Four Seasons Jakarta Reimagines Afternoon Tea with an Amalfi Coast Homage

In mid-June 2026, Four Seasons Hotel Jakarta unveiled its latest afternoon tea iteration, "Un Pomeriggio a Positano." Conceived by Italian chefs Lorenzo Sollecito and Riccardo Pellino, the collection transforms the conventional afternoon tea, infusing it with the vibrant essence of Italy’s Amalfi Coast. The duo drew on their personal culinary heritage to craft a menu that evokes Mediterranean sunshine and the spirit of 'la dolce vita'.

Beyond the culinary offerings, the hotel’s La Pâtisserie has been restyled to reflect the Amalfi Coast's timeless charm. Expect bright lemon accents, handcrafted ceramics, and azure, yellow, and green tiles, all designed to transport guests to a summer afternoon in Positano.

Chef Riccardo's savory selections include Carpaccio di Capesante, featuring Hokkaido scallop with lemon gel, and Cannolo di Parmigiana, a crisp shell filled with eggplant parmigiana purée and hazelnut. Other highlights are Spaghetti al Gambero, a delicate king prawn mousse, and Tartelletta Caprese, a tartlet with mozzarella and tomato concassé.

For dessert, Chef Lorenzo presents creations like Limone, Limone e Limone, a lemon white chocolate mousse with lemon gel and lemon-vanilla cake. Babà Fragola e Basilico offers a Neapolitan babà with mascarpone Chantilly and strawberry compote, alongside Baci di Dama, a classic hazelnut cookie with a dark chocolate filling.

This Italian-inspired tea, priced at IDR 658,000++ for two, includes Dammann Frères teas and a touch of Stufato al Limone. WebWire reports that the concept aims to provide a refreshing alternative to traditional British afternoon tea, redefining the ritual as a celebration of Italian lifestyle and flavor.

Our take: The Four Seasons Jakarta is wisely leveraging the enduring appeal of regional Italian cuisine, especially the Amalfi Coast's allure, to differentiate its F&B. Moving beyond standard afternoon tea themes shows an understanding of evolving guest preferences for unique, culturally rich experiences. This approach effectively positions the hotel as a destination for more than just a stay, but a culinary journey.