Alto Restaurant & Bar at Four Seasons Hotel Jakarta has welcomed back its legendary Sunday Brunch, inviting guests to rediscover the vibrant ambience, delectable desserts and superb carving stations of the finest Italian culinary extravaganza in town.
"We are excited for guests to return to our iconic Italian rooftop restaurant," shared General Manager Simon Barnett. "While continuing to ensure the highest safety and hygiene standards through our global Lead With Care program, we felt it was the right time to bring this beloved Four Seasons experience back to the city."
Led by Executive Chef Marco Violano, the all-new menu draws inspiration from the home-style family brunches of his childhood in Italy as he aims to bring the warmth, the laughter, the romance of la dolce vita back to Jakarta.
The fabulous buffet elevates authentic recipes with the highest-quality ingredients imported directly from Italy, featuring a gourmet salad station and a seafood bar filled with fresh-caught mussels, prawns, shrimp, baby lobster, blue crab, and mignonettes.
The highlight is the magnificent selection of Italian antipasti, cold cuts and fine European cheeses, including regional delicacies such as salami from Milan and Rome, along with specialities such as salmon gravlax, vitello tonnato (veal with tuna sauce) and panzanella (Tuscan tomato salad). The menu also comprises all-time crowd favourites such as Alto's authentic pizzas and freshly baked quiches.
Meat-loving guests can also feast their eyes on live carving stations, with Javanese peppercorn-encrusted US prime ribs and leg of lamb with aromatic herbs. Each table can also share unlimited pass-around pasta, soup and the Chef's signature salmon papillote (salmon cooked in parchment with asparagus and lemon butter sauce).
To complete the experience, Executive Pastry Chef Lorenzo Sollecito has curated a selection of delectable desserts. This includes new creations, such as the Boston bombolone and mango egg-tart danish, and of course, beloved classics like the Alto tiramisu, vanilla panna cotta and Caprese chocolate cake.
