The Reintroduction of 1945 Restaurant at The Fairmont Jakarta
The Fairmont Jakarta is please to reintroduce a place known for its refined fine dining for a truly authentic Indonesian taste with now a new chef and creations at 1945 Restaurant.
Previously managed by a tenant outlet, 1945 Restaurant is widely recognised as a place that combines modern cooking technique and fresh, premium quality ingredients to reimagine traditional Indonesian food as fine gourmet cuisine. This time, the restaurant will introduce Chef Adhitia Julisiandi, or Chef Adhit, to bring along his culinary expertise to recreate the new menu in 1945.
Inspired by traditional ingredients that are rendered in contemporary form, the menu will be a transformation of local food to world class culinary experience. Chef Adhit applies molecular gastronomy technique to elevate the Indonesian fine dining experience, which is a sub-discipline of food science that involves physical and chemical transformation of ingredients that occur in cooking process.
The name of the restaurant, 1945, refers to the year Indonesia gained their independence, which is a major milestone in the country’s history to be an independent modern nation. That driving spirit gives way for innovation and exploration to new waves of pioneering creativity in developing Indonesian food. Their logo is an interpretation of the red-and-white colours of Indonesia’s flag, designed in monochromatic grey, black & red colours.
Some highlight of the menu span across the whole meal, starting with the appetizers. For a great start to a meal, guest should try the Naniura 1945 – barrel sliced ikan mas marinated with aromatic Andaliman pepper flavored in Tapanuli style, Burung Puyuh Kecombrang – a wild quail served with torched ginger sambal and Kohu Kohu, or Tahu Gejrot Lobster – Cirebon style Tahu Gejrot served with marinated lobster ballontine.
A signature main dish is the Short Ribs Maranggi, which can serve two persons. The dish offers 48-hour Maranggi sauce marinated short ribs, complemented with grilled tape uli and Colo-colo dip. Another signature would be the Kelinci Masak Rica, a rabbit ballontine with carrot texture and Rica Rica sauce.
For dessert, Chef Adhit shows his expertise in dishes such as Martabak Manis 1945, an Indonesian sweet pancake in Mille-feuille style, served with fermented black rice and coconut, Frozen Durian – traditional frozen durian, served almond crumb and pandan sponge, Bibika Deconstructed, a deconstructed version of Bika Ambon, served with pineapple pudding and vanilla ice cream, and many others.
To reserve this wonderful dining experience, please contact at (+62 21) 2970 3333 or email firstname.lastname@example.org.