Since they opened their doors, We’ve been curious on Correlate’s take in ‘fusion food’. The term is maybe slightly passe. Chef Juna Rorimpandey, who’s behind the restaurant, claims that he doesn’t like to use the word, and prefers to explain the food as a ‘well structured and balanced’ cuisine based on modern French and Japanese culinary. It tries to give ‘correlation’ to the French’s rigorous and disciplined cooking technique, and Japanese for its freshness and simplicity.
The menu is divided in French method of presentation, but it mostly ranges from Japanese and some typical western items, including pasta. What’s slightly more out of the ordinary are Chef Juna’s ad hoc set courses, such as one that I tried, the Cinco de Mayo special with 3 courses meal.
For the first course, my appetizer was a Jumbo Lump Crab & Sweet Corn Tostada topped with shredded greens, jalapeno dressing, salsa, grape tomatoes and a very smoky chipotle aioli. This dish is very simple yet thoroughly balanced, the type where you get to taste and appreciate all the ingredients.
With the appetizer, I enjoyed the bread basket that was served with their butter of the day; served two ways, sweet and savory. That day, the pair was avocado sweet butter and rosemary butter. This is something worth look forward to for every Correlate meal.
For the mains, I opted for the Grilled US boneless short ribs prime angus carne asada with mole. The seasoning was subtle but the meat tasted amazing. Paired with smoked paprika baby potatoes, lime, pico de gallo, and guacamole, the dish blends itself very nicely.
For dessert, I was served a rum tres leches cake topped with raspberries and whipped rum cream. I have to say this was the least impressive dish of the three, but it was still a good way to end my meal.
I also tried their refreshing Orange Blossom Margarita, made of gin, vermouth, orange yuzu, topped with home made lemon peel, served on a orange peel crusted margarita glass.
To be frank, I was impressed by Chef Juna’s depth in his cooking. The food presented was nothing over the top or ‘trendy’. But he does have a way of balancing taste and great knowledge of the ingredients he use.
To try Juna’s cooking yourself, head to Correlate:
Menara Rajawali, GF
Jl. Dr Ide Anak Agung Gde Agung Lot #5.1
Kawasan Mega Kuningan, Jakarta 12950
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