The Langham, Jakarta welcomes back Michelin-starred chef Tom Aikens for the introduction of new à la carte menus at his two signature dining destinations, ALICE by Tom Aikens and Tom’s by Tom Aikens. The latest selections bring seasonal ingredients and different culinary influences to both restaurants, with ALICE taking inspiration from Parisian bistro dining while Tom’s continues its contemporary British-European approach.
A Fresh Chapter at ALICE by Tom Aikens
At ALICE by Tom Aikens, the new menu draws on the character of a Parisian bistro, combining seasonal ingredients with familiar French preparations and carefully presented dishes.
The selection begins with Rillette de Saumon, featuring confit salmon served with pickles, green salad, and sourdough. Another starter, Burrata Provençale, pairs creamy burrata with tomatoes, olives, and green salad, finished with Provençale dressing.
For the main course, guests can choose Barramundi à l’Amandine, which combines barramundi with haricot vert and almond sauce, or L’Entrecôte de Venise, featuring Australian beef striploin accompanied by watercress, herb sauce, and French fries.
The dessert selection includes Vanilla Millefeuille aux Fraise, layering puff pastry with vanilla mousseline and strawberry sorbet. Blueberry Flaugnarde offers another option, bringing together blueberries, vanilla custard, and shortcrust pastry.
Contemporary British Comfort at Tom’s by Tom Aikens
Meanwhile, the new à la carte menu at Tom’s by Tom Aikens continues the restaurant’s contemporary British-European direction, with dishes that combine familiar comfort food with refined cooking techniques.
Among the starters is Wagyu Beef Roulade, prepared with raw Wagyu chuck tail MB9, truffle mayonnaise, cherry tomato, Parmesan shavings, and lemon-avocado guacamole.
The main course selection includes Wagyu Potato Pie, a reinterpretation of a British comfort food staple featuring tender Wagyu beef and a rich wine reduction beneath a creamy potato purée crust.
Other options include Confit Duck on Barley Risotto, pairing confit duck with green pea barley risotto, chicken rosemary jus, and garlic chips. Chicken Milanesa offers butter-fried, breaded chicken breast served with a fragrant leaves salad and sautéed creamy enoki mushrooms.
For dessert, Tom’s Rice Pudding takes a different approach to the familiar dish, combining lemon panna cotta, lemon curd, and lemon rice. Guests looking for a richer finish can opt for Valrhona Chocolate Fondant, featuring dark chocolate ganache, a praline centre, and toffee ice cream.
The new à la carte menus are available at both ALICE by Tom Aikens and Tom’s by Tom Aikens at The Langham, Jakarta.
The Langham Jakarta
Sudirman Central Business District 8 Lot.28, RT.5/RW.3, Senayan, Kec. Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12190
