All Food and Drink
Private Dining
Meet The Team
Marco Violano
Executive Chef at AltoChef Marco Violano believes that respecting food and its origin is the most important aspect of cooking. This culinary philosophy yields dishes that have purity and simplicity at their core – humble, tasty and authentically Italian – yet with a creative twist.
“My true calling is in feeding people good food. I want my guests to experience and to feel the love in every bite.”
Lorenzo Sollecito
Executive Pastry Chef at La PatisserieA native of Mezzocorona in northeast Italy, Lorenzo Sollecito credits his late grandmother for inspiring his foray into the pastry world. His first culinary memories revolve around helping his grandmother bake apple strudel and biscuits when he was as young as 5 years old. After working his way up from a commis chef to chef de partie in the kitchens of several European hotels and restaurants, it was meeting his mentor, Executive Pastry Chef Domenico di Clemente, at the Michelin-starred Il Palagio at Four Seasons Hotel Firenze that made him realize his heart lies firmly with pastry.
“I hope my desserts not only fill bellies but also bring happiness – even if it’s just for a few minutes.”
Julian Brigget
Bar Manager at Nautilus BarA passion for hospitality runs in Julian Brigget’s blood. Thanks to his hotelier mum, he had spent nearly 100 nights in hotels by age 5. Brigget began his career as a chef but soon realized his calling lay at the bar — a place where he could be himself, interact with guests and share in the fun. As part of the pre-opening team at Bar Trigona at Four Seasons Hotel Kuala Lumpur, he learned the art of crafting great cocktails. Brigget was also instrumental in training the young team into an award-winning unit, helping them win a coveted title of one of Asia’s 50 Best Bars.
“My goal is to immerse our guests in a story. Drinks, food, music, décor, service – each element plays a vital role.”
Achmad Baedowi
Food and beverage supervisor at DolcettoAchmad “Ubay” Baedowi, sets the scene for lively pit stops at Dolcetto. With over a decade of experience in hospitality, including three years as a barista supervisor, Baedowi knows that joy is at the heart of coffee culture. Foot-tapping music greets guests as they stop by for coffee, a light bite and friendly chat, with his warm and upbeat presence serving as a mood-booster. His passion for Indonesian brews is showcased through seasonal specials, bringing regional coffee craftsmanship to the table.
“The craft of coffee is endlessly fascinating to me. I love to introduce our guests to Indonesia’s incredible brewing culture, from Gayoh Aceh to Papua.”
Events
- Every Sunday, 12:00 noon – 3:00 pm
Italian Sunday Brunch at Alto
Experience elevated, authentic Italian recipes featuring fine ingredients imported directly from Italy. Our buffet includes a gourmet salad station and a seafood bar featuring fresh-caught mussels, prawns, baby lobster, blue crab and mignonettes. - Monday – Friday, 5:00 pm – 8:00 pmCall to reserve
Raise Your Spirits at Nautilus Bar
Celebrate the end of your day with lively conversations in the convivial atmosphere of Nautilus Bar. Delight in a selection of cocktails, skillfully blended with flavour and complemented by bar bites. - Available for lunch and dinner through October 31Reserve via WhatsApp
Journey Through the Indonesian Archipelago at Palm Court
Your journey to discover Nusantara’s flavours continues with a three-course set menu inspired by Indonesia’s wetland harvest. Crafted in collaboration with Guest Chef Bara Pattiradjawane and Executive Sous-Chef Asep Hamdani, explore unique ingredients such as Nipah salt and kenikir leaf in the smoked prawn salad, beras raw Siam unus banjarmasin and sambal habang in the steamed lazy fish in spices. End with a rice cake doughnut. IDR 428,000 (subject to 21% tax and service charge).