Solène occupies the former J.J.A. space above The St. Regis Bar, bringing a Mediterranean-influenced dining concept into The St. Regis Jakarta without fully departing from the atmosphere that has long defined the hotel.
At the helm of the kitchen is Chef Maxime Sacchetto Foglia, whose approach draws from more than a decade of experience, including time spent at Sofitel Le Scribe and Hôtel de Crillon in Paris. Through both the menu and the interior, Solène channels the spirit of la cuisine du soleil, a Mediterranean style of cooking centred on seafood, olive oil, and ingredient-driven dishes often associated with the French Riviera. Ocean-blue accents appear throughout the tableware and furnishings, while textured cream walls and artworks of palm trees and beach umbrellas reference Mediterranean coastal interiors. Across the dining room, seafood dishes are designed for sharing, encouraging meals that naturally continue further into the evening.
While the dishes draw from flavours commonly found along the French Riviera, Chef Maxime also brings across the style of dining surrounding them, where plates are shared across the table rather than treated as strictly individual courses. One example is the Crudo de Sériole, where slices of Japanese hamachi are dressed with yuzu, olive oil, and a touch of lemon. The clean acidity and lighter seasoning make it well-suited for the opening part of the meal, particularly when shared around the table. Meanwhile, the Terrine de Foie Gras invites guests to pass around toasted brioche topped with Cognac-infused duck liver, while caramelised figs and orange marmalade allow guests to assemble each bite according to taste.
Come the main courses, the Daurade Rouge À la Vierge de Tomates presents seared red snapper served with Solène’s rendition of sauce vierge, combining diced tomatoes, olives, pine nuts, and basil. The dish reflects Chef Maxime’s effort to reinterpret French Mediterranean cuisine through Indonesian produce, combining fish sourced from Sumatra with tomatoes from Bandung. The fish is finished tableside, where the sauce is poured directly over it before serving.
The emphasis on sharing carries through to the final course. While the La Tropézienne, a brioche-based dessert filled with cream, suits a slower end to the evening, the warm apple tart of the Tarte aux Pommes Tièdes served with melting ice cream is best eaten immediately, passed quickly around the table before the contrast of hot and cold fades.
As Solène currently opens only for dinner, the restaurant fits naturally into the evening flow of The St. Regis Jakarta. Through windows at the centre of the dining room, guests can observe The St. Regis Bar below, often continuing the night downstairs over jazz and cocktails after dinner. Whether for hotel guests, after-work dinners, or longer gatherings over wine, Solène settles comfortably into the hotel’s broader nightlife offering. More than formality, what lingers is the restaurant’s emphasis on sharing, where meals stretch across the table rather than moving too quickly from one course to the next.
