Since opening in October 2016, Attarine has become one of Jakarta's favorite restaurants. The concept of a neighborhood that carried, making visitors who come feels like being at home alone.
This is coupled with the expertise of the chef in mixing food that spoil the tongue. While dining in a restaurant, the tongue still feels like being at home.
Latest, Attarine introduces a new grand menu available on lunch and dinner starting July 21, 2017. Unusually, this time the chefs at Attarine more play in meat raw materials. Instead, pasta is also trying to introduce for this new menu
Since opening in October 2016, Attarine has become one of Jakarta's favorite restaurants. The concept of a neighborhood that carried, making visitors who come feels like being at home alone.
This is coupled with the expertise of the chef in mixing food that spoil the tongue. While dining in a restaurant, the tongue still feels like being at home.
Latest, Attarine introduces a new grand menu available on lunch and dinner starting July 21, 2017. Unusually, this time the chefs at Attarine more play in meat raw materials. Instead, pasta is also trying to introduce for this new menu.
Our team had an opportunity to pick up the new menu. Rather than bring a light starter, I immediately challenged with Market Ceviche .
Pieces of fish meat, marinated with turmeric, citrus , and cilantro . Uniquely, this dish is served in a glass. Fresh taste of fish meat still felt. For fans of fresh fish and sushi, this dish is definitely a favorite.
Finishing eating Market Ceviche, Crispy Brussels Sprouts and Crispy Chicken Strips are waiting for the next tasting. Crispy chicken meat feels right when eaten with corn puree . Even for the Brussels Sprouts. Does not feel sepat on the tongue and easy to swallow.
While waiting for the main dish , another dish has been presented on the table. Fresh Salad of Shaved Fennel and Melon , contrasted with Wood-Fired Edamame is crunchy.
Interestingly, I had the opportunity to taste a unique dish in the new Attarine menu: Jackfruit on Sourdough Toast . At first glance, this dish looks like a bread topping . What is different is the jackfruit that topped the bread.
It feels a bit spicy because of the barbeque sauce used. But the scent is so soft and smooth. A bit like gudeg, just more spicy and savory because it is eaten with bread.
"We intentionally use young jackfruit for this dish, so the goal is not to lose the texture and the object when cooked," said Ismawan, one of Attarine chefs .
The main dish is a bit old, but worth it with what I feel. For the main menu, Jacob Burrell, Executive Chef Attarine challenged me with Pumpkin Gnocch i which was fitted with chunks of duck meat.
The texture of pumpkin that is processed into Gnocchi feels elastic, solid, and filling. Suitable eaten with pieces of duck meat that has been ordered so easily eaten.
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