In the restaurant you can try author's haute cuisine dishes. The Ember restaurant is famous for its menu, which widely presents dishes from fresh fish and seafood. Indonesian chef Randy Miharja.
In the restaurant, Black Angus beef is fermented in special chambers, so that guests can appreciate the rich taste and aroma of aged ribeye and t-bone. There are also Wagyu steaks - Japanese marbled beef.
DRY AGED STEAKS 36, 60 & 90 DAYS
Meat connoisseurs know what a dry-aged steak is. And for those who are just going to get acquainted with this culture, the Ember restaurant has developed a special instruction.
First, you need to determine the type of steak: rib-eye, tomahawk or tee-bone from marbled meat of Black Angus gobies 36, 60 or 90 days of aging. The longer a cut has been fermented in the Dry Ager chamber, the softer its texture will be. The meat matures at a temperature of 1-3°C and a humidity of 65-80%: the moisture slowly evaporates, leaving room for a rich taste.
The second is roasting. Guests often order a degree of well done, but the chef recommends choosing medium or medium rare ribeye.
If you want, you can take the steak with you and cook it at home.
In the process of aging meat, changes in its physical and chemical properties (fermentation) occur: texture, taste and aroma.