Martell held an opening dinner event, “Skye Journey of Taste” on Tuesday, October 30 at Skye in BCA Tower Lt, 56. We experienced the exquisite taste of the new Martell VSOP Red Barrel–a perfect blend of fresh fruits with the flavour of red oak barrels–with complimentary signature dishes of four top Chefs in Jakarta, Gilles Marx, Ben Ungermann, Chris Salans, and Ragil Imam Wibowo.
For the first pairing, Chef Ragil presented the Kerabu Smoked Scallop dish with coconut milk dressing that perfectly enticing for the opening dish. Meanwhile, Chef Chris Salans gave another seafood menu in Roasted Qwehli Monkfish with the kaluga caviar & fennel in kaffir lime dressing. He paired it with a champagne from G.H. Mumm. On to the third pairing, Chef Gilles Marx came up with Tender Slow Cooked Wagyu Beef Cheeks, with Indonesian traditional herbs, daun salam koja, and infused it with coconut sauce, banana, red bean, and salada air. And as a dessert, Chef Ben Ungermann creatively made a Nasi Goreng for Dessert, that looked flawlessly like the most favourite menu in Indonesia, but made of sugar, such as sambal ice cream, rice coconut mousse, and caramel filling for the egg yolk.
See more photos in the gallery.
