Grand Hyatt Jakarta welcomes another Michelin-starred chef, Chef Aidan McGrath, hailing from Wild Honey Inn, Ireland’s first and only Michelin-starred inn. Chef Aidan will introduce his unique “bistronomy” style into an exquisite menu at C’s Steak and
Seafood Restaurant on 4 – 8 December 2018.
Chef Aidan has been cooking for more than 30 years, beginning at The Berkeley in London and has been a chef at several luxury hotels worldwide, including France, Switzerland and L’Escargot in Soho, where he was the head chef. He is the man behind Michelin-starred Wild Honey Inn and was awarded the title of Chef of the Year in 2012 by Georgina Campbell’s Ireland, the country’s leading independent food and hospitality guide.
The title was awarded for his classical training, which is reflected in his modern bistro style of cooking that turns even the simplest dishes into deeply flavoursome foods. Committed to keeping time with the rhythm of nature, Chef Aidan’s foods are influenced by the natural environment where he lives, The Burren, Northwestern County Clare, Ireland.
Wild Honey Inn opened in 2009 and is owned and run by Chef Aidan with his partner, Kate Sweeney. The restaurant is on the list of 13 Michelin-starred restaurants in the Republic of Ireland and won its star for 2018 in October 2017. The inn holds 2 AA Rosettes since 2013 and is listed among the Best Restaurants in County Clare by the Restaurants Association of Ireland. Inspired by the concept of the Irish pub, Wild Honey Inn combines refined bistro cooking with the ambience and warmth of a traditional country inn, explains Chef Aidan and Kate. The chef has retained the Michelin Star for 2019, which was awarded last October in London.
Michelin-Star Chef Aidan McGrath’s lunch / dinner package at C’s
Three-course set menu IDR 550,000 ++ per person
Wine pairing – additional IDR 300,000 ++ per person
Five-course set menu IDR 1,500,000 ++ per person
Wine pairing – additional IDR 485,000 ++ per person
In addition, we would like to breakdown further details on the five course set menu that we got to experience at Grand Hyatt Jakarta. The appetizer is a fresh start, Chef Aidan’s Crab Cocktails with thick and soft white crab meat, mixed with apple and mayonnaise gazpacho dressing. And even though the portion is actually quite huge for an appetizer as the crab meat is generously placed above the light sour and savory sauce, it turns out not to heavy or filling after finishing the whole plate.
Double Appetizer alert! We were greeted with another garden-fresh Heirloom tomatoes, locally hand-picked from Puncak. The Burrata is very well balanced with the combination of sweet watermelon, split pea dressing and basil mousse on top. Fun Fact from from C’s steak and seafood restaurant : almost all the veggies and other raw ingredients are locally produced as they support Indonesia farm plantation and resources.
Moving on to the first main course, and it’s our team favorite dish so far, Charred Cured Organic Salmon. Can’t forget the first bite of the salmon mixed with kohlrabi, capers, and lemon, with sauce gravid lax on top. Together, they melt right away in your mouth, taste very fresh and all the flavor just burst inside once you bite into it.
Finally, when it comes down to the main entree of the course. and of course the main course is a legit Bomb! Chef Aidan introduces Fillet of Wagyu Beef, with Truffled crushed celeriac, celeriac crisp, and sauce bearnaise. plus huge cut of french fries, which goes really great together with the sauce bearnaise dipping. it’s addictive! and again we are really impress with the large portion of the main entree. it’s satisfying and worth every penny.
Finally, when it comes down to dessert, C’s Steak and seafood restaurant at Grand Hyatt hotel always knows the best! this time, with Chef Aidan’s Creation of Poached Pineapple completed with Vanilla Cream, Hazelnut, Pistachio and pineapple sorbet is to DIE FOR! even though the previous four courses is quite filling already, the Poached Pinapple is the perfect excuse of ” there is always room for dessert”.
For reservations, please call +62 21 2992 1383 or +62 815 913 1234 (WhatsApp/ call).
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