Surabaya, East Java (ANTARA) – One of the concept hotels premium up-scale in Surabaya, namely Morazen Surabaya. This hotel has a fine dining restaurant called Lavier Lounge which provides a variety of premium western or western style food westerns appetizing.
Morazen hotel which was previously called Grand Dafam. The new name Morazen comes from a combination of two words, namely “Mora” which in Latin means “linger” or “postpone”, while “Zen” is Japanese, which means calm.
This 4 star hotel is on Jalan Kayoon Surabaya. The hotel’s location is very strategic because it is only around 13.25 km from Juanda International Airport (SUB). Meanwhile, from Tanjung Perak Harbor, this hotel is only around 8.01 km. This hotel is quite easy to reach because it is close to public facilities in the “City of Heroes” Surabaya.
Some time ago, ANTARA had the opportunity to taste directly a variety of food from the Lavier Lounge which was made directly by Executive Chef Ahmad Supardi. Having had a career in the culinary world for 32 years, Supardi always tries to use local products, especially for the food menu at Lavier Lounge.
“So, all the ingredients are easy to get from Surabaya itself (local products), with several ingredients that we make to make delicious food menus,” said Supardi.
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One of the appetizer menus that visitors must try at Lavier Lounge is goat cheese and walnuts with balsamic sauce. Almost similar to a snack platter, this dish also uses goat cheese as the main point with the addition of biscuits, grapes and cherry tomatoes.
When eaten together, the savory and salty cheese combines freshly with the pieces of grapes and cherry tomatoes inside. Not only that, there is balsamic sauce with a savory and creamy taste as an addition that is suitable to pair with this menu.
The menu of goat cheese and walnuts with balsamic sauce is light and perfect as an evening appetizer. After tasting the dry and crispy menu, dinner continues with a soupy menu called beef dumplings (ravioli) and cream with the aroma of spices.
When you taste the dumpling soup, the warm sensation of ginger feels very strong in your mouth, plus the combination of spices makes this menu even more unique. Not only the soup, the beef dumplings inside also taste chewy and delicious.
Unfortunately, the dumpling dough on the menu is too thick and quite bland, so the taste of the beef inside doesn’t “come out” enough. The sauce served is too much and it’s best not to finish it so that your stomach doesn’t get too full.
The next menu is shrimp salad with hydroponic lettuce and grilled tomatoes. This fresh tasting menu is very suitable for people who are on a healthy or vegetarian diet.
For the shrimp on this menu, Chef Supardi carefully boils them until they are soft without making them feel hard like rubber. It’s best to eat the shrimp together with vegetables and Lavier Lounge’s special sauce to make it taste even more delicious.
Dinner continued with the main menu which is one of the characteristics of Lavier Lounge, namely grilled sirloin with oven potatoes and cheese. Cooked with medium well or the medium level of doneness means that the meat juices in this menu can still be tasted and add deliciousness to it.
Interestingly, the sirloin meat fibers are very easy to cut and feel soft when chewed. The mushroom sauce on top is savory and slightly sweet, which adds a unique taste to it.
Apart from the delicious sirloin, this menu feels complete when paired with oven cheese and vegetables. Oven cheese as additional carbohydrates, plus boiled vegetables that have been salted as additional vitamins and minerals make this menu suitable for dinner because it is not too “heavy”.
Finally, dinner at the Lavier Lounge concludes with cream cake (panna cotta) and white chocolate with buckwheat. Soft panna cotta with the addition of white chocolate is not too sweet and a little savory, so it is suitable for people who don’t really like sweet food.
Overall, the dinner menu at Lavier Lounge tastes delicious and is suitable for local people to eat because of the taste modifications made in such a way. Even though it consists of five sets of food, the menus above don’t feel “heavy” with portions that are just right for dinner.
To sample the food menu at Lavier Lounge Surabaya, visitors can spend from IDR 65 – IDR 300 thousand per portion. Visitors can reserve a place via the Lavier Lounge telephone number or come directly there to try Chef Supardi’s western-style menu.
