Duck Breast Ma­gret


Exquisite Taste - - It's All About Meat: Duck - (www.the-dhar­­ing-en)

Din­ing at The Dhar­mawangsa Jakarta is a unique ex­pe­ri­ence. With posh, taste­fully clas­sic in­te­ri­ors, lofted ceil­ings, in­tri­cately wrought flo­ral lights, the re­gal in­ti­mate space of Sri­wi­jaya restau­rant ex­udes ca­sual el­e­gance. The vin­tage carved fur­nish­ings and the lux­u­ri­ous ex­panse of end-to-end car­pet stretches along the din­ing area.

Long fre­quented by the elite and high-pow­ered ex­ec­u­tives in In­done­sia, the restau­rant boasts an in­tri­cate menu of­fer­ing a com­bi­na­tion of im­ported ul­tra-pre­mium in­gre­di­ents and care­fully sourced lo­cal ar­ti­san pro­duce, cre­ated lov­ingly into culi­nary cen­tre­pieces by The Dhar­mawangsa’s famed culi­nary team. Freerange duck meat is used in the Duck Breast Ma­gret. Lightly seared to per­fec­tion, the suc­cu­lent duck breast is com­bined with a soto betawi-style beef soup made of pre­mium co­conut milk and house­pick­led veg­eta­bles. The dish is rounded off with sprigs of bright sum­mer veg­eta­bles and slices of zesty lime.

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