MEATGUY

The Meatguy Steakhouse, situated in Jakarta’s bustling SCBD district, redefines the steak restaurant experience by marrying traditional dry-aging techniques with contemporary culinary innovation. This establishment offers a dining journey that is both sophisticated and deeply satisfying and makes it unique in Jakarta and beyond.

Upon entering the stunning location, guests are greeted by a meticulously designed interior that exudes warmth and elegance. Natural stone pathways, illuminated beams and an open kitchen showcasing the chefs at work set the stage for an immersive culinary experience. The restaurant also features a boutique wine cellar and a premium cigar lounge, catering to a wide range of indulgences.

The menu at The Meatguy Steakhouse is a testament to their commitment to radical quality and innovation. Signature dishes include the Hanging Tomahawk “Godfather,” featuring Australian Wagyu served with velvety pomme purée and sautéed mushrooms and the Rich Fat Loin, showcasing Australian Fullblood Wagyu with a rich, buttery texture. For those seeking variety, the Carre D’Agneau offers a pistachio-crusted Australian lamb rack accompanied by green pea purée and roasted vegetables. The restaurant’s unique dry-aging process, ranging from 28 to 120 days, incorporates ingredients like butter tallow, enhancing the meat’s flavour and tenderness.

Complementing the exquisite dishes is a selection of meticulously crafted sauces, from the traditional Moutarde de Meaux to the bold Chimichurri, each designed to elevate the dining experience. The knowledgeable staff are adept at guiding diners through the menu, providing insights into the origins and characteristics of each cut.

The Meatguy Steakhouse is more than just a restaurant; it’s a destination for those seeking an exceptional steakhouse experience in Jakarta. With its commitment to quality, refined culinary offerings and inviting atmosphere, it stands out as a premier dining establishment in the city. A journey fuelled by passion helmed and directed by Dimas Ramadhan Pangestu