The Crown by Kirk Westaway marks the season with a festive set menu that centres on one of Britain’s most familiar holiday symbols, the mince pie. It is a celebration of nostalgia, British culinary heritage, and the lavishness through details and memories.
For many diners in the city, Christmas is no longer limited to hotel buffets and grand displays. There is a growing appetite for experiences that feel personal, rooted, and quietly meaningful. The Crown’s festive offering arrives in that space, where tradition matters, and interpretation is just as important. By anchoring its Christmas menu around the mince pie, the restaurant taps into something deeply British and emotionally resonant, especially for those encountering the tradition from afar.
The thinking behind the menu is simple but considered as The Crown leans into the emotional weight of the familiar. The mince pie, served as part of the final sweets, becomes the narrative thread that ties the experience together.
The festive set menu draws from the flavours of a British Christmas, interpreted through contemporary technique and seasonal produce. Among the savoury highlights are Canadian lobster served with saffron spaghetti, brown butter hollandaise, and caviar. Alongside it sits hay-smoked salmon with cucumber, sour cream, and dill, an elegant nod to British coastal traditions and winter appetites. The menu does not chase nostalgia blindly. Instead, it balances heritage with modern execution, allowing each dish to remain grounded while still feeling current.
The final chapter of the meal is where its emotional core reveals itself. The mince pie arrives warm and spiced, intentionally unassuming. In most British households, it is the last thing placed on the table after the excitement has settled. Here, it holds the same role. The fragrance of dried fruit and spice, the buttery crumble of pastry, the gentle sweetness, of course.
Mince pies themselves carry centuries of history. Once savoury, filled with meat, fruit, and spice, they evolved over time into the sweet pastries known today. By the Victorian era, they had become inseparable from Christmas. For many children in the UK, they were left out on Christmas Eve alongside carrots for the reindeer as small rituals that linger long after the decorations are packed away. Even thousands of miles from Britain, that same aroma still carries its charge of warmth and recognition.
Beyond flavour, mince pies symbolise a particular kind of British generosity. They are made to be shared, passed around, offered without ceremony. In choosing to place it at the end of a refined festive menu, The Crown reframes that idea of sharing into a modern dining ritual, one that still honours its origins.
The Christmas set menu at The Crown by Kirk Westaway is available exclusively on 24 and 25 December. It is presented as a curated festive experience rather than à la carte dining, with menu structures and seating packages arranged by the restaurant. Pricing is available directly through the venue upon reservation.
Reservations for Christmas Eve and Christmas Day are limited, and for diners seeking a British-style holiday moment in Jakarta, this may be the most understated way to find it.
The Crown by Kirk Westaway
22nd Floor, Fairmont Jakarta
Jl. Asia Afrika No.8, Gelora Bung Karno
+62-815-1927-9198 (WhatsApp)
thecrown.jakarta@fairmont.com
@thecrown.bykirk
