Perennially popular Jakarta restaurant & bar beckons with creative mixology and first rate brasserie cuisine

Potato Head Brasserie-

May 10th, 2014


When it first opened back in 2009, Potato Head garnered a great deal of attention with both its distinctively original design concept and enticing menu of international comfort foods. Additionally, a vibrant bar and regular events ensured that Potato Head quickly became a popular fixture on Jakarta’s dining and nightlife scene. Five years on, the original Potato Head team have successfully expanded the concept with the spectacular Potato Head Beach Club in Bali, and more recently the Potato Head Garage in Jakarta. At the initial Potato Head– located on a prime street-front corner of the prestigious Pacific Place Mall in central Jakarta, both the food menu and drinks program have evolved with contemporary culinary and mixology trends to provide regular patrons with exciting new choices.

Potato Head’s intriguing design combines an eclectic assemblage of reclaimed wooden window shutters and vintage furniture overlaid onto a contemporary industrial-themed template of raw concrete, exposed ductwork and steel beams. An oversize mural originally painted onto the concrete wall facing the bar, created by an acclaimed local artist, has become one of the iconic features of Potato Head. Occupying a voluminous split level space, Potato Head offers separate dining areas across both the interior- on the upper mezzanine level and ground floor- and on the casual outdoor terrace.

Potato Head is open daily from 11:30am (Sundays from 10:00am) until late. Reservations are recommended for peak times.

Potato Head interior

Potato Head mixology

Innovative cocktails have been a hallmark of Potato Head since its inception back in 2009, with its thoughtful assemblage of both classic and creative cocktails served in the buzzy cosmopolitan atmosphere of the chic bar space. Recently, Potato Head have brought in an accomplished Canadian mixologist- Megan DeMeulenaere- to head up the bar team and refresh the cocktail program. With her inventive approach to mixology, the cocktail selections at Potato Head now feature selections of infused and “deconstructed” bottled cocktails such as her signature “Megs Malted Lemonade”– a citrusy-sweet homemade malted lemonade mixed with the customers choice of either Gin or Whisky. Another stand-out creation is the “Woi Poi Martini”– a combination of white vermouth, red vermouth and two classic gins (dry-style and citrus-forward) stirred down and served up.

In addition to the house bar program, Potato Head host a regular series of guest bartender events, inviting acclaimed international bartenders to showcase their cocktail creations.

  • Potato Head Brasserie
    Megs Malted Lemonade- A citrusy-sweet home-made malted lemonade mixed with your choice of either Gin or Whisky
  • Potato Head Brasserie
    Woi Poi Martini- white vermouth, red vermouth and two classic gins stirred down and served up
  • Potato Head Brasserie
    City Spritzer- crisp white wine & pineapple shrub mixed with your choice of either Crème de Cassis or Midori
  • Potato Head Brasserie
    Esclante- Vodka, Campari, fresh lime and grapefruit juices and agave syrup.

Potato Head brasserie cuisine

Relaxed all-day dining has defined Potato Head – its contemporary interpretations of classic international comfort foods an enduring hit with Jakarta diners. Market-fresh locally sourced produce and imported ingredients are cooked with polished technique and intelligent combinations of flavours. Dishes that exemplify this approach include the Seafood Lasagna– home made fresh pasta with shrimps, baby squids and barramundi, all in a crustacean sauce; and Grilled Pancetta-4 days house aged pork belly pancetta over a warm lentil salad and sherry vinegar and walnut oil vinaigrette.

  • Potato Head Brasserie
    Spicy Tuna Tartar mixed with avocado and chilli oil
  • Potato Head Brasserie
    Seafood Lasagna. Homemade fresh pasta with shrimps, baby squid and barramundi in a crustacea sauce
  • Potato Head Brasserie
    Grilled Snapper, served with grilled seasonal vegetables, anchovy, lemongrass and lemon confit
  • Potato Head Brasserie
    Lamb rack. Balsamic reduction, basil, pine nuts and vegetable bayaldi
  • Potato Head Brasserie
    Blanc Manger. Almond infused jelly with fruits minestrone