This month, Sea Grain Restaurant & Bar, the casual dining of Mediterranean cuisine at DoubleTree by Hilton Jakarta – Diponegoro, unveils a new menu curated by Spanish Chef, Alvaro Bonache Utiel.
Utiel joined the hotel in October 2018, following a seven-year culinary career in Europe and Asia. He has worked at the one Michelin-starred Heart Ibiza in Barcelona, a five star hotel in Andorra and as Head Chef at Grand Kempinski Shanghai’s Mediterranean restaurant.
At Sea Grain Restaurant & Bar, he will feature Spanish and Italian dishes as well as a choice of the premium cuts for the ultimate grill experience. Among some of his dishes on offer:
Prawn Mango Salad – A mixture of vegetables, prawn and mango, one of the most requested dishes at Sea Grain Restaurant
Spanish Salad – A combination of anchovies and tuna belly with fresh lettuce hearts and Romesco sauce.
Paella – The traditional Spanish seafood rice is a must have and is the perfect sharing main course cooked the traditional way using the Chef’s family recipe.
Tortellini with Ricotta and Gorgonzola – homemade ricotta and pear tortellini topped with gorgonzola sauce, walnuts and port wine reduction
Sea and Land – a unique creation of red gun squid filled with minced beef and ink sauce
Tomahawk – the way to experience the ultimate grill experience of 200 days grain-fed Angus Tomahawk
Located on the 3rd floor, the restaurant and bar’s design is best described as relaxed with a rich mix of colours and fabrics which reflect the lavish ambiance of the area. Boasting impressive interior design, features 640 square metres of indoor and outdoor spaces, includes three private dining rooms.
The outlet offers a vibrant new atmosphere with a menu that emphasises the freshness of each ingredient and dishes that have authentic flavour with locally sourced items. Most of the dishes are served in a communal style to allow each guest to sample many dishes for a complete experience.