Hotel Indigo Bali Seminyak Beach’s premier beachfront restaurant, SugarSand, unveils its latest menu to pair with its izakaya-style concept. After treating the coastal crowd of Seminyak to its seminal Japanese fares, the restaurant is transitioning into a Mediterranean-inspired menu, embracing the surge in popularity of the regional cuisine across the island.
This change comes courtesy of the newly appointed sous chef, Made “Ega” Sutarga. With over 20 years of experience spanning kitchens across Australia, Singapore, and the United States, Chef Ega brings his creativity and commitment to the meticulous process of preparing each dish from scratch. This lends to specialised Mediterranean preservation methods, such as fermenting unripe grapes into verjuice, artisanal pickling, and concocting house-made garum, an ancient Greek fermented fish sauce.
Informed by a Mediterranean-inspired seafood identity, the garum is featured as a refreshing seasonal starter in the signature, The Raw Fish. Other highlights incorporate the rustic techniques utilised by the kitchen, such as the handmade pasta and pumpkin gremolata featured in Lamb Gnocchi, a jet-black Squid Ink Fettuccine, and the Open Onsen’s Raviolo that bursts with coastal flavours.
Even so, a touch of Asia can still be found in the Sri Lankan Grilled Fish Curry, boasting the familiar colours of Southeast Asian spices. For a sweet finish, don’t miss the Negara Chocolate, an indulgent dessert that has been made lighter with gastronomic techniques to create aero and nitro-chocolate textures. These dishes offer small but meaningful ways for the restaurant to step into
Hotel Indigo Bali Seminyak Beach’s signature neighbourhood-driven ethos, expressed masterfully through seasonal produce, local influences, and a distinct sense of place.
Exquisite Taste Volume 51
SugarSand
at Hotel Indigo Bali Seminyak Beach
Jalan Camplung Tanduk, Seminyak
Bali 80361, Indonesia
T: (+62) 3612099999
E: hotelindigobali.reservations@ihg.com
W: seminyak.hotelindigo.com
IG: @sugarsand.bali
