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Romance, Italian cuisine and cheese: Jakarta welcomes Oso
Whether for a special occasion or just to satisfy cravings for ravioli, Oso is the new (but not that new) place to go.
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A table with a view at Oso Ristorante at Altitude, The Plaza. (JP/Muthi Kautsar)
T
he lively and diverse culinary scene of Jakarta has now welcomed a newly revamped and refined Oso Ristorante. The Italian restaurant, located on the 46th floor of Altitude at The Plaza, was previously known as Gaia by Oso Ristorante, and it is affiliated with Singapore’s Oso Ristorante, the brainchild of chef Diego Chiarini and Colleaone Stephane.
Still boasting the same spectacular aerial view of the Thamrin area, including the Hotel Indonesia traffic circle, Oso is now decorated in mostly monochromatic tones.
White tablecloths and napkins, grey chairs, crystal tumblers, wine glasses and chandeliers provide a pleasant ambiance, together with the ample natural lighting that comes through the tall windows.
The restaurants new details, including a white brick wall graced with black and white photos of prominent figures, might increase its popularity as the city’s ‘it’ venue for events, from marriage proposals and bridal showers to intimate weddings.
Astrid Suryatenggara, chief marketing officer at Altitude at The Plaza, said there were at least three marriage proposals every month back when the restaurant was known as Gaia.
“Now, [proposals] will happen more often, [because of the] more romantic setting,” Astrid said.
Meanwhile, the food meets the expectations of an Italian restaurant that is suited for entertaining significant others or important clients. Executive chef Nazario Orlando ensured that all food was made using premium ingredients.
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A signature dish that The Jakarta Post recommends is the ravioli veal mousse, a fine pasta dish served with mushroom cheese fondue, topped with 24 karat gold sprinkles. Based on the Post’s experience, the ravioli was preceded with porcini mushroom soup presented in a cappuccino cup and a spinach salad with honey mustard dressing.
The ravioli was followed by Australian wagyu beef tenderloin A7, served with Piedmont hazelnut crust, pumpkin puree and black truffle shaving.
A culinary gem not to be missed out on while dining at Oso is its collection of cheese. On the menu there are eight types of Italian cheese, but if you go to the restaurant's cheese chamber, you would see about 20 different varieties.
“We can not fit every cheese on the menu, and they always rotate,” said Astrid. At the time of writing, the rarest cheeses available at Oso were the pecorino di fossa, ocelli al barolo, sottocenere with truffle and castelmagno.
