One of the oldest and most acclaimed steak houses in Jakarta, C’s Steak and Seafood Restaurant, sources only the most premium grain-fed beef, sustainably sourced seafood, free-range poultry and milk-fed veal for the restaurant. What the restaurant is acclaimed for however is its beautiful cuts of steak, which are lovingly grilled over charcoal fire.
The menu is curated by Chef de Cuisine Hugo Bertolini. An Italian born Argentinian, his fiery passion can be seen in the polished culinary creations and the uncompromising lofty standards expected of C’s Steak and Seafood Restaurant. A proponent of the artisan, farm-to-table movement, Bertolini sources fresh organic ingredients meticulously for the restaurant.
With a 30cm rib bone, the steak resembles a single-handed axe. The Tomahawk steak is a monstrous 1,500-2,000g bone-in Australian Wagyu. Only the finest grade 4-5 Wagyu beef is chosen, dry-aged for a minimum of 250 days. Exquisitely marbled, the beautifully grilled steak is tantalisingly tender and literally melts in your mouth. The bone imparts flavours into the meat with the umami marrow seeping through and melding with the meat juices. Diners are urged to pick out a bottle of red wine from C’s expansive wine cellar to accompany this delightful dish. For an appetiser, Chef de Cuisine Hugo Bertolini’s favourite Clam and Seabass Ceviche comes highly recommended.