As part of the biggest transformations in Bali’s vibrant dining scene, Sundara relaunched its dinner concept, introducing a new high-end barbecue menu renowned for its unique coffee wood smokiness and melt-in-your-mouth succulence.
Inspired by the fiery sunsets and iconic beach barbecue of Jimbaran, Executive Chef Philip Taylor created a brand new concept where every dish has an element of roasting, grilling or smoking, even desserts and cocktails. This will be done using Kopa Smoke Oven – an Austrian invention fuelled by coffee wood and renowned for its precision in smoke density and temperature control. Sundara is the only Indonesian restaurant that uses this meticulous oven to date.
This concept marks a clever evolution of Sundara’s meticulous cuisine, keeping the emphasis on premium ingredients, local sourcing of all fresh produce and authentic Asian flavours while replacing traditional cooking methods with modern barbecue innovation. The chefs infuse meats, seafood, sweets and plant-based dishes with a perfectly balanced smoky flavour and tenderness.
“I wanted to create the ultimate barbecue experience to match Sundara’s views and ambience. We had fun with the idea of applying a technique of smoking, roasting or grilling to every dish, it encouraged us to think outside the box,” said chef Phillip, who honed his barbecue skills at high-end steakhouses in Shanghai and Hong Kong, as head chef trained by two-star Michelin chef-consultant Richard Ekkebus.
The a la carte menu is available nightly for dinner, and barbecue boards allow diners to enjoy the wide variety of dishes from the sea, land and field, all cooked-to-order and served family-style with gourmet sides. For more information and reservation, please contact (+62) 361701010.
Sundara
Four Seasons Resort Bali at Jimbaran Bay
Jimbaran
Bali 80361 Indonesia
T: (+62) 361708333
