A sizzling UPPERCUT
JW Marriott Hotel Surabaya has proudly announced the opening of its latest dining destination, Uppercut Steakhouse. Serving an array of carnivores' favourites, the steak house highlights its meaty skills in dry aging and the use of the Josper oven. By salt- curing the meat for 21 to 28 days, Uppercut Steakhouse's team ensures unmatched succulence and taste.
After the long dry-aging process, the beef is grilled using a Josper oven, which can not only cook 35 percent faster than usual grills but also really brings the juicy, meaty flavours into the spotlight. The Josper grill also allows the meat to cook perfectly – without overcooking or excessive charring.
Helmed by Chef Milo Bladazzi, Uppercut Steakhouse has already attracted numerous eager diners to try its hearty menu. Signature dishes like the long bone rib- eye tomahawk and the dry-aged 21 days wagyu 5+ Porterhouse definitely should not be overlooked. Other dishes are worth noting, such as creamed kale, Brussel sprouts, gnocchi with truffle oil and Josper cheese semola. In addition, the restaurant also offers a range of potato dishes and sauces to complete your meal. And don't forget to save some space for Uppercut signature classic dessert, Grandma's Tiramisu.
Enhancing the Uppercut experience are the extensive selection of wines and the creative signature cocktails concocted by the in-house mixologist, Smith. Our suggestion? Try the negroni. Open from Tuesday to Sunday, from 6pm to 12am, Uppercut Steakhouse makes a great after-hours destination. uppercutsteakhouse.com