Amuz (French Restaurant Jakarta)

AMUZ 

I was fascinated with their lightning, looks like tear drops to me.

It was Valentines Day! We decided to have a splurge. Shockingly we spent Rp.14,000,000 ( yes $ 1,500 ) for a dinner. We booked what they call a private room. It was nice. I personally liked the ambiance. The lightning concept was very unique. They had fresh roses as center piece. I wish they didn't add the plastic leaves. It ruined the beaute of the fresh flower. From the beginning Amuz is known to be an expensive place to visit. I thought of celebrating my birthday there last year but they said I can only stay for an hour. Of course I refused! How can you eat for an hour? They try to explain the restaurant is full on that day and that is the only time available. Maybe it's a good sign that the resto is full.

I chose to have the six course Menu Degustations. It says Rp. 685,000 for the course and with wine pairing the whole course will sum up to Rp. 1,235,000 It goes like these:

Surprise Amuse Bouche

Confit Quial , Mustard Walnut Crumble
Soft Poached Egg, Haricot Vert Salad and Foie Gras Vinaigrette

( Louise Latour Macon Villages Chardonnay Burgundy )

Pan-seared Duck Liver Foie Gras
Confit Tunisian Dates, Fennel Mousseline

( Chateau Laon Sauternes 2009 )

Crispy Seared Coral Grouper
Tender Stewed White Beans, Smoked Beef

Rocket Pesto Parmesan Tuile

( Henri Bourgeois Pouilly Fume en Travertin 2009 )

Pan-Roasted Australian Prime Veal Tenderloin
Braised Endives, Buratta Mozzarell & Hazelnut Emulsion

( Chateau La Garde, Pessac Leognan 2003 )

Fresh Strawberies Infused In Verbena, Fig Sorbet Pie
Lemon Cream

( Veuve Du Vernay Brut NV )

Confit Quial , Mustard Walnut Crumble

Soft Poached Egg, Haricot Vert Salad and Foie Gras Vinaigrette

( Louise Latour Macon Villages Chardonnay Burgundy )

Pan-seared Duck Liver Foie Gras

Confit Tunisian Dates, Fennel Mousseline

( Chateau Laon Sauternes 2009 )

Crispy Seared Coral Grouper

Tender Stewed White Beans, Smoked Beef

Rocket Pesto Parmesan Tuile

( Henri Bourgeois Pouilly Fume en Travertin 2009 )

Pan-Roasted Australian Prime Veal Tenderloin

Braised Endives, Buratta Mozzarell & Hazelnut Emulsion

( Chateau La Garde, Pessac Leognan 2003 )

Fresh Strawberies Infused In Verbena, Fig Sorbet Pie

Lemon Cream

( Veuve Du Vernay Brut NV )