Dinner

Dinner

Welcome to Bali’s first customized dining experience, with Modern Asian-inspired cuisine that offers the flexibility to dine your way.
Do you prefer individual tasting portions, sharing dishes with a companion or family-style?
Enjoy a unique evening of relaxed seaside dining to suit your mood or occasion with each dish available in three different portions — but always full of flavors and textures to delight and surprise your palate.

Hot and Cold Selection: Small 120′ | Medium 260′ | Large 440′
Sweet Selection: Small 90′ | Medium 150′ | Large 280′
Taste of Sundara 4-course menu: 545′ (additional 375′ for matching cocktail)

COLD

Lombok Oyster (GF) |grilled with parma ham, shallot vinegar, urutan crumbs (P) OR chilled with japanese dressing, scallions, pickled ginger
Organic Heirlooms Salad (N, V)edamame fritters, roast pecan miso, wufu dressing
Cauliflower Tabouli (VE, N) | pomegranate, mint, chilli cashew, hummus
Whipped Goats Cheese (GF)burnt carrot, beets, sunflower seed and coriander tahini
Tempura Zucchini Flowers
| prawn and tofu filling, apple, lemon balm, siracha mayo
Red Snapper Carpaccio (GF)
pomelo and vanilla dressing, local herbs
Tuna Sashimi
| avocado wasabi, pear, benito soy gel
Smoked Gindara Cod | lombok seaweed, wasabi mayo, pickled ginger dressing
Betel Leaves (GF) | prawn, coconut, baby ginger, miang sauce
Soft Shelled Crab (GF, N)green mango, cashew nut, roasted chilli jam
Tuna Chirashi | tempura crumb, kim chi mayo, seasoned rice
Duck & Chicken Liver Parfait (A) | fig gel, house pickle, fresh toasted bread
Crab and Coconut (GF) | asian herbs, grated coconut, lime palm sugar dressing
Black Angus Beef Tartar | rendang spices, crispy quail egg, cassava chips

HOT

Agedashi Tofu | dashi broth, edamame, enoki mushroom
Roast Eggplant Cous Cous (V, N)halloumi, kale, beetroot tzatziki, chilli & coriander za’atar
Cauliflower Pakoras (V)pressed pineapple, spiced yogurt, chilli gremolata
Pan Roasted Black Cod | mushroom escabeche, torched leek, dashi butter
Steamed Black Mussels (A)lemongrass, chilli, ginger, citrus broth
Grilled River Prawns (N, P)dabu – dabu, pomelo, urutan crumbs, sour and spiced cream
Chilli Mud Crab (GF, A)rice wine, sweet chilli
Wok Fried Cuttlefish (GF)wing bean, chilli, lime, coconut, ginger flower
Asam Laksa (GF) | mackerel, thick rice noodle, pineapple, torch ginger
Crispy Five Spiced Quail | pear kimchi, burnt orange mayo
Char Grilled Spring Chicken (GF, N)masala spice, pickled, cucumber, vandouvan nuts, hung yogurt
Twice Cooked Duck (GF)shaved coconut, pineapple, chinese celery red curry dressing
Thai Style Pork Ribs (P) |nam prik pla dipping sauce
BBQ Pork Belly (N, P)char siew sauce, vietnamese salad, crispy pork cracker
Adi’s Lamb Curry (GF)apple eggplant, local spices
Char Grilled Grain Fed Stock Yard Rib-Eye | woodear mushroom, tamari butter, pickled papaya, wasabi

BOOSTERS

Balinese Fried Rice (N) |kale, local spices | 50
Mixed Leaf Salad (V,GF) | fennel, pear, pomegranate, lemon dressing | 50
Roasted Miso Pumpkin (VE, GF, N) | smoked tofu, pistachio furiake | 50
Tempura Vegetables (V) | cauliflower, broccoli, zucchini, capsicum, chilli, garlic, shallot powder | 50
Charred Broccoli (V, N)almond tarator, parmesan
Roasted Sweet Potato (V)coriander salt, carrot and cumin raita

SWEET

Rice Field (GF)black sticky rice pudding, 40 sec rice cake sponge, toasted rice flake
Frambos (N)raspberry lychee rose custard caramelized macadamia
Citronelle | lemon grass crème brûlée, chocolate tuile
Agung | valhrona caraibe lava cake, cherry compote, vanilla ice cream
Paris – Bali (N)praline mousse, crusted puff choux, coffee mascarpone
Little Miss Tart | japanese yuzu cream, passion fruit curd sago pearl, green tea genoise
SibangKaja Road (N)when varlhona chocolate meets soil thyme, foam, truffles on the road
‘’CCC’’ Pie | coco choco creamy tart with a layer of chewy caramel
Molten Rock (GF)crispy meringue with mango sorbet, lychee compote
Selamat Malam (N)black sesame seed macaroon, valrhona caraibe dark chocolate mouse
Savoury Sweet | white miso “pot de crème” green tea crumbs, citrus jelly
Dessert Sampler (N) | enjoy a myriad of sweets for sharing | 220

FROZEN LANDSCAPE

Taro Sundae (GF) | black tapioca, black sesame seed candy | 90
Kelapa Coupe (GF) | coconut sundae, crunchy sesame candies, salty caramel sauce | 90
Black Forest Freeze (GF, N) | cherry compote, dark couverture lava, flourless chocolate cake | 90

House Ice Cream & Sorbet by Scoop | rice milk, red bean, salty peanut (N), passion fruit, bali dark chocolate lychee, pandan, mango, coconut, pink guava | 45

Magnum | flavour: classic, almond (N), gold | 50

SWEET STATION

Calamansi Meringue | 30
Rasberry Pate de Fruit | 30
Macaroon (N) | 30
Homemade Marshmallow | 30
Home Made Valhrona Truffles | baileys, chocolate truffles | 30
Homemade Cookies | 30

Café Gourmand | daily chef selection with a shot of expresso | 75

MIXO DESSERT

Tira Tini (A)tiramisu, vodka, kahlua, cocoa liquor
Xocolat Cake (A, N)valrhona chocolate mousse, vodka, coconut liquor toasted macadamia
Yuzu Passion Explosion (A)yuzu mousse, passion fruit sago, pineapple, rum


*Note
(V) Vegetarian
(GF) Gluten Free
(N) Contains Nuts
(VE) Vegan
(P) Pork
(A) Alcohol

Prices are in ‘000 Rupiah and subject to tax and service charge of 21%.

*All food is subject to availability