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Botanica brings New Zealand cuisine to Jakarta in Kitchen Takeover
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B
otanica Dining Jakarta, located in Ashta District 8, served up a six-course degustation menu paired with artisan New Zealand gin and wines in a Kitchen Takeover event featuring award-winning chef Alex Ensor on March 7.
Opening the evening was the appetizer of cured lemongrass salmon served with shaved fennel, cucumber remoulade, salmon roe and herb oil, paired with a negroni crafted with Curiosity Sloe Gin.
The second dish was poached lobster with Noilly Prat and young ginger emulsion, served with oyster mushrooms and pomegranate pearls, accompanied by a glass of the citrusy Villa Maria Private Bin Sauvignon Blanc from Marlborough, New Zealand.
For poultry, the chef’s signature steamed, pressed crispy skin duck breast with sweet potato, garlic aioli and sticky mustard seed dressing enthralled guests, paired with an equally crisp Villa Maria Private Bin Pinot Noir.
As for the beef dish, the oven roasted Wagyu ribeye with caramelized veal sweetbreads, parsnip beurre noisette, morel mushroom truffle cream and merlot sauce served a blend of sweet and savory, bringing out the bold notes of the Villa Maria Private Bin Merlot Cabernet Sauvignon from Hawke’s Bay, New Zealand.
Transitioning into dessert, granita crafted with tonic and Curiosity Gin cleansed the palate with its sweetness, before closing with pavlova filled with kiwifruit Chantilly cream alongside fresh mixed berries and rose water berry coulis. A glass of gimlet crafted by Curiosity Dry Gin finished the authentically New Zealand evening.
