Pantja

After a 3 year hiatus, we’re excited to announce the return of one of our favorite à la carte menu. Our Porcini dish brings a fresh twist to the classic mushrooms on toast. Picture a mix of fresh porcini and wild mushrooms atop a slice of toasted brioche, crowned with a delicate onsen egg and a generous sprinkle of freshly grated Parmigiano Reggiano. Break into the egg to let the yolk blend beautifully with the creamy sauce.

Green Campanelle. This pasta, shaped like little bells, beautifully holds onto the vibrant blend of baby spinach, savory fennel sausage, and a hint of Calabrian chili. A dish that’s been with us since the beginning, it embodies a harmony of tradition and subtle innovation, evolving while staying true to its roots.

Pantja's PB&J Julep pays tribute to Cato Alexander, one of America's first celebrity bartenders. As a black bartender in the early 1800s he laid the foundation for the Golden Age of mixology. A julep by Cato's hands was known to be the "ultimate Julep."

We've reimagined his traditional Julep by washing bourbon with peanut butter, adding strawberry jelly syrup, and a hint of banana liqueur. This is a cocktail that’s as nostalgic as it is refreshing - Cato we Salute you!

&JJulep

At Pantja, we take organic, tender, and sweet-tasting carrots and transforms them into a beautifully balanced dish. The carrots are paired with pistachio, orange, dates, and watercress, highlighting the natural flavors in every bite.

ON THE TINS
Saturday, 24 August - 7 pm onwards
Don Ranasinghe
Co-founder of Sri Lanka's Best Bar, Smoke & Bitters

Don Ranasinghe, co-owner and head of the drinks program at Smoke & Bitters, fulfilled his dream of opening a bar on the beaches of Sri Lanka in 2020. Smoke & Bitters is a unique venue born from a lifetime of friendships and diverse experiences, bringing together stories from across decades and borders to create something truly special.

Don and his colleague, Himaru, will present four exclusive cocktails using Johnnie Walker for one night only.

Together with our resident DJs Gerry Blaze & KLAPR playing soulful hip hop all night long, this is an evening you won't want to miss.

&Bitters

Crisp and slightly bitter Belgian endive, at its peak this season, forms the perfect base for our salad. Complemented by the rich smokiness of ham, the briny punch of anchovy, and the nutty depth of Parmigiano Reggiano, each bite offers a balanced medley of flavors that celebrate the best of the season.

Pantja's Sakura Stone Sour is a modern take on the classic Stone Sour, inspired by Thomas Bullock's 1917 creation. We've reimagined this timeless cocktail with pomelo cordial for a citrusy touch, sakura vermouth for delicate floral notes, and hojicha tea for a hint of nuttiness. This refreshing drink captures the essence of a historic favorite, reinterpreted for today.

Celebrate World Tequila Day with Mex Martini by Megs Miller – a bold blend of agave distillate (our current house favourite is codigo blanco) and bianco vermouth. Founder of Salon De Agave in Mexico City, career bartender, and all-round agave guru, Megs Miller is a leading voice in the world of all things agave. Having tended bar and waxed agave lyrical in seven different countries (including a stint in Jakarta), this seemingly simple drink highlights the versatility of agave spirits. Combining Megs' love for agave and spirit-forward cocktails, there may well be some truth in the adage 'Megs doesn't shake cocktails!' Cheers 🍸

Once again, we are deeply grateful to all our patrons, friends, and family who have supported us until today. We owe thiswe owe this to the dedication and hard work of our team at Pantja. Receiving this acknowledgement for the second year is a humbling reminder of our mission to share classic cocktail culture and history in Jakarta with genuine hospitality.

Thank you and cheers! 🥂🍾

See you tonight

Australian truffles, similar to the European Black Winter "Périgord" truffles, are back in season at Pantja. These winter-harvested truffles offer a distinct and delightful flavor. Enjoy them freshly shaved over our special taggliatelle dish. They're available for a limited time, so don't miss out on this seasonal treat!

This month sees the return of our Iberico Secreto from , a premium cut from purebred Iberico pigs raised in Spain. These pigs are free-range and fed acorns during the montanera season, giving the meat its unique nutty flavor and rich marbling. This tender, flavorful pork is paired with the deep, rich taste of black garlic and the vibrant zest of yuzu kosho. It's a simple yet elegant dish that showcases the finest special ingredients at Pantja.

Begin your dining with our staple starter wagyu sashimi taco, featuring rich westholme wagyu beef complemented by fresh yuzu tosazu for a hint of acidity, along with wasabi shiso aioli and a touch of jalapeno, all enclosed in a crispy taco shell, making it a perfect choice to start your meal with.

Filet mignon is an exceptionally tender cut with a buttery texture and mild flavor, offering a melt-in-your-mouth experience. Our filet mignon from 44 Farms stands out for its ethically raised Black Angus cattle, providing a clean and subtly rich taste. Perfect on its own or with our P5 house-made sauce, it promises a juicy bite.

Join us at Pantja from July 4th to 6th for American Steakhouse Night, featuring prime USDA beef from , seared over our open-fire grill



Photo courtesy of

This is our Nectarine salad, where the fresh, juicy nectarines meet creamy ricotta and the rich, savory notes of culatello. The sweetness of the fruit pairs beautifully with the smoothness of ricotta, while the delicate flavor of culatello ties it all together, making it a perfect summer dish that highlights the best of the season. Enjoy this simple yet elegant combination that celebrates fresh, seasonal ingredients.

The P**n Star Martini, created by Douglas Ankrah, gained global fame in the mid-2010s for its vibrant and bold flavors. In homage to this classic, we present the P**n Star Highball. With overproof rum and velvet falernum, this refined twist transforms the original into a highball. Find this highball in our latest cocktail menu book, TRIBUTE that just launched this week. Cheers! 🥂

**nStarMartini

This is Agnolotti, our freshly made, house-crafted pasta filled with creamy ricotta, perfectly balanced with the delicate flavors of culatello and the subtle crunch of toasted pine nuts. Each bite reflects our dedication and commitment to serving high-quality ingredients in all our dishes, creating a memorable dining experience at Pantja

This Saturday, 22nd June 2024 is our 26th volume of ON THE TINS. Featuring female bartender the Bar Manager from Bamboo Bar, Bangkok #46 on Asia's 50 Best Bars 2022.

Her unique passion, skills, and knowledge about cocktails make her named as first woman bar-manager at Mandarin Oriental Hotel, Bangkok. Together with her colleague Mew Cutima she will be serving elevated cocktails using Singleton Whisky behind the stick at Pantja from 7pm onwards.

NEW COCKTAIL MENU DROP

Announcing the arrival of our new cocktail menu TRIBUTE. A special dedication to Unsung Black Bar Heroes and Female Trailblazers of past and present. Tribute tells the stories of hugely important (and in some cases lesser known) bar owners, barkeeps and bartenders that created indelibly classic cocktails in the past two centuries.

Join us for our launch party tomorrow Thursday 20th June from 6pm onwards to celebrate 🍸 🍾 🥂

Picanha is a prized cut of beef, known for its flavor and tenderness. It is taken from the top of the rump, with a generous fat cap that bastes the meat during cooking, enhancing its juiciness and taste.

We sourced our picanha from , seared to perfection on our open fire grill. It’s served with baby kailan and shiitake mushrooms. This dish has been a favorite on our menu since day one. Have you enjoyed yours lately?

Join us for a jaunty evening tomorrow, 6th June 2024 with Jura Single Malt Whisky as Gabriel Carlos, Bar Manager from One-Ninety Bar, Four Season Hotel, Singapore steps behind the bar. Together with his talented senior bartender Hanna, both of them will be On The Tins for one night only making classic, chic cocktails with Jura Single Malt Whisky.

Photo credit of

Presenting Butter Lettuce - a much cherished salad amongst Pantja patrons. Enjoyable both as appetizer or accompaniment to our large format sharing dishes.

Butter lettuce derives it's name from the smooth, buttery feel of the leaves which are large and velvety. Heirloom tomatoes, creamy hass avocadoes, crispy smoked bacon all provide different flavors and textures. Pantja green goddess dressing coats each leaf and brings creaminess and acidity in perfect balance.

ON THE TINS Vol 25
with Kim Jung Hoo
From MO Bar, Singapore
#8 Asia’s 50 Best Bars 2022
Wednesday, 22nd May 2024 - 7pm onwards

Our next volume of ON THE TINS features the Kim Jung Hoo the head bartender from MO bar Singapore, voted #8 in Asia’s 50 best Bars in 2022. Kim will step up behind the Pantja stick on Wednesday, 22nd May from 7pm onwards. Kim brings with him a wealth of flavours from his Korean upbringing and his new South East Asian home in Singapore.

See you this Wednesday!

The 19th Century is a modern rendition of the classic 20th Century cocktail. Created by tiki guru Brian Miller at the Pegu Club in New York, this cocktail sees bourbon, rinomato Aperitivo and lemon collide with hauntingly aromatic chocolate notes from creme de cacao. Perfectly balanced and utterly smashable, be sure to try this cocktail whilst you can before our new cocktail menu launches next month.

Pantja is elated to be recognized as one of the Top 10 Best International Restaurant Bar APAC at Spirited Awards 2024.

The essence of Pantja, rooted in Sanskrit meaning "five," embodies our passionate commitment to five core elements: food, drink, music, hospitality, and design. We pride ourselves on our farm-to-table restaurant & bar concept, focusing on seasonal ingredients, open fire cooking, and daily handcrafted pasta. Our drinks program revolves around classic cocktails, showcasing both modern twists and lesser-known historic cocktails, all crafted with innovative techniques to unlock delicious flavors.

This nomination is a testament to the dedication of our team in consistently delivering exceptional experiences and the unwavering support of our beloved family, friends, and patrons since 2019. Let's raise a glass to celebrate! 🥂

From the cold, pristine, and plankton-rich "Oyashio" depths of Hokkaido's coastal waters comes this embodiment of purity and freshness: sea urchin roe. Uni here feed on the Kombu (Kelp), which is a delicacy on its own Renowned for its rich, briny flavor and buttery consistency. Resting atop our shokupan, complemented with shiro miso butter and nikiri.

Savor the return of our Iberico Pluma back to the 'fire' section of our menu. Experience in the centuries-old culinary technique of open fire cooking. We employ rambutan to impart a unique and aromatic scent. Through the careful utilization of rambutan wood’s slow burning qualities, the plumas exterior is perfectly charred whilst the inside is tender and juicy.

Brunch just got a whole lot better this long weekend! Join us at Pantja for our Oyster Week and dive into our array of Bloody Mary variations, perfect for kicking off a leisurely day. From classic to creative twists like Bloody Maria and Bloody Joseph, there's something for everyone. Cheers to good company, great drinks, and even better flavors!