Jakarta Java Kini - Jakarta's City Magazine

The Setting

The Cassis management chose an award-winning New York-based design studio, Yabu Pushelberg, to help them refresh their look. The refurbishment of this popular restaurant was completed late last year and the results are quite stunning. Large windows and doors dominate the frames that wrap the elegant and contemporary interior, and the new Cassis exudes class but in a non-intimidating way. During the day, there is a homey feel to the elegance of the new interior and in the evening, the lighting helps the dining rooms and bar to show off their darker and sexier sides. At the back, on the way to the restroom, a large rectangular hole has been carved out of the wall that separates the kitchen from the restaurant to reveal a little bit of the life in the Cassis kitchen to diners.

The Food

For a long time now, Cassis has consistently delivered top-drawer, classically French fare in a fine-dining setting, and in a similar vein to its recent facelift, the kitchen staff, led by the affable Stephane Simond, has also rejuvenated the Cassis menu. Old favourites, such as the unbelievably good signature, pan-seared foie gras, which comes served with caramelised apples and a blackcurrant sauce, as well as the tasty angel-hair pasta with grilled prawns, are still on offer. Stephane has also created a number of new dishes to join these old favourites and some of these are seasonal, which means that they are only available when the ingredients themselves become available. Check out the steaks, the fish dishes, the lobster or the 12-hour-braised French pork belly.

The new Cassis lunch menu also offers some delicious and reasonably priced bites. The one- to three-course lunch set menu is perfect for those who take their lunches as seriously as their dinners but who don’t have two hours to burn. As for des-serts, the famous Cassis crème brûlée is still wowing taste buds. Alternatively, check out the four different soufflés on offer.

The Unique

Cassis’ new Chef’s Table offers the perfect opportunity to impress your friends and business colleagues. You can consult with Stephane directly and he will create a menu tailored especially for you and your colleagues. Moreover, during the course of your dinner, the chef will pay frequent visits to your private dining room to chat with you and your guests. On top of that, Cassis’ executive chef is also offering cooking classes for between five and ten people (Rp. 600,000++ per person). Classes are held from 11am to 12.30pm.

Cassis
Pavilion Apartment Retail Arcade, 
Jl. K.H. Mas Mansyur Kav. 24,
T: 021 5794 1500,
www.cassis-gourmand.com