Boasting a minimalistic, modern interior design featuring floor-to ceiling windows looking out on clear skies, contemporary lighting and art displays, rustic wooden furniture and a sleek marble island bar, Anigre is the place for a remarkable dining experience to be enjoyed with your partner, friends, colleagues or family.
Relish the classy ambience with an array of exceptional food from the buffet or à la carte menu, serving popular Western and Asian dishes. Anigre also offers a degustation set menu, which includes a unique selection of innovative dishes served during special occasions or upon request. For an even more exclusive experience, guests are offered the opportunity to customise their set menus according to their preferences and have them personally tailored by Executive Chef Tomasz Borucki – whether seafood-based dishes or a combination of Asian and European set menus, the choice is limitless.
I was given the opportunity to enjoy these special dishes first-hand at Anigre. Starting off my gastronomic journey, the beetroot orange soup with beetroot foam was a sheer delight to both the palate and eyes. Revamping a Polish delicacy, the baked beetroot is fused with Asian spices such as ginger and shallot, then blended with fresh orange juice, creating one stunning soup. This creamy concoction is guaranteed to tickle your tongue with a burst of flavours, from sweet and spicy to tangy, and is the perfect tease before indulging in a heartier meal.
Bringing in the main course with a bang was the tantalizing “72” braised beef short, paired with vanilla pumpkin puree and sautéed vegetables. The dish earns its name from a distinctive sous-vide cooking method that entails the boneless meat being locked in a vacuumed bag then slow poached in a bath for 48 to 72 hours in its own natural juices and simple seasoning. As a result of masterful patience, the well-done meat remains beautifully pink and tender, much like the consistency of butter.
Of course, there is always room for dessert! The combination of two unusual ingredients, avocado and beetroot, with a dash of chocolate, was beautifully crafted and transformed into an absolutely divine mousse. Every bite revealed an exquisite balance of sweet and slightly tangy flavours, while the light and cloud-like texture was easy on the mouth as well as the stomach. Experimental gourmands can also choose to try other unique yet delicious combinations of desserts at the restaurant such as durian cheesecake or white mousse with durian meringue.
Anigre – an African tree – features 165 seats with a semi-private room seating up to 50 people, ideal for business, family and social gatherings. For great food paired with great service in a great ambience, visit Anigre to indulge in the all-day à la
carte menu, the buffet breakfast, which opens at 6AM. or the buffet lunch from 12PM.
Sheraton Grand Jakarta
Gandaria City Hotel
Jalan Sultan Iskandar Muda Kebayoran
Jakarta 12240, Indonesia
T: (+62) 21 806 30888
E: sheraton.jakartagandariacity@sheraton.com
www.starwoodhotels.com/sheraton
