Fairmont Jakarta is giving 1945 Restaurant a fresh chapter that sharpens its focus on contemporary Indonesian cuisine. Coming right at the time when diners are paying closer attention to local flavours, provenance and the stories behind what ends up on the table, this outlet is putting Nusantara cooking back into view in a form that feels current, polished and relevant to Jakarta’s dining scene.
1945 Restaurant has long carried an ambitious brief to present Indonesian food in a setting associated with international hospitality standards without losing its sense of place. That foundation is now reinforced even more through a clearer culinary direction and a menu built recognisable flavours interpreted for today’s diners. Especially in a city that is never short of places to eat, Jakarta’s restaurant crowd has become more discerning, and Indonesian cuisine is increasingly being judged not only on nostalgia and familiarity but also on technique, presentation and the confidence to treat regional dishes with range and precision.
That is where 1945 is placing its emphasis, the restaurant is designed to accommodate different kinds of dining, from family-style meals and dinners for two to social gatherings, informal business meetings and private events. The setting is formal enough for an occasion, but the food is intended to remain accessible in spirit.
The menu’s signature dishes point to the direction the restaurant is taking. The Wagyu Beef Rendang pairs 72-hour sous-vide wagyu with coconut serundeng, coconut cream and a crisp chilli finish, drawing on the depth of a familiar Minangkabau staple. The Tuna Collar Rica-Rica takes cues from Eastern Indonesian flavours, bringing together tuna collar, dabu-dabu and rica-rica spices for a sharper, brighter profile. Then there is the Duck Leg Confit with Sambal Madura, served alongside sambal ireng, pickled cucumber and baby carrots, offering richness cut through by acidity and heat. Each dish stays legible to the palate. The intent is to treat and serve Indonesian cuisine seriously, without sanding off its character.
Leading that approach is Chef de Cuisine Yopi Tumeru, whose background spans nearly a decade across luxury hospitality and fast-moving food and beverage groups. His role in the relaunch is central, bringing a style of cooking that respects Indonesian culinary foundations while making measured adjustments in execution. Under his direction, 1945 is not trying to replace heritage with novelty. It is refining the frame around it.
That positioning is echoed by Fairmont Jakarta’s leadership. Carlos Monterde, General Manager, describes 1945 as an expression of the hotel’s philosophy of celebrating Indonesian heritage in a way that feels authentic and refined. The restaurant’s place within the hotel is also part of the wider picture. Located on the third floor, it reflects Fairmont Jakarta’s continued investment in presenting Indonesian identity to both local diners and international guests in a setting that matches the expectations of a five-star property.
Reservations can be made through WhatsApp at +62 815-9159-247 or by email at diningreservations.jakarta@fairmont.com
Level 3, Fairmont Jakarta
Jl. Asia Afrika No.8 Central Jakarta
@fairmontjakarta | @1945_restaurant
