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New Menu Concept, Cork & Screw Pacific Place

Bahasa l English

The Eid holiday has arrived, well for you and friends who have not been able to go hometown this year, please be patient for the safety of our families during this pandemic. This time I want to share a story about the Cork & Screw restaurant which is certainly no stranger to the Jakarta community. With several branches that have been operating for a quite of time in Central and South Jakarta.

Cork & Screw Pacific Place was closed for a month in the process of developing a new menu concept that was different from the previous one. Chef Fernando Sindu presents a menu concept Western, Asian to Indonesian with a standard of taste suitable for the current generation. In the interior of the restaurant, nothing has changed, but you will find a variety of menus that have changed completely. Here are some menus that I tried this time:

1. Patatas Bravas (IDR 80,000)
This typical Spanish dish can indeed be a starter that will boost your appetite. Potatoes that are processed with spicy sauce, roasted garlic mayo give it a creamy texture, then shishito pepper and paprika give a fragrant and distinctive aroma. The potato's soft texture and spicy savory taste envelop this dish and are addicting.

2. Sourdough Toast (IDR 125,000-350,000)
For this menu, there are 3 choices of oyster mushrooms, burrata and foie gras. This time I tried 2 kinds, oyster mushroom with porcini, ricotta truffle, mushroom vinaigrette, and truffle oil. Then sourdough with foie gras, caramelized onion, tomato jam, and raisins which is my favorite. The sourdough texture is perfect, the smoky aroma is delicious.

3. 30-Hours Boneless Short Ribs (IDR 320,000)
This is one of the main dishes that you must order. The beef is cooked for 30 hours so it produces a soft, juicy meat texture and melts perfectly. Served with crunchy potatoes croquette and a soft texture inside, shallot marmalade with a fragrant aroma. Fried asparagus and red wine sauce that gives a balanced taste.

4. Penang Duck Curry (IDR 150,000)
An interesting menu at the Asian session. Processed fried duck in a thick curry with various ingredients such as lychee, eggplant, kaffir lime so that it produces a fragrant aroma. Duck meat has the right texture with a well-absorbed curry flavor. It's just that the dish is too salty even though it is enjoyed with white rice.

5. Beef Tongue Cabe Ijo (IDR 155,000)
Indonesian specialties, nasi bakar sumsum, grilled or burned rice with bone marrow, beef tongue cooked with green chilies, tomatoes and served with beef broth. The dish fits perfectly with the Indonesian taste, the grilled rice has a nice aroma, the marrow melts well, it's just less smoky. Soft beef tongue with green chilies that are not too spicy for Indonesian standards.

6. Avo-Gato (IDR 70,000)
A dessert dish with a unique presentation. The main ingredient of avocado is processed into a cream parfait with choco mocha sauce and crumble that gives it texture. A sweet dish that can be an interesting choice for dessert. My suggestion is whole ingredients are mixed while enjoying it so that it gives a balanced taste of avocado and chocolate.

Overall, my experience of trying new dishes here is quite memorable. Each dish that is served offers a taste that matches the Jakarta Society, besides that the ingredients used and the presentation of each dish adjusts to high-end premium dining. There is little disturbance from mosquito bites.

Yovent, a full-time content writer and social media influencer who loves to travel overseas with high passion and enthusiasm to explore the world of gourmand. Live in Jakarta with the diversity of cultures, foods, trends, and lifestyles gives him much inspiration to create the stories. Blogging since 2014, with more than 5 years of experience, he has a good capacity to work in food writing & photography.

Cork & Screw,
SCBD, Pacific Place GF, Jl. Jend Sudirman, Senayan, Kby Baru, South Jakarta
Tel: +6221 5797 3303


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