Did you know that the former fine-dining French restaurant, Cassis has changed its name (and concept) to a more casual name, Cassis Kitchen?
We might be very used to know that Cassis is the high-end restaurant that specialises in French cuisine. Its reputation (or maybe the look) gave us a bit of the intimidating impression screaming all about “high class”, “expensive” or perhaps “exclusive”. As I was invited some time ago, I just knew that those days were over, and Cassis had decided to present itself in a casual fun-dining bistro-like restaurant and even went as far as revising its own name, by adding the word “kitchen”. With that in mind, the menu itself had changed to something more approachable, casual, focusing on modern Europian cuisine with some twists. Cassis Kitchen also promised to present something more exciting for the patrons.
Well, let’s just head straight to the point now. Food and lots of food! And anyway, everything we tried that evening came with wine. Wine pairing is always fun, I guess.
Oh, before I forget, I tried to present more vintage impression to my pictures here. Hope you like it!
# Complimentary Bread and Sorbet
The evening started with complimentary goods. Well, the bread was lovely, but the sorbet was the real amusement! It was icy, bursting with flavour and wasn’t shy away with its citrusy taste. The refreshing sensation was an awesome fit for a starter.
# Cobb Salad – 2015, Bouchard Pere Et Fils, Blanc La Vignee, Chardonnay
Consisting of salad greens, cheese, crispy bacon bits, eggs, onion etc. Surprisingly, this salad (which dressed like the happening smoothie-bowl) was really enjoyable. The dressing was a real match, emitting the perfect acidity and sweetness in the mouth. The crispy bacon bits and cheese cubes are of course my favourite parts of the dish.
# Pan Seared Scallop – 2015, Babich, Sauvignon Blanc, Marlborough
Said to be Cassis Kitchen’s signature dish, this dish was simply delicious. I couldn’t decide which parts of this dish was the real spotlight. It’s probably between the bouncy-texture of the scallops, the fragrant sauteed shitake, and the potato and peas puree. Perhaps all.
# Spicy Tuna Tacos – 2015, Babich, Sauvignon Blanc, Marlborough
For me, this dish was the real catch amongst the appetizers. Though the other two were great, this one served as the best for me. Imagine perfectly crispy taco in a perfect size of an intimate grab, filled with creamy tuna with a hint of subtle spiciness. Then put it in your mouth all together. You’ll experience the crispy (thick) corn taco blended into the soft and creamy tuna. Just, Viola!
# Caramelized Duck – 2015, Bouchard Pere Et Fils, Blanc La Vignee, Chardonnay
My main course of the evening came in a form of generous tender duck meat, and topped with parsley-based condiment named chimichurri. The duck was beautiful, with tender texture, slightly chewy at some parts. The chimichurri was pretty okay, somehow not complementing enough. I expected to have the duck with some sort of a sweet sauce.
# Steak Frites – 2007, Montes, Napa Angel, Cabernet Sauvignon, Napa
This was the ultimate main course which was praised by many fellow bloggers. I couldn’t agree more, since the sirloin steak was perfectly grilled (medium done) as requested, and had one of the most tender texture! The sauce was gorgeous, strong but not overwhelming , and the fries were good! Truly recommended.
# Angel Hair Mentaiko – 2015, Babich, Sauvignon Blanc, Marlborough
Similar to spaghetti but with smalled diameter, angel hair is my favourite type of pasta. Here, Cassis Kitchen gives the angel hair mentaiko coating and topped it with mouth-watering prawns.
# Whole Fish Baramundi – 2015, Babich, Sauvignon Blanc, Marlborough
Looked good, didn’t try it.
# Banana Chocolate Sphere & 0° Celcius
Both of these desserts are real feast both to the eyes and appetite. Banana Chocolate Sphere is the chocolate-based dessert with the shape of a sphere, and it is accompanied by hot salted caramel sauce. The prize is the in the inside, caramelized banana that will be soaked with “love” once you pour the hot salted caramel sauce. It will end in a sweet satisfying note. On the other hand, 0° Celcius is the total opposite, as it is playing with ice cold element, and more to the refreshing side. 0° Celcius is consisted of 7 types of exotic fruits, refreshing lime sorbet and a gentle pour of bubble champagne. The combination of those ingredients is wrapped under a uniquely shaped ice cavern (sort of), that chills everything inside it. The result is a total refreshment from the inside and out.
I couldn’t help but think that the Banana Chocolate Sphere and 0° Celcius represent the iconic Yin and Yang.
All the appetizers and main course actually have their own wine pairing.
For example, the refreshing Cobb Salad was paired with Bouchard Pere Et Fils, Blanc La Vignee, Chardonnay of 2015. While according to the somelier, the Pan Seared Scallop and Spicy Tuna Tacos were more suitable with Babich, Sauvignon Blanc, Marlborough of 2015 which according to me, had lighter note that brought out more taste profile of both Pan Seared Scallop and Spicy Tuna Tacos. But then again, you don’t have to listen to me in this part. My friends know I ain’t an expert in alcohol. I can barely hold a sip or two when it comes to alcoholic drinks.
Oh, here are some of the wine we enjoyed.
I actually cheated and drank more their signature tea. It was really refreshing!
To finish it off, they even served complimentary Cotton Candy with rainbow colour!
The experience throughout the evening was real pleasure. I got to taste the food and drinks, and even more, I got to get more knowledge, about the food, wine and the restaurant itself.
Dishes that I really recommend, if you’re a newbie like me, are Pan Seared Scallop, Spicy Tuna Tacos, Steak Frites and Angel Hair Mentaiko. The two desserts that I mentioned above are simply obligation!
Big love for Cassis Kitchen!
CASSIS KITCHEN | JAKARTA
Pavilion Apartment – Retail Arcade
Jl. KH Mas Mansyur Kav.24
Jakarta 10220, Indonesia
Phone: +6221-5794-1500
Fax: +6221-5794-1510
Website: www.cassiskitchen.com
Instagram: @CassisKitchen