Alto Restaurant & Bar at 4 Seasons Hotel Jakarta has welcomed back again its famous Sunday Brunch, inviting visitors to rediscover the vivid ambience, delectable desserts and exceptional carving stations of the greatest Italian culinary extravaganza in city.
“We are enthusiastic for attendees to return to our iconic Italian rooftop restaurant,” shared Common Manager Simon Barnett. “Whilst continuing to make certain the highest security and cleanliness benchmarks by means of our world Direct With Treatment application, we felt it was the correct time to deliver this beloved 4 Seasons expertise again to the metropolis.”
Led by Govt Chef Marco Violano, the all-new menu attracts inspiration from the home-design family members brunches of his childhood in Italy as he aims to carry the warmth, the laughter, the romance of la dolce vita back again to Jakarta.
The fantastic buffet elevates authentic recipes with the optimum-high-quality elements imported directly from Italy, showcasing a connoisseur salad station and a seafood bar loaded with refreshing-caught mussels, prawns, shrimp, toddler lobster, blue crab, and mignonettes.
The emphasize is the spectacular variety of Italian antipasti, chilly cuts and fantastic European cheeses, together with regional delicacies these kinds of as salami from Milan and Rome, along with specialities these types of as salmon gravlax, vitello tonnato (veal with tuna sauce) and panzanella (Tuscan tomato salad). The menu also comprises all-time group favourites these as Alto’s authentic pizzas and freshly baked quiches.
Meat-loving attendees can also feast their eyes on live carving stations, with Javanese peppercorn-encrusted US key ribs and leg of lamb with aromatic herbs. Every single desk can also share unlimited pass-all over pasta, soup and the Chef’s signature salmon papillote (salmon cooked in parchment with asparagus and lemon butter sauce).
To complete the expertise, Executive Pastry Chef Lorenzo Sollecito has curated a assortment of delectable desserts. This consists of new creations, these kinds of as the Boston bombolone and mango egg-tart danish, and of class, beloved classics like the Alto tiramisu, vanilla panna cotta and Caprese chocolate cake.