Sakala Bali Restaurant

Sakala Bali Restaurant


Whether you choose a romantic table for two beside the pool, topped with candlelight and complemented by Bali’s starry sky twinkling above, or a chic banquette set against the dramatic backdrop of Sakala’s glamorous glass-front wine cellar, an evening at Tanjung Benoa’s exclusive five-star French restaurant will surely lead to many more. 

Featuring a seasoned international culinary team, including Executive Chef Frederic Boulay, who started his illustrious career at the tender age of 12 at home in his native Quebec, Sakala continues to garner prestigious awards, including TripAdvisor’s Certificate of Excellence in 2014. Sakala is dedicated to perfecting culinary artistry, welcoming you into a gallery of beautifully presented works of art, each dish more stunning than the next. Hand-cultivated organic produce, freshly sourced line-caught fish, and imported cuts of premium lamb and beef delight the eyes as well as the palate.

Successfully retaining a harmonious balance between the revered traditions of French cooking and the innovations of modern technology and exotic ingredients, Sakala never ceases to impress even the most discerning epicurean. Sakala’s Decadence is an addiction amongst connoisseurs, a foie gras degustation that blends classic preparations with modern art and a touch of whimsy. Imported from the finest producers in France, each bite delivers a notable texture or sensation. Taking the sommelier’s recommendation to pair the dish with a Babich New Zealand sauvignon blanc, each sip acts as the perfect palate refresher.

The first preparation features a generous disc of confit foie gras topped with a dollop of luscious fig jam. The richness of the confit is apparent in every nibble, transporting you to a favourite charcuterie in the rustic French countryside. The foie gras au torchon is inspired by a very traditional form of terrine, presented in a creamy disc complemented with homemade apricot jam. Inspired by France’s legendary crème brulée, the third preparation blends foie gras with milk and eggs before being baked and then sealed with a crisp layer of seared brown sugar. The savoury notes of the duck work in perfect unison with the seared sugar.

Presented in a small sphere atop a whisper thin slice of toasted bread, the chefs mix foie gras with butternut powder made from dehydrated butternut squash. The fifth presentation is a classic presentation of foie gras seared in butter and topped with griot sauce, a piquant sour cherry concoction that is idyllic with the mild duck. Served in a stylish shot glass, the cappuccino-style foie gras is a take on Italy’s favourite coffee drink. Small chunks of foie gras float effortlessly in a frothy blend of milk, while miniscule sprigs of parsley add a note of down-to-earth goodness.

Sakala’s Executive Pastry Chef, Adi Suryadi, is one of Sakala’s original team members. With a focus on top quality chocolate and seductive names such as Cognac, Caramélia and Harmony, each one of Chef Adi’s masterpieces will be a driving force in your return to Sakala. Bounty, the restaurant’s signature dessert, is a multi-layered work of art. Paired with a sumptuous glass of Clarendelle rouge from Bordeaux, which is a new offering in Bali and available by the glass or bottle thanks to Sakala’s unique enomatic wine dispenser, Chef Adi showcases the unique flavours of coconut cream and sorbet with hazelnut, almond, banana paste and 70% dark Valhrona Guanaja chocolate.


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