Lobo Restaurant At The Ritz Carlton Jakarta


It's located at the lobby level of The Ritz Carlton Mega Kuningan, it's not an Italian restaurant but they have more to offer, from mouth-watering appetizers to sweet delightful desserts. To describe Lobo Restaurant, a contemporary fine dining, with luxurious interior, genial service, and of course good food.

This May, a new Chef de Cuisine from a Michelin Star Restaurant in Bordeaux, France named Chef Jan Scwittalla will be part of Lobo Restaurant. Yes, he's German, and I personally very curious about what will he do, probably French dishes or with a twist of German cuisine. Anyway, I've heard that Lobo is famous for its Steak selection but last week I got a chance to savor some other dishes from the menu, shall we start with the welcome bread? I chose chewy pretzel over soft bread just because it's pretzel.


Pretzel

Next, Hokkaido Scallop with Parmesan Crumble, sautéed bok choy, passion fruit, and orange. Sometimes, it's not always about the cooking method but also the fine ingredient, sweet scallop, savory crumble, fresh citrus. One that successfully increased my appetite, King Prawn Carpaccio with Kefir Lime Oil, Cilantro, and Sambal, accompanied by mesclun salad and caramelized pineapple chip on top. 


King Prawn Carpaccio

Foie Gras Tortellini with porcini cream sauce and Pecorino al Tartufo Cheese, it was like Italian food in French way. Personally, I never get bored with fresh pasta, and it was really tasty, with strong cheese flavor, and distinctive taste of foie gras. I knew, it's not made for everyone but definitely a yes for me.




Crispy Half Suckling Pig with Apple Puree, Pineapple Lemongrass Puree, and Gravy. Who's really into pork dishes? Sous-vide before the roasting process creates a super juicy meat with light and crispy skin. Super porky to my palate, but thanks to the herby roasted baby potatoes and pineapple puree that balanced out everything in one bite. Seriously the skin was unlike any other I've ever had (of course, in a good way). I find that sous-vide is a really incredible cooking method when it comes to meat. Slow cooking process inside plastic bag, using water as the media, I said, you can't go wrong with sous-vide. 



The dessert, served on a sort of granite plate, something modern and artsy, molecular gastronomy kind of dessert. From frozen mousse to ginger infused watermelon cubes, crumbs, caramel and raspberry sauce, coconut ice cream was amazing, one that I like the most. Have you ever been to Lobo? Do you agree me? Share your experience, anyway the King Prawn Carpaccio is a must to order.





Opening Hours:
Lunch 12.00 - 14.30
Dinner 18.00 - 22.00

Phone: +62 21 2551 8888 / 8380 / 8321

Lobo Restaurant
The Ritz Carlton Jakarta
Jl DR. Ide Anak Agung Gde Agung Kav E1.1 No.1
Mega Kuningan, Jakarta


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1 comment:

  1. I am undoubtedly a foodie. I love the presentation. It is very unique and very fascinating. I think their chefs have some aesthetice sense of decoration.

    ReplyDelete