RIAN FARISA

Sporting the majestic new look of the environs around Bundaran HI from the heights of Grand Hyatt Jakarta, it becomes apparent that there are more reasons now to visit C’s Steak and Seafood Restaurant. For a long time now, this restaurant has set the standard high for steakhouse businesses that it’s impossible to not compare a favorable experience here when dining somewhere else.

In my eighth year as its patron now, the sight and smell of C’s have become a familiar terrain. Upon entering, the open kitchen is where all the attractions are happening. You can smell the fragrant of steaks being seared. You can see huge fish tanks filled with wonders from the sea. You can hear the clashing of the wok and spatula from the Chinese food section. This parade of senses immediately urges me to sit and waiting in anticipation for what will come next on my table.

The warmly lit restaurant evokes a certain degree of intimacy and comfort. While it is not a fine-dining restaurant, one would enjoy the hours passed here while devouring all the goodness from the menu. Building up the excitement to eat here, C’s is also inviting foreign chefs from time to time to share their expertise and create a limited time menu.

The ambiance here is mildly conversational with easy listening music as the background. When you are planning to visit with family or scheduling a meeting with colleagues, then reserving the private rooms overlooking the Bundaran HI would be a major perk for your dining experience.

C’s has become the backbone for the hotel, especially when Grand Café was undergoing a major renovation in much part of 2018. Of what used to be known as an ala carte restaurant for lunch and dinner, C’s was temporarily converted as an all-day dining that caters esteemed guests of Grand Hyatt Jakarta. When Grand Café was finally unveiled several months ago, C’s has returned to its former self again – serving its guests with their much-loved fresh seafood, steak, and Oriental dishes.

The Executive Sous Chef, Mr Agung Budi went to a length explaining what’s in store at C’s for its patrons. There is a plethora of fresh, quality produce ripe for the taking – especially from the seafood side. Indonesia is now home to many local produce and seafood previously only imported from overseas. Additionally, C’s dedication for farm-to-table concept and sustainability brings good tidings for the environment as well as C’s most discerned diners.

The chef explains that at least 90% of C’s seafood came from local waters. “We have prawns from Aceh, clams from Bali, and crabs from Papua”, he says. Vegetables are always freshly delivered from a farm in West Java. “Take this burrata salad we have here for example. The beetroots are now grown in Puncak and even the burrata are produced by local cheese artisan”, explains the chef.

Every restaurant has its own signature dishes. At C’s, the must-have would be the colorful and delectable steak and seafood platters for sharing. Additionally, don’t skip its famous nasi goreng kambing and the wonderful Chinese cuisine lineup.

From the steak section, a wide range of premium cuts available here are sourced mostly from US and Australia. The star of the show are the platters and the Tomahawk. The seafood platter consists of rock lobster, king prawns, clams, Timika crab, Alaskan king crab, and mussels. Meanwhile, the steak platter has Black Angus beef tenderloin, half baby chicken, lamb chops, and beef sausages. Right on the spotlight, the 1500 gr Tomahawk wagyu steak for sharing with your loved ones.

C’s Steak and Seafood Restaurant
Grand Hyatt, Lantai 4
Jl. MH. Thamrin, Jakarta

Featured on Passion Magazine