DUCK BREAST MAGRET
Dining at The Dharmawangsa Jakarta is a unique experience. With posh, tastefully classic interiors, lofted ceilings, intricately wrought floral lights, the regal intimate space of Sriwijaya restaurant exudes casual elegance. The vintage carved furnishings and the luxurious expanse of end-to-end carpet stretches along the dining area.
Long frequented by the elite and high-powered executives in Indonesia, the restaurant boasts an intricate menu offering a combination of imported ultra-premium ingredients and carefully sourced local artisan produce, created lovingly into culinary centrepieces by The Dharmawangsa’s famed culinary team. Free-range duck meat is used in the Duck Breast Magret. Lightly seared to perfection, the succulent duck breast is combined with a soto betawi-style beef soup made of premium coconut milk and house-pickled vegetables. The dish is rounded off with sprigs of bright summer vegetables and slices of zesty lime.
