Review Pelanggan untuk Amuz

Known as the fanciest fine dining in Jakarta that specialized in Contemporary French Cuisine. Helmed by Chef Gilles Marx, AMUZ has won a lot of achievement from both local and international awards.

I've been waited and planned to dine here a long time ago, and finally I decided to visit AMUZ while celebrating my birthday also. The services was very good which the waiter and waitress greeted with a smile and they did explain the dishes served so we could understand what component does the dish had.

Ordered 2 package of 6 course degustation menu and 2 bottle of Still Water. The menu will be described below :

- Welcome bread (9/10): a warm freshly baked bread consisted of Ciabatta, Wholewheat bread, Mini baguette, and 2 slice of Sourdough bread served with cold butter and olive oil. The ciabatta was so soft that make me feels like I'm eating a chinese bun. The croissant was so crunchy on the outside and soft on the inside. Dipped with olive oil and spread with butter...perfect.

- Amuse Bouche Mushroom Cappuccino (9/10) : a small cup of warm mushroom soup served with cheese gougere. A light and tasty dish for elevate my appetite.

- Appetizer 1 Seared Large White Asparagus (6/10) : a combination of white asparagus, hollandaise sauce, truffle jus, and poached egg. White asparagus was sweet and delicate, with a little bitter aftertaste. But the combination doesn't really suit me. But it's still good enough.

- Appetizer 2a Freshly Shaved Black Summer Truffle (9/10) : shaved black summer truffle on the top of angel hair pasta in light cream. The cream was light enough and the truffle aroma doesn't overpowered the dish. Combined with Angel Hair Pasta, an amazing combination.

- Appetizer 2b Pan Seared Duck Liver Foie Gras (10/10) : this dish was outstanding! I've never liked Foie Gras before because of it's weird taste. But in the hand of Chef Gilles, this foie gras turned out to be a masterpiece. Foie gras combined with orange sorbet and orange skin, I doubted it for the first time, but once I tasted it, it tasted amazing. The cold orange sorbet eliminated the weird taste of foie gras, and the texture of foie gras which melts into your mouth, so perfect.

- Main Course 1 Baked Pacific Coral Grouper Fillet (9/10) : pan fried fish fillet served with lemon froth, echalote au bouillon, lemon confit vinaigrette, and sun dried tomato. Fish was so fresh and delicate, the combination with lemon sauce made it super tasty.

- Main Course 2 Grilled Black Angus Grain Fed Beef Sirloin (7/10) : grilled black angus sirloin served with mashed potato, spring vegetable, and bordelaise sauce. The meat is a little bit chewy as it is a black angus. Mashed potato and bordelaise sauce tasted good, but the spring vegetable is lacking of flavor and it got a little cut of radish on it which I don't really like.

- Pre Dessert Yoghurt Cream (9/10) : a frozen yoghurt served with clotted cream, strawberry coulis, and fresh strawberry. A light dessert to clean my palette, a very good combination of sour from yoghurt and sweet from cream.

- Dessert 1 Classic Valrhona Chocolate Souffle (9/10) : a warm chocolate souffle with 1 scoop of vanilla ice cream. Souffle was so soft and delicious at the same time. Beautiful.

- Dessert 2 Light Coconut Cream Mousse (10/10) : the best presentation so far, served with mango jelly, mango salsa, and tuile. This dessert was probably the best I've tasted so far. It was so soft and creamy with mango and coconut flavor, with a crunch of crispy tuile on top of it. So good, so beautiful, so perfect.

- Complimentary Birthday Cake : since I was on birthday I was given a complimentary chocolate birthday cake from AMUZ. But since I'd been so full, I decided to take it home. But I sill haven't got my time to try it, so it is still kept inside the fridge now.

Overall it was an amazing experience. The food was outstanding, the service was great, and finally I could meet Chef Gilles himself. He is so kind and allowed me to take a picture with him and gave his autograph to me. Wow I was so happy that night. I definitely will come again to AMUZ to try the other signature dishes by Chef Gilles especially the Grilled Wagyu Tenderloin 9+ in Cabernet Barrel Oak Fog.