Skip to Content

Gastro Arts – Wine & Dine Series
The Ritz-Carlton Jakarta, Pacific Place

Jakarta, 7 December 2016 – The Ritz-Carlton Jakarta, Pacific Place proudly presents Italian Connection, a monumental evening of wine dinner celebrating the unique authenticity of Italian wine and dine culture. The hotel proudly welcomes back Sergio Zingarelli, the president of Italy's oldest wine consortium, Chianti Classico Wine Consortium and owner of the renowned Chianti winery Rocca Delle Macìe, and will feature Nicola Russo, Chef de cuisine Il Ristorante at Bulgari Resort Bali on Wednesday, 14 December 2016 at the Pacific Restaurant and Lounge.

Exclusively prepared to treat the guests as they usher in the end of the year, this event will also be marked as the last wine dinner event in 2016 held by The Ritz-Carlton Jakarta, Pacific Place. Bringing the theme of Italian culture to the table, the hotel will showcase an epic collaboration between two notable Italian born winemaker and Chef where Chef Nicola’s classic Italian dishes will be carefully paired with extensive list of wines from Rocca delle Macìe owned by Sergio Zingarelli. What makes Italian Connection even more unique is the story of its planning process. Different from any other wine dinners where the food menu are selected prior to choosing the right wine to complement the food, in Italian Connection, the chef finds out the right combination of food which matches the selected wines.

Guest can indulge in the fine dining choices from:

Asparagi (“Into the Asparagus field”: raw & cooked asparagus, lemon goat cheese, crispy kale, porcini mushroom soil) - Orvieto Classico
Polpo (Octopus, chick peas, lemon, fermented black garlic) - Chianti Classico Riserva
Agnolotti (Beef agnolotti, Parmigiano Reggiano cheese) - Gran Selezione Sergio Zingarelli Manzo (Chargrilled Wagyu beef sirloin, artichokes, truffle potato croquette) - PietraPura Coti
Cioccolato (Valrhona chocolate semifreddo, hazelnuts, fleur de sel, olive oil ice cream) - PietraPura Dolceluna

Price of Rp. 980,000++ per person per person for a five-course dinner with wine pairing.

Pacific Restaurant & Lounge is located on the 6th floor of The Ritz- Carlton Jakarta, Pacific Place. The place is a combination of a restaurant with comfortable yet cozy lounge and bar area overlooking the magnificent busy Jakarta commercial district.

For more information and reservations, please call at 62 21 2550 1993.


Sergio Zingarelli - Love and passion for Tuscan land and for the art of making wine has been a tradition naturally cultivated in Sergio Zingarelli’s family. In 1985, Sergio was appointed to become personally responsible for the worldwide distribution of Rocca delle Macìe, a family business that has grown into a popular wordwide winemaking company, gaining many prizes and recognitions for his wines. Now the company estate extends to more than 600 hectares, subdivided across the company's six estates: Le Macie, Sant'Alfonso, Fizzano, Tavolelle, Campomaccione and Casamaria in the Morellino di Scansano zone. Inspired by his enthusiasm to continue writing never-ending story that links wine to the lives of human beings, Sergio will share his passionate flair for Italian wines with the guests during the upcoming wine dinner Italian Connection.

Nicola Russo - Born in Tuscany, Chef Nicola began his culinary apprenticeship at the age of 20 at Il Pellicano Hotel Relais & Chateaux in Porto Ercole, Italy, a Michelin-starred restaurant headed by the award-winning chef Antonio Guida, who has been a source of inspiration for him. Chef Nicola’s cuisine is alchemy of refined, authentic ingredients infused with local elements. Drawing inspiration from authentic travelling destinations combined with faithful dedication to his Italian roots, Chef Nicola’s gourmet creations are defined by a classic Italian style enriched by an innovative twist that respects the seasonality of products. Italian Connection will delight the guest to savor the distinctive creations of Chef Nicola’s as he reinvents the definition of Italian fine cuisine through his creativity and passion for culinary innovation.