Easter has always been a meal-led holiday, which makes MDA Restaurants’ latest seasonal rollout a timely one. From 3 to 5 April, the group is serving limited-time menus across six outlets in Jakarta and Bali, for family tables, long lunches and celebratory dinners!
The line-up suits different Easter moods, ranging from Aged+Butchered Jakarta that leans into spring cues with Nikutama: Egg on Eggs, pairing A5 shintama, sturgeon caviar and onsen tamago, followed by Wild Carrot, a dessert of carrot cake, gorgonzola mousse, walnut ice cream and genmaicha arranged as a floral bouquet. Animale takes a more familiar route through Prawn Al Ajillo, Rotolo, Spanakopita and a Sunday Roast built around 300 grams of A5 top sirloin, served with Yorkshire pudding, crispy onion rings, herb potatoes and beef au jus.
Carbón brings Easter into a Latin register with Polenta de Camaron, Mariscos Platter “BYOT”, Huevos Ahogados, White Fish Alfonsino and A5 Top Sirloin, before closing with Capirotada, a Mexican bread pudding served with rum raisin and vanilla ice cream. Ironplate, meanwhile, turns the weekend into an eight-course progression that runs from Funnel Cake and Shaved Foie to Lamb Tomahawk, Misuji AUS 7 and Mangoes & Cream, with Hot Cross Bun added as the welcome bread for the Easter weekend.
Wabi-Sabi plays with the theme most directly, using eggs, presentation and a bit of theatre across the menu. Chawanmushi arrives in eggshells with grilled scallops and soubise espuma, Gamo Scotch Eggs wrap soft-boiled egg in duck sausage, and Tamago turns dessert into a smart little trick of carrot and mikan sorbet, walnut cake and vanilla chocolate sauce. The mains hold their own, from Toban-Yaki with sizzling Australian wagyu to Bone Marrow Donabe with shoyu-braised beef cheek, kaeshi rice and grilled bone marrow. On 5 April, the restaurant will also host a D.I.Y. “Usagi” Onigiri activity for children, priced at IDR 110,000++ per person, inclusive of a Kids Easter Set Menu.
In Bali, Aged+Butchered takes a broader table approach with a seasonal spread that includes Ceviche, Deviled Egg, Chawanmushi, Galbi Jjim and a choice of premium cuts such as Inside Skirt MB 7, Angus Ribeye, 30-day Picanha and A5 Tomobara, served with three kinds of banchan and potato purée. Dessert comes in the form of a Tipsy Hot Cross Bun, flambeed with rum and served with hojicha ice cream and coffee, alongside two glasses of house-made sangria.
MDA, part of MD Entertainment Company, is led by entrepreneur Manoj Punjabi and chef-patron Andri Dionysius, with a restaurant portfolio spanning progressive Mediterranean, Latin American, contemporary Japanese and Franco-Asian steakhouse formats. That range comes through clearly in this Easter programme. Rather than forcing one theme across every table, each venue keeps its own accent, which makes the line-up feel enticing to eat through. Reservations are highly recommended if you want a seamless Easter dining experience.
