Pacific Restaurant & Lounge at The Ritz-Carlton Jakarta, Pacific Place has long been a favourite destination for a sumptuous Sunday brunch, but it has now taken its game to another level and spruced up with new additions. With an increasing number of diners coming to Pacific Restaurant & Lounge every week, it was only natural to expand the variety of dishes served.
As you enter the restaurant, the magnificent sprawling view of the city from the sixth floor won’t be the only thing that grabs your attention. Spread after spread of hearty cuisine is waiting to be devoured. To begin the brunch, the fresh array of seafood is definitely difficult to resist. The assortment comprises oysters, clams, scallops, prawns, cured salmon and much more. Check out the new open kitchen that serves traditional and fusion Indonesian favourites, like beef rendang arancini and sambal lado hijau, lobster spring roll with coriander sauce, pempek with kuah cuko and siomay Bandung with sambal kacang.
Other than the buffet, Sunday Brunch at Pacific Restaurant & Lounge proudly presents fresh offerings delivered straight to your table. The menu for the pass-arounds occasionally changes, but some of the dishes you should look forward to include the bebek rojak – twice cooked duck breast served with a dry bumbu rojak and fruits, black sesame prawn tempura with a bite of fried rice and the luscious nasi goreng foie gras. Pacific Restaurant & Lounge also offers special themed dishes for special occasion. For example, at the 4th July brunch, guests enjoyed Chipotle honey roast chicken and Chipotle oysters.
Save room for the desserts and ice cream as the restaurant serves the most colourful and enticing sweet selection. The ice cream is homemade, and if you’ve a sweet tooth, keep an eye out for the Tim Tam Bombe – a combination of vanilla and chocolate ice cream with salted caramel and chocolate biscuit. With great live music, you won’t want to leave any time soon. Order a coffee, or a tea and just bask in the lovely Sunday.
“It is the highlights of the Sunday Brunch that make us so special. We provide an array of culinary offerings, a wide selection of fresh ingredients, new open kitchen stalls and we will delight you with freshly prepared chef’s specialties brought directly to your table.”
– Chef Sean Macdougall