Review Pelanggan untuk Komunal 88

Last Sunday I got an opportunity to enjoy an Upscale Dinner at Komunal 88.
I can say this is the place for people who want to enjoy their quality time with great food and no worries about formal dress code. Casually enjoy the upscale dinner is really possible here. 

 For this dinner time, they dimmed the light and made it more romantic. 

 I was trying one of 3 types set menu named Avido. It was consist of Mise en Bouche , Antipasti, Primi, Secondi, and Dolci. It is also possible if you want to pair it with wine (already chosen by Komunal 88 so no need to worry about which wine goes best for the food). This set menu was adequate for 2 persons. 

 Mise en Bouche 

This one is to prepare our mouth before enjoying the meals. What you will get will be depends on the chef's inspiration that very moment. What I got might not be the same with what you get.

That time I got the creation with falafel as the star on the plate. The taste was wonderful. Although I am not a fan of spicy dishes, this dish gave me a good memory from the combination of the sauce with the falafel itself.Which I could taste tomatoes , good level of spiciness (to be honest I don't know the source but I believe it was from the sauce under the falafel), savory, and a little bit of sour in one. It was a playful taste for me in a good way. I couldn't describe all the dishes perfectly but I guarantee you will understand me when you taste it by yourself. 

 Surprise , surprise.

 I guess that day was my lucky day because I could try the super fresh oyster ( no joke) with another good surprise of spicy and sour taste that came along with the oyster. The sour taste kind of dominant but it was like cleaning my palate and made me more ready to enjoy the other dishes. 

 The surprise continues. 

 Antipasti 

Although we are already in rainy season, I enjoyed a summer in parma that night.
It was prosciutto slices, pomelo, pumpkin seed, strawberry and mint ricotta relish. This menu supposed to use fresh peach instead of pomelo but due to rarity of the goods they replaced it with pomelo. The taste still amazing, to really enjoy it, once again I need to remind you to combine all the component and you will taste the balance in your mouth. The savory, the sour, sweetnees and meaty and freshness in one. For sometimes I doesn't like the smell of proscuitto but in this dish the smell were less and I loved it. 

 PRIMI 

 For primi we chose Sea Urchin Capellini
it was oglio olio e peperoncino De Cecco angel hair ( my fav type of pasta :D) with fresh Uni from Lombok & bottarga on pesto sauce ( which also my fav sauce ^^)
FYI, their seafood was 100 % sustainable seafood and also joining the WWF signing blue.
The sea urchin wasn't too much on my plate but I can say it was a good deal comparing to the price. The chef suggested that I mixed it all together before eating. When you mix it the pesto sauce will be dominated the dish. That will be a good thing for those who like pesto. And no need to worry the tomato in the dish also will make the taste well balanced too. Make sure you enjoy all the component together. 

 SECONDI 

 Black Angus Tenderloin medium rare
for this dish you need to be patient a little bit because they said the best is to let it rest for 5-10 mins before serve it to the customer and my experience proved the statement was true.
The meat was so tender and juicy, easy to cut and chew. When they served it I could smell the nice smell of red wine which I really love. I like to make my own steak at home with red wine but this one is of course in higher level.
the plum sauce was a little bit strong but the key is you enjoy it along with other component to make it balance. I like to mixed it with the mashed potato. For the steak itself I like to eat it with the gravy ( hopefully I am right on this one) and sauteed vegetables. 

 DOLCI 

 For the dessert, I enjoyed Wellington Panna Cotta
The Panna Cotta wasn't firm and hmm... more like cream or mousse but still taste like one. It gave me a good surprise by experiencing different texture of Panna Cotta which different from most of Panna Cotta that I have ever tasted. Always 1st time for everything right? And turned out good for me. The sweetness of the Panna Cotta, Red Velvet and French Meringue was suitable for my palate and even well balanced with the sour taste from red fruits & strawberry ice cream.

It was a surprising and memorable experience in wonderful way . 

 Note : They separated the cutlery by colors for pork and non pork dishes. Plus they also taking part of waste for change 

 ig : @marisa_stephanie