Sugarsand launches new menu for its 2020 beef selection.
photo : dineandwinebali.com
SugarSand is bringing the best beef steaks in Bali – and so much more. Not only cooking up the finest cuts around (all imported from Australia) the meat is handled and prepared in the best way possible: chargrilled to your liking over local coffee and lychee wood. From rib fillets and even enormous Tomahawks, ranging from 250g of 100-day grain-fed Angus, to 1kg of 200-day grain-fed Black Angus.
Guests can enjoy these chunky hunks with delish sides and sauces, like chargrilled baby carrots with a red pepper dressing, or creamy cauliflower baked with cheddar, parmesan and breadcrumbs. As for the sauces, guests can choose from a peppercorn jus, brown butter béarnaise, Chimichurri, or House BBQ.
All of the beef on the steak menu is imported from two acclaimed farms: Kilcoy Farm in Queensland (just north of Brisbane) and Stockyard Farm in Darling Downs, South-East Queensland. All of the beef is grain-fed and carefully mixed with grass from the pastures, balancing out their diet, and their flavour. In addition, guests can enjoy a 15-percent discount on selected bottles of wine with every purchase of a steak.
For more information please contact +62 361 209 9999 or