Benedict Pacific Place is the second location of Benedict, the all-day breakfast and coffeebar concept by The Union Group. After the successful first outlet in Grand Indonesia, Benedict is now catering to the SCBD crowd on the fourth floor of Pacific Place. Floor-to-ceiling open windows flood the airy space with light, making it perfect for a quick weekday lunch, a quiet afternoon with a book or weekend brunch with the family. The cozy, loft-like room also provides a beautiful view of the Jakarta urban landscape, so make sure to snag that coveted window seat for a dinner date or after-work drinks.
Fernando Sindu and Ivan Wibowo share the same passion for cooking and met during their tenure at the Culinary Institute of America. The pursuit of their culinary dream landed Fernando a Sous Chef position at the Boqueria Restaurant in New York City and Ivan a post at Noma in Copenhagen, often hailed as the best restaurant in the world. The duo reunited in Jakarta.
The Art of Breakfast
Benedict’s menu is the perfect balance of comfort and innovation. Using the highest quality and freshest ingredients, we bring to the table classic brunch staples with a novel, creative twist.
Here at Benedict we elevate breakfast with a little imagination and a whole lot of hard work behind the scenes. Oh and we serve it all day – because what’s more fun than breakfast for dinner? Our namesake dish, the Egg Benedict, is something we’re really proud of. We make everything ourselves, from scratch – the English muffin, the cured salmon, the breakfast sausage, the baked beans. The piece de resistance is the velvety yet light Hollandaise sauce, made with premium French butter. The classic never goes out of style, but to keep things interesting we might swap the base to a bed of shiitake rice or spice it up with Dynamite Hollandaise.
Sometimes you’re not in the mood for eggs, we understand. Dropping in for lunch and feel like having a rice dish? We’ve got your back. Peckish at 5? Snacks are at the ready. Your companion wants a hearty bowl of pasta but you’re on a salad diet? No problem. Drawing from years of experience, Chef Fernando now employs modern techniques as well as age-old practices to make every single element in our dishes flawless.
The lamb shoulder in the NasiGorengKambingKebuli is sous-vide for 24 hours and the potato foam in the Egg in a Jar is made using a siphon – a nod to modernist cuisine. But he also takes inspiration from traditional kitchens, curing and smoking whole salmons and using an old-school secret recipe batter for his crispy chooks in the Fried Chicken Waffles.
On the Sweet Side
Chef Ivan Wibowo presents his artisanal and luxurious take on comforting, classic desserts. For the popular Banoffee Pie, he incorporates his house-made Dulce de Leche, reduced for 48 hours to make sure that the taste and consistency is just right. Another crowd favourite, the Benedict Signature Lindt Chocolate Cake, uses not one, not two, but three types of chocolate: Lindt’s Ecuador 75% Dark Chocolate, Lindt’s Classic Milk Chocolate and Lindt’s 99% Cacao.
All ice creams at Benedict are made from scratch on site, with unusual flavor combinations that are sure to intrigue and make you smile. Our favourites include the Maple Bacon Ice Cream and the Salted Caramel with buttered popcorn, sea salt flakes and nut crumble.
About Benedict’s Coffee Programme - From Crop to Cup
The same goes with Benedict’s coffee offering: group barista Day Hendratno uses only the best beans, equipment and techniques to achieve that ideal cup of joe. We want to keep things fun for the novice coffee drinker though, so we also pride ourselves on original and delicious coffee creations.
In the centre of that is the Benedict Blend: custom-made especially for us, it is 100% local, made with beans from Toraja, DolokSanggul and West Java. An espresso Arabica blend, it is full bodied with medium sweetness and medium to high acidity. It boasts a smooth finish as well as beautiful aromas of caramel, dark chocolate, grape and a hint of wine.