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

  • Corkage is only allowed for wines not on out list.
    No spirits bottles from outside are allowed.
  • Reservation grace period: 15 minutes.
  • No entry for those with slippers
    or sandals during dinner.
  • Please inform us of any allergies or food preferences.
  • No admittance of minors on our second floor bar area.
  • No additional decorations permitted on premise.
  • On our smoking floor, we provide two
    table options – high dining and low lounge – and
    table assignments will be based on availability.
  • We do not offer parking facilities.
    Our valet team is available to assist you.
  • Depending on your party size, date and time
    of reservation or any special requests, we may implement a minimum spend, deposit, or time limit.