TEMPO.CO, Jakarta - Espiga was initially designed to be a fine-dining restaurant that offers a sky gazing view for its guests. However, the concept was hampered when the restaurant failed to obtain permit from the Jakarta administration. Instead of drawn into permit problems for much longer, Espiga chose to re-design the place into a semi fine-dining restaurant.
The open space at the 18th floor of CEO tower in South Jakarta was closed and the floor under it converted into dining room with dimming lights. Espiga is named after the brightest star in Virgo constellation, which also known as Spica.
“We adopt the idea of European old castles,” said Hafiz Hafiz Meidjanto, Espiga’s Asistant to Manager.
Lights were let hanging with dangling visible wires. Candles were set up in some corners of the dining room. The brown leather sofa plus wooden tables brought in a warm ambience. A seat with the window as background gave guests the view of bright lights of South Jakarta.
To beat the cold weather after a rainfall that night, we ordered Sauteed Wild Mushroom on Toasted Broiche with Tarragon Suace (Rp75,000), Boston Seafood Chowder (Rp75,000), and Wagyu Beef Tender loin, Grilled Oyster Mushroom, Confit Garlic Mashed Potato and Caramelized Shallot Puree (Rp350,000). For the drink, we chose Designated Appletini (Rp36,000) and Shirley Temple (Rp40,000).
While waiting for our meal to be served, the waiter brought us some sliced baguette. The bread was enough to fill our stomach until the meals came.
The Sautéed Wild Mushroom came 20 minutes later. Two slices of broiche, a French bread rich of eggs and butter, were laid on the plate. The sweet taste of toasted bread blended with salty cream soup. A matching match except for the cream that was too salty if eaten without other dishes. The sautéed cloud ear and oyster mushrooms were immersed in the cream sprinkled with tarragon, a kind of herbal originated from Italy.
We then moved to the second meal, Boston Seafood Chowder. The seafood slices were hidden in the thick chowder cream that only the shrimp seen poking out of the soup. There was no fishy smell came out of the dish and the delectable taste made us continuously scooping on the dish.
“We use fish broth for the chowder mix,” said Chef Gustaf Aipon Fernando.
Espiga has modified the chowder soup to adjust to Asian taste bud. Unlike the original Boston Seafood Chowder, the dish was not served with crackers and it had more than just clams. According to Hafiz, the Indonesian or Asian tastebud will be difficult to adjust to American or European original taste. However, Hafiz claimed the modified chowder soup is the favorite of expatriates which are 65 percent of restaurant’s visitors.
As a starter, the seasoning in the Sautéed Wild Mushroom and Boston Seafood Chowder was indeed prominent.
We ordered the medium-cooked Wagyu Beef Tenderloin. When we cut on the beef, we expected there would be juices coming out of the pink beef, but there was none. The wagyu grilled with red wine and taste a bit chewy. It was suitable to be enjoyed with tender mashed potato. For those who prefer savory flavor should not miss the mashed potato, while those who prefer rather sweet taste can dip the beef into shallot puree. Grilled oyster mushroom was sprinkled on the steak.
After the heavy meal, the Designated Appletini was the good choice to refresh. The drink was a non-alcohol modification of Virgin Apple Martini, served in a Martini cup with lemon slices. There was a taste of sugar on the edge of the cup’s mouth. The sugar was made rough in purpose so that guest can use it as they prefer.
“The base ingredients are green apple juice and American lemon,” Hafiz explained.
The second beverage, Shirley Temple was made by blending together pineapple, lemon, and oranges plus sugar syrup. The ingredient was a modification of the original drink that resulted in fresher flavor to wipe out meaty taste on the tongue.
Hafiz said that the menus served by the restaurant may change after Eid holiday. Espiga is currently in the search of the most suitable concept. As the restaurant’s motto implies, per Adua ad astra, the restaurant is putting its effort to be the brightest star in South Jakarta.
DIANING SARI
