C's Steak & Grill,

C's Steak & Seafood - Grand Hyatt

4/23/2015 Soya Yanagawa 0 Comments

To be honest, I am very grateful and feel blessed every time I was invited to a food tasting event. Feel grateful because my opinion seems to count. Feel blessed because I can taste the new menu before everyone else can.

Today, I will tell you about a wonderful place named C's Steak & Seafood restaurant. It was derived from the endless possible words starting with the word 'C'.

Located at the 4th floor on Grand Hyatt Jakarta, C'S Steak & Seafood offers you a food journey from the finest choice of Australian and US, through the freshest selection of seafood. With an extensive 3,000 bottles of wine that greets you to their elegant and classy restaurant, without any doubt C'S Steak & Seafood is also a heaven for wine connoisseurs.

Encourage yourself to be amazed with their eight fish tanks that ensure all the seafood meets the highest quality standard before being prepared. You can enjoy your meal while watching the chefs doing their work through an open kitchen, or you can choose to enjoy it more intimate right next the mini waterfall.

To find their outstanding menu and price range, you can check it right HERE
Well, here is my review for their new menu:

smoked trout roe, uni, lemon, violas.

in a humble presentation, you will find a very not humble ingredients at all on this dish. You can find a fat chunks of crab meat that wonderfully cooked and seasoned mixed together with shredded radish, trout roe and uni. By adding a tangy lemon, all of the ingredients combined beautifully. 

The crab was perfectly cooked. It still has a wonderful moist and beautiful taste that really indulging you to the fullest. While the smoked trout roe giving you a popping-bubble sensation with its expensive taste, the radish adds some crunchy texture on the dish. The violas actually add some color to the dish and make it a little bit more expensively elegant.

mac and cheese, white asparagus, morel ravigote.

Sweet-savory and moist macaroni & cheese are topped with the deep fried sweetbreads (pancreas), pan seared asparagus, morel and ravigote sauce. Actually, I really love the sweetbread. It has crunchy exterior with moist and chewy interior. It has sweet taste and unique scent. Indeed, some people might find sweetbread a little bit fishy, but actually, that is the unique scent and aftertaste.

The dish has a beautiful combination of sweet, savory and sour. The asparagus enrich this beautifully seasoned and carefully prepared dish with its crunchy textures.

confit potato, roasted carrot, house made steak sauce.

Ok, let me enlighten you the "45 Days dry aged strip loin."
(actually, I took it from Wikipedia)

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, either the entire or half will be hung. Primal (large distinct sections) or sub primal cuts strip loins, rib eyes and sirloin are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. 
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
For a wonderful meat that has been dry aged for 45 days, you do not need to use a lot of seasoning. The meat itself has rich flavor and delicious taste. It was served with home made steak house, roasted carrot, confit potato and butternut squash puree.

They cooked the meat beautifully. You can see the raw red color from the inside, and dark brown on the outside. I thought that it was sous vide and then grilled it for the brownish exterior. I think that it was sous vide because you can see the raw look meat in the interior, but please... correct me if i am wrong.

The meat has a strong and mature taste, that combined beautifully with their home made steak house. The yam puree adds some sweetness, just like the carrot add some texture on the dish. Really a must try item.

red wine apple butter, granola, norlander.

Époisses de Bourgogne is a cheese made in the village Époisses, which is in the département of Côte-d'Or in France. It is located around halfway between Dijon and Auxerre. Commonly referred to as Époisses, it is a pungent unpasteurised cows-milk cheese.

The cheese itself has a very pungent aroma just like blue cheese. But the the red wine apple butter neutralized the odor and complementing with the richness of flavor. You can taste a very diverse taste from each and evry ingredients, but all of them were beautifully combined and really delicious. The granola and norlander add some texture on the dish and makes it perfect.


Sorry to say, the presentation was not really appealing. Melted and torched marshmallow was put side by side with chocolate mousse and sprinkled with crunchy nuts. Actually, I am not a bigest fan of marshmallow. It has overpowering sweetness and the texture is not really nice. But on this C’s house made “smores” the sweetness is not overpowering the dishes. in fact, it was complementing the bitter chocolate mousse. Just like yin and yang, they were beautifully synchronized and give a wonderful cleansing taste for your palate.

Really a mesmerizing experience, where I can sit, enjoy wine and food, and get to know more with everybody on this event. Thank you so much for inviting me to this wonderful event.

have a great day and Godspeed


4th fl. Grand Hyatt Hotel Jakarta
Jl. M.H. Thamrin Kav. 28-30
Jakarta 10350

Phone: 021 29921234
Facebook: cs.hyatt.jakarta

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