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http://myfunfoodiary.com/wp-content/plugins/dmca-badge/libraries/sidecar/classes/{"id":8499,"date":"2014-01-28T09:58:18","date_gmt":"2014-01-28T02:58:18","guid":{"rendered":"http:\/\/myfunfoodiary.com\/?p=8499"},"modified":"2014-07-17T09:00:49","modified_gmt":"2014-07-17T02:00:49","slug":"new-menu-italian-cuisine-at-collage-pullman-jakarta-central-park","status":"publish","type":"post","link":"http:\/\/myfunfoodiary.com\/2014\/01\/new-menu-italian-cuisine-at-collage-pullman-jakarta-central-park\/","title":{"rendered":"[NEW MENU] Italian Cuisine at Collage, Pullman Jakarta Central Park"},"content":{"rendered":"

Last week, I was invited to try New Italian a la carte Menu Launching<\/strong> at Collage Pullman Jakarta Central Park<\/strong>. Collage<\/strong> is an all day dining restaurant which showcases international flavors and local favorites on buffet or \u00e1 la carte with artsy decorations and modern contemporary looks that caught my attention. It comes with a fusion of modern style, cutting-edge design and peerless standards with excellent views and natural daylight. Lovely! <\/em><\/p>\n

$\"Ambience$ <\/a>Antipasto Freddo Burrata Buffala Di Campania, IDR 250K (good for 2)\u00a0<\/strong><\/p>\n

Here is a Tomato Mozzarella Salad with Burrata<\/strong> Buffala<\/strong> served with basil spherification and pickled radish. The name “burrata<\/strong>” means “buttered” in Italian<\/strong>. Burrata<\/strong> is a fresh Italian<\/strong> cheese, made from mozzarella and cream<\/span>. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It’s a special cheese as the result of the natural evolution of the ancient farm breeding buffaloes. This buffalo mozzarella is produced exclusively from whole, and fresh buffalo milk reared in the production area at Di Campania, Italy<\/strong>. There was butter inside the cheese. Overall, this was luxurious, creamy, and light cheese I’ve ever had in my life! Though the price might be expensive, but it was so very worth it, more tasty and was amazing served with fresh tomato heirloom. Must try!<\/p>\n

$\"Antipesto$ <\/a><\/p>\n

Antipasto Caldo Mozzarella Affumicata, IDR 105K<\/strong><\/p>\n

Salmon confit served with Mozzarella Affumicata<\/strong>, green puree and sweet soya sauce. Affumicata<\/strong> means Smoked Mozzarella Cheese with stronger taste. The salmon itself was really tasty! I love how the sweet soya sauce and a little bit of vinegar complements the smoked taste of the mozzarella cheese. It has a very mild taste, and it almost melts in your mouth. Must try!<\/p>\n

$\"Antipasto$ <\/a><\/p>\n

Tartufo Nero, IDR 190K<\/strong><\/p>\n

Tartufo Nero<\/strong> means Black Truffle. Turkey Breast cooked in low temperature, served with Tartufo Nero<\/strong> scented winter vegetables puree and roasted turkey bone jus. It is served with mashed potatoes with a creamy texture and a little black truffle found in puree. The meat was quite moist and delicious! Must try!<\/p>\n

$\"Tartufo$ <\/a><\/p>\n

Parmigiano Reggiano, IDR 195K<\/strong><\/p>\n

This marinated Roasted Lamb scented with basil and then topped with Parmigiano Reggiano<\/strong>, fennel and red pepper confit, and honey natural jus. Parmigiano Reggiano<\/strong> is Italian<\/strong> “Parmesan”<\/strong> hard cheese made from raw cow’s milk and known as one of the oldest and richest cheese ever. It is also known throughout the world as the “King of Cheeses<\/strong>” for the special production characteristics, nutritional and organoleptic properties. They used fresh Parmigiano Reggiano 18 months<\/strong> cheese which has bright colours and delicate taste, unlike regular cheese. The lamb meat was very good, slightly salty, tender and juicy. Must try!<\/p>\n

$\"Parmigiano$ <\/a><\/p>\n

Selezione Di Formaggio, IDR 185K<\/strong><\/p>\n

In addition, I also tasted the Italian-style<\/strong> dessert special form of a plate containing a variety of Italian<\/strong> cheeses. This plate contains assorted of caciocavallo, smoked mozzarella, ricotta and burrata served with micro cress salad. Awesomeness for cheese lovers!<\/p>\n

$\"Selezione$ <\/a><\/p>\n

Mango Panna Cotta, IDR 150K\u00a0<\/strong><\/p>\n

Panna Cotta<\/strong> is the simplest of desserts \u2014 a softly set pudding that is made with cream, sugar, and gelatin. As for the second dessert not to be missed, is the Mango Panna Cotta<\/strong> which served in a quite big glass when compared with dessert glass in general. It is served with vanilla beans, mango puree, slices of fresh mangoes and topped with edible gold paper. I love how this panna cotta has a silky smooth texture, smooth mouthfeel and a melt-in-the-mouth texture. Perfect!<\/p>\n

$\"Mango$ <\/a><\/p>\n

Galette des Rois – King’s Cake<\/strong><\/p>\n

Discover the delicious Galletes des Rois<\/strong> during the month of January<\/strong> at Collage All Day Dining<\/strong> to celebrate the beloved French tradition.<\/strong>\u00a0Galette des Rois<\/strong> is a puff pastry filled with frangipane – mixture of almond meal, eggs, and sugar. I love the almond scents from this pastry and the crunchy texture on the outside.<\/p>\n

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In France<\/strong>, family and friends gather to celebrate Epiphany day<\/strong> to eat this cake.\u00a0 <\/strong>Kids love this tradition since they can “tirer les Rois”<\/em><\/strong> and become King or Queen<\/strong>; a lucky charm or token, called f\u00e8ve<\/em> in French<\/strong>, is hidden in the cake before baking. When eating this cake, the person that finds the f\u00e8ve<\/em> becomes the King for the day<\/strong> (and can wear a golden paper crown) and can choose his Queen or vice versa. In serving the pieces of cake, the tradition is for the youngest person to place themselves under the table and call out the names of those present, determining the order in which pieces are served. This way, the pieces are handed out at random (and with an air of fun and ceremony) and no one can guess ahead of time which piece contains the prized token. That sounds fun!
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$\"Chef$ <\/a><\/p>\n
Last but not least, I’d like to thank Collage<\/strong> and Pullman Jakarta Central Park<\/strong> for inviting me.\u00a0It is an honour for me to meet such a great team, Pullman’s Director of F&B, Chef Alexis the new Pastry Chef from France<\/strong>, and the marketing team.<\/p>\n
Collage All Day Dining<\/strong><\/div>\n
Pullman Jakarta Central Park, Podomoro City, Jl. Let. Jend, S. Parman, Kav. 28, Jakarta <\/strong><\/div>\n
Phone : (021) 2920 0088 <\/strong><\/div>\n
Price Range : Above Rp. 100.000,- <\/strong><\/div>\nFree WIFI : Yes<\/strong><\/div>\nFacebook<\/a>\u00a0|\u00a0 Twitter\u00a0<\/a>|\u00a0 Website\u00a0<\/a><\/strong><\/div>\n
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