Author: Chic Eater

I can still remember the first time I came to this Italian restaurant a few years back. It was quite a memorable one. All the food were al dente. I guess my memory of this restaurant can be corroborated by Posh Eater’s review of Scusa. When I was informed of this dinner event, an exclusive chef table set menu by the executive chef, naturally I was quickly to decide to attend this occasion.

Chef Gianluca Visciglia, the new executive chef, in action with his team.
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This chef table menu dinner event started off with a hard roll with cinnamon and cheese stick on the side. Both the cinnamon roll and the stick were baked properly with a good texture. The dipping gave an extra bang to the flavour.
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This small portion of appetizer-like dish sure look like a boiled egg with some vegetables on top of it, right?
It’s an Amuse Bouche with mix of mozzarella and rucola on top of 2 slices of cherry tomatoes. For your information, amuse bouche is a single, bite-sized hors d’œuvre, created solely and freely up to the chef’s approach to the art of cuisine, to prepare the guests for the meal. And I for one applauded the chef’s effort with the beautiful presentation and the wonderful balance of flavour that came out of it.
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Next one on the line is the Antipasto Misto Di Pesce, which was a mix seafood appetizers platter. Another wonderful presentation with four-dish plate. Let’s meet the appetizers and get to know them in more detail.

Fish Carpaccio with Rosemary (the bottom right one on the first clip) – The fish meat was fresh, however the combination of flavour did not stand out.
Tuna Tartare with Fennel Sauce (the top right one on the first clip, or the right one on the second clip) – As always, I usually got a special interest towards tuna tartare and I don’t really know why. Probably because I have a keen love towards sushi and sashimi. This one did not disappoint though. Tuna was fresh and the taste of the tuna with the sauce was superb.
Octopus Terrine with Citrus (the blurry top left one on the first clip, or the left one on the second clip) – Since I am not into seafood, I might not be fair in my judgement. The texture however was great with a bit chewiness.
Seared Scallops with Orange Mustard Sauce (the bottom left one on the first clip) – Love the scallops. I can tell that it was a good quality scallop that the chef was using. Nice taste effect from the sauce as well.
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Another extraordinary presentation came our way when I saw it being served. Cappuccino Di Castagne Con Praline Di Foie Gras In Crosta Di Pistacchi E Croissant Tiepido which was chestnuts cappuccino, pistachio crusted foie gras praline and warm croissant. The hero of this dish was obviously the foie gras praline covered with crusted pistachio. I love foie gras but this combination was a bit unusual for me. When the foie gras was dipped in the chestnuts cappuccino, it gave a new meaning to uniqueness.
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Now, we have reached to what the Italian called Primi dish, which is the first course of the main, usually in the form of pasta. For this dinner, we got a spaghetti tossed with crab in fresh tomato cherry sauce and basil, Spaghetti Al Granchio Con Pomodorini E Basilico. The chef nailed it with this first dish in terms of taste, portion and sophistication. Spaghetti was cooked just right to give a medium stiffness. You should know that it’s a bit no no to over cooked your spaghetti according to Italian standard.
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The Secondi dish, meaning the second course of the main, usually used meat on the dish, as in this particular dish, Filetto Di Vitello In Crosta Di Porcini Con Pure Di Patate E Mele, Carote Saltate Alla Viniglia Ed Una Salsa Al Tartufo Nero. Phew, a record length on the menu title on this dinner. It is a porcini mushroom crusted veal tenderloin with apple and potato mashed, truffle sauce and sauteed vanilla carrots. The veal tenderloin was cooked medium rare perfectly that gave it the tenderness it deserved. The use of other ingredient on this dish was definitely the work of a great chef, to create a balanced dish.
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We finally got to the end of the course, which were the Dessert. This course served Panna Cotta Al Caffe E Amaretto Con Composta Di Amarene. This espresso panna cotta flavored with amaretto liquor and amarena cherry compote was rather sweet for me. I can see that it was perfect for hardcore sweet tooth people though. The combination of espresso and amaretto liquor was great. Love it to the last drop. The hardened amarena cherry compote was also a nice touch. It’s something different.

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The experience from this dinner event did not change my sweet memories of it. It gave me an additional chapters of good food to it. Scusa is one Italian fine dining restaurant in Jakarta that you should not miss.


Scusa Italian Restaurant
InterContinental Jakarta MidPlaza
2nd Floor
Jl. Jendral Sudirman Kav. 10-11
Jakarta 10220

Opening Hours :
Monday – Friday :
Lunch : 11:30 am – 02:30 pm
Dinner : 06:00 pm – 12:00 am
Last Order : 11:00 pm

Saturday :
Dinner : 06:00 pm – 12:00 am
Last order : 11:00 pm

Sunday :
Brunch : 11:30 am – 03:00 pm
Dinner : 06:00 pm – 12:00 am
Last order : 11:00 pm


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