There is so much to love about Sunday brunch. It’s the time we get to spend with family, friends and loved ones. It’s about the relaxed atmosphere of a Sunday afternoon, with abundant choices of delicious food and free-flow champagne. At Spectrum at Fairmont Jakarta, all of the great things about Sunday brunch are combined with soothing melodies from a live performance at the centre of dining area.
Not only music entertainment, the newly-launched “Moonlight Sunday Brunch” also offers new spectacular menu with premium ingredients and Kid’s Corner. “We want to combine the culinary and music scenes,” explains Alvaro Acebal, the five-star hotel’s Executive Assistant Manager of Food & Beverages, of the restaurant’s new Sunday brunch concept.
“We present not only acoustic pop music, but also jazz with saxophones and classical with violins. We know that brunch with music is not a new idea in itself. But here, the performers are close to the tables. It gives Sunday brunch in the hotel a uniquely homey feeling.” The focal point of the brunch is its abundant food options. The buffet offers Japanese, Indian, Italian, Middle East and Chinese stations. Also, there are three carving stations, a seafood and dessert bar, and grilled and live cooking stations. But the main star is Steamship, a big round of Australian beef that has been marinated for a night with yogurt, garlic, rosemary, shallot and black pepper. “We cook it for two days at 65 degrees.
This slow-roast technique keeps the meat juicy and tender,” says Executive Chef Edy Pancamala, who previously worked at Gordon Ramsay’s Verre in Dubai for seven years. “Our Sunday brunch takes its power from premium ingredients, such as French caviar and new brunch Spectrum at Fairmont Jakarta Every given Sunday Hokkaido scallops. This is also where you can enjoy a famous classic, omelette Arnold Bennett.”
This dish was created by Jean Baptiste Virlogeux for the writer during his stay at the Savoy in London in 1929. “Last year, Fairmont collaborated with the Savoy to celebrate its 150th anniversary. We decided to keep the menu as many gourmets were looking for it. The original recipe used cod, but at Spectrum, we make it with lobster.” The omelette’s aroma is heavenly. It is served in a small bowl and almost looks like a dessert. The tenderness and sweetness of lobster gives variation to the creamy omelette texture. Chef Pancamala also recommends the a la carte dishes, which are served in small portions.
The chefs freshly cook the dish right after guests order it. Among the à la carte dishes are warm foie gras served with toasted brioche, pear chutney and endive; scallop with herbs risotto, curry sauce and asparagus; and best end of lamb, served with onion Lyonnais, buttered spinach and tomato petals. “We’re using Australian saltbush lamb,” says Chef Pancamala. The meat has a unique taste, as the lambs consume saltbush that grows from salty soils. The meat has a robust and rich flavour and doesn’t need much seasoning.” The caviar trolley then comes along to our table and the waiter prepares blinis: chopped eggs, caviar sturia and tobiko. After this, another trolley comes along. This time it’s tiramisu ice cream. It’s not a conventional ice cream, but liquid nitrogen gourmet ice cream. Guests can see at their table how the dish is made by “deep frying” the ice cream in a bowl of liquid nitrogen. Quite a science experiment! For guests who bring their loved ones, Spectrum offers a Kid’s Corner where they can have fun, such as storytelling and face painting. Experienced chaperones look after the children, while the parents sit back and enjoy their easy Sunday afternoon. Spectrum’s new Sunday Brunch is priced at Rp 625,000++ per person and at half price for children between 6 and 12 years old. Children aged up to 6 eat free.