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IN light of supporting the local farmers and advocate environmental sustainability, Executive Chef Marco Violano from Four Seasons Hotel Jakarta collaborates with Chef Mili Hendratno of Mil’s Kitchen Yogyakarta by presenting FARM TO TABLE, adopting a food revolution at Alto Restaurant and Bar.
Chef Mili Hendrarto is the owner of Mil’s kitchen in Yogyakarta, a city where his late father was born which links a strong and emotional connection to his heart. 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 from Europe to Indonesia including Jakarta, Semarang and Solo.
Advocating the local ingredients and sustainable environment, this revolutionize 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.
March 26-27 with 3-course lunch degustation menu at IDR588.000++ per person (additional on IDR240.000++ for a main course) and 6-course dinner degustation menu at IDR 1,588,000++ per person. By supporting local farmers today, the collaboration between two to ensure that there will be farms in our community tomorrow. [traveltext.id]
