the french feAst
Vis à Vis restaurant brings the refined techniques and sophisticated flavours of France to your plate right in the heart of Surabaya.
The popular JW Marriott Hotel Surabaya is always busy, be it with travellers, business groups, wedding banquets or other visitors. There is, however, an intimate and cosy corner of the hotel where class and refined taste take the front seat: Vis à Vis. The French fine-dining destination boasts subtle elegance and an unmatched romantic ambience that transport you to the inspiring city of Paris in the blink of an eye.
Helming Vis à Vis is Chef Emmy Matondang who harbours a huge passion for cooking and was born into a culinary/hospitality family. Previously having her hands full in a Chinese kitchen and Mediterranean-Italian restaurant before settling into Vis à Vis, Emmy possesses unique versatility and imagination that allows her to tackle French techniques with elan.
Start the French journey with savoury appetisers of pan-seared foie gras rouge with toasted brioche and caramelised fruit and onion, escargots à la bourguignonne, seared scallop Biarritz set on tian crab, smoked salmon tartare and artisanal chicken liver terrine with Dijon mustard and apricot chutney. The soup section serves a hearty helping with options like lobster bisque, bouillabaisse à la rouille and classic French onion soup on offer.
Continue with the hearty main course selection, including lobster thermidor, baked salmon with a parmesan herb crust and cod en papillote. On the beef and lamb front, diners are spoiled with a wide selection, including the grilled 9+ Australian grass-fed wagyu beef, la cote de boeuf, Monte-Carlo sirloin and rack of lamb à la Provençale. The succulent slow-cooked pork ribs with French honey and mustard barbeque sauce is also a great choice. The canard a l'orange or orange and honeyglazed duck breast is simply divine and the roasted poussin is delightfully flavoursome.
Ask the staff to recommend the best wines to go with all the delicious dishes at Vis à Vis, and don't forget to save some room for desserts. The ile flottante and homemade tarte tatin are to-die-for, but for a good ol' reliable chocolate fix, opt for the sultry dark chocolate soufflé with cherry jubilee and vanilla ice cream.
Grilled lamb chop with pumpkin purée, French bean rolled with bacon & rosemary jus.
Seared tuna and charred pear with lemon butter sauce and feta sprinkle Emmy Matondang