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Sea Grain at Doubletree Jakarta Relaunched

Sea Grain at Doubletree Jakarta Relaunched

Auli Cinantya
24 September 2022


DoubleTree by Hilton Jakarta – Diponegoro unveils the long-awaited relaunch of Sea Grain Restaurant & Bar with a new concept and new experiences.


DoubleTree by Hilton Jakarta – Diponegoro announces the relaunch of one of its outlets, Sea Grain Restaurant & Bar, welcoming guests with an all-new concept, offerings, and unique experiences.

“Jakarta’s appetite for exciting culinary options with world-class food has grown in recent years. I am excited to finally reopen our Sea Grain Restaurant & Bar, catering to the demand for new dining experiences. The restaurant will be a dining destination offering a tempting fusion of western cuisine combined with a local twist, delivering engaging, personalized service for every guest.” Exclaimed Andre A. Gomez, Hilton regional general manager of Indonesia & Timor Leste.

The restaurant, located on the third floor of the hotel, offers a contemporary casual dining experience for all occasions, whether it’s a lavish lunch, an intimate dinner, or after-work refreshments. Diners can relax in the sophisticated indoor setting with a warm environment or unwind in the semi-outdoor settings that overlook Jakarta’s gorgeous skyline. Those seeking a more intimate atmosphere can reserve one of the two private dining rooms available.

With new food and beverage choices, the Sea Grain Restaurant & Bar delivers a luxurious delight of western cuisines infused with a touch of local flavors, offering distinctive, imaginative fusion dishes. Chef de Cuisine Rendy Reynaldi curated the all-new cuisine, emphasizing his passion for original Indonesian twists and western culinary expertise.

“I am honored to be a part of the new Sea Grain Restaurant & Bar,” said Chef Rendy Reynaldi. “The entire team and I are excited to present the new fusion food recipes, exclusively curated for the guests of our restaurant. We hope to introduce new flavors and experiences that will
bring joy and pleasure for every guest who visits the restaurant.”

Signature dishes include Grilled Squid with tomato orange kecombrang relish, Duck Leg Confit with andaliman jus, Sea Bass with turmeric cream sauce, Oxtail Balado Pizza, and more, all made with high-quality and locally sourced ingredients. Long-time favorites like the 1.5kg premium Australian Wagyu Tomahawk steak also return with an added twist.

The selection of signature dishes captures Chef Rendy Reynaldi’s talent, blending a variety of Western delicacies with a touch of Indonesian spices without either element overpowering the other. He showcased the best things from both cuisines, where high-quality ingredients meet high-quality spices—offering a combination of flavors that are bold yet suitable for local or international guests’ palates.

The combination of flavors delivered perfectly, even on their signature Australian Wagyu Tomahawk steaks that have been an all-time favorite. The steak comes with several side dishes that the guest can choose from. A few things that catch my eye are their homemade Sambal Matah with homemade coconut oil and Sambal Andaliman.

One of the new signature menus they presented stood out as a crowd favorite: the Sweet Potato Nachos. A combination of thinly sliced crispy sweet potato, chili con carne, dabu-dabu, guacamole, and sour cream. The dish offers a hint of sweetness and fresh at the same time. Amidst the sweetness of the sweet potato, you can taste the freshness of the dabu-dabu, which is definitely a dish worth mentioning.

The exciting combination of Western and Indonesian touches can also be seen in their interior. While maintaining its original open kitchen and open bar, guests can appreciate the artwork from local artists neatly placed in every corner of the restaurant.

Aim to provide an engaging experience for customers, each food and beverage served will be accompanied by a fascinating tale about its origin, ingredients, preparation process, and other details. Selected dishes are also delivered distinctively, with the Chef personally visiting the table to prepare and chop up the Tomahawk.

Sea Grain Restaurant & Bar also has a professional mixologist who creates tailored beverages for each guest’s palate. There is also a large assortment of new and refreshing drinks, including the restaurant’s unique cocktails.

One of them is the unique Rosemary Haze – an exquisite red cocktail of gin and triple sec mixed with a refreshing kick of cranberry juice and honey then topped with a smooth egg white foam. The cocktail is infused with rosemary clouds – produced from burnt rosemary – giving a touch of smokiness, adding to the aroma. A pleasure for the eyes, palate, and scent, these drinks will surely create a memorable dining experience.

Sea Grain Restaurant & Bar

DoubleTree by Hilton Hotel Jakarta – Diponegoro

Jl. Pegangsaan Timur No.17, Cikini, Jakarta, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10310

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