[ad_1]
Keto lasagna, tiramisu, gelato, and roast beef actually come to thoughts when one hears of the Oma Elly model. However the Italian delicacies specialists just lately opened a reservation-only restaurant, Oma Elly on 56, and we nonetheless can’t take our minds off the wonderful meal we had the privilege of tasting every week in the past.
Earlier than the COVID-19 pandemic, Oma Elly served an open kitchen non-public eating expertise in South Jakarta’s Setiabudi, however that was placed on maintain amid the general public well being disaster. Now that social restrictions are extra lax, Oma Elly on 56 started taking reservations in mid-October, serving a 6-course Italian menu together with different a la carte choices and a number of wine and spirits.
Oma Elly on 56 is barely open for dinner for now, although we positive hope they’d open for lunch service quickly. Once we stated the restaurant elevates the Italian non-public eating expertise, we meant that fairly actually; you may have your meal and take within the beautiful view of the Jakarta skyline from the 56th ground of Regent Jakarta in Gatot Subroto. The restaurant is embellished with a easy industrial look of concrete partitions, a contact of greenery, and recycled tomato cans as lampshades, balanced with a variety of chandeliers hanging from above.
Although the restaurant Oma Elly has turn out to be a serious participant in Italian delicacies in Indonesia in recent times, few know in regards to the girl who impressed the creation of the model. The story goes that Oma Elly (which interprets to Grandma Elly) was an Italian girl who married an Indonesian man within the ‘50s earlier than settling within the archipelago. She handed on her love of cooking to her youngsters and grandchildren.
A type of grandchildren is Chef Andry Susanto, the model’s head chef and founder, who served us and different media invitees throughout a personal luncheon final week. Amid oohs and aahs, Andry ready the primary merchandise off the menu that day, referred to as 90° Caprese, in entrance of diners. The dish consisted of iced cheese, tomato cubes, basil, and further virgin olive oil, with Chef Andry exhibiting us how he froze the mozzarella with nitrogen.
We had been informed to whack the iced cheese earlier than taking a chunk, which ended up being fairly a novel expertise: we knew for positive that we had been consuming mozzarella, although it felt like consuming ice cream. It was a nice solution to work up our urge for food because the salty cheese, which turned delicate after a second, blended nicely with the freshness from tomatoes and the aromatic shredded basil.
Torta got here after the appetizer, which was described as “Torta di cacio e pepe and truffle.” Consider it as a savory model of chocolate lava cake; solely the cake is product of almond flour and topped with grated truffles, a filling of cheese and truffle sauce, and parmigiana (or parmesan) crumble across the torta. It’s tacky, truffle-y, and undoubtedly excellent for many who take pleasure in each. The crumble added additional crunch and taste dimension to the truffle lava “cake,” which was a lot appreciated.
Subsequent got here Scallop, which is wood-fired recent scallop on the shell topped with orange-colored creamy sauce and dusted with parsley, served with a small slice of focaccia (flat leavened oven-baked Italian bread) on a mattress of black beans. The scallop tasted recent, and the sunshine creamy sauce enhanced the sweetness of the meat. This dish additionally seems to be so photo-worthy that we weren’t shocked different patrons have uploaded their very own snaps of Scallop, as seen on the reposted tales on Oma Elly’s Instagram web page.
After Scallop, we had been served with one other aesthetically pleasing menu, the Foie Gras Mandili Pasta. “Mandili” means handkerchief in Italian, which explains why the dish consisted of solely a sheet of pasta. Chef Andry defined that the sauce is product of foie gras that had been torched to separate the meat and fats, which was then emulsified. The pasta is so chewy that you simply’d know for positive that it’s recent pasta. The sauce, in the meantime, is savory and packs a punch of taste — it’s emulsified foie gras we’re speaking about right here in spite of everything — and the foie gras snow is a welcomed addition to the dish.
Midway into the course, we had been shocked to search out ourselves feeling fairly full, throughout which we had been served an off-the-menu palate cleanser: a spoonful of melon sorbet, crispy beef prosciutto bits, and olive oil, earlier than the principle course.
Parmigiana is a breaded, house-cured USDA quick ribs topped with marinara sauce, house-made fior di latte (mozzarella product of cow fairly than buffalo milk), porcini, and shaved parmigiana. The meat was cured for seven days, and the feel is extra like that of non-factory made corned beef. It was a bit fatty, nevertheless it was well-balanced with the recent and salty style from the marinara — and the way might anybody complain in regards to the cheese?
After Parmigiana, we had been served with one of many gadgets from the add-ons lineup, Steak and Egg. This dish consisted of polenta fries, onion purée, bordelaise sauce, and slow-cooked egg yolk. We favored their tackle the dish and tried to combine the meat with totally different sauces in each chunk, although we thought that the bordelaise, or the shiraz discount sauce, rapidly dominated our plate and palate as we did so. As well as, the opposite add-on gadgets embrace Vongole with yolk cavatelli, crustacean emulsion, hokkigai (surf clam), and sea urchin air; and Atlantic Cod & Caviar.
Simply earlier than we acquired to dessert, we had been provided to strive the Margherita Pizza and had been informed that the dish was on the home as a result of Oma Elly’s pet peeve was individuals leaving her restaurant hungry. Let’s not child ourselves, how usually have we craved for one thing heartier after a elaborate dinner? This pizza actually hit the spot because it was not too large, and had a delicate and bouncy crust that’s a bit crispy on the skin. The recent basil and tomato sauce with mozzarella will at all times be a crowd favourite, and we solely wished we hadn’t been too full to take pleasure in one other slice.
Our luncheon concluded with desserts. We had been served Cookies and Ice Cream with stout-flavored gelato and a freshly baked macadamia and chocolate chip cookie, in addition to Oma Elly’s well-known tiramisu. The gelato had a delicate stout taste, so don’t fear when you’re not into that form of beer, and the massive cookie — which was every thing you’d search for in a cookie — was nonetheless heat with a delicate interior and crispy outer when it reached our desk.
This additionally turned Coconuts Jakarta’s first time making an attempt Oma Elly’s Signature Tiramisu, and now we perceive why the dessert is so hyped amongst many Jakartans. We’re not going to sugarcoat it — this was a very nice closing to our lengthy lunch session, particularly once we’re fairly the avid espresso drinker.
In accordance with data posted on Oma Elly’s web site, the 6-course menu is priced at IDR850K (US$60), with a period of as much as two hours for the entire expertise. To safe their seats, clients should pay the price prematurely, with drinks and extra a la carte gadgets being billed on web site. Dinner begins from 6pm on the earliest and 8pm the newest, and all patrons should current proof of COVID-19 vaccination to enter.
FIND IT
Oma Elly on 56
Regent Jakarta 56th ground at Mangkuluhur Metropolis, Jl. Gatot Subroto No. Kav. 1, Karet Semanggi, South Jakarta
RSVP by way of Oma Elly’s website, Whatsapp: +62 813-8892-6354, or e-mail: reservation@omaelly.com
[ad_2]
Source link