Eliminate Formal Impressions, New Ways To Eat Premion Chonie While Enjoying Entertainment

Chef Denny presents the menu (Doc, Ironwood)

JAKARTA The trend of consumption of steak in Indonesia continues to grow towards premiumization, triggered by increased purchasing power of urban communities and the need for a higher quality, personal, and aesthetic experience. The increasing demand from young professionals and urban families has also boosted the popularity of premium processed meat products that are practical but still maintains taste and nutrition standards.

On the other hand, the development of urbanization, the tourism sector, and the availability of high quality meat supplies from within and outside the country strengthen the position of luxury steakhouses as part of the contemporary lifestyle in big cities. According to GlobalData research, steak now occupies about 3% of the total restaurant menu items in Indonesia, with beef as the main ingredient that is increasingly being varied through creative culinary approaches and complementary selection such as vegetables, chicken, rice, and mushrooms tailored to local tastes.

Through Ironwood steak & Grill, we want to present a new dimension in the experience of Topgolf Jakarta, which combines culinary delights with a dynamic urban spirit of entertainment and lifestyle. This is part of our commitment to continue to develop and present innovations that are in line with the taste and rhythm of the guests' lives. Ironwood is a space designed to deliver a sense, atmosphere, and a moment relevant to the city's people who want authentic and characterful steak dishes." said Francis Dehnhardt, Director of Operations Topgolf Jakarta.

Here, the atmosphere of space is designed to reflect the progressive, expressive, and character Asian urban spirit. Colorful neon light is the main visual accent that evokes the distinctive night spirit of metropolitan cities; full of energy, dynamic, and courage. This element is combined in balance with modern furniture that provides elegant comfort, as well as contemporary details that create a warm feel as well as an Edgy impression.

With both indoor and outdoor seating options, looking at golf courses, Ironwood gives visitors the freedom to enjoy the atmosphere according to preferences, whether it's for casual, celebratory, or just taking a break after a golf course. With a total capacity of 124 seats, this restaurant is a destination that celebrates togetherness and expression. More than just a place to eat, Ironwood is a 'stage for flavour', where the saturated moment is expected to be a memorable experience.

From the kitchen, Chef Denny presented a variety of menus, ranging from the best pieces of meat such as Hanwoo Striploin 330gr, Ninja-Gyu Ribeye 330gr, to Kagoshima Tenderloin 220gr all presented along with classic complements such as Japanese steamed rice, miso soup,men, and crisp romaine lettuce. The opening menus such as Salmon Tataki with sauce salt, Prawn Tzatziki, to Gochujang Chicken showed the courage of Ironwood in exploring the complex Asian flavor. For the non-steak main dish, there is Gyu Katsu with wasabi b Kaliman sauce, or Spring Chicken with pumpkin mascarpone risotto, promising a distinctive multi-sensory experience.

I want this place to be a place where high quality meat mixes with authentic and surprising taste creativity. The menu here is not only focused on deliciousness, but also on feelings: how taste can generate memory, atmosphere, even enthusiasm," explained Chef Denny Boy Gunawan.

With more than 20 years of experience in the kitchen of five-star hotels and winning the Iron Chef Indonesia event, Chef Denny brings a touch of expertise that blends with courage to experiment. As a complement, Ironwood presents a variety of typical sauces such as Black Pepper Dark Chocolate Scallion and Miso Garlic Cream, as well as choices of sides such as Sweet Corn Parmesan, Pommes Pur covered, and Jacked Potato with Beef & Cheese. Covers such as Berry Matcha Mochi, Chocolate Crunchy Pistachio, and Colenak in Ironwood style emphasize that the experience of dining here touches all aspects of the senses.

For me, cooking is always about designing taste and experience, how a dish can build a connection with people who enjoy it. At Ironwood, every plate is a story, and I hope guests can feel it since the first bribe," concluded Chef Denny.

"Ironwood is here for those who are open to new experiences in taste, atmosphere, and how to enjoy moments," said Francis Dehnhardt. "As part of the Jakarta Topgolf ecosystem, every element in Ironwood is curated to complement the energy and character of this place "Creating a memorable experience, far beyond just eating."