Palm Court Four Seasons Jakarta 1

As part of their annual culinary programme, ‘Journey Through the Indonesian Archipelago’, Four Seasons Hotel Jakarta collaborates with Chef Bara Pattiradhawane to launch a menu at Palm Court, centred on the unique, indigenous ingredients of Indonesia’s highland regions.

‘Journey Through the Indonesian Archipelago’ aims to present the country’s biodiversity through edible experiences, creating immersive experiences of culinary heritage. From roots to leaves, land to sea, a series of dining programmes and events will highlight foods of different landscapes — forests, wetlands, highlands, etc — used by the different regions and indeed cultures found in the country.

Currently, guests can explore Indonesia’s highland ingredients, showcased through a special menu at Palm Court, Four Seasons Hotel Jakarta’s luxurious all-day dining venue. Working closely with Javara Indonesia, the programme brings these regional foods into the heart of Jakarta, whilst simultaneously supporting local farmers and producers from each ingredient’s respective origins.

Celebrity Chef Bara, a cookbook author and renowned Indonesian cooking show host for a decade, has been invited to craft three distinct dishes out of these highland ingredients, working with the hotel’s Executive Sous Chef Asep Hamdani and team. The dishes include:-

Kroket Kentang (potato croquettes), seasoned with Gotu Kola, an herb long favoured in traditional medicine; and Krayan mountain salt, produced by Dayak communities in the remote hinterlands of North Kalimantan. 

Nasi Campur Tanah Tinggi (mixed rice with assorted sides and condiments), boasts the unique taste and texture of Parijatah black rice, also known as forbidden rice, which has a long history of cultivation in the Banyuwangi highlands of East Java. This intricate recipe also features bamboo forest honey, harvested by local beekeepers in West Java, and Andaliman pepper, the soul of Batak cuisine, renowned for its surprising citrus notes and mildly tongue-numbing effect. 

Tamarillo Sorbet, infused with the rich, bold flavour of cinnamon sourced from the Meratus Geopark region of South Kalimantan. The refreshing dessert is topped with crisp sesame brittle, made with sesame seeds from the Flores highlands.

  • Served a la carte or as three-course set menu (IDR 428,000++)
  • Available for lunch or dinner at Palm Court
  • Served until 31 July 2024

“Our food cultures are built around the local wisdom and culinary traditions of more than 500 ethnic groups, spread across the archipelago. The result is a vibrant tapestry of food experiences, woven with secret stories and histories,” explains Chef Bara. “Through this series, we aim to showcase the culinary wealth of Indonesia. Guests will be able to sample typical regional dishes, made with rare ingredients, which are not normally found in restaurants.”

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NOW! Jakarta

NOW! Jakarta

The article is produced by editorial team of NOW!Jakarta