Yes, it's the anniversary of the ever so popular dessert palace, Cacaote! I mean, who doesn't know who, what, or where Cacaote is? Okay, maybe that's a bit exaggerating but you get the point. The actual date of their anniversary is 11 September 2014, anyone has the same birth date?
Lucky us, we got invited to join this happy moment with some fellow foodies! Psst, we also got a little sneak peek to Cacaote's future plan!
Most of you probably already know how the concept of this place can be described as 'dessert royalty'. You're in a castle, how much more royal can you get?
The stairs to the second floor lies the more elegant and mature interior. On the first floor, it's all pink and princess-y, but on the second floor, it's black with a hint of red, there's also a bar. Such a big difference, yet both elegant! I prefer the second floor though!
Cacaote always changes their dessert menu every months or so but they usually keep the favorite ones. This is a bit controversial, since some people would want to come back for what they ate before and to find it gone is disappointing, but on the bright side, they can innovate many kinds of new ones and you can always request the old ones to come back. They are trying to change this concept though, so let's see what the future holds!
For starters, they offer us some canapes and shrimp cocktails while we wait for all to arrive, and it's really not bad! Although I don't get to try all of them, I'm saving my tummy for the desserts!
This is the elegant royal table they've prepared for us, feels like eating with the king!
Bet that you're curious of what's inside the box! It's a box of Cacaote's special pralines, how sweet!
WELCOME BREAD
Every fine dining has to have one, right?
WINE
Why not? If it's gonna be luxurious, let's go all the way!
FOIE GRAS IDR 225K
Brioche "French toast", hazelnut crumbs, poached pear, cranberry sauce.
For you who don't know what this is, it's duck liver, yes it sounds gross, but it ain't that bad. The foie gras here had a really soft texture with a nice buttery flavor. Now, I'm not that much of a big fan of foie gras, but it won't hurt to try and all I can say is that this is the best one I've ever tasted! Love how the cranberry sauce just lightened the entire dish!
WARM CAMEMBERT SALAD IDR 95K
Camembert cheese, toasted brioche, smoked duck breast, honey mustard dressing.
Probably the best salad I've ever tasted! The combination was just perfect, the warm and chewy Camembert with the soft and crispy brioche and tasty and thin slices of smoked duck drizzled with sweet and sour honey mustard. It's a party in your mouth with every bite!
SALMON AND CRAB CAKE IDR 95K
Celery and apple remoulade, roasted pepper sauce, mesclun salad.
Great texture, crispy on the outside and soft inside! This beautiful fishcake was accompanied with fresh mesclun salad, which is a salad mix of assorted small, young salad leaves, soaked in perfectly made roasted pepper sauce, a very versatile sauce, perfect for the fishcake AND salad! Finally, to top all the taste off, a celery and apple remoulade. Perfect!
SEARED SCALLOP IDR 235K
Butternut squash, spinach puree, sage crumbs, brown butter.
I don't know what they did to this scallop but it was simply heaven! The bounciness of the scallop was just perfect and the seasoning and toppings was so amazing, that you knew the plate's gonna be empty in a blink of an eye and you'll just be left wanting more!
FOUR CHEESE PIZZA IDR 120K
Gorgonzola, taleggio, mozzarella, grana padano, caramelized onion.
The risk of having a pizza with only cheese as their toppings is that it'll taste too salty, which is what happened to this one. Nevertheless, if you like cheese and salty foods, this is perfect for you! I also think it was still yummy despite the saltiness!
PORTABELLA PIZZA IDR 95K
Bocconcini, mushroom puree, white truffle oil.
They use Bocconcini as their cheese base which gave the pizza a unique taste. The mushroom was really generous and you can really taste it, since they did use mushrooms puree PLUS slices of actual mushrooms and don't forget the sweet smell of truffle oil! Love how crispy all the pizza here was!
SMOKED DUCK PIZZA IDR 110K
Braised duck, smoked duck breast, roasted pepper, ricotta cheese.
A well-balanced pizza's what this is! The saltiness of the cheese and duck was able to be reduced just a bit by the salads. Also, it's the first time I saw a pizza with lettuce and other salad leaves as a topping and I think was actually good!
PAN-ROASTED CHICKEN IDR 115K
Piperade puree, baby vegetables, soft quail egg, chicken jus.
Piperade puree is always perfect for chickens! The plating's really pretty with the bright colors of veggies and quail eggs mixed with the delicious brown color of the chicken and jus, which I think made it 100% more appetizing. That is how a good plating is supposed to do and not only looks but this also taste delicious!
ENTRECOTE BORDELAISE IDR 295K
200g US prime striploin, grilled king oyster mushroom, rosemary potato espuma.
Even though it looked very simple, the taste's actually incredible! Of course, as expected of the prime striploin, also their king oyster mushroom, nothing can go wrong with this one. Look at those beautiful medium cooked meat, super tender and juicy and the rosemary potato espuma was really nice!
SALMON IDR 155K
Pan-seared, white clams, braised fennel, sauteed spinach, chives beurre blanc.
The chives beurre blanc was too watery in my opinion, but other than that everything else was perfect! Though I'm not a big fan of cooked salmon, this one was able to impress me a bit, so I guess that's good! The clams're also fresh without any fishy smell!
BLACK ANGUS TENDERLOIN IDR 350K
Potato rosti, creamed spinach, perigueux sauce, charred baby leeks.
add foie gras 95k
It's black angus, you can't make a not delicious dish out of it! This beautiful meat's cooked perfectly and drizzled with perigueux sauce, which is always perfect for any kind of meats, and to add into those perfection, foie gras can also be added into this dish. Just looking at the color of that tenderloin makes me drool!
ROASTED DUCK BREAST & LEG CONFIT IDR 180K
Pressed confit leg, roasted duck breast, caramelized carrot, sweet sour sauce.
add foie gras 95k
The sweet and sour sauce goes really well with the duck confit and breast. You can also add foie gras to this one, if you'd like. The portion for this one might be small, but it's all quality!
CAJUN WHOLE CHICKEN IDR 250K
Roasted garlic, chili, honey, raisin coleslaw.
Recommended sauce: wild mushroom or pepper cream sauce.
Didn't really get to try much of this one, since about now, I was already a bit too full and was saving some rooms for desserts! But I can say that the chicken tasted sweet and salty, also the raisin coleslaw gave it a nice fresh twist. Though it's not my most favorite, it certainly is recommended!
WAGYU SHORT RIB BONE IN 600GR IDR 525K
Onion tempura, shallot and ginger glaze.
Recommended sauce: bordelaise sauce or sweet and sour sauce.
This has got to be my most recommended dish in the whole menu! The meat is super tender and juicy with amazing glaze seasoning, you'll crave for this day and night, cause that's what I'm feeling right now. Though the price is choking, the quality of this dish is perfect, so I guess it's okay to have it once or twice, even if you won't have enough of it!
PRIME VEAL OP RIBS 300GR IDR 375K / 600GR IDR 650K
Grilled portabella mushroom, tomato provencale.
Recommended sauce: classic bearnaise or wild mushroom sauce.
Although it's not as amazing as the wagyu, it was also delicious, but I'd prefer the wagyu. Since this one is not glaze seasoned, it might be a bit dry, but if you like dry meat, this might be better for you. There're also a perfectly grilled portabella mushroom and tomato and salads on the side, it's a whole package!
MIDDLE EASTERN "MIXED GRILL" IDR 425K
Beef kofta, kebab, chicken skewer, lamb chop, lamb merguez, tiger prawn, spicy tomato salsa.
A perfect set of meat, what else do you need? 'Nuff said!
TEXTURES OF CHOCOLATE IDR 90K
Chocolate parfait, chocolate sorbet, chocolate crumbs, dehydrated chocolate mousse, chocolate twigs, chocolate glaze, hot chili chocolate sauce.
A chocolate heaven mixed into 1 plate! It's the entire form of chocolate that you've ever seen, crumbs, mouse, glaze, you can find it all here. The taste also has a slight kick cause of the hot chili chocolate sauce, I think that's what made this dish memorable. Nice!
SPHERE IDR 90K
Chocolate ball, Cointreau, peanut butter cookies, chocolate chantilly, chopped caramelized nuts, chocolate cremeux.
This was the most cute and unique dessert I've ever seen! It's like a surprise dessert, you crack the already pretty dessert to find more sweet goodness inside! How about putting a ring inside it to propose to someone, huh? Isn't it a good idea?
Had an amazing and fun time enjoying some of the best dishes with my fellow foodies, and also get to chat with Executive Pastry Chef, Darryl Iswaratioso about the fun facts and future plans of Cacaote, wish you luck and all the best!
THANK YOU AND HAPPY ONE YEAR ANNIVERSARY, CACAOTE!
Cacaote Patisserie, Brasserie & Bar
Senopati no. 80
Jakarta Selatan
021-29306127
Opening Hours :
Sunday - Thursday : 11:00 am - 11:00 pm
Friday - Saturday : 11:00 am - 01:00 am
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