F&B

Carrying the Four Seasons Jimbaran over hot coals – Sophie Digby dines out.

Four-Seasons

Let’s get picky about the origin of the word barbeque before we go any further…

…Peter Guanikeyu Torres, who was president and council chief of the Taino Indigenous Nation of the Carribean and Florida, traced the word directly to the Taino word barabicu, which means ‘sacred fire pit’, and that is the only one that we, at The Yak, will choose to subscribe to!! We hope you agree.

Four-Seasons

We also hope that you will agree that not dedicating a “special” day to enjoy a BBQ is clever. Why would our glazed or charred cravings be limited to just Sundays for example? Ridiculous. They also thought that at Sundara in Jimbaran and to that end celebrate a BBQ dinner option every night! One’s mouth perfectly ‘waters’ on reading these words: Charcoal Grill and Coffee Wood smoker…I can practically smell it from here, office-bound!

Four-Seasons

Taking inspiration from Jimbaran’s smoky, traditional, beachside, fish warungs, each dish on the comprehensive ‘Sea, Land, Field’ menu is “layered with an element of wood, smoke or fire”. Yet unlike Jimbaran Seafood market, and their use of coconut husks, Sundara’s one-of-a-kind (in Indonesia) KOPA Smoking Oven is hand-fed selected coffee wood chips, which infuse the meat or seafood with incredible flavours and tenderness. Here the team, alongside Chef Angga Umaniasa, slow cook premium produce to perfection.

So what is on this incredible menu? Smoked or grilled? Salmon or Swordfish vs. Crab cakes or Octopus. Make mine the crab cakes – sublime and the best I have tasted in Bali, ever!

The menu divisions are Sea – see above – then Land and Field – Grilled Chicken Wings or Cheeky Empanadas (smoked beef cheeks and tomato relish). The Field on the starters menu is given slightly less of “the treatment”, although there is a smoked Ponsu, here we enjoy a refreshing turnabout of flavours with the Pear and Stilton Blue Cheese or the outstanding Burratta, Heirloom Tomato Salad with the signature Smoked Tomato Sorbet – the sorbet is memorable!!

Four-Seasons

Top of the premium scale you can order a 200-Day, Grain-fed Angus Beef T bone, weighing in a one kg. or the 800grm Grilled Bamboo Lobster. Not to worry if your budget doesn’t quite stretch that far, as you can also order a BBQ board for two pax – select three BBQ items and two sides for the very reasonable price Rp.560k or if there are four of you, choose from four BBQ items and three sides for Rp.750k.

Four-Seasons

Alternatively, choose your mains á la carte. The Sea? Clams, Squid, Prawns, Snapper, Mackerel and Oysters (prices range from Rp. 180k – Rp. 280k). The Land? Pork Sausage, Smoked Chicken, Smoked Duck, Homemade Lamb Merguez (recommended), Pork Ribs, Tandoor Lamb Chops or the piece de resistance the 12-hour Smoked Beef Short Ribs, (prices range from Rp.160k to Rp.380k).

Whether vegetarian, or just taking a day away from protein, choose from The Field; Roasted Shawarma Cauliflower, BBQ eggplant, Smoked Pearl Bali Risotto or Roasted Sweet Potato Ricotta Gnocchi, (prices range from Rp.150k to Rp.180k).

All Sides are at Rp.70k each and cover Potatoes – done numerous ways – and Mushrooms, Asparagus, Grilled Corn, watermelon and Heirloom Tomato Salad or Moroccan Spiced Rice Pilaf.

Sated yet? Because for some people, we have finally arrived at the best part of the meal… The desserts! Look no further than the Old School Pana Cotta or the Smokey 72% Dark Chocolate Profiteroles – both authentically sinful and way too hard to say no to!!

So, thankfully from now on it’s BBQ night, any night of the week – Sundara style.

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