Breakfast at ALTITUDE

I remember the very first time I set foot at the 46th floor of The Plaza office tower to survey the site with Madame H. Then, back in February, the floor panels were not entirely installed yet and there were still construction workers everywhere, each busy doing their own stuff. It was my first time meeting the key people who saw through the growth of ALTITUDE every single day since it was still an empty floor until it's become one of the hottest spots in the Big Durian today. Unlike Singapore, Jakarta's rooftop dining or restaurants located at high altitudes are numbered and of the handful, only a few are memorable. and ALTITUDE is one of the few.

Just months since my first visit, ALTITUDE has transformed into an elegant and massive complex of dining establishment, home to 4 awesome places: Salt Grill, En Maru, GAIA and Cloud Lounge. I could continue raving on and on about ALTITUDE, but that would be like repeating to you (like a broken record) that Earth is a planet and that Sun is a star.

So you may be wondering has ALTITUDE started serving breakfast? Well, it never has and still isn't, but who knows they will in the future? The breakfast I'm referring to this time is actually the Iftar meal during the Ramadhan month back in late July. I tried not just from one restaurant, but all three, packaged in a wonderful set of 5-course meal and ended it with a refreshing Ketel cocktail.

Highlights of the dinner:

Appetizers from En Maru by Executive Chef Tomie

If you're ever at En Maru, you MUST (must!) try the Foie Gras Chawanmushi. The silky chawanmushi, topped with creamy foie gras was a treat fit for the king. Another signature is the Assorted 5 Kinds of Sashimi, which, depending on the chef', could come served in different appearances, but each containing exactly the same combination and quantity.

Foie Gras Chawanmushi

Assorted 5 kinds of Sashimi

1st Main Course from Salt Grill, Executive Chef MJ Olguera

Grilled Barramundi with stir fry of crab meat and shiitake mushrooms, charsiu sauce, sugar peas and confit eschalot. Served on the sides were Heirloom Tomato Salad with burrata cheese and basil red wine dressing, and Mashed Potato with truffle oil, which was so creamy and addictive!

Grilled Barramundi with stir fry of crab meat and shiitake mushrooms, charsiu sauce, sugar peas and confit eschalot

2nd Main Course from GAIA by Executive Chef Marco Caverni

Boneless Chicken Leg Stuffed with Porcini Mushroom and served with white asparagus. I couldn't stop digging in the asparagus, simply delicious.

Boneless Chicken Leg Stuffed with Porcini Mushroom

Dessert from GAIA

Triple Dessert Platter: Pannacotta, Tiramisu & Orange Cake. If a sweet tooth tells you that a dessert is great, would you believe it, or would you dismiss that statement because you think that person would give positive comment to anything sweet? Well, anyway, this triple dessert is the best way to end the meal.

Triple Dessert Platter: Tiramisu, Pannacotta & Orange Cake

Open Hours:
Sunday - Thursday : 11am - 11pm
Friday: 11am - 12pm
Saturday: 11am - 2am

ALTITUDE The Plaza
The Plaza 46th Floor
JL. MH. Thamrin Kav 28 - 30
RSVP  +6221 2992 2448
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