Attarine X Mejekawi, Jakarta

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Attarine Jakarta, which is from Potato Head Group, has been carrying the concept of modern, homestyle and comfort food. It has a quite unique area, especially with the concept of open kitchen, bar table and Mini Cooper car located in the middle of the dining area as part of the decoration.

On January 11th and 12th, Attarine collaborated with Mejekawi from Ku De Ta Bali. Coming from Bali, Executive Chef Benjamin Cross and Head Chef Stephen Moore attending for this special event. Ben Cross has been living in Bali for 9 years and has been an Executive Chef at Mejekawi since 2013. Previously, Chef Ben has experience in many of the world's leading restaurants, one of which is 3 Michelin-star, El Raco Can Fabes Barcelona.

For this collaboration event, Chef Ben prepares 5 Courses set menu with 1 Snack Platter as appetizer (Rp 600k ++). There are 3 kinds of snacks that are served, and they are all in the size of a one bite. The first, Crab & Corn Cakes with Harissa and Curry Leaves, tastes like a Corncove with a mixture of crab meat in it, overall, tasty and kinda oily. Second, Foie Gras Parfait on Brioche and topped with Compressed Apple, a very light flavor from Foie Gras, and fresh from apple slice on it.

Third, Cured Salmon on top of Rosti, Creme Fraiche and Sambal Matah, a combination of fresh Salmon, crispy rosti, and sourness of a balanced and fresh creme fraiche. Unfortunately the taste of  Sambal Matah is hardly felt here. With a varied menu, Everything on Snack Platter is aimed to raising your appetite.

After Snacks, the first menu served Lightly Smoked Tuna. Cut as small as the dice and it feels fresh plus a little smoky. Served with Saj bread that is thin and has a crisp texture, then gentleman's relish, sumac and radish as garnish. The light and fresh start menu makes people want and curious for the next dishes. This became my first favorite menu.

The second menu is named 'Our' Sop Buntut. As the name, this is a modern twist from Sop Buntut Indonesia. Using Dashi as a soup, giving a light flavor but still savory enough. Oxtail as the main star have been grilled at first to provide texture crunch on the outside, but then it was cooked so it becomes very soft inside. Unfortunately, I think there's a part of the fatty meat that is less melted when eaten. Served with blackened shallots and tomato raisins too.

The third menu, Squid Ink Noodles. Predictably that the noodles are black, and the texture is quite soft. Served with shaved squid which is chewy texture and in sufficient quantities. Among them there is a small piece of pork pancetta, which provides a savory taste once bitten. Seasoning uses XO sauce that taste salty-savory. Added also chopped spring onions and garlic crisp gives a fresh aroma and a little crisp texture. This became my second favorite menu.

The fourth menu, 48hrs Beef Short Rib. Cooked for 48 hours, the texture of beef becomes quite solid but still tender, just not juicy enough. Served with caramelized grilled carrots that taste sweet and tender, juice tare that gives seasoning and sweet taste, mushroom butter on it makes the meat more buttery, pickles and nasturtium as garnish. In addition, there is a side dish, a potato gratin, with a flavor that I think is too heavy and cheesy.

In addition, this menu can be enjoyed with Red Wine Clarendelle Rogue, which is a blend of 3 types of grape varieties, Carbenet Sauvignon, Merlot and Carbenet Franc. Provides a sense of balance and elegance but not too strong.

The last menu, dessert, Jack Fruit Trifle, one of the quite popular Christmas menu in Australia. A typical warm cake with light jackfruit flavor, served with miso sponge and mint also pandanus. The combination of a balanced and not too sweet as a dessert is very good.

Overall this is a pretty good dinner experience, but there are some menus that I think can improve better. While in terms of service, i feel quite friendly, but the problem of attentiveness is crucial and very necessary to be improved.

Teddy Zelig He is an active food reviewer who lives in Jakarta. By emphasizing the overall concept of a restaurant from the atmosphere, the food to the service of a restaurant, Teddy certainly has a high standard in telling his experience. He also often travels to various places to explore a distinctive and interesting culinary. With years of experience, he certainly has quality photography and food reviews are quite expert.

Attarine Jakarta,

jl. Gunawarman No.11A, RT.6 / RT.3, Selong, Kebayoran Baru, Jakarta Selatan

Tel: +62 812 8602 6142