As night falls, the transformation of Sudirman Central Business District is mesmerising. The concrete boxes of office buildings, hotels, malls, and residences turn into sparkling skyscrapers, glowing against the dark sky. A brand new MRT station graces the area, giving easy access to beat the city’s notorious traffic.
Cafes, bars, and restaurants are mushrooming in the swanky pedestrian-friendly area, ready to entice weary office workers away from their screens. From a tiny underground bar to a sky-high rooftop restaurant, there are plenty of options in which to have an aperitif, an elaborate degustation menu to impress, or a simple dinner after work.
In this dynamic enclave where the country’s important finances and progress matters are decided daily, The Nineteen Jakarta opened in October. A result of a partnership between Savaya Group and executive chef Cedric Vongerichten, it highlights the craft of butchery and wood-fired, char-grilled steaks, the archipelago’s outstanding seafood bount;, and refined mixology amid a suave New York-inspired, bordello chic interior.
Picture glittering chandeliers, red velvet curtains, dark wooden panelling, and curvy violet-tufted booths designed for a tête-à-tête. Quirky collages of iconic paintings are framed on the walls, from a witty Leonardo da Vinci’s The Lady with a Chihuahua at the entrance to the Supreme-clad Ingres’ Princesse de Broglie near the bar.
The restaurant is separated into three areas: a bar, an atrium, and a dining room. Guests are invited to spend time and shed their inhibitions when they arrive at the doorstep, with the decadent task of devouring seafood towers, dry-aged steaks, and Champagne magnums. At The Nineteen Jakarta, more is more.
The best of everything
Guests can expect the best of everything, as evidenced by the menu. The a la carte menu is neatly divided into Bites & Delights, Raw & Cold, From the Sea, From the Land, From Our Rotisserie, and Accompaniments – ideal for catering to all sorts of whim and fancy, be it for power meetings or festive celebrations.
With lobster and Effingham oyster from Canada as well as premium Lombok clams and prawns, rest assured that seafood lovers will revel in dishes such as The 19 Chilled Seafood Tower. The custom-made, three-tiered tower is meticulously stacked with freshly shucked oysters, lobster, caviar, Scottish brown crab, tiger prawns, assorted sashimi, and shellfish. It is a feast best paired with Champagne or chilled white wine from the restaurant’s finely curated cellar.
Alternatively, the Fire Roasted Seafood Tower is available for guests who like it hot. The prawns, scallops, lobster, octopus, clams, and oysters are grilled and served on a two-tiered tray with a charcoal base. For added oomph, when the seafood on the top tier is done, the chef will come to the table with a big pan of linguine pasta. They will add butter, Parmesan cheese, parsley, and using all the juices, cook a seafood linguine with great flourish.
The impressive seafood fare is wonderfully matched with the thoughtful top-of-the-range beef and lamb cuts from Japan and Australia. Working closely with Vongerichten, chef de cuisine Joshua Atwood’s expertise in butchery shines through in the restaurant’s impeccable steak menu.
Taking the provenance of beef seriously, The Nineteen sources their Wagyu and Black Angus beef from reputable producers such as Sher Wagyu and Mulwarra. The first, for example, is known for raising and pasture-feeding their cattle until 18 months of age, and grain-feeding them for over 400 days with barley-based mixes, free from antibiotics and growth hormones. Fans of Miyazaki and its superb marbling of fat will also find a selection on the menu.
Armed with a dry-aging facility, discerning bovine aficionados can expect excellent 40- to 60-day dry-aged butcher’s reserve cuts. Be it a 600g grass-fed bone-in rib-eye or 400g Miyazaki Wagyu striploin A5, each steak is slowly grilled on an implement with binchotan coals and rambutan wood to obtain an even heat and fruity smokiness. Available in a limited quantity, there is also an exquisite gorgonzola-aged New York Strip steak to savour alongside tasty sides such as grilled sugar snaps and chicory, pomme purée, or wood-fired asparagus.
Other highlights include Blue Crab Lettuce Cups, Don Angie’s Pinwheel Lasagna, and The Nineteen Burger, a mouth-watering stack of juicy beef patties, sherry-glazed onions, and camembert on a brioche bun with shoestring fries. End the dinner with wholehearted pleasures such as Sticky Toffee Pudding comprising crème fraîche gelato, candied pecans, and banana brûlée as well as Kaffir Lime Pie with coal-kissed meringue.
Raising the bar
The same attention and extra care are also given to the bar’s cocktail and wine selections. Showcasing the charming Olde Worlde design elements such as herringbone floor tiles, Corinthian columns, and wood-panelled walls, the bar offers a space to start or end the extravagant evening.
Apart from the classics, guests have the option of trying the bar’s unique twists such as Porto High Ball (gin, porto blanco, infused cucumber soda), Baie Baie Negroni (triple berry gin, Campari, vermouth), and a boozy Biscoff Old Fashioned (bourbon, banana, miso, Lotus biscuit infusion). The mixologists are ready to recommend cocktail pairings that go well with the seafood or steak.
Oenophiles will find the wine list satisfactory, with a balanced mix of old-world and new-world wines from Piedmont, Burgundy, Beaujolais, Rioja, Napa Valley, Limary Valley, and more. If there is a restaurant in Jakarta that beckons for celebration and festivities, The Nineteen Jakarta is a great option for an unforgettable night in the city.
This article was first published in the epicure Indonesia December/January 2025 issue.
For more information, go to The Nineteen Jakarta’s website here.
