A MAJOR transformation in one of Bali’s vibrant dining establishments, Sundara has launched its dinner concept with a new high-end barbecue menu, which is gaining rave reviews for its unique coffee-wood smoking technique and melt-in-your-mouth delicacy.

Inspired by the fiery sunsets and iconic beach barbecue of the fishing village of Jimbaran, executive chef Phillip Taylor has created a new concept where every dish has an element of baking, grilling or smoking, even for desserts and cocktails.

Using Indonesia’s only Kopa Smoked Oven – an Austrian wood-fired coffee-fired invention renowned for its precision in smoke density and temperature control – the chefs blend meats, seafood, desserts and plant-based dishes with a balanced smoky flavour. and soft.

This is a clever evolution of Sundanese cuisine, while retaining premium ingredients, fresh local produce and authentic Asian flavours, then replacing traditional cooking methods with modern barbecue innovations.

An a la carte menu is available every evening and a barbecue tray board allows diners to enjoy a wide variety of seafood, land and garden dishes – cooked to order and served family style with gourmet dishes.

A regular Seafood themed dinner celebrates the fresh catch from the Jimbaran fish market, while a selection of ‘smoky’ food is also available on the longest Sunday Brunch menu in Bali, enjoying afternoon tea, and at the bar with a variety of smoked cocktails and handcrafted beers.

“I wanted to create the best barbecue experience that fits the scenery and atmosphere of Sundara. We had fun with the idea of ​​applying smoking, grilling or grilling to every dish, it pushed us to think bigger,” says Phillip, who has honed his barbecue skills at upscale steak houses in Shanghai and Hong Kong, as a dedicated head chef trained by a two-Michelin star consulting chef, named Richard Ekkebus.

He explained that accuracy is very important when everything is homemade and made to order, even as it took us a long time to perfect this new menu such as salmon and Tasmanian cod which we smoked with coffee wood smoke for a few minutes before serving to the table.

“Simple and seasoned menu style, matched by the relaxed elegance of Sundara’s ambiance located at Four Seasons Resort Bali on Jimbaran Bay. Visitors can sit by the open kitchen and watch the chefs cook, or choose a table by the beach and enjoy the spectacular view and sound of the waves on the beach,” executive chef Phillip Taylor concluded. []