Already the most popular and stylish Jimbaran restaurant and beach club to be seen at, Sundara is moving away from the formality and pricing typical of hotel restaurants, with a revamped menu and approach that’s got the restaurant buzzing with even more cosmopolitan energy – and more affordability – than we’re used to.
The jewel in the Four Seasons Jimbaran’s food & dining crown, Sundara is rightly adored by visitors and local expats for its exquisite food, ambience, million dollar location, beach-touching infinity pool and sunset drinks menu. But now, they’ve introduced additional dining experiences and packages to suit any time of the day, night or occasion.
Whether a casual dinner with friends, an intimate date, or a night with the family, the new menu infusion of Asian flavour offers more variety and affordability, with new set dinner menus from Rp450,000++.
And can we add, we must!, Sundara in November is also offering 2-for-1 cocktails from 5-7pm (check Sundara Instagram @sundarabali for details on how to unlock the happy hour deal)!… Niiiice!
And, new entertainment options are live! AND, Sundara has now added live acoustics and jazz to their live music, from Bali’s top indie artists.
But don’t just take our word for it, read on to see what magic the new culinary team have created – with Executive Chef Pasquo King and Executive Pastry Chef Eddy Dhenin joining Chef de Cuisine Liam Nealon.
Revamped Lunch menu
Celebrating beach-club fare, the light, shareable cuisine helps soak up the salt-air and panoramic views from an ocean-front bale, poolside daybed or a table on the open terrace.
Savour the 48-hour Braised Zouk Lamb Shoulder, Blue Fin Tartare Crisps with edamame and namjim dressing, or Roasted Pumpkin and Quinao salad with pomegranate. The Express Lunch offers excellent value with generously-sized portions – 2-courses is Rp150,000++ per person, and 3-courses is Rp180,000++.
Revamped Dinner menu
Steering away from traditional templates, dinner offers your choice of a la carte, tapas or sharing menus, with each dish available in three sizes (small, medium and large).
The most popular dishes from the original Modern Australian menu have been kept, with a wider selection of Asian-inspired beach-club cuisine. Popular items from the previous menu, such as Scallop Ceviche, Crispy Pork Belly, Steak Frites and Duck & Chicken Liver Parfait, have been kept for repeat clientele.
Liam and Pasquo have put their own interpretations on Indonesian, Chinese, Korean, Thai, Japanese and Vietnamese streetfood, while giving a modern twist to classics from the Middle East, Spain and Australia.
Sweet! The imaginative desserts from Eddy Dhenin are such a highlight, that an open dessert kitchen now means you can watch the pastry chefs assembling sweet works of art (and cutting long ropes of homemade marshmallow).
But don’t leave Sundara before you’ve watched Mother Nature’s magic at work as the sun goes down, as the bartenders get busy with the island’s most tantric cocktails, created by DRY Martini’s Javier de lasMuelas. Balinese Beach Bum, anyone?
This story was sponsored by the Four Seasons Resort Bali at Jimbaran Bay.