we have been open the past three days just for the sake of getting some practice down. The kitchen now preps in about an hour...which is pretty good specially considering we run very different menus for lunch and dinner. I have invited a couple of people in the building for dinnner and have had good reviews overall. The pastor of one of the churches upstairs in our building seems excited about brunch. SO hopefully he will point some of his congregation our way. Overall this week has been pretty empty, but we havent opened pastry yet, so some people dont gett the idea that abunch of tables lined up in a row is anything other than a manicure place...get it epicure/manicure...yeah I didnt get it either, I kind of expected things like this when I moved to Indonesia....all in all not bad...the inportant thing is that kitchen performance is good...customers come a little farther down the road for now I have brunch to worry about
Brunch Menu:
French Toast - 60
Custardy French toast made with house challah bread, caramelized pineapple compote
Eggs and Toast - 40
Your choice of eggs with toasted brioche
French Rolled Omellete - 60
Delicate French omellete filled with your choice of cheese (cheddar, feta, or majon rojo) and vegetables (forest mushroom, bell pepper, caramelized onion)
Grilled Cheese - 50
Sharp cheddar cheese on house challah with a side of tomato bisque soup
Eggs Benedicto - 60
Poached eggs on brioche and paprika chicken topped with hollandaise
Crab Cake Benedicto - 80
Poached eggs on brioche and house crab cakes with hollandaise
Steak and Eggs - 110
Ribeye steak served medium, with 2 eggs your choice
Epicure Burger - 70
Moist beef patties, house Belgian style frites, sharp cheddar cheese and fresh greens
Caesar Salad - 50
Large Caesar, with house dressing, romaine lettuce, warm croutons and a poached egg
All brunch entrees come with a side of house hash browns
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Meet Your Management Team
From the Chef
Hello, my name is Alex, my wife Ria and I are the little hurricanes behind Epicure. We thought it would be a good idea if we started an online diary for posterity's sake, so that we can look back at the idealism that drove Epicure to come into being and keep that near our heart through good times and bad (hopefully a lot more good than bad). I am a third generation chef, my father like me was a Baker as well as my first teacher. And my wife is just about the most talented financial mind I've ever come across. We came to Indonesia to create something beautiful. Epicure has been our heart and soul ever since we can remember. Through the years that dream has adapted itself to reality and reality said that Indonesia was it. Now we're here and needless to say we've have been sizing up the competition and we think we are in a good place to make this happen. We'll keep you updated on the details...
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About Me
- Epicure Patisserie
- Jakarta, DKI, Indonesia
- We are Epicure. We are a close knit family, a marrieage of individuals from opposite corners of the world, trying to make something beautiful come to life. This blog is dedicated to the people that cheer for us in the sidelines....thank you so very much. To those friends we have yet to meet, thank you for stopping by, we hope you can drop by and share some fun with us.
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