Rosso, as the name suggests is bathed in red colour and its opulence makes it the darling of Shangri-La Hotel in Jakarta. A much-respected reputation has been built through reigns of Italian chefs who usher both traditional dishes as well as ingenious ideas of their own.
Arriving inside the restaurant, everyone is treated to a degree of extravagance, from a classy décor that incorporates aesthetic design, velvety sofas, enaissance-style paintings on the ceiling, and a neat open kitchen between the dining room and the bar. During the day, huge windows shower the dining hall in natural light, giving more energy to hearty Italian lunches, while nights bring a romantic atmosphere from the beautiful gardens and the lights of the surrounding skyscrapers. The main dining room exudes a sophisticated ambience, while two semi-private rooms are available – one of which is attached to a finishing kitchen, where guests are able to preview the final touches placed on their meals. Coming here for the first time years ago, I indulged in the bundance of fresh antipasti, with plenty of seafood, smoked salmons, carpaccio, and crispy vegetables. All those beauties were complemented with myriad of impressive mains and it has always been a joyous rollercoaster ride of flavours and textures here.
One of the best moments was to arrive here during the high season of the exotic white Alba truffles, as these beautiful diamonds were shaved over wonderful delicacies of Crudo of Wagyu Beef with Parmigiano-Reggiano, Tagliolini with Porcini, Jerusalem Artichoke Ravioli with Mascarpone Cream, and the ultimate pleasure that came from Seared Duck Breast Tartare with Foie Gras and Apple Terrine. It was all simply irresistible! These are among the finest dishes that you can enjoy at Rosso, but apart from being a frontrunner of culinary sophistication, the Shangri-La Hotel itself adopts corporate environmental responsibilities in many aspects, which effects the F&B department in a positive way also. For instance, the Be Well initiative has been introduced to the restaurants within the hotel, as well as the guests so that on one side, the hotel kitchens provides fresh, sustainable, and local dining options. While on the other side, guests are encouraged to consume in-season produce from the most sustainable options possible, as a part of hotel’s collaboration with appointed organic farms. Rosso itself utilises locally grown vegetables such as heirloom tomatoes, mesclun and romaine lettuces, alongside beans, edible flowers and rock salt from Bali. Additionally, the hotel recently started its own herb and kitchen garden, which is currently prepared to supply a certain quota of fresh basil, spinach, eggplant, limes, lemon, lentils, and more. So, in support of these initiatives, why not have a romantic rendezvous this February with delectable choices made from sustainable produce? For instance fresh tomato and buffalo mozzarella salad with Parma ham and rock melon should be suitable for a starter. From there, you might want to consider exploring the infinite possibilities with your significant other from the rich Porcini Risotto or Trilogy of Ravioli, and onto a sweet finale of Semifreddo or even the Sweet Pizza! Rian Farisa
ROSSO @ Shangri-La Hotel, Jakarta I Kota BNI, Jalan Jend. Sudirman Kav. 1 I P +62 212939 9562
Open Lunch 11.30am - 2.30pm I Open Dinner 6.30pm - 10.30pm