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.

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