Inspired by authentically rustic, classic steakhouses, SIR LOIN is amped up with an elaborate selection of curated meats to satisfy carnivorous diners in the heart of South Jakarta. The restaurant is cosy and welcoming, with an unassuming façade and no-fuss interior of marble-top tables, long leather couches and buttoned leather seats. Warm wood tones and ambient lighting complete the vibe.
Prime aged cuts are SIR LOIN’s top forte, so any meat lover should consult the staff about the must-try list. Start with the 30-day truffle butter-aged tomahawk MB7+, obtained from the 500-day grain-fed beef from Sher Australia. Also deserving a nod of its own is the dry-aged Bistecca Fiorentina MB9, made with Australian black Angus porterhouse from 200+ days grain-fed Angus Pure.
The seasonal menu is also noteworthy, with the Australian black Angus bone-in rib-eye from Angus Pure aged for 30 days with charcoal butter; the Australian black Angus bone-in rib-eye from Angus Pure aged for 30 days with Pecorino Cheese and topped with the melted version of said cheese; and the Australian black Angus bone-in rib-eye from Angus Pure aged for 30 days with pastrami rub.
In addition to all the glorious meaty goodness, SIR LOIN also takes pride in its variety of starters and pasta dishes. The Caesar salad makes a great start with chicken and Caesar dressing mixed on a Grana Padano cheese wheel, as well as the lobster mac and cheese. On the pasta section, the tortellini with prawn, Avruga caviar and parmesan cheese is to die for. You can also opt for the pasta selection prepared by your table on the Grana Padano cheese wheel, like the Al Salmone of the truffle spaghetti.
Exquisite Taste Volume 39
SIR LOIN
Jalan Bumi No. 20
Jakarta 12120, Indonesia
T: (+62) 81210683471
