classic and it's easy to see why it's a well-loved one. In this version, the beef is served with seasonal vegetables, celeriac puree, and spinach flan. It's then doused with some good old HP gravy.
![Pim's Granite: a palate cleanser](https://farm5.staticflickr.com/4460/23641974388_9f4ec8daee_c.jpg)
Pim's Iced Granite
This palate cleanser is made extra refreshing with fresh cucumber, diced strawberry and orange gel.
![Peach Melba Legacy](https://farm5.staticflickr.com/4503/36825010183_45bbfc04f6_c.jpg)
Peach Melba Legacy
Dessert was a show-stopper. This shiny spherical sugar shell coddled raspberries, poached peaches with peach sorbet and vanilla foam. Probably the most dramatic peach melba you'll ever encounter!
![The View has a cosy sitting area for pre- or after-dinner drinks](https://farm5.staticflickr.com/4495/36825013623_e9a0826e59_c.jpg)
That wrapped up a lovely evening of British favourites given a gourmet update. It was fun to see how modern touches added playfulness to what might otherwise be staid classics.
The View has a cosy sitting area for pre- or after-dinner drinks, where you can retreat to and continue your conversations. They also make interesting cocktails at the bar.
For more on the Fairmont Jakarta, check out my previous post:
http://www.camemberu.com/2017/09/fairmont-jakarta-indonesia-hotel-review.html
Many thanks to Fairmont Jakarta for the invitation and hospitality.
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