BEL ÉTAGE AT THE ST. REGIS JAKARTA: A WEEKEND OF EXTRAORDINARY INDULGENCE

Images courtesy of Bel Étage at The St. Regis Jakarta

A New Chapter of Culinary Indulgence

Celebrating a new chapter of culinary indulgence, Bel Étage at The St. Regis Jakarta refreshes its signature Weekend Brunch with a redesigned carving station, succulent roasts, seafood on ice, handcrafted pasta and Indonesian favourites. Add lobster served tableside and chocolate profiteroles finished à la minute, and every course becomes an occasion to savour.

Time to treat yourself to a weekend of extraordinary indulgence at Bel Étage at The St. Regis Jakarta, recently named Southeast Asia’s No. 1 Hotel in the 2026 Condé Nast Traveler Readers’ Choice Awards.

“With this newest edition, we’ve introduced more variety, more interaction, and more opportunities for discovery, while keeping the signature elements our guests know and love. We hope every visit feels both familiar and exciting, with something new to enjoy each time,” said Chef Styven, Chef de Cuisine of Bel Étage.

At the heart of the experience is a redesigned carving station, showcasing succulent roasts and an enticing selection of crispy pork belly, roast beef, fish, chicken and duck, accompanied by complementary side dishes. The Italian selection expands with artisanal pizzas and ready-to-enjoy and made-to-order pastas, including beetroot strozzapreti, spinach linguine and mafalde. Meanwhile, traditional Indonesian carts serve freshly prepared siomay, daging semur, chicken satay and sate maranggi, while the Chinese section brings together comforting soups, handcrafted dim sum and classic specialities.

Presented by Interni Cipta Selaras

The culinary journey continues with an expanded seafood-on-ice display alongside the signature freshly shucked oyster station. Handcrafted mocktails and traditional jamu offer refreshing accompaniments, while the celebrated Cheese Room remains a highlight with its curated selection of artisanal cheeses from around the world.

Adding a sense of theatre to the table, guéridon service brings select dishes directly to guests. Lobster paired with Waldorf salad is served with a choice of Thai chilli dressing, pico de gallo or mignonette, while chocolate profiteroles are finished à la minute with dark, milk or white chocolate sauce.

The dessert section also receives a refreshed presentation, complemented by premium add-ons for those seeking an extra touch of indulgence. Taking centre stage is the Tower of Sweets, an eye-catching display of confections that is simply impossible to miss.

Available every Saturday and Sunday, the refreshed Weekend Brunch at Bel Étage brings together signature favourites and new culinary experiences in an elegant setting of The St. Regis Jakarta.