Meat lovers in town will find a greater variety of steaks available at the Steak House, the fine-dining restaurant located at Four Seasons Hotel, as it has added new items to its menu for guests to enjoy.
Introduced as its special menu for the New Year, the additional menu is now part of the restaurant's effort to attract more visitors.
The restaurant has so far this year made several changes in its concept. When it was opened in 1995, it had the funky style of the Hard Rock Caf*. In 2007, it became semi-formal dining restaurant, winning the runner-up award for the Best Fine-Dining restaurant from a lifestyle magazine.
In 2008, it introduced a wood-burning grill. This year, the Steak House wants to focus its menu on its mainstay: American-European-style steak, while maintaining the signature wood-burning grill.
The new menu features more varieties of beef to select from, special Steak House cuts, a different kind sea salt and olive oil. The choices of steak available at the restaurant can be found from the new single-page menu for the convenience of diners.
The new selection of prime-quality meat includes US Meyer Dry-Aged, US Prime and Aurora Brand Lamb from Tasmania. The Steak House has also kept its popular and signature cuts, such as the Australian Wagyu Beef grade 9+, renowned for its succulent marbling, and the juicy Ranger Valley 300-Day-Old Grain-Fed Beef, all served with a selection of special sauces and vegetables of the day.
The Dry-Aged lovers can try Black Angus Carpaccio with Micro Green Salad. The tender, thinly sliced meat is arranged in a flower-petal shape and garnished with cheese and green salad.
"Most Western people like the taste of this meat. That's why Angus is the best choice," says Four Seasons executive chef Vindex Tengker.
The restaurant has also introduced new Steak House cuts, a quality non-loin cut with great taste and tenderness, and US Prime Flatiron Steaks, some cuts taken from the shoulder blade.
The new cuts also feature Angus Beef Cheek with Gnocchi, with tender beef cheek cuts. This beef is stewed for three hours to produce a tender steak. Another choice is the Prime Hanger Steak Skewers with Chimichurri Sauce. The dish is made from "hanging tender" meat cuts and green paprika with chimichurri sauce, a kind of green sauce made from finely chopped parsley and vinegar, used as a marinade for grilled meat.
"With so many varieties of beef, our guests can explore and experience Steak House's choice of meats from different countries, cut styles and aging process," says chef Vindex.
For added taste, guests can dip the meat into a flavored extra-virgin olive oil selection: Four Pepper (spicy) or Fried Garlic, which has a juicy taste.
Guests can also savor the three types of rock salt: Himalayan pink salt, Hawaiian red salt and Hawaiian black salt, with the first having the highest salinity level and the Hawaiian black salt the lowest. The restaurant will soon feature Bali salt. But even without the trappings of olive oil and salt, the meat is succulent and juicy.
To complement the main meal, guests can choose a variety of side dishes lovingly presented and delectable to boot. The choices are, among others, Crab Cake with Remoulade and Spicy Coleslaw, Duck Confit Ravioli with Porcini Mushroom, Blue Cheese Gnocchi and Red Wine Mushroom Ragout served in a casserole, Leek Hash Brown Potato and Gratin Potato served in a shallow pan, Creamed Spinach, Asparagus Gratin and Grilled Portobello served in a gratin ceramic bowl, and Potato Souffl* in a ramekin dish.
To cap off the dinner, the dessert menu offers up sweet treats such as the Valrhona Chocolate Dome.
- Text and photos by Tifa Asrianti
The Steak House
Four Seasons Hotel
Jl. Rasuna Said
Jakarta 12920
Phone: +62-21-252 3456 ext. 7159
