Cover Unfinished Prjct's bar team, Jakarta
Unfinished Prjct's bar team, Jakarta
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Amidst the fast-paced roar of Jakarta, the Unfinished Prjct bar exists not to pursue perfection, but to celebrate a never-ending process of sustainability.
The capital's culinary scene is often fixated on the aesthetics of the final product. However, for Andi Prassetia and the team behind Unfinished Project , true beauty is found in what is often overlooked. This bar is more than just a new drinking destination; it's both a social experiment and a statement of intent. As its name suggests, "Unfinished" reflects the philosophy of becoming—a journey toward sustainability that continues to grow and never truly ends.
As a pioneering sustainable bar in Jakarta, Unfinished Project redefines luxury through responsibility. Here, every sip of a cocktail is a manifestation of the principle of minimizing waste. What other establishments might consider waste—mint stems, mango seeds, and even toast—is transformed into complex flavour elements in the hands of bartenders through months of in-depth research.
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Above Various food waste is processed into cocktail ingredients
Various food waste is processed into cocktail ingredients
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The real-world impact is impressive. In its first year, the bar has saved 170 kilograms of fruit from landfills and prevented the release of 394.54 kilograms of carbon dioxide into the atmosphere.
Entering Season 2, their boldness to experiment is reflected in the menu titled "Out of Habit." Two standout creations worth sampling are the Drift, a Martini interpretation that uses mango peel cordial for a smooth texture with a subtle sweetness. Next comes the Nerve, a cocktail that demands precise timing to achieve a harmonious flavor balance between cucumber, super lemon juice , rice vinegar, honey, soy sauce, and the sting of wasabi.
Above Enjoy sustainable cocktails at Unfinished Project, Jakarta
Above New cocktails from the Season 2 menu
Enjoy sustainable cocktails at Unfinished Project, Jakarta
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Unfinished Prjct's strength also lies in its collective synergy. Recognising that significant change is impossible to achieve alone, they've reached out to community partners and bars—like Pantja, Casa Lena, GIOI, and A Bar—to repurpose their leftover mint stems. This collaboration proves that Jakarta's culinary ecosystem is capable of moving together toward a greener future.
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Above Breath, one of the cocktails on the new menu
Breath, one of the cocktails on the new menu
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Indoors, the atmosphere is kept pure with a no-e-cigarette policy, ensuring minimal airborne residue. Every element at Unfinished Prjct plays a role; every component carries an intention. Over a cocktail, Andi Prassetia invites us to pause and recognise that behind the extraordinary taste lies a profound responsibility to the earth that must be continually cared for.
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Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
