Sunday, December 1, 2013


One day, I just an invitation from Keraton at The Plaza, especially to taste their special event "Flavors of Greece" with Chef Themis Agnatos. Surely, I didn't know about Greek menu and also about its taste. So, I said "Yes, I'm in!" 

Bengawan is the signature restaurant at Keraton at The Plaza, providing an authentic five-star Indonesian dining experience and features a menu that incorporates local flavors and indigenous ingredients from the islands. Located on the seventh floor with spectacular views of Jakarta, the indoor and outdoor restaurant provides a respite from the bustling city below wrapped in lush foliage and surrounded by soothing water features.

And because this event held around the end of November, we can feel the christmas experience in everywhere, and same as at Bengawan Restaurant.

Every table was set perfectly and this place is quiet private, romantic and very warm environment. You'll feel comfort for staying here while enjoying your lunch or dinner. One of recommendation places from me to you! :)

And step into a world of authentic Greek flavours at Bengawan Restaurant, Keraton at the Plaza - a Luxury Collection Hotel in Jakarta, where Guest Chef Themis Agnatos from The Romanos will share his delightful and traditional Greek dishes.

Please enjoy the photos below, all menu are especially made by Chef Themis, here we go!

Dakos Salad, the first salad was coming out! The presentation was so tempting, which consist of dakos bread, tomatoes, feta cheese, olive oil, olives capers, caper berries and oregano. The dakos bread put at the bottom, it was a traditional meal from Crete, Greece. I thought it was good enough for the starter, feel the freshness of each ingredients.

Greek Salad

Greek Salad, the second salad was served which is consist of tomato, onion, cucumber, green capsicum, feta cheese, olives, capers, caperberries, olive oil and oregano. Look at the white cube there, it was feta cheeses - really good to be served with the salad. The taste of sweet and salty are perfectly balanced.

Greek Spread Selection

Greek Spread Selections - Cold Appetizer, served with warm pita bread. This is one of my favourite and you should - must try! It was served with five sauces that you can choose and try. Here's the sauces : Fava Beans Pure,  Tzatziki (yogurt, vinegar, garlic and olive oil), Tyrokofteri (feta cheese, yogurt, red bell pepper, vinegar and olive oil), Taramosalata (fish roe, onion, lemon, olive oil) and Eggplant sauce. Surely, you'll be hooked with this!

Feta Cheese in Fyllo Pastry

Feta Cheese in Phyllo Pastry - Hot Appetizer, was presented with feta cheese, phyllo pastry greek, honey, sesame and figs jam. Surely, I would say this is become my favourite and really suggested to you for ordering this menu! Where's the feta cheese? It was inside the crunchiness of fyllo pastry which is coated with honey. You'll find the perfectness when you cut and eat the first bite! It was so great, sorry I can't explain it in details, because it's too incredible to explain, better you should try by yourself and find the surprise from it.

Garides Saganaki

Garides Saganaki - Hot Appetizer, which is shrimps sautéed tomato sauce, Ouzo (Greek Spirit), onion, garlic, feta cheese, olive oil, parsley and basil. You know what? This dish 40% containing alcohol - Chef Themis said he used Ouzo for the dish, the most popular drink at Greece. And finally he gave us the Ouzo, so we can try how its taste, haha! Can you image the taste of shrimps with feta cheeses and alcohol? It was very pleasant and satisfying, so perfect!


Moussaka - Main Course, was typically enjoyed in hot. The most versions are based primarily on sautéed eggplant and tomato, usually with minced meat. And Chef Themis was made us with includes layers of minced beef, potatoes, cheese and eggplant topped with a béchamel sauce and baked. If glance will look like lasagna, but its taste are different.

Chicken Kontosouvli - Main Course, it was like a usual chicken skewer but it was served in Greek tradition with french fries, paprika powder, garlic, oregano, olive oil and tzatziki (yogurt and cucumber). The chicken is quite soft and tender, so you can perfectly enjoy your dinner!

Galaktoboureko, Ravani & Wallnut Cake, as the Greek dessert for today! Let me give you a little explanation about them : Galaktoboureko (left), was a Greek dessert of semolina-based custard in phyllo. Ravani (middle), was a sweet cake made of cooked semolina, soaked in simple syrup. Walnut Cake (right), was a cake made of walnuts with cinnamon flavours, the cake is really smooth and soft, as my favourite dessert of the day! And fyi, you can enjoy all the dessert with vanilla ice cream! 

Taking photos as our tradition! Having a good food with good friends (left to right) : Ian Eryanto, that's me, Yenny Widjaja, Chef Themis, Mel Budiman, Eka Putra and Soya Yanagawa.

Enjoy this rare Greek promotion during weekdays buffet at IDR 288.000++/person. The Greek Menu is also available during the Saturday & Sunday Brunch at IDR 495.000++/person including free-flowing of non-alcoholic beverages and IDR 995.000++/person including of an endless flow of Billecart-Salmon Champagne, wines and cocktails.

And for further information and table reservations, please contact Bengawan Restaurant at (021) 5068 0000 or email  to


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Keraton at The Plaza, Floor 7th
Jl. MH. Thamrin Kav. 15

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