Pantja is a farm-to-table concept focusing on seasonal ingredients, open fire cooking and fresh pasta made in-house daily. Co-Founder Chef Rapha Menchaca helms the culinary program and boasts 20+ years experience in world famous and Michelin-starred restaurants from California, New York to Jakarta.
“Our dining experience is built on close relationships with small local organic farmers who harvest fresh ingredients for us daily. Taste the Difference.”

Rapha Menchaca


Co-Founder Kabir Suharan helms the bar program at Pantja where Classic Cocktails act as fulcrum around which everything revolves. From modern twists of classics to lesser known historic cocktails, the drinks program at Pantja is committed to both the rich history of bartending as well as using new, innovative and creative techniques in harnessing flavour in delicious drinks.

Dine-In Guidelines

  • We kindly request you do not bring any outside food or beverage (including alcohol)
  • Reservation grace period: 15 minutes
  • No entry for those with slippers or sandals during dinner
  • Please inform us of any allergies
  • No admittance of minors on our second floor bar area
  • No additional decorations and photography permitted on premise
  • Depending on your party size, date, and time of reservation, or any special requests, we may implement a minimum spend, deposit, or time limit
  • We do not offer parking facilities. Our valet team is available to assist you
  • On smoking floor, we provide table options – high dining and low lounge. Our team will assist you with available table