August

Private dining might sound intimidating to some people. Upon hearing the words, the kind of image that usually comes to mind is of a fancy establishment consisting of small, private rooms, in which one should suit up and follow the proper dining etiquette. Yet, August claims otherwise. For Co-founder and Chef Hans Christian, who is known for his successful stint as head chef at Fairmont Jakarta’s VIEW restaurant, and Co-founder Budi Cahyadi, who has more than a decade of experience managing Mandarin Oriental hotels and Cassis restaurant, comfort comes first for the diners at August.

“We were moved by the passion and stories of the founders,” recalled Seno Widyantoro and Chrisye Octaviani, the architects and interior designers in charge. Before taking the big jump into starting a full-scale restaurant, Hans and Budi conducted private dining sessions in an apartment, which had managed to attract a cult following. As time went by, however, they had yearned for a proper professional kitchen and bigger space to house their cooking equipment. Thus, the duo decided to move on from a ten-seater dining table to a commodious 200-square-meter dining space in Sequis Tower’s ground floor, in Jakarta's Sudirman Central Business District.

”The founders want people to experience a proper mixture of great design, great food and great service,” explained Chrisye. Accordingly, the design team knew right away that the kitchen needed to be open, turning what is typically hidden in other restaurants into the main spectacle that would draw people in. This 'open' concept was then extended comprehensively to the whole restaurant, where not a single wall was erected in the middle to dictate the restaurant’s layout. As an alternative, a long bookshelf and a low cabinet are strategically used to divide the space. This arrangement enables diners to observe the culinary actions from all sides of the restaurant, wherever they are seated. There’s also a notable level change from the entrance to the kitchen which gave Bitte the opportunity to create various seating zones, consisting of a lounge, main dining area, tasting counter, and a special area called the chef’s table.

Decoration-wise, instead of filling the entire space with glitzy gimmicks, the design team set about utilizing cozy domestic elements to achieve the relaxed ambiance of a dinner party at an actual house. From the entrance, guests are greeted by a combination of a dark and neutral palette, consisting of mostly black granite and wood, that exudes coziness and warmth. The homey vibe is achieved thanks in part to the role of the subdued lights from the globe wall lamps and hanging lamps, custom-made products of By Bitte.

The ceiling is lower, in contrast to the colossal lobby of the building, and a bookshelf is filled with the founders' personal belongings. After passing through these sentimental objects that reflect the personalities of the hosts, guests are led to the main dining area where they can enjoy an unrestricted view of the green space outside, should they wish to shift their gaze away from the elaborate performance in the kitchen for a moment.

However, if one is looking for a front-row ticket, the chef’s table is where every culinary aficionado wants to be. As the name suggests, the round six-seater table occupies the area at the kitchen’s entrance and is slightly hidden behind a wooden cabinet—which also doubles as wine storage—to give the distinguished patrons some privacy. To make sure that everyone could catch a clear glimpse of what’s happening backstage, a round mirror is placed on the wall to provide an almost panoramic perspective of the kitchen.

Indeed, the decision-making process was deliberate to make the kitchen the hearth of August, as well as an attempt to blur the line between going out for an exciting dining experience and being invited for dinner at a dear friend's house. The result is a welcoming yet personal space, proving that intimacy can be achieved even with the absence of towering partitions and walls.