Sana Sini restaurant – Pullman Jakarta Indonesia Thamrin CBD
A popular children’s song in Indonesia goes, “Di sini senang, Di sana senang, Di mana mana hatiku senang.” Which means, “Happy here, Happy there, I am happy everywhere.” At Pullman’s award-winning signature restaurant in Jakarta’s CBD, happiness comes in an astonishing variety of outstanding cuisine.
Sana Sini takes guests on a culinary excursion across Europe and Asia. Four bountiful buffets offer the very best in Indonesian, Chinese, Japanese and western cuisine. Live cooking stations whet the appetite as chefs chop, roll, steam and sauté the freshest ingredients before guests’ eyes. The Vinoteca by Pullman provides the perfect wine to accompany meals. A seductive selection of desserts satisfies the sweet tooth in everyone.
Sushi rolls here, stir fries there, delicious dishes everywhere… With so much on offer, it’s easy to get lost amidst the colourful array and mouthwatering aromas of innovative fare. But, as Pullman is always one step ahead, maps help guests find their way back to their table in no time.
Monday – Friday 5.30am – 10am
Saturday & Sunday 5.30am – 10.30am
IDR 302,500 net/person
11.30am – 3pm
Monday – Friday IDR 388,000 net/adult | IDR 194,000 net/child
5.30pm – 10.30pm
Sunday – Thursday IDR 438,000 net/adult | IDR 219,000 net/child
Friday & Saturday IDR 458,000 net/adult | IDR 229,000 net/child
Noon – 3pm
IDR 510,000 net/person | free-flow wine package IDR 900,000 net/person
This restaurant is non-smoking.
Cameron Gardiner, Sana Sini’s new gastronome extraordinaire, trained for many years as a chef in Sydney. He planned to work in Jakarta for one year, but a decade later, he’s still here!
“The Sana Sini is such a great restaurant and I feel very lucky to work here. My vision is to develop each of the five stations within the restaurant into something more individual, allowing the chefs to create each section and give it its own personality. Each area then becomes a little standalone restaurant with its own products and recipes. I’d like to highlight the different sections with a different amuse bouche by the chef in charge of each kitchen, and have them serve to the surrounding tables so that one day you might be sat in the Indonesian section and be served crackers and sambal, then the next, you’ll visit the bistro and be served a nice little olive and anchovy bread.”