Chef Angga Winarjaya and the team at Sundara have taken inspiration from the fiery sunsets and iconic beach barbecues of Jimbaran fishing village to create 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 fueled 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 flavor and tenderness.

“Precision is essential when everything is made in-house and made-to-order; even our coffee wood-smoked Tasmanian salmon and cod are smoked minutes before being served at the table. Our chefs, spent most of last year perfecting this new menu to prepare for the relaunch and I couldn’t be prouder of them. The feedback from guests has been phenomenal,” he said.

Sundara’s cuisine keeps the emphasis on premium ingredients, local sourcing of all fresh produce, and authentic Asian flavors, while replacing traditional cooking methods with a modern barbecue innovation.

The a la carte menu is available nightly for dinner, 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.

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