This month, Four Seasons Hotel Jakarta is proud to host an exclusive dining collaboration at Alto Restaurant & Bar on 5 to 7 August. Alto Restaurant & Bar’s own Chef Marco Violano will be collaborating with Celebrity Chef Yvonne Yuen, the founder of YY Private Dining, an exclusive catering in Jakarta. She also shares her love of cooking through classes at Culineria Modena. Guests can expect an inventive menu that combines the best of Chinese and Italian cooking. In the kitchen, both chefs will take epicures on a delectable journey that brings together the distinct flavors and textures of traditional Chinese cuisine with authentic Italian fare.

Abalone Mushroom Tea Soup

“We are thrilled to be hosting this collaboration with Chef Yvonne, who is well known in Jakarta’s gastronomic circles,” said General Manager Simon Barnett. “Led by Chef Marco, our team at Alto has long been at the forefront of fine dining in Indonesia. We can’t wait for guests to join us for this superb culinary experience.”

Guests can relish the seven-course tasting menu that will be filled with exquisite indulgences, drawing elements from both Chinese and Italian cuisines. “Both Chef Yvonne and I come from ancient culinary cultures that go back millennia,” noted Chef Marco. “Finding innovative ways to combine these two traditions was an exciting and rewarding process.”

Braised Sea Cucumber, Prawn, and Cucumber Tagliatelle

To start the culinary journey, Egg-celent made from smoked quail egg and century egg crème will be served as Amuse Bouche. You will also be spoiled with exquisite Caviar that will be served with mantou, oscietra caviar, and cipollina to raise the appetite. Discover an array of all-original indulgences, from Collagen Royale and Abalone Mushroom “Tea” Soup, and then followed by the intricate creation like Sea Cucumber, a masterful combination of braised sea cucumber with prawns and cucumber tagliatelle.

Next, you will be served the ideally-executed Sea Bass that is pan-fried and elevated with egg white custard and Bottarga mullet roe. Meanwhile, Noodle which is made from tagliatelle crafted with homemade pasta and braised beef brisket is a nice homage to both Chinese and Italian cuisines. Each plate is artistically presented, with a fine balance of poetry and precision. End the journey on a sweet note with multicultural desserts like the delightful Bird Nest in Almond Cream.

Homemade Tagliatelle and Braised Beef Brisket

Don’t miss this exclusive dining collaboration that will be available for dinner from 5 to 7 August 2022. The seven-course menu is priced at IDR 2,055,000++ per person. Wine pairing menu is also available. Book your table, please WhatsApp at +62 8788 8700 096 or email at alto.jkr@fourseasons.com.

Alto Restaurant & Bar at Four Seasons Hotel Jakarta
Capital Place
Jl. Jend. Gatot Subroto Kav 18, Kuningan Barat, Jakarta, Indonesia
Phone: +62 (21) 2277-1888, +62 8788 8700 096
Website