DINING OUT
JACKSONS A cut above the rest
O
n a Wednesday afternoon in the capital city, I begin my love affair with Jacksons Steakhouse over the business lunch, which sets you back VND350,000++ for a starter of soup or a free-run at the antipasti and salad bar (chock full of tasty morsels), a choice of four mains – there are always steak, fish and vegetarian options and the menu changes weekto-week) – and a dessert of the day, crème brûlée on this particular visit. Jacksons is billed as the place for prime cuts, so after polishing off a delicious creamy potato and leek soup, I opt for the 6oz Australian sirloin with rosti potato, mushrooms and red wine jus, which I line up beside a glass of Arlequin Cabernet Sauvignon from South Australia. My less carnivorous dining companion is delighted with the fish option, a fillet of Barramundi served with mash, lemon butter sauce, crispy capers and garden greens, which she pairs off with a Sileni Sauvignon Blanc from New Zealand’s Marlborough region. Everything is rendered perfectly, and after double shots of Lavazza espresso – we start to mull over when we’ll come for dinner after spotting oysters, black shell mussels, and other
delicious starters, such as seared scallops, and tempura soft shell crab, on the unabridged menu. All of this amazing seafood can be paired off easily with a comprehensive wine list – there are over a dozen choices for white wine alone – but what I really appreciate is the half-dozen by-the-glass options – and that’s just for white wine. You could alternatively start off with a glass of rosé from Provence, Prosecco from Veneto or a cheeky Billecart Salmon Brut from Champagne. Centrally located at 23J Hai Ba Trung opposite Trang Tien Plaza, Jacksons has a cool and funky lounge bar – perfect for casual drinks or wining and dining. The second and third floors feature sophisticated dining rooms, while the fourth floor is home to The Boardroom – an ample space for corporate dinners, private parties, or even presentations. The service is also evidently classy at Jacksons – waiters are courteous and efficient. And when it comes to dinner, Jacksons has already leapfrogged the competition as the place in town for prime cuts thanks to the large selection of top quality imported steaks. You can choose Wagyu from Down Under or Angus beef from the US with tenderloin, sirloin, ribeye and T-Bone cuts all vying for your appetite’s attention. Again, I appreciate that you don’t have to order a whole bottle with plenty of red wine served by the glass. And it’s not all about the red meat come dinnertime – a well rounded menu features pizza, salads, pastas, and even a hamburger, which I might add isn’t your average run of the mill burger as the pattie is made out of Wagyu beef. But that’s Jacksons to a T: a cut above the rest in every department. This place is a keeper my friends. Jacksons is open daily from 9am to midnight. You can call 04 3938 8388 to reserve a table. By Frank Patterson
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