Pioneering Modern Cuisine with Local Taste
Relatively new, as it was only opened in January this year, QUEENS HEAD is proud to present the soul of a British pub to diners. Located in Kemang, South Jakarta, the restaurant and bar offers a warm and relaxed ambiance to ensure that guests are very much welcomed and that they have a different and unforgettable dining experience.
Established by Englishman Steve Collinson, who was a GM at Bali’s top-notch fine dining restaurant Ku De Ta for 10 years, the quality of QUEENS HEAD is surely not to be doubted as Collinson has rich experience in the Indonesian bar and restaurant industry. The undoubted reputation of the restaurant and bar is also affirmed by New Zealand-born chef, Blake Thornley. Having worked in New Zealand, Australia, Bali and now Jakarta, Chef Blake will blow your mind with the terrific, beautiful presentation of the dishes and will ensure that the amazing taste will stay in your mind and in your heart forever by the deliciousness of the dishes.
Visiting the restaurant and bar for the first time, the wood ceilings caught my attention immediately. The wood, apparently, is local—it was all brought from Semarang, Central Java. Other features I found interesting were the open kitchen and the dining area. The open kitchen allows diners see how the chefs cook and prepare the dishes. The dining area is divided into four sections. The smoking area is close by the front door and located opposite the bar. There is a variety of couches such as long couches and standard-sized couches in this area, both are very comfortable such that you could even sleep on them! The non-smoking area is a standard dining area. Towards the back of the space are some long, soft and cosy couches upholstered with white linen and beautified with colourful cushions to create a cheerful atmosphere. Last but not least is the open-air dining area, decorated with colourful chairs. There is space for a DJ in the lounge (bowling alley) to entertain diners during weekends. To ensure the best dining experience, cutting-edge technology such as the top-notch Funktion one-sound system is juxtaposed with retro elements. QUEENS HEAD also runs a 12m bar serving wines and cocktails from around the world.
Two of the most popular appetizers at QUEENS HEAD are Foie Gras Mousse served with apple, lemongrass and vanilla and Tuna Tataki served with salted watermelon, radish and ponzu dressing. Both appetizers tasted exquisite. I did not want to stop eating the tuna—its freshness was just amazing.
Moving on to the main course, I tried two of QUEENS HEAD’S most favourite dishes. The Scallop and Pork Ribs, with coriander, cauliflower puree, tempeh crumble and basa gede, was a modern dish with a very Indonesian taste. I was so addicted to the cauliflower puree that my plate was very clean after I finished eating it. The second dish that I tried was the Seared Duck Breast served with beetroot, raspberry, lentils and cassia bark. Before eating this dish, my mind was blown away by the amazingly beautiful presentation. I was not a fan of duck, but I changed my mind after eating the seared duck breast. Chef Blake was able to cook it in such a way that made the duck taste so good to me.
I finished off the pleasant afternoon experience with a dessert. The kemangi jelly with turmeric lemon sobert and white chocolate powder is the best. Tasting this exquisite dessert is pure bliss. The flavourful lemon sorbet gave me a kick in the stomach once I put the spoon in my mouth. The green and sweet kemangi jelly made it perfect, I could not get enough of it. I finished the dessert in a very short time.
Chef Blake Thornley is pioneering modern cuisine, his favourite style, with genuine local taste to make it unique. With a restaurant, a bar and an open kitchen, QUEENS HEAD promises a different and unique dining experience for diners.
(www.queensheadjakarta.com)
