Just about a week ago, I got a privilege to have an immersive experience of Komunal 88’s new and foodventurous concept. It’s something more sophisticated than a casual dining but not as strict as a fine dining. It’s Upscale Dinner that is only available every evening starting from 6 PM-10 PM!
In the morning to late afternoon, Komunal 88 will still be all about fresh pastries, all day brunch and drinks. But starting at 6 PM, the mood will be set to a more intimate vibe that allows its patrons to enjoy somewhat a special food-centric experience.
With this Upscale Dinner concept, patrons can choose to have the set menu, from a 2-course, 3-course to 5-course set menu (named Avido) for guests that feel like have a complete series of foodgasmic experience.
Without further ado, here are my solo and daring experience with the Avido set menu.
# Mise en Bouche – Squid Ink Taco, Spicy Tuna Tartare
Starting with a light yet impressive pre-meal, here is a beautiful black crispy taco. The black color comes from squid ink, and its is served with delicious spicy tuna chunks and fresh avocado. After a messy bite, I was thrilled to say that it had me hooked. The crispy taco (with subtle umami) and the mellow meaty spicy tuna as the filling were somewhat a portfolio/sample that allowed me to imagine what was yet to come. The clashing texture from the taco, tuna and avocado was the highlight, the key aspect that in turns, letting my tastebuds experience a range of subtle flavors and textures.
# Steak Tartare “Les Halles” (IDR 155k)
Knife-cut Black Angus tenderloin resting on oven-roasted bone marrow, pickled shimeji mushrooms.
Gorgeous knife-cut black angus tenderloin served cold on piping hot bone marrow! The bone marrow was lovely, creamy and rich with distinctive umami. The knife cut beef chunks were in contrasting temperature, sparking a mix sensation to the mouth. There were mushroom, pomelo and mustard on top that didn’t just serve as a kind of garnish, but in a different narrative, more as a great ensemble of supporting actors in an outstanding movie. They brought out more complex flavors with the acidity, the fragrant mushroom and citrusy juice to balance out the rich bone marrow and beef on top. The dish is exactly a well-thought dish, a flavor pleaser, almost like a night carnival.
# Burrata and Pesto Linguine (IDR 145k)
De Cecco linguine tossed in homemade basil pesto, topped with shredded burrata & pumpkin seeds.
Normally, to expect something even better than the Steak Tartare above is something I don’t dare to do! Expectation often disappoints, so I’ll leave myself with an open-mind. As a person who really love vegetarian/vegan food, I ordered myself this non-meat pasta. At the first sight, the perfectly swirled linguine was so beautiful. It had that balance of colors, perfectly placed on the wide round plate and topped with beautiful burrata and tiny black pearls. After a forkful of pasta, I fell this great rush of foodgasmic feeling! Yesss, this pasta was THAT good!
How so? Let me explain. The pesto around the linguine was light, but strongly present, then there was this burrata on top that not only enhanced the taste, but also played a great part in bringing out the creamy texture. The journey was not over because then there were these semi-dried cherry tomatoes with its unbelievable sweetness, the pumpkin seeds for nutty flavor and crunchy texture, and the gorgeous balsamic pearls (yas, that small black pearls were balsamic!) with bursting and intense acidic yet sweet flavors that ultimately made me experience satisfying food-related orgasm! Like, hear me out. How is a vegetarian pasta like this had so much flavor? It’s beyond me! Delicious is an understatement. This dish was absolutely
a winner for me. The funny thing was that I was told in advance that not finishing the dish was okay and understandable considering the 5 course dishes that I would have had to finish solo, but how could I put down my fork when this beautiful pasta was unbelievably awesome!
# Papuan Seabass (IDR 210k)
Pan-seared sustainable seabass fillet with crab foam, black mussels & pok choi.
Next here is Papuan Seabass! The same for me, I expected nothing with this Secondi. Then the big plate came to me, showing a sauteed pok choi for veggie, mashed potatoes and Australian (sustainable) black mussels on top, and a sexy Papuan (also sustainable) seabass looking like it’s bathing in a blissful crab foam. Crab foam is a foam that comes from real crab, processed in a way it retains the distinctive crab flavor and aroma in the form of foam. The result was a great enhanced seabass, that tasted like the sea in the summer! The black mussels were delicious as well, they’re clean and also tasted like sea. The mashed potato was mainly there as a much-needed carb.
# Archipelago Semifreddo (IDR 75k)
Dragonfruit semifreddo & coconut ice cream, served under a dragonfruit aspic on spicy tempe and pomelo.
Named because of the heterogenous Indonesian ingredients used on this beautiful dessert, Archipelago Semifreddo is a showcase of the passionate team behind Komunal 88. From JC, the owner and the man behind this fav place of mine, to Chef Angelo (from Italy) and his team, the dessert is made with meticulous care. The dragonfruit aspic jelly itself was said to need a long time to prepare/make. The unique part is that this dessert uses spicy crispy tempe! As all the different ingredients are put together, this Archipelago Semifreddo presents itself as the ultimate dessert. The dragonfruit semifreddo (semi-frozen mousse slash ice cream hybrid) was light, fragrant with perfect sweetness. The coconut ice cream was rich and worked so well in complementing the dragonfruit semifreddo. The dragonfruit aspic played a role in bringing out something new, a chewy jelly-like texture. Meanwhile, the spicy tempe brought out a crispiness that I didn’t even know I needed it in this kind of dessert! The spicy note worked in a strange way to bring out more vibrant flavors from the coconut ice cream and dragonfruit semifreddo too!
The overall Upscale Dinner experience was wondrous to say the least! It almost seemed like I could visualize the fun Chef Angelo had with these kind of dishes while taking and arranging everything meticulously in order, to ensure guests get the best possible foodgasmic experience. At the same time, it’s also like coming forward, I didn’t know what to expect from Komunal 88! After my long absence here, I felt like they’re shifting gear to something more fluid, dynamic, thrilling and to put it simply, very much exciting!
So, come! Komunal 88, despite the location, is a place you should come and have a taste, at least once. I found myself keep raving about it in every chance I have when meeting with foodies.
I know this Upscale Dinner might seem expensive, but to be completely honest from my personal point of view, it is completely reasonable considering the dedication (of quality), passion and attentiveness the owner, the Chef and the team behind it, have put into their cooking and service. The overall experience was effortlessly an A.
Oh, just an information, Komunal 88 has a great vision that I think should be told to you.
They are dedicated to using 100% sustainable seafood and also, in complete support to use upcycled and recycled stuff! Check out their website and maybe, visit them directly to understand what they’re doing with Komunal 88! ❤️
KOMUNAL 88 | JAKARTA
Ampera Six Commercial Building
Jl. Ampera Raya No.5-6, Pasar Minggu
South Jakarta, Jakarta, Indonesia
Phone: +6221-7194673
Website: www.komunal88.com
Instagram: @komunal88
