Nautilus Bar at Four Seasons Hotel Jakarta has introduced a cocktail menu inspired by Indonesia’s mountains, farmland, forests and historic ports. The collection brings ingredients such as Javanese long pepper, pandan and kedondong into drinks that explore different parts of the archipelago’s food culture.
The launch gives visitors another way to encounter Indonesian flavours during an evening in the capital. On the hotel’s mezzanine level, the bar has long drawn on the country’s role in the spice trade. Pepper, cinnamon, pandan and nutmeg featured in earlier drinks. The new menu expands that story to include tropical fruit, forest honey and a cocktail inspired by a familiar Indonesian dessert.
Mountains and Farmland Shape the First Two Chapters
The collection opens with Mountains & Peaks, a chapter that takes its cues from Indonesia’s volcanic terrain and misty ridges. Turmerizzzz combines gin with turmeric and Javanese long pepper. Noir pairs bourbon and whisky with chocolate and nutmeg vermouth. Both use spice, with turmeric and pepper giving the gin drink a different character from the darker chocolate and nutmeg combination.
Lands & Fields shifts the focus to ingredients associated with cultivated landscapes. Mango Tango brings mango and cinnamon together with tequila and whisky. Velvet Road takes a spicier direction, pairing rye whiskey and cognac with white pepper and star anise.
The chapter structure gives guests a way into the menu through ingredients they recognise or want to try. Someone drawn to mango can start with the farmland chapter. A visitor interested in how the bar uses pepper can find it in both the mountain and farmland selections, where it plays a different role in each recipe.
Forest Honey and a Familiar Dessert Inspire New Drinks
In Forests & Jungles, Honeyrita features black forest honey and makrut lime leaf. The combination introduces two ingredients with distinct aromas, giving the forest chapter a different direction from the warming spices that open the menu.
Es Teler takes inspiration from the Indonesian dessert of the same name. The cocktail uses jackfruit, coconut, pandan and milk, giving visitors a way to recognise familiar dessert flavours in a different setting. For guests trying Indonesian ingredients for the first time, it also offers a concrete example of how a local food tradition can inform a hotel bar menu.
Fruit, herbs and spices appear throughout the collection. The hotel highlights andaliman pepper, jeruk Medan, gula aren, trigona honey, coriander seed and young mango among the ingredients used. Their presence gives guests several points of reference for conversations about Indonesian produce and the flavours they may encounter elsewhere in Jakarta.
Seas and Ports Revisit Indonesia’s Maritime Trade
The final chapter, Seas & Ports, returns to the maritime history that first inspired Nautilus Bar. Spice Smuggler uses a torch ginger mist to bring an aromatic element to the drink. Dockside Dondong combines kedondong, a tropical fruit, with coconut.
The port chapter ties the new menu to the movement of ingredients through Indonesia’s trading routes. Its two drinks approach the theme through aroma and fruit. Alongside the mountain, farmland and forest sections, they show how the bar has broadened its original focus on the spice trade to include the landscapes that supply its ingredients.
Signature Favourites Stay on the Menu
Returning guests can still order Red Pearl, Lada P & J, Koko Pala and drinks from the Negroni Collection. The bar groups those selections under Nautilus Favourites, making them easy to find alongside the new chapters.
The menu also features premium spirits including Patrón El Alto, Macallan 18 Sherry Oak, Clase Azul Reposado, Don Julio 1942 and Martell XO. Wines, Champagnes, cigars and bar bites round out the offering, giving groups several options when they gather for an evening at the hotel.
For Jakarta’s hospitality scene, the launch is an example of a hotel using its bar to introduce visitors to local ingredients outside a formal restaurant meal. A guest can order a drink built around a familiar spice, try the bar’s interpretation of Es Teler or ask about a fruit they have yet to encounter. That makes Nautilus Bar an option for travellers who want to make Indonesian food and drink part of a night out in the capital.
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