After the recent success with Socieaty, Les Amis group Indonesia opens another brand new concept in Jakarta, Vue46. Aptly named so, for the location on the 46th floor of one of the premium office buildings in Jakarta, and a spot that grants a uniquely Jakarta downtown view; one with an eclectic mix of skyscrapers jungle and spontaneous squatters...
While the growth of new cafes, eateries and restaurants in Jakarta has grown exponentially in the recent years, the fine dining scene has been quite slow and (*yawns) predictable, with only a few surviving old (and tired) players. Singapore, Thailand and even Bali are noticeably thriving with all sorts of restaurants including the fine dining ones, Jakarta, as the capital city of world's 4th most populous country, is still terribly lagging behind. The arrival of Vue46 by Les Amis, thus, is very much welcome like the first drop of rain after a long drought.
Vue46 is operated by a French dining powerhouse from Singapore, Les Amis, which opened in Singapore, 1994. The multi-award winning restaurant is the flagship restaurant brand of Les Amis Group.
Situated atop of The Plaza, on its 46th floor, Vue46 shares the floor with a few other luxury dining venues which opened a few years earlier. Vue46 has quite an intimate setting, with a 52 persons capacity, it is considerably small to ensure that every table get the chef's personal attention and enough to host a private function / event. Right next to Vue46, there will be another new concept by Les Amis Group too, Shabu Shabu Gen.
Situated atop of The Plaza, on its 46th floor, Vue46 shares the floor with a few other luxury dining venues which opened a few years earlier. Vue46 has quite an intimate setting, with a 52 persons capacity, it is considerably small to ensure that every table get the chef's personal attention and enough to host a private function / event. Right next to Vue46, there will be another new concept by Les Amis Group too, Shabu Shabu Gen.
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| Interior is a clean and modern setting with warm lighting and bright tangerine leather chairs |
Pastry Chef of Les Amis Singapore, Cheryl Koh lends her magical patisserie touch in the form of the artisan bread served at the beginning of the meal. My obsession for Vue46 began the moment the butter and bread basket was served at our table, along with the tray of assorted flavoured butter...
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| Those artisan rolls are quite addictive! |
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| From left to right: seaweed butter, spicy butter and mustard butter |
As a fine dining restaurant, there are only set menus for lunch and dinner services. So, here's what the 6 course Le Menu Classic (IDR 1,280,000++/pax) would look like...
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| Amuse Bouche: Special Selection of Kristal Caviar Cold angel hair with caviar and black truffle |
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| Kristal Caviar is produced from the "Acipenser Schrenki" or "Dauricus Schrenckii" Japanese sturgeon, the caviar's is golden coloured with hints of green under the warm lighting. |
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| 2nd Course: Organic Tomato in 'Club Sandwich' Mille-feuille of tomato and spanner crab with a drizzle of extra virgin olive oil and xeres vinegar |
The 'sandwich' was delightfully refreshing, although it tasted quite unfamiliar in the beginning, with the juicy tomato's unique umami flavour eventually made sense and I just had to continue to take the next bite until there's nothing left.
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| 3rd Course: Seared Scallop Teppanyaki seared scallop with teriyaki sauce |
I was watching Masterchef Junior the other day, and Gordon Ramsay was teaching the young cooks on how to de-shell a scallop. It was honestly not an easy feat, removing the parts naturally attached to the shell and then to clean the slimy parts encasing the highly prized, white and meaty, disk-like core, which is actually the adductor muscle of the clam. Scallop could actually be served raw as sashimi, that only very light cooking is necessary, especially for premium quality scallop. The Seared Scallop with teriyaki sauce, while delightful, was a little bit tougher than I'd expected. I wasn't sure if the scallop had been working out (*scoffs!), or if it had been on the teppan a bit longer than necessary.
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| 4th Course: Pan Roasted Sea Bass Sea Bass with refined & aromatic traditional 'Américaine' sauce |
Américaine sauce is a classic French sauce, with taste notes that reminded me of lobster bisque. The sauce complements the lightly seared meaty, sweet and buttery sea bass. For me the Kristal caviar on top was like the cherry on top of sundae; it's unnecessary, but looks pretty and a delicious incentive to clean the plate until the last piece of caviar. And that's the end of the savoury course...on to dessert!
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| 5th Course: Pears Poached pears in star anise and bourbon vanilla with caramel cream |
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| 6th Course: Clementine Whole candied clementine in different textures on an earl grey jelly |
Both desserts are delightfully sweet endings, and I know that both took a lot of effort to plate and a lot of thoughts must have gone into creating them. But if I had to choose either, I'd go for the Pear, simply because I'm the type who prefers sweet and rich dessert to sour and fresh dessert, so I'd choose gelato over sorbet at any given time. That being said though, I really like the crunchy and flaky surprise at the base of the Pear 'dome'.
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| Coffee or Tea & Mignardises |
To complement my digestif coffee, another delectable sweet treat: the lemon scented Madeleine, fresh from the oven! The madeleine itself, is already an enjoyable treat, but I dipped it into my macchiato too for that extra kick.
I have to confess, that I am completely smitten, right from the start of the meal. Each dishes never failed to leave me expectantly craving for the next surprise. It's quite a rare experience even after all these years blogging and dining around the region. I know that y experience is still limited and that I might not have seen much of the global culinary scene, but Vue46 is safely on my favourite list among only a few other names.
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| The bustling kitchen |
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| Executive Chef of Vue46 by Les Amis, Kentaro Komoda |
Last but not least, congratulations on the successful opening of Vue46, I seriously can't wait for my next visit and repeat my divine encounter with the angel hair caviar already!
Prices:
• Le Menu Express (prix fixe 3 courses / complimentary coffee/tea and mignardises / Lunch only / Served within approx. 45 minutes) IDR 450,000++/pax
• Le Menu Formule a la Carte (choice of 3 courses + 1 dessert + complimentary coffee/tea and mignardises / Lunch only) IDR 800.000++ /pax
• Le Menu Classic (prix fixe 6 courses + complimentary coffee/tea and mignardises / Lunch or Dinner) IDR 1,280,000++/pax
• Le Menu Signature (prix fixe 8 courses + complimentary coffee/tea and mignardises / Lunch or Dinner) IDR 1,680,000++/pax
Open Hours:
Lunch : 12 PM - 2.30 PM (Last Order)
Dinner : 6.30 PM – 10.30 PM (Last Order)
Dress Code:
Formal / Smart elegant
Dress Code:
Formal / Smart elegant
*) Prices are subject to Tax & Service Charge
**) Reservation is highly recommended
Vue46 by Les Amis
The Plaza 46th Floor
Jl. M.H. Thamrin Kav. 28-30
Central Jakarta - 10350
Central Jakarta - 10350
RSVP: +62 812 1212 4646 / +6221 29922246
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