Indonesia is best discovered through its food — in the fragrance of its herbs, the depth of its spices, the richness of coconut and the dishes that carry memories from one generation to the next. At Bejana by Petty Elliott, this sense of place is at the heart of the dining experience. On 18 September 2026, the restaurant brings that philosophy to the table with Sababay Winery, pairing Indonesian cuisine with wines made in Bali.
At Bejana by Petty Elliott, Chef Petty Elliott takes a contemporary approach to Indonesian cuisine while remaining closely connected to its origins. Regional ingredients, traditional techniques and recipes from across the archipelago come together in dishes that feel familiar yet considered, telling the story of Indonesia through its diverse culinary traditions.
The same connection can be found in Sababay Winery, whose wines are shaped by the island’s land, climate and local farming communities. Founded in 2010, Sababay Winery was established with a commitment to empowering local farmers and creating wines that reflect Indonesian origin. Working with grape growers in northern Bali, Sababay embraces the island’s tropical climate to produce New Latitude Wines — wines made beyond the world’s traditional wine-growing regions. Its approach offers a distinct Balinese perspective on winemaking, shaped by the land, climate and people behind each bottle.
“This dinner is an opportunity to bring two expressions of Indonesia together in a way that feels genuine to Bejana,” says Raymond Siek, Director of Culinary, The Ritz-Carlton, Bali. “Our cuisine is deeply rooted in Indonesian ingredients and traditions, while Sababay has taken a uniquely Indonesian approach to winemaking. Together, they allow us to explore how beautifully our food and local wines can complement one another.”
The menu begins with Hidangan Awal Nusantara, a selection of Indonesian-inspired bites including Sambal Teri Kacang, crispy cassava with garlic, quail eggs in sambal balado and tempeh bacam, accompanied by Sababay’s Ascaro.
From there, Kuah Jukut Kelor, Bunga Kantang brings together coconut, moringa leaves, turmeric and torch ginger, paired with Sababay Reserve White. The menu then moves into Cita Rasa, featuring Rendang Sapi Tok with Klungah Pucuk Paku, Sate Lilit Ikan with smoky peanut sauce, Ayam Kecap with Sambal Johor and Rumpu Rampe Muda, and Opor Tahu with chayote, bamboo shoot and turmeric leaf, served alongside Sababay Reserve Red. To finish, Klepon Soufflé reimagines the beloved Indonesian sweet with pandan, grated coconut, coconut sugar and coconut ice cream, paired with Moscato de Bali — a fittingly Balinese close to the evening.
The Sababay Wine Dinner at Bejana by Petty Elliott takes place on 18 September 2026, priced at IDR 1,300,000++ per person, inclusive of wine pairing. Guests can discover the menu and reserve their place at bejanaindonesianrestaurant.com.
Together, Bejana by Petty Elliott and Sababay offer two different ways to experience the character of Indonesia — one through its cuisine, the other through wine made in Bali. At the table, these two stories come together naturally, creating an evening that celebrates the flavours, people and spirit of the island.
