The restaurant presents new experiences combining the best of Western cuisine with a touch of Indonesian flavors
Sea Grain Restaurant & Bar at DoubleTree by Hilton Jakarta – Diponegoro launches new experiences with newly curated menu selection. Its unique concept of fusion dishes presents innovative flavors combining the best of Western cuisine with delectable Indonesian touch.
Located on the third level of the hotel, the restaurant provides a contemporary casual dining experience for all occasions – whether for a sumptuous lunch, intimate dinner or after-work drinks. Guests will be able to enjoy the elegant indoor setting with a cozy ambience, or unwind with the fresh breeze from the restaurant’s semi-outdoor spaces that overlook Jakarta’s beautiful skyline. Those who are looking for a more exclusive setting can opt for one of the two private dining rooms available.
Roasted Bone Marrow & Salted Baked Sea Bass
Andre A. Gomez, regional general manager of Indonesia & Timor Leste, Hilton and general manager of DoubleTree by Hilton Jakarta – Diponegoro said, “Sea Grain Restaurant & Bar has received positive response as Jakarta’s dining destination. To keep presenting our valued guests with innovative offerings and delightful experiences, our dedicated team with Chef de Cuisine Rendy Reynaldi have curated new menus with tempting flavors and high-quality, locally-sourced ingredients. We look forward to welcoming our guests and sharing the new taste of Sea Grain Restaurant & Bar.”
Well-known for its steak and grill selection, the restaurant introduces Brandy Steak. As one of the Chef’s recommended items, this 250 gr premium grilled ribeye is paired with roasted tomato, baby carrot and hand-cut fries made from Cilembu sweet potato from West Java. The Chef will personally visit guest’s table to flambé the steak with a special brandy sauce, adding a delicious smoky flavor to the tender meat.
For those who enjoys seafood, Salted Baked Sea Bass serves a unique dining experience. The baked fish is encased with a crust of sea salt, which will be break opened by the Chef using a hammer at the guest’s table. With creamed spinach and boiled pandan butter potato on the side, also added with cream woku sauce from North Sulawesi, this dish is juicy with a taste of savory and a hint of freshness.
Brandy Steak & Orange Marmalade
New choices for appetizers and snacks are also available. Roasted Bone Marrow presents a half-cut Australian bone marrow on the plate with appetizing beef maranggi and rendang mayonnaise. Meanwhile, Escargot Vol au Vent is mixed with delectable balado butter – a local
sauce from West Sumatera. There is also Steak Tartare with fresh wagyu tenderloin and locally-sourced sweet potato chips on the side.
