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In one of the biggest transformations in Bali’s vibrant dining scene, Sundara has relaunched its dinner concept with a new high-end barbecue menu that’s getting rave reviews for its unique coffee wood smokiness and melt-in-your-mouth succulence.
Inspired by the fiery sunsets and iconic beach barbecues of Jimbaran fishing village, Executive Chef Phillip Taylor has created a whole new concept where every dish has an element of roasting, grilling or smoking, even desserts and cocktails. Using Indonesia’s only Kopa Smoke Oven – an Austrian invention fuelled by coffee wood and renowned for its precision in smoke density and temperature control – the chefs infuse meats, seafood, sweets and plant-based dishes with a perfectly balanced smoky flavour and tenderness.
It’s a clever evolution of Sundara’s cuisine, keeping the emphasis on premium ingredients, local sourcing of all fresh produce, and authentic Asian flavours, while replacing traditional cooking methods with a modern barbecue innovation. The a la carte menu is available nightly for dinner (tip: arrive in time to watch the sunset), 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. Regular Seafood Night theme dinners celebrate the freshest catch from Jimbaran Fish Markets just down the beach, while a smoky selection is also included with Bali’s Longest Sunday Brunch, afternoon high tea, and at the bar with a new range of smoked cocktails and craft beers.