Orient8 was the last restaurant out of three at Mulia Senayan Jakarta that we tried. For some reason, we were put off by the idea of combination of fusion and French cuisine that they serve. They have proven us wrong. The fact that we ate there three times in three consecutive days must gave you a clear idea how impressed we were. Not only by the décor of the restaurant itself, comfortable seats and attentive staff but on top of that, the French chef Florian Lamelot really knew how to spoil us.
On the first Napoleon Chef Special set menu we started with amiss bouche that consist of truffle risotto ball, quiche and cheesy mini pizza with bacon. Then followed by delightful crab salad, granny smith jelly and avocado triangles, topped with caviar. Continued by agnoretti, very light cheese ravioli with truffle foam then not to be missed lobster bisque with puff pastry crust. The set menu did not stop there though; the next dish that we had was langoustine with lobster foam, baby pak choy, shitake mushroom and bacon. Then dover sole with broccoli, caulis flower, spinach and morelle mushroom that we found a little bit over salted. Last but not least was well seasoned and melt in the mouth beef rossini. As the dessert we had an apple candy, a very delicate work of art by the chef. Perfect choice to prove the Chef’s skill. And the real finishing of the meal (we mean, the real real real finishing of the meal) was the chocolate fondant served with pistachio ice cream and sliced fresh strawberries. We were speechless at that point. Full and in total awe.
On the first Napoleon Chef Special set menu we started with amiss bouche that consist of truffle risotto ball, quiche and cheesy mini pizza with bacon. Then followed by delightful crab salad, granny smith jelly and avocado triangles, topped with caviar. Continued by agnoretti, very light cheese ravioli with truffle foam then not to be missed lobster bisque with puff pastry crust. The set menu did not stop there though; the next dish that we had was langoustine with lobster foam, baby pak choy, shitake mushroom and bacon. Then dover sole with broccoli, caulis flower, spinach and morelle mushroom that we found a little bit over salted. Last but not least was well seasoned and melt in the mouth beef rossini. As the dessert we had an apple candy, a very delicate work of art by the chef. Perfect choice to prove the Chef’s skill. And the real finishing of the meal (we mean, the real real real finishing of the meal) was the chocolate fondant served with pistachio ice cream and sliced fresh strawberries. We were speechless at that point. Full and in total awe.
The next day, we ordered another Napoleon Chef Special set menu. But this time we let the chef to choose the combinations without seafood preference. And yet again we were blown away.
The only downside of our visit would be the other guests taking a lot of pictures of themselves in every part of restaurant while we were enjoying our exquisite meals. Apart from that, we were totally impressed.
The restaurant hold dining events quite frequently, we would suggest you to check out their website before your visit so you will not miss a true gastronomy experience.
Orient8 at Hotel Mulia Senayan Jakarta
Jalan Asia Afrika Senayan Jakarta 10270
+62 21 574 7777
www.hotelmulia.com
Orient8 at Hotel Mulia Senayan Jakarta
Jalan Asia Afrika Senayan Jakarta 10270
+62 21 574 7777
www.hotelmulia.com
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