SugarSand Seminyak Bali has a brand new menu, and its already garnering rave reviews for the sublime Nikkei-inspired plates. The new dishes were beautifully crafted by executive chef Nic Philips to reflect Bali’s tropical climate and superb local ingredients. The new dishes include small plates to share like the char-grilled chicken tskune and beef meatballs, as well as robata grill selections like charcoal chicken, baby lobster and river prawns. Che Nic and head mixologist Sufian Mahmoud have also created innovative cocktail pairings to go with the Japanese-inflluenced dishes.
Tel: +62 361 209 9999
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