whatsup Jakarta: Sunday Brunch at Rosso Shangri-la Jakarta

Chef Gianfranco Pirrone

Lucky me when I was invited for a Sunday brunch at Rosso Italian Restaurant located at Shangri – la Jakarta. Rosso, which means “RED” in Italy representing passion, warmth and elegance, has always been known for its fine-dining place in one of the top five stars hotel in Jakarta.

The restaurant introduces a new dining concept, all-you-can-eat (buffet) brunch at Rosso with Italian themed food. Wow! Something new and definitely satisfies all of my Italian food cravings indeed.

There are three different prices that Rosso offers for the newly introduced Sunday Brunch:
490k++ (including mineral water, juices, soft drinks)
878k++ (including red wine, white wine, beer & prosecco)
1.378k++ (including red wine, white wine, beer, prosecco & champagne).

All three options serve similar eight menus, which would be different every week. The chosen dish will be cooked right after ordering and the upside to this buffet concept (there are still stalls to pick food from) is that you can order the same dish over and over until your heart content. Since the serving is on ordering concept, you may have to wait for the dish to come unlike the typical buffet settings where you get up to get more food.

Uova Alla Franco

(Black Bun with Poached Eggs and Salmon Tar Tar served with Truffle Hollandaise Sauce)

Presentation wins this dish; the black bun with egg yolk stuffing that oozes as you cut… yum. The additional truffle oil to the Hollandaise sauce caught me by surprise and I was impressed. This dish simply is delicious.

Uova Strapazzate

(Ciabatta Bread with Scramble Eggs, Pecorino Cheese, Rocket served with Black Truffle Paste and Red Pesto)

It might look very simple but do not judge the book by its cover too soon. The truffle paste and red pesto have the bold character in term of taste and the freshness from the pecorino cheese and rocket salad complete all. It has a complex textures and taste that my simple mind could not quite comprehend, quite mind blowing I must say.

Uova Al Prosciutto

(Toasted Soft Bun with Fried Egg, Parma Ham, and sauteed Parmesan Spinach)

With the saltiness from Parma Ham and creaminess from the egg, the flavors were not strong enough to give that bold kick to the dish, a unique sauce to go with it might give that final touches it needs. Unless it is paying homage to the traditional Italian cooking which mainly highlight what it wanted to highlight, the Parma Ham, then I might have interpreted it differently.

Franco’s Panino

Focaccia Bread with Fresh Tomato, Rocket, Mozzarella Cheese and Parmesan Cheese, served with Pesto Sauce

A very familiar dish and it all depended on the freshness of the ingredients and tasty pesto sauce, which was all of the above.

Spaghetti Polpa Di Granchio E Acciughe

(Spaghetti with Crabmeat and Anchovies served with Fennel Sauce and Spicy Bread Crumbs)

The idea of using crabmeat mixed with spicy breadcrumbs alone deserves a standing ovation. The additional fennel sauce gives creaminess to the taste. With an extra kick of something spicy would complete this dish for me.

Filetto Di Manzo

(Beef Tenderloin and Foie Gras served with Sauteed Parmesan Spinach and Gorgonzola Sauce)

My favourite

Still My Favourite

Yes, always be my favourite

I am a professed meat person, so when it comes to steak I am always excited. I might say that this dish is my favorite among the others not just because it has the expensive components such as foie gras and tenderloin steak but because of how the chef totally do the very good job in cooking it. Just look how gorgeous the dark brown color from the foie gras and with its texture, it was simply winning. The steak was cooked medium way with delicious Gorgonzola sauce that showcased quality taste.

Agnolotti Di Bufala E Pesto

(Homemade Agnolotti filled with Buffalo Mozzarella served with Basil Pesto Sauce)

Cheese versus pesto sauce; that was how the dish was to me. The pesto has stronger taste compare to cheese fillings inside the smooth and soft Agnolotti. It was delicious though I do prefer to have stronger cheese flavor instead of the pesto.

Filetto Di Cernia

(Grouper Fish Fillet in Mediterranean Tomato Sauce served with sauteed Mixed Vegetable)

My last dish of the day was the fish that I had to commend the chef on how he prepares this dish. The fish was cooked nicely with soft white meat while the vegetables provides freshness and the tomato based sauce tied it all together to give a kick of sourly flavor.

Beside those on the food stalls and the eight main courses do not forget to try their risotto as I personally think is what the chef, Gianfranco Pirrone do best. The texture and the taste is beyond me. Two thumbs up!

Smoked Salmon Caesar Salad

Norwegian Salmon

Tomato Mozzarella

Besides, they also have variants of desserts to choose from

I would say that none of Shangri-la brands has ever failed me, Rosso was not and exception and it had pampered me with all the deliciousness and unique dishes that will get me all craves for days. I totally recommend the Sunday brunch at Rosso to be one of the must-go place to enjoy your weekend with family and friends.