9
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Telephone
(021) 57941500
Opening Hours
Mon - Sun 11:30 - 14:30 & 18:30 - 22:30
Payment Method
Visa Master AMEX Cash / Tunai
Number of Seats
106
Other Info
Alcoholic Drinks
Corkage Fee
Delivery Service
Parking Area
Reservation
Sales Tax
Service Charge
VIP Rooms
Restaurant Website
http://www.cassis-gourmand.com
Signature Dishes
Baked Snails Bourgandy Beef Perigordine Dover Sale Meunire Hot Souffle Parisian Mushroom Cappucino
Review (9)
Level3 2016-08-16
110 views
On that rainy night, I went to visit Cassis Kitchen with my siblings. It was just a random suggestion, but they agreed to visit this well-loved restaurant and I proceed to make a reservation under my sister’s name.I have to admit that I was mesmerised by the interior. It was not overly luxurious, yet comfortably fancy and welcoming.FoodComplimentary Raspberry GranitaBrought to the table even before we placed an order. It was a beautiful way to start the dinner with this icy, crunchy sweet dish. Bursting with fresh and tangy raspberry flavour coupled with a hint of sugary taste, this reddish granita was polished. Not to mention that eye-catching foggy presentation.Complimentary Sourdough Bread and ButterCrispy crust and soft, warm interior, this sourdough bread was tasty, especially when paired with the creamy, salty butter.Red Splash (IDR 68K++)If you were seriously thirsty, this invigorating drink would do the job. Fruity and sweet, enhanced with a tiny bit tanginess. It would help to replenish your tired body, even though that little white sorbet on top didn’t do anything.Sweet Potato Fries (IDR 55K++)Both the fries and the sauce remind me of my favourite fries in Melbourne. The fries were tastebud pleasing. It was crunchy, sweet, and seasoned with appropriate saltiness. My finger was so happy to pick the fries up and dip it in the sauce. It was just so creamy and yummy with a teasing flavour of chilli. It’s basically the whiter version of the many served chilli mayo.Pan Roasted Alaskan Scallop (IDR 185K++)The dish was straightforward, classic, and well prepared. The tender and chunky scallops were not fishy at all, and the light, savoury flavour was very loveable. It was one of the finest scallop menus in town.Foie Gras Duo (IDR 250K++)It wasn’t the creamiest and softest Foie Gras out there, but it would still made the cut. Everything on the plate worked together. It was simply good. Don’t be shy to request for more bread if you haven’t finished the Foie Gras yet.Steak Frites (Medium) (IDR 400K++)After hearing so much praise about the dish, I opted for this Steak Frites. Sure, the slices were tender and buttery, but to call it divine? It needed something more than that.Crisp Pork Belly (IDR 210K++)Despite not being the tastiest part of the meal, this pork belly was flavoured well and tender, and that flaky skin was even more tantalising.Caramelized Duck (IDR 235K++)The dish was fancy! It was an unforgettable combination of super tender (and not so smelly) duck meat and the salty, tangy chimichurri. It was fine dining divined. I was totally blown away.Vanilla Soufflé (IDR 88K++)A piece of advice: order it as early as possible, because it took almost 30 minutes for the dish to be served on the table. No, I don’t blame the restaurant for the long preparing period, as I should have remembered that it took quite a while to prepare a soufflé. Nevertheless, the warm and rich custard was worth to wait for. It was a sweet indulgence that would satisfy even the pickiest taste bud.Complimentary Humungous Cotton CandyWe were a little sad when we thought this intensely sweet and pillowy cotton candy was only served to those who opted for the course meal, but it ended up came on the table after we asked for the bill. My eldest sister was the gladdest of all.This restaurant is my new favourite spot. Everything about this restaurant was not pretentious. Both my eyes and my tummy were satisfied with the dinner that Cassis Kitchen executed. Two things that I learnt when I dined at the restaurantne - The restaurant’s deep love for mushrooms. Almost every dish that we ordered was loaded with mushrooms, yet I didn’t hate it.Two - It might be better to opt for the course menu, in terms of both price and flavour experience.*Nona Tukang Makan was not invited or paid by any individual to write this review. The opinion stated is strictly hers. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2013-03-13
785 views
Oke kali ini gue dan temen2 naik pangkat (dikit) dan nyobain restoran yang namanya Cassis. Denger-denger resto ini emang harganya tinggi, tapi sesuai dengan kualitas dan rasa makanan yang dijual maklum, karena tujuannya cuma nyoba, akhirnya kita pesen beberapa menu aja untuk sharing menu disini sih lumayan beragam ya ada yang ke asia2an, western, dan european bisa dibilang ini menu banyak yang dicampur2 alias fusion pas nyampe disana, mood langsung naik karena suasananya sangat cozy untuk ngobrol dan tidak bising kebetulan pas kesana juga gak terlalu ramai, anyway inilah menu yang saya pesan..Harga pastinya sih lupa, tapi emang agak tinggi, kalau yang main course rata2 harganya diatas 100rb guys, begitu pula dengan dessertnya, makanan ditata ala foto2 di menu, cantik, liat aja detail green tea dessertnya yang kasih tatakan lace Anyway menurut saya sih rasa makannya worth it, tapi tetep aja gak tega kalau hrs keluarin 200rb an bener2 untuk makan kenyang.. D: tapi gak ada salahnya cobain makan disini kalau ada spec occasion, 1-2x setahun gpp dong? continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2012-12-27
493 views
hello openricers kerepotan mencari tempat makan dinner yang mewah dan sungguh nyaman nih ?? kali ini gua bakal membahas tempat yang pas untuk kalian, nama tempat yang bakal gua review kali ini adalah Cassis Restaurant yang berada di Apartmen Pavilion ini, yuk langsung aja kita liat reviewnya tempat nya di sini sungguh mewah dan elite banget, kita makannya pun juga di sini sungguh merasa nyaman banget kok, kenapa, karena tuh disini Full AC ya jadi tuh ga perlu khawatir akan merasa panas deh, udah gitu juga tempatnya sungguh elegant banget ya design interiornya, jadi tuh di sini terbagia banyak jenis meja dari yang untuk 4 orang bahkan sampe untuk 16 orang pun ada, designnya juga mewah banget kursinya aja ada kaya bantalnya gitu empuk banget deh, terus ada satu tempat di mana kita duduk di depan jendela gitu dan bisa sambil menikmati pemandangan nice banget soal pelayanannya pun juga udah manteb banget deh sungguh memuaskan, mereka yang berada di sini semuanya menggunakan seragam khusus menggunakan kemeja panjang berwarna abu-abu dengan rompi hitamnya yang terlihat sungguh rapi pada saat dikenakan, mereka semua pun bekerjanya sangat gesit dan juga sangat ramah banget kepada pelanggannya terlihat pada saat gua mau masuk ke ruangan ini aja udah langsung di bukain gitu ya pintunya dengan mengucapkan "'Selamat Datang" gitu haha,, so Satisfied deh menu pesanan nya pun juga sangat bermotif yaa dari appetizers, main courses, desserts dan drink pun dipisah dimenunya, karena emang gua orang Indonesia asli jadi gua sendiri pun hanya memesan main courses nya aja, karena emang ga terbiasa makan makanan pembuka/penutup sih gua , yap kali ini gua memesan seporsi Crispy Mallard French Duck Leg Confit memang sedikit rumit yah menu yang kali ini gua pesen tuh dari outlooknya saja menu ini sudah terlihat jelas, yaitu kaki bebek yang dipanggang, dan juga ada kuah bumbunya juga di pinggiran kaki bebeknya serta ada sayuran dan mushroom yah sebagai penambah cita rasa haha dari soal cita rasa pun juga manteb dan sangat lezat banget deh menu yang satu ini, daging bebek nya tuh walaupun kaki tapi sangat empuk dan jauh lebih lembut daripada daging ayam biasanya, daging bagian dalamnya pun agak kecoklatan di karena kan bumbu kecap nya yang meresap sampe kedalam dagingnya, rasanya pun juga enak dan halus banget, bagian kulit luar dari bebek panggang ini juga enak kok, rasanya manis" gitu dan sungguh gurih banget, kuah bumbunya sendiri juga sangat lezat dan mendukung menu yang satu ini banget deh, mushroomnya sendiri juga enak dan gurih banget kok pas digigit sungguh garing dari soal harga sih emang cukup mahal ya sekitar Rp 60000 an tapi ga bakal menyesel deh mencoba Cassis Restaurant yang satu ini continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2012-09-11
440 views
Pertama kali aku makan ke sini itu diajak sama temen.. Restoran yang menyediakan makanan dari Prancis ini memang adalah restoran fine dining.. Terletak di daerah Sudirman.. Restonya sendiri bernuansa hitam elegant dan bagus banget.. pokonya mewah dan elegant banget.. Di sini gue pesen fish cake, salad udang, dan steak hati angsa atau yang dikenal dengan foie gras.. Untuk nama pastinya di menu gak apal.. hahaa… abis mereka pake bahasa prancis buat menu mereka.. hahaa.. Gak lama setelah memesan hidangannya disajikan.. gak sabar deh makannya.. pertama yang di sajikan fish cake sebagai appertizer.. bentuknya kecil – kecil tapi rasanya eehm.. mantep.. sejenis naget kali yaah.. yang diberi saus mayo dengan saffron..Setelah dish yang pertama habis baru hidangan ke-2 datang.. Ada salad udang isinya ada udang, alpucat, carviar, yang diblend dengan saus dan lime juice.. rasanya fresh banget.. enak banget.. pengen minta tambah deeh..Dan yang terakhir itu main coursenya.. foie gras yang artinya hati angsa plus dengan daging steak.. yang di grill dengan saus yang enak banget.. rasanya mantep banget.. Disajikan dengan salad dan potato gratang.. soo yummy..Pelayanan di sini pokoknya TOP bangett.. gak aneh gue berasa tuan putrid di sini.. wkwkwk..Kalau nanya soal harganya.. woww,, selangiit.. kantong langsung deh kering.. hahaa.. jadi special occation aja baru makan di sini.. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2012-08-20
296 views
Renowned for their fine dining French meals, I and a few friends decided to make reservation for dinner. It was due to Hari Raya holiday, we were able to get a reservation within a few days. Usually it would have been fully booked on the weekends, and would take about a week in advance to be able to make reservation for dinner on Saturdays.The decor was very classy, fine dining ambiance. Bread and butter were served upon our arrival, with few small pastries to complement the bread and butter.For appetizer, we ordered Baked Burgundy Snail, priced at Rp 86.000. Each of the five snails were topped with crusted garlic and served on a bed of portobello mushroom.Then the main entree arrived. They were Wagyu Entrecote 280gr, Duck Leg Confit, and Milk-fed Veal Tenderloin.The Wagyu Entrecote, priced at Rp 396.000, is a 280 gram fillet of wagyu tenderloin steak. The steak was very tender, cooked perfectly at medium doneness, with some pinkish color in the meat. It had the right amount of salt and pepper, therefore it tasted great without the sauce. A cup of mashed potatoes came with the dish. Mustard and steak sauces were provided on the side as well. The sauces were great, but I did not use it much as I preferred it eaten without the sauce.The Duck Leg Confit, priced at Rp 238.000, is a pan fried duck leg served with salad on the side. The duck was a bit drier to our liking, however, the duck meat was very soft and tender. The salad came with the dish was mixed lettuce, mushroom, green beans and small cubes of (duck?) meat; dressed with vinegar, oil and soy sauce. The dressing tasted similar to vinaigrette, with just right amount of sourness and saltiness. The duck served with slices of baked potatoes and caramelized onion (underneath the duck).Milk-fed Veal Tenderloin, priced at Rp 358.000, is a thick fillet of tenderloin. The steak standed tall, similar to fillet mignon. I personally did not try this dish, so I couldn't tell you how it tasted.The desserts were ordered after the waitress took our entree plates away and served us a separate dessert menu.Fondant au Chocolat, Rp 128.000, consists of three items: a chocolate lava cake topped with strawberry syrup, a scoop of either plum or cranberry ice cream topped with slices of dried plums, and a puff pastry, which also was topped with slices of dried plums and strawberry whipped cream.Chocolate Noisette, Rp 108.000, is a chocolate-caramel wafer filled with chocolate mousse. It looked like Bengbeng chocolate wafer you find at supermarkets, except that it was served with higher quality ingredients. It was served with vanilla ice cream. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)