Menu Highlights: C’s Steak & Seafood’s New Menu 2015 by Chef Matt Demery (Grand Hyatt, Jakarta)

True to its name, C’s Steak & Seafood Restaurant has been serving quality steak and seafood consistently upon different regimes of chefs. As the incumbent chef of the house now, Mr Matt Demery presents you something interesting this 2015.

The decor of this restaurant feels comforting and impressive at the same time since my first visit years ago. The open kitchen concept with so many instruments and grilling equipment are a view to kill whenever the chefs are in action. The endless array of fresh seafood displayed on the front row are also no less mesmerizing. At C’s, it feels as if there’s always something new to try!

This 2015, Chef Matt Demery alongside the executive chef of Grand Hyatt Jakarta, Mr Rolf Knecht, have been dedicating so many resources to keep everything fresh and inventive when it comes to the details.

Let’s see what the chefs have prepared for us then!



The opener was a very fulfilling one. The crab naturally has a rich taste and it was generously portioned by Chef Matt. On top of it, the most ravishing ingredient in the world, uni, sits gracefully on top to kick in more flavor and the harmonious melody from the sea.

The idea to put in several roes was also brilliant. Imagine them exploding with all the richness inside your mouth. This dish was not just classy, it answered to demand of our primal needs from seafood. If you notice also, it was also presented inside a tuna can.

Now that’s cute!

C's Steak & Seafood 2015 2
Crab with uni, smoked trout roe, and edible flowers



Sweetbreads are for those with acquired taste. Its “brainy” texture, gumminess, and the whole flavor can be surprising for the uninitiated. However, Chef Matt cleverly paired it with asparagus and his American power meal – the mac and cheese! You can’t go wrong with that.

With this presentation, he taught us to experiment something different but also compensating it with comfort food. It’s another clever turn by the chef.

C's Steak & Seafood 2015 5
Sweetbreads with mac and cheese, white asparagus, and morel in ravigote sauce
C's Steak & Seafood 2015 4
Galician striploin – dry aged to 45 days, confit potato, roasted carrot, and housemade steak sauce



The desserts were exotic for us Indonesians. For many, ending your meals with cheese platter may be considered strange. Since I am quite fond of doing that, the appearance of the epoisse brought me joy. The epoisse was neutral but soft, creamy, and works best with the norlander. Ah speaking of which, the use of norlander on top of the cheese made it look like it was paired with tempe goreng!

For the finale, Chef Matt presented us what the boy scouts love to do during their outings – the smores!

C's Steak & Seafood 2015 1
Epoisse with red wine apple butter, granola, and topped with norlander
C's Steak & Seafood 2015 3
C’s housemade smores


It’s interesting to see the transformation of the old C’s from the Norwegian-style under Chef Christer and now with Chef Matt. I see more of comforting, American-style food and something new for myself.

After my encounter last year with the bone marrow, Chef Matt continues to share his creative take with interesting ideas. In all, this restaurant continues to surprise me from time to time.

Great job, chefs!


Halal-friendly (some menu may contain alcohol)
Some menu are suitable for vegetarians

Grand Hyatt, Jalan M.H. Thamrin, Jakarta – Indonesia

T: +62.21.2970.4981 ext. 438


Opening hours:
Daily, 12pm – 3pm (lunch), 6pm – 10.30pm (dinner)


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