Sundara’s Charcuterie Platter is the perfect way to start a meal or to celebrate the sunset from Jimbaran Bay, one of Bali’s most famous white sand beaches. Served on a contemporary wooden board, Executive Chef Greg Bunt invites guests to indulge in a variety of tastes including his signature chicken parfait, an impossibly velvety duck pistachio terrine, lavish strips of Italian prosciutto and chorizo from Pamplona, as well as 30-month Reggiano Parmesan, relishes, pickles, olives and wood fired bread. With its dedicated charcuterie kitchen, the restaurant showcases individual portions of high quality charcuterie and cheese selections imported from Europe.
