The “Farm to Table” is in collaboration with Chef Mili Hendratno of Mil’ Kitchen Yogyakarta. Chef Mili will be adopting a food revolution at Alto Restaurant and Bar. Chef Mil’s passion is to create flavour combinations that impart original and unique qualities to dishes using local Indonesian ingredients. Chef Mil’s talent and creativity was developed through his vast working experience across Europe to Indonesia.
Advocating the local ingredients and sustainable environment, this revolutionized collaboration presents a 3 and 6 degustation menu, where each dish is carefully composed by Chef Marco with his homemade mama’s style pasta paired with Chef Mili’s authentic Indonesian dishes.
The highlighted ingredients from local farms are Crab from Sumatra, Duck from Surabaya,Veal from Sukabumi, Octopus from Gunung Kidul ocean of Yogyakarta and local herbs such as: Kefir Lime, Java ginger, organic East Java Black Pepper Corn and many more.
Another kind of dining experience to offer, with panoramic views from the restaurant’s 20th floor terrace, which captures a stunning panoramic view of the city sky-rise. The 3-course lunch degustation menu is priced at IDR 588.000++ per person (additional on IDR 240.000++ for a main course) and 6-course dinner degustation menu is priced at IDR 1,588,000++ per person.
