Hope and Sesame Nau­tilus Take Over

Exquisite Taste - - Grapevine - (foursea­sons.com)

On July 26th, guests at Nau­tilus Bar en­joyed the Bar­tender Ta­ble – an ex­clu­sive night of gas­tro­nomic and cock­tail pair­ing. The fruits of col­lab­o­ra­tion be­tween the ac­claimed Hope and Sesame cock­tail bar in Guangzhou and the culi­nary team of Four Sea­sons Ho­tel Jakarta, din­ers were taken on a gas­tro­nomic ad­ven­ture fea­tur­ing a cu­rated seven-course clas­sic In­done­sian meal paired with crafted ar­ti­san cock­tails by Bastien Ciocca and An­drew Ho, the mixol­o­gist mae­stros be­hind Hope and Sesame.

The fol­low­ing day, on July 27th, guests look­ing for a ca­sual night out were treated to a spread of tantalising cock­tails at the Hope and Sesame takeover of the Nau­tilus Bar. Hope and Sesame ex­plores in­no­va­tive meth­ods of prepa­ra­tion in cre­at­ing their cock­tails, from liq­uid clar­i­fi­ca­tion, sous-vide in­fu­sions, re-dis­til­la­tions and ex­per­i­men­ta­tions us­ing dif­fer­ent types of ice. In­spired by a va­ri­ety of tech­niques, lo­cal spices and in­gre­di­ents, the cock­tails are truly unique and un­for­get­table. Nau­tilus Bar at Four Sea­sons Ho­tel Jakarta


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