Patrons at the relaunched venue can enjoy new concoctions based on a beloved science fiction novel.
Cocktail connoisseurs in the Indonesian capital now have even more reason to revisit the Nautilus Bar at the Four Seasons hotel. The moody ground-floor space reopened just yesterday with a new cocktail menu by bar manager Henry Maraben Siktimu (a.k.a. Ale), who took his inspiration from the Jules Verne classic 20,000 Leagues Under the Sea. The newly developed tipples come with a nautical twist, blending sustainable ingredients and premium spirits with modern mixology techniques.
A must-try is Captain Nemo #1, Ale’s take on the Bloody Mary that combines dill-infused vodka with homemade clamato juice, lemon juice, and lemongrass syrup; it’s also garnished with celery and clam. Meanwhile, the stirred Nautilus Martini reimagines the classic with vodka, vermouth infused with oyster shell, and orange bitters. Eight more signature cocktails take their origin stories from the submarine adventures and oceanic intrigues of the book.
And if you’re in the mood for a Gin & Tonic, a new coaster allows guests to personalize their G&T by choosing their preferred combination of artisanal gin, homemade tonic, and a fresh garnish. The arrival experience differs from pre-pandemic times, thanks to the redesigned entrance that leads into The Library with its collection of maps and books, where a separate door opens into Nautilus Bar. The venue now features swing-electro music, thematic mood lighting, and a no-smoking area; hungry patrons can also order from a menu of small plates created by the Four Seasons’ executive chef Marco Violano. The selection of bar bites includes Cajun potato chips with cheese fondue, and salmon fishcake in a Javanese-inspired curry sauce. Nautilus Bar is now open between noon and 11 p.m. from Tuesday to Saturday.
More information here.