NewsFairmont Jakarta Unveils VIEW Steak BAR and Introduces New Chef Hugo Bertolini

Fairmont Jakarta Unveils VIEW Steak BAR and Introduces New Chef Hugo Bertolini

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As of 8 December 2021, VIEW Restaurant & Bar at Fairmont Jakarta reopens with new notion and excitement with a new name of VIEW Steak Bar. Carrying the steak bar concept, VIEW offers a selection of great premium steaks to share, along with an array of wines, draught beer and sophisticated cocktails that guest could enjoy in the elegant casualness and trendy vibe of a bar with stylish dining offerings while facing the night city metropolis view through the floor-to-ceiling glass windows.

Leading the kitchen is Chef Hugo Bertolini. Carrying more than 15 years of experience in the culinary industry, the Argentinian-born chef has built and shared his passion for cooking in many five-star establishments in Latin American countries, Hong Kong and Southeast Asia. Chef Hugo has prepared a line-up of menu that people could enjoy their own way, individually or to share. “At VIEW Steak Bar, dining no longer means having a conventional order of appetizer, main course and dessert. We want our guests to have a good time at our steak bar, and be able to try as many variants as possible from the menu and share it with friends,” explains Chef Hugo.
 
Chef Hugo brings the From The Grill selection of premium meat to be grilled to perfection. The 28-day Dry-aged Natural Grain Fed Beef offers a very distinctive character, a combination of intense savory and sweet flavors – also referred as ‘gamey’ – as a result of the dry ageing technique in a temperature and humidity controlled environment. It’s available in a 1-kilogram Tomahawk cut. Australian Black Angus Grain Fed Beef has an established reputation of superior quality beef that has wonderful flavor and texture. Available in 180-gram fat herbs cured-Tenderloin, 250-gram Striploin, and 300-gram Rib Eye cuts. Guests can enjoy their steak in a classic way, or have it the steak bar way where the steaks are cooked, spiced and sliced to share at the table where guests could best enjoy it with a pleasant wine or draught beer.

Guests can choose the sauces for their steak or chop from Beef Jus, Chimichurri Cuyano, Green Peppercorn, or Black Truffle Jus. A variety of delicious add-ons for the meat are also a available such as Triple Cooked Fat Chips with grated pecorino and truffle salt, the must-try Mashed Potatoes served with beef jus, chives and garlic crumbs, Escalivada Peppers with ikan bilis, capers and parsley, Sautéed Greens with Thai Curry Butter, and Roasted Zucchini with green pea puree and cashew nuts. 

 
 
From The Grill selection also offers choices of Bark View Brisket Burger with blue cheese mayo, 250-gram Lombok Fish Chop, Coconut Charcoaled Lobster Tail and Iron Seared Foie Gras. Chef Hugo also brings his Argentinian influences mixed with Asian touch on his creations. He presents an array of the chef’s Point of View specialties, from Wagyu Beef Cheek Milanese (12-hour cooked beef cheek, served with homemade soft mustard, soya beans, and bitter salad), Fish of the Day from Lombok Short Catch served with spicy shinshu miso glaze, fennel salad, charcoal roasted pumpkin, and lemon, Truffle Raviolone with tomato sauce, truffle cream, and basil crisps, Roasted Chicken Roulade with sesame prawns, poultry glaze, toasted seeds, and the vegetarian dish of Roast-Chujang Cauliflower with Almond Cream, Endives and Gochujang.
 
A delicious array of Fire Touched menu is ideal for those who prefer to share and sample many varieties of food altogether. Grilled Scallop with green apple, chilli bird eye and jalapeno sauce, Slow Charred Octopus with green sambal, hearts of palm, chili oil and hazelnut, Fire Roasted Pork Belly brined for 24 hours in Miri-Miri and glazed with unagi sauce and farofa, Confit Sweet Breads with beans puree, toasted cashew nuts, spring onion and lemon oil, as well as vegetarian option of Yuzu Cured Heirloom Beets with tofu fondue, green beans, cauliflower crudité, and olive oil.
To add the sweetness to the meal, Chef Hugo prepares exciting desserts like Jackfruit Tarte Tatin with Vanilla Custard and Whiskey Caramel, Golden Pavlova with Mango Compote, Pandang and Lavender, Dulce de Leche Cremeux, Chocolate Orange S’mores Pie, and Local-produced Cheese Platter.
 

Those who prefer to sit by the bar VIEW offers choices of Bar Bites to be enjoyed with beer or cocktails. VIEW presents the refined cocktails created by the hotel’s Head Mixologist, Charles Richard, where he will bring a series of VIEW Signatures and VIEW Classics by Richard. Aside from a variety of lager beers, VIEW also offers Craft Beer On Tap like Kura Kura Island Ale (a slow-drinking pale ale brewed locally in Bali, packed with fruity aromas) and Black Butte Porter (America’s favorite craft porter, dense with notes of chocolate and coffee).

For information/reservations, please call +21 2970 3333, WhatsApp chat at 0815-915-9247 or email to [email protected]fairmont.com.