No excuses needed for Scusa Sunday brunch<\/p>\n
Jim Read, The Jakarta Post, Jakarta<\/p>\n
What's in a name? Quite a lot, by all accounts.<\/p>\n
While taxi drivers may struggle to pinpoint your destination
\nwhen you ask to be taken to the Hotel InterContinental MidPlaza
\n-- formerly the Kempinski -- Scusa, the eatery that nestles
\nwithin, has already made its mark on the foodie map of Italian
\nrestaurants in Jakarta, amid some stiff competition.<\/p>\n
Scusa, which means \"excuse\" or \"pretext\" in Italian, opened in
\nJanuary 2003, and is now pulling in the crowds regularly for
\nthree packages designed with specific target markets in mind.<\/p>\n
Busy office workers with only an hour to spare can enjoy a
\nthree-course set lunch with a guaranteed 45-minute service time;
\na spa treatment\/light lunch combo is just the ticket for ladies
\nof leisure; and just about anyone else can enjoy good
\nMediterranean fare served in chic surroundings.<\/p>\n
If you have already experienced the high-tech ambience at C's
\nseafood-steakhouse at Grand Hyatt Jakarta, then Scusa, with its
\nopen kitchen of gleaming stainless steel and sparkling glass,
\nwill be comfortable territory.<\/p>\n
Its designer, Yasuhiro Koichi from Spin Studio, Tokyo, worked
\npreviously for Super Potato, which produced C's, and has
\nsuccessfully created a modern, fresh -- yet elegant -- 90-seat
\nrestaurant-cum-bar, with a dance area thrown in, too.<\/p>\n
Italian chef de cuisine Luca Pezzera was brought in specially
\nto oversee food preparation at Scusa. Having worked at Emirates
\nTowers Hotel Dubai, and with food and beverage experience in
\nJordan, Switzerland, Scotland and Italy, Luca has created a menu
\nthat combines the finest of Mediterranean ingredients and
\nimported Australian seafood, in a very attractive presentation.<\/p>\n
The Southern Italian brunch at Scusa is full of healthy
\ndishes, and is unusual in that appetizers and desserts are
\noffered buffet-style, while main courses may be selected a la
\ncarte.<\/p>\n
In addition to Luca's signature walnut and feta cheese brown
\nbread and tapenade, a spread made from olives and olive oil,
\nappetizers include Canadian oysters with tomato salsa, a wide
\nvariety of salads brimming with Mediterranean vegetables, and
\nCaesar salad, with Parmesan cheese shaved from a huge, bowl-
\nshaped block by the guests themselves.<\/p>\n
Main courses include oven-baked fresh lobster with Italian
\nherb crust, sauteed spinach and preserved Roma tomato, in which
\nthe straightforward flavor of the vegetables provides the perfect
\nfoil for the richness of the seafood -- and risotto with porcini
\nmushrooms, fontina cheese and pan-seared foie gras.<\/p>\n
Pasta is, of course, made on the premises and cooked to al
\ndente perfection -- no mean feat when 30 or more customers could
\nbe ordering pasta at different times.<\/p>\n
Brunch includes red and white wines -- De Bortoli 3R's Shiraz
\nCabernet 2003 and 3R's Semillon Chardonnay 2002 -- both of which
\nare easy on the palate and complement the food. Free-flow French
\nchampagne is available at an extra charge.<\/p>\n
Many Scusa guests may show up late in the evening for the bar,
\nlounge or dance floor, where a live band plays jazz on Friday or
\nSaturday evenings. Private rooms on the mezzanine floor are ideal
\nfor private parties or business meetings, to be followed
\nimmediately by the Scusa dining experience.<\/p>\n
Jakarta is infamous for the fickleness of its diners and
\ndrinkers, constantly in search of a new and exciting venue.<\/p>\n
Scusa is very versatile, catering for all -- couples or
\ngroups, the young or not-so-young -- and you certainly won't need
\nan excuse to go there.<\/p>\n
Scusa Restaurant and Bar
\nHotel InterContinental MidPlaza 2nd fl.
\nJl. Jend. Sudirman Kav 10-11
\nJakarta 10220.
\ntel. 2510888; fax. 2511777;
\ne-mail jakarta@interconti.com.<\/p>\n
* Sunday brunch Rp 185,000++ per person,
\nRp 375,000++ with free-flow champagne;
\n* weekday express lunch Rp 75,000++ per person
\n* Wellness Centre & Spa and Scusa lunch Rp 165,000++ per person.<\/p>",
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