August 2, 2025 – Ruma Dining, Kebayoran Lama, South Jakarta witnessed an evening unlike any other.
The event, named Seaside Table, brought together the elegance of European seafood cuisine, the creative genius of Chef Mario Oswin, and the sophisticated ambiance of Ruma Dining.
It was more than just a private dinner; it was a curated cultural and culinary journey where flavors told stories, and each dish connected guests to the vast seas of Europe.
The Concept Behind Seaside Table
Seaside Table by Mario Oswin was designed to take guests on a voyage across European coastlines through six meticulously crafted courses.
Chef Mario Oswin, a Le Cordon Bleu Paris graduate and Top 3 finalist of MasterChef Indonesia Season 10, served as both the conceptual creator and executive chef of the evening.
He was joined by two skilled chefs, Chef Maureen Kiong and Chef Namira Via, with the culinary journey also accompanied by the renowned Chef Renatta Moeloek.
The sharing course concept was central to the event — guests didn’t just eat; they connected.
Long communal tables encouraged conversation among strangers, transforming the dinner into a warm, social experience rather than an isolated dining affair.
Setting the Stage: Ruma Dining’s Transformation
For Seaside Table, Ruma Dining’s private dining room was transformed into a maritime-inspired haven.
The space featured communal long tables, soft warm lighting, and a minimalist modern open kitchen that allowed guests to watch the chefs in action.
Greek-style dessert plates, coastal color accents, and natural textures enhanced the theme.
Before the dinner began, guests were welcomed to a mini bar offering both alcoholic and non-alcoholic beverages.
This included S. Pellegrino Sparkling Water and the full range of Sanpellegrino Italian Sparkling Drinks — Chinotto, Limonata, Aranciata, and Aranciata Rossa.
These premium beverages, distributed exclusively in Indonesia by PT Bahana Genta Viktory (BGV), perfectly complemented the evening’s Mediterranean spirit.
The Six-Course European Seafood Journey
1. Crudo e Pomodoro – Italy
The evening opened with a refreshing Crudo e Pomodoro, an Italian classic made from cured tuna belly served with tomato water and slow-cooked cherry tomatoes.
The vibrant acidity of the tomatoes paired beautifully with the tuna’s ocean-fresh richness, setting the stage for the courses to come.
2. Noix de Saint-Jacques – France
Next came Noix de Saint-Jacques, seared scallops served in a velvety sweet corn cream, accented with crisp apple slices.
This French-inspired dish offered a harmonious blend of creamy, sweet, and fresh flavors.
3. Calamar a la Brasa – Spain
The third course transported guests to Spain’s coastal kitchens with Calamar a la Brasa — grilled squid stuffed with prawn-infused rice, topped with robust Romesco sauce.
Served as a shared plate, it brought guests closer together in the spirit of Spanish communal dining.
4. Morue en Beurre – France
From Spain, the journey circled back to France with Morue en Beurre, buttery Alaskan black cod with sautéed broccoli.
The cod, sourced from the deepest waters of Alaska, was chosen for its freshness and naturally rich flavor.
5. From the Vine – A Light Transition
This refreshing dessert featured green grapes soaked in riesling granita and drizzled with chamomile syrup — a palate cleanser before the grand finale.
6. L’Olivier – Greece
The evening closed with L’Olivier, a Greek-inspired dessert combining olive oil ice cream, courgette cake, Greek yogurt foam, and sweet crumble.
It was a whimsical yet elegant ending, tying together the night’s theme of coastal abundance.
The Role of S. Pellegrino and Sanpellegrino in the Dining Experience
A highlight of Seaside Table was the perfect pairing of food and beverages.
Throughout the night, guests enjoyed free-flow S. Pellegrino Sparkling Water and Acqua Panna Mineral Water — both globally recognized for enhancing fine dining experiences.
Additionally, Sanpellegrino Italian Sparkling Drinks added a refreshing citrus and herbal dimension to the pre-dinner gathering.
These beverages were provided by PT Bahana Genta Viktory (BGV), the sole distributor of S. Pellegrino and Sanpellegrino in Indonesia.
Their role in bringing world-class beverages to the local fine dining scene was integral to the night’s authenticity and sophistication.
More Than Just Dinner: Storytelling Through Flavors
Chef Mario didn’t simply serve dishes; he narrated their origins, shared ingredient stories, and guided guests through the culinary map of Europe.
Each course was a chapter — beginning with light freshness, moving into rich and indulgent main courses, and ending with sweet, calming desserts.
It was an immersive experience where gastronomy met culture.
The Cultural Significance of European Seafood Cuisine
European coastal cuisine is as diverse as its geography.
From Italy’s raw seafood preparations to France’s buttery seafood dishes and Spain’s bold, smoky flavors, each reflects centuries of culinary evolution.
By bringing these traditions to Jakarta, Seaside Table not only satisfied appetites but also introduced guests to the art of European seafood dining.
Why Seaside Table Stood Out in Jakarta’s Culinary Scene
While Jakarta has many fine dining options, Seaside Table by Mario Oswin stood apart because:
- It offered an authentic multi-country European seafood menu.
- It integrated communal dining into a high-end setting.
- It paired dishes with premium imported beverages.
- It had a chef-led storytelling approach.
Events like this reflect a growing trend in Jakarta — culinary experiences that are immersive, narrative-driven, and globally inspired.
PT Bahana Genta Viktory (BGV): Bringing Global Tastes to Indonesia
As the exclusive distributor of S. Pellegrino and Sanpellegrino in Indonesia, PT Bahana Genta Viktory plays a pivotal role in elevating the country’s dining culture.
By supplying premium Italian sparkling beverages, BGV ensures that restaurants, hotels, and events can offer the same quality experiences found in Europe’s finest establishments.
Without BGV, pairing an event like Seaside Table with the right beverages would be far more challenging.
Their presence in this collaboration highlighted how essential beverage curation is to fine dining success.
Final Thoughts
Seaside Table by Mario Oswin was more than just a one-night dinner.
It was a carefully woven story of the sea, tradition, and innovation, brought to life by talented chefs, an intimate venue, and world-class beverage pairings.
For Jakarta’s food lovers, it was a reminder that dining can be art — and that every sip and bite can carry the essence of faraway shores.
