A suave new social dining destination opens in SCBD with the arrival of The Nineteen Jakarta, ushering in the latest collaboration between the Savaya Group and Chef Cédric Vongerichten. This refined steakhouse entices guests with its ‘artistry of butchery’, putting fine cuts of meat and premium seafood in the spotlight.
With several successful establishments under their belt, such as Chao Chao and Kitsune Jakarta, the group’s reputation in Jakarta’s dining scene certainly builds the anticipation for this latest venture, now fully open in the upscale SCBD LOT 19. For The Nineteen, the group once again brings in the culinary expertise of Chef Cédric Vongerichten, who, together with his father, legendary Chef Jean-Georges Vongerichten, developed the concepts for Jakarta’s Le Burger and of course the eponymous VONG Kitchen.
Diners are welcomed into a grand venue, offering a contemporary take on a vintage lounge design. Reintroducing chic, art deco elements, with fringed lampshades and ornate chandeliers, plush curved booths in red leather and ornate columns, the aesthetic is a nostalgic nod to 20th-century supper clubs, perfect for a classy yet comfortable night out. The restaurant centres on its lavish central atrium, complete with open rotisserie kitchen, but also offers private dining rooms for more intimate gatherings.
“We’re thrilled to introduce our new restaurant, where steak and seafood take centre stage,” shares Chef Cédric Vongerichten, who was celebrated as one of Zagat’s top 30 chefs under 30. The menu thus focus on offerings ‘From the Sea’ and ‘From the Land’, as its main temptations, but Raw & Cold specialties, as well as delicate bites and indulgent starters aren’t to be missed. Highlights include Blue Crab Lettuce Cups, Canadian Lobster Salad and Perseus Caviar #2, served with buckwheat blinis and egg yolk. The Nineteen Wedge is a must-try, featuring Roquefort blue cheese and beef pancetta; and for the lovers of the classics, Chef’s French Onion Soup with Comté cheese.
When it comes to mains, expect some show-stopping table-side presentations, especially for the seafood offerings. The Nineteen Chilled Seafood Tower brings the ocean to the table, featuring a premium selection of Effingham oysters, Canadian lobster, Scottish brown crab, assorted sashimi and seasonal shellfish with accompaniments, served on ice. Diners can choose between two or three tiers, made for 2-4 people or 6 people respectively. From the Sea also features entrées, including Pan Fried Octopus and Lobster Mac and Cheese.
From the Land is where all of The Nineteen’s finest cuts are found, including a selection of ‘Butcher’s Reserve’, serving the most premium cuts of 40 day-aged Miyazaki Wagyu Striploin A5, to Australian Wagyu T-Bone MB6/7 (900g). A Wood-Fired list entices with its Grass-fed Rib-eye for 2, Gorgonzola-aged New York Strip, to Grass-Fed Lamb Chops, to name a few, grilled over Japanese binchotan coals and rambutan wood. A selection of sides and sauces are also available to complement.
“Our vision is to create a dining experience that combines the highest quality ingredients with exceptional service, offering our guests a place to indulge in perfectly prepared steaks and the freshest seafood,” shares Chef Vongerichten. “Every dish is crafted with passion and precision, celebrating the rich flavours and simplicity of great ingredients.”
The Nineteen Jakarta is open nightly for dinner:
Tuesday-Thursday & Sunday (5pm to 12pm); Friday and Saturday (5pm to 2am). Children are permitted to dine at the restaurant until 8pm on Tuesday to Thursday & Sunday.
+6281273397777 | reservations@nineteenjkt.com
@thenineteen.jkt
nineteenjkt.com
