Sakala

The Menu

Chef’s Small Bites

Thai Glazed 24 hours BaliPork Belly – 95 

Roasted pumpkin, red quinoa,carrot,cucumber, mint, coriander, green mango salad, crispy fried onion, chilli and tahini wasabi dressing

Fresh Watermelon& Feta Salad (v) – 75

Fresh watermelon, tomato, orange, chive, chilli, red onion, sherry vinegar, balsamic reduction and feta cheese sorbet

Mediterranean Lamb Wrap – 115

Confit lamb leg sliders, tabbouleh, hummus,raita, baby cos lettuce served with lemon

Asian Beef Salad – 105

Char-grilled beef tenderloin, freshroman lettuce,coriander, mint leaf, basil, shallotpickle, carrotpickle,and ginger pickle served with grated carrot vinegar

 

Chef’s SoupySelections

Tomato Gazpacho (v) – 60

Gazpacho, sun dried tomatoes, cucumber,celery, onion and tabasco

Soto Ayam (gf) – 65

Traditional Indonesian chicken soup, glass noodle, egg, shredded chicken, cabbage, tomato, fried potato and shallot

 

Chef’s Best of Bali Selections

Seared Red Snapper Fillet – 175

“Locally caught”snapper served with potatoes, mixed greens and aromatic tomato concasse

Pan-Seared Tasmanian Salmon (gf) – 165

Salmon fillet, endives, oyster mushrooms, zucchini veloute, broad beans,avocado,spring onion and house dressing

Tuna De Salsa – 135

“Locally caught”Char-grilled tuna, roasted paprika, roasted baby potatoesserved with chilli sauce salsa

Sizzling Garlic King Prawn – 135

Lemon butter sauce with fresh garden salad

Steak & Fries – 175

Sirloin Steak 100g, cajun purple fries, rocket leaf, parmesan, bacon, tomato, and truffle jus

Organic Chicken – 140

Slow roasted chicken breast & leg, ratatouille, garlic and potato croquette, organic, mixed market vegetables and truffle oil

Bali PepperPork Ribs – 225

Grilled pork ribs, star fruits spice mix, turmeric with coconut rice and fern tips

 

Side Dishes – 50

Truffle Mac & Cheese

Creamed Spinach

Garlic Mash Potato

Herb Buttered Baby potatoes

Hand Cut French Fries Potatoes

Steam Vegetables

Stream Rice

Grilled Asparagus

 

 

Chef’s Pasta

Spaghetti Alla Chitarra – 125

Egg based pasta Spaghetti “Chitarra“  withclams sea bass asparagus and lime

Orecchiette – 110

“Small delicate mounds of pasta” Orecchiette pasta, baby shrimp, mussels, potato cream and Sicilian bread crumble

Tortelli di Manzo Wagyu – 185

Small pillow pasta filled with wagyu beef tortelli, “Caciocavallo” cheese,“Mascarpone” espuma and truffle beef wagyu tartare

 

Pizza

Tiger Prawn – 135

Spicy sambal matah, lemongrass, shallots, ginger, kaffir lime

Primavera – 125

Hearts of artichoke, cherry tomato, capers, fresh bocconcini truffle oil

Frutti Di Mare – 130

Mix seafood, mozzarella, tomato sauce, olive oil and oregano

Peking Duck – 110

Bok choy, BBQ sauce, peking duck, hoisin sauce,mozzarella, shallot, chilli flakes

Pepperoni – 100

Salami, ham, olive oil, peperoni and oregano

 

CHEESES

Cheese Platter 50g

Selection of six European farmhouse AOC cheeses, housemade bread, fig paste, Balinese honey and mixed nuts.
Rp 118

 

Asian Bites

Chinese Chicken with Black Pepper Sauce – 90

Roasted chicken, crushed black pepper, garlic, onion, capsicum, broccoli, oyster and soy sauce served with steamed rice

Indonesian Beef Rendang (gf) – 125

Slow braised beef in a rich coconut milk broth, lemongrass, ginger, chilli, kaffir lime, turmeric and shallots served with stir- fried cassava leaves

Wok Fried Vegetables with Tofu (gf) (v) – 85

Oyster mushroom, broccoli, baby corn, sweet red peppers, bokchoy, garlic, onion, coriander, soy sauce and fresh tofu

Salt & Pepper squid – 135

Served with red nahmjim, mini rocket leaves and sliced lemon

Bebek Betutu – 145

Steam roasted duck with spicy root (bumbubali) Balinese pilaf rice and steam cassava leaves

Nasi Goreng (Chicken or Seafood) – 80/90

Traditional fried rice, vegetables, fried egg, Crackers, pickles & sambal

Mie Goreng (Chicken or Seafood) – 80/90

Classic fried noodles with vegetables, satay, fried egg, Crackers, pickles, and sambal

 

Perfect Poolside Selections

Grilled Vegetables Panini – 80

Focaccia bread, sweet peppers, grilled eggplant, mushrooms, olives mozzarella cheese and spinach
*Bayonne ham 100 g (extra 30)
*Chicken 100 g (extra 30)

Prawn Po’ Boy baguette – 120

Crispy tempura prawns, lettuce, tomato, avocado and salsa verde dressing

Open Steak Sandwich – 145

Hummus, baby arugula, tomato, caramilized onion, honey mustard, aioliserved with mini baguette

The Sakala Burger (Beef or Chicken) – 115/105

Cheddar cheese, sautéed onion, bacon, lettuce, tomato,pickles,ketchup, dijon mustard and purples fries

Veggie Falafel Burger – 175

Hummus, tomato salsa, lettuce and tzatziki sauce

Tex Mex-Grilled Chicken Pita Roll – 90

Grilled pita bread with chicken, chilli mayonnaise, guacamole, chilli tomato salsa, cheddar cheese served with sour cream

Sakala Beef Nachos – 80

Mince beef, tomato salsa, guacamole, sour cream, jalapeno, coriander cheese served with tortillas chip

 

KIDS MENU

Hot Dog – 45

Served with tomato sauce and french fries

Mini Cheese Burger – 45

Served with tomato sauce and french fries

Fish and Chips – 45

Served with mayonnaise

Chicken Nuggets – 45

Served with tomato sauce and french fries

Macaroni Cheese (v) – 45

Spaghetti Meatballs – 45

Tossed in homemade tomato sauce served with cheese on top

8 inch Pizza – 30

(Choose your own favorite tomato sauce or mozzarella cheese)

Nasi Goreng – 30

Fried rice with chicken and fried egg

Ice Cream (per scoop) – 25

Vanilla /strawberry/chocolate

Banana Split – 40

Served with two scoop of vanilla ice cream and chocolate sauce

Chocolate Brownie – 40

Served with vanilla ice cream

Fruit Salad – 40

A sweet mixture of various seasonal tropical fruits (additional ice cream +15)

 

Dessert

Mango Pudding – 70

Slow-cooked mango with coconut milk, pearl tapioca and sorbet

Banana & Guava Almond cake – 70

Almond sponge cake, pureed banana, guava, sorbet

Sorbet (per scoop) – 25

Coconut / mango / raspberry / soursop / kiwi / guava / snake fruit

Ice Cream (per scoop) – 25

Balinese vanilla / strawberry / chocolate

Chocolate Brownies – 85

Rich chocolate brownies topped with dark chocolate mousse, Chocolate sauce, passion-fruit coulis and a sprinkle of pistachio nuts

Apple Tart – 75

Baked apple, raisin and almond cream baked in a sweet crust pastry Shell served with Balinese vanilla ice-cream and butterscotch sauce

Banana Split – 90

Bananas, three scoops of ice cream – (vanilla, strawberry and chocolate), Chantilly cream, chocolate syrup, caramel sauce, and strawberry coulis

Tropical Fruit Dessert – 60

Crushed almond, melon, pineapple, longan, snakefruit, guava and orange juice

 

Chef’sEntree Selections

Chef’s Seafood Selection – 195

Slipper lobster salad, curried coconut shrimps with avocado guacamole, crab wrapper, mango jelly andavruga caviar

Peking Duck – 145

Served with green mango carrot, shrimp, coriander and nouc cham dressing

Spiced Coconut Calamari – 130

Roasted cashews, garlic and chilli, rocket and lemon

Prawn Bali Royale – 115

Char- grilled jumbo prawns with Balinese pepper “tabia bun“, fennel salad with orange and passion fruit emulsion

Steam Green Lip Mussel  (From NZ) – 105

Coconut spiced broth with tomato and fresh local herbs

Curried Corn Cake Fritter – 95

Corn, chive, red onion, egg, garlic, salt, pepper and rocket leaf

 

Chef’s Soupy Selections

Bouillabaisse – 150

Fish, calamari, mussels, prawns, tomato, chilibasil, white wine vinegar and ginger

Oxtail Soup – 145

Indonesian classic beef oxtail soup, carrot, potato, tomato, fried shallot, celery, leek, nutmeg and cinnamon

 

Chef’s Best Salads

Chicken & Pomelo Salad – 105

Served with lime leaf, oyster mushrooms and sesame seeds

Roasted Pear & Walnut Salad (v) – 95

Rocket, roasted pear, parmesan, walnut and balsamic vinaigrette

Classic Caesar Salad – 95

Shaved parmesan, anchovy, poached egg, crispy bacon and crouton

Baby Beetroot Salad (v) – 85

Baby beets, fresh mozzarella, fresh mixed greens,assorted green vegetables, balsamic reduction and nut bread

Fresh Market Greens (v) (gf) – 75

Green beans, asparagus, broccoli, snow peas, fraise andsalsa verde dressing

 

Chef’s Best Main Selection

Mang “Duo’’ (150 grams) – 485

Baby lobster, wagyu beef fillet, garlic mashed potato, honey glazed pumpkin, zucchini, white peppercorn sauce

Spiced Margret de Canard – 275

“Local Balinese Duck” served with sweet Potato, fennel confit, and balsamic gastrique

Char-grilled Baby Lamb Rack – 265

Basil mash potatoes, veggie ratatouille, asparagus and saffron yoghurt

Tasmanian Salmon – 215

Slow- cooked poached salmon with mustard lemongrass served with Balinese vegetables pilaf rice

Whole Fish – 195

“Best catch of day in season” served with three local unique flavours, wild ginger turmeric, pineapple chili and mountain tamarind

Organic Crispy Skin Baby Chicken – 175

Honey glazed carrot, bok choy, green bean and white wine Jus

Housemade Tortellini – 175

Tricolor tortellini stuffed with light goat cheese, organic mushrooms, farmhouse mozzarella, Italian basil and rustic tomato saucer

Sweet Potato Gnocchi – 160

Hand rolled and pan fried served with organic mixed vegetables, black truffle, red wine vinaigrette and sour cream

Middle East Vegetarian Tower – 140

Eggplant, tahini, spinach, mixpaprika, tomato coulis, mozzarella cheese served with fresh arugula

Chef’s Classic Risotto – 205

Seafood risotto with prawn, squid, mussels, herbs and parmesan cheese

The Steak

(All grain fed Australian Angus beef aged 28days) Cooked to your liking on our flame grill Served with hand cut french fries and choice of sauces

250g New York strip Loin – 425
350g T – Bone – 475
290g Rib Eye – 465

Sauce:
Creamy mushroom sauce/ pepper corn sauce/ red wine jus Blue cheese cream sauce/ smoky BBQ sauce / garlic herb butter

 

Side Dishes – 50

Truffle mashed potato
Sautéed mixed vegetables
Cauliflower au gratin
Steamed jasmine rice
Creamed spinach
Spicy wedges
Butter grilled potato

 

Kids Menu

Hot Dog – 45

Served with tomato sauce and french fries

Mini Cheese Burger – 45

Served with tomato sauce and french fries

Captain Fish & Chips – 45

Served with mayonnaise dip

Chicken Nuggets – 45

Served with tomato sauce and french fries

Macaroni Cheese (v) – 45

Spaghetti Meatballs – 45

Tossed in homemade tomato sauce served with cheese on top

8 inch Pizza – 30

(You choose ingredients with tomato sauce or mozzarella cheese)

Nasi Goreng (non- spicy) – 30

Fried rice with chicken and fried egg

Ice Cream – 25

Vanilla / strawberry / chocolate (per scoop)

Banana Split – 40

With two scoops of vanilla ice cream & chocolate sauce

Chocolate Brownie – 40

With vanilla ice cream

Fruit Salad – 40

Made with seasonal tropical fruits (additional ice cream +15)

 

Dessert

Bounty – 88

Guanaja chocolate bar, coconut cream filling, sorbet, biscuit joconde, crunchy hazelnut, banana paste

Pecan Pie – 88

Sweet crust pie, caramelised pecans, chocolate coffee mousse, caramel sauce, raspberry sorbet, chocolate wafer

Wild Berry Parfait – 88

Rasperry mousse, wild berry compote, white chocolate, caramel sauce

Oasis – 88

Mangosteen, mango, snake fruit, mandarin,  sorbets, honey yogurt“spherification”, coconut mousse, sliced almonds

Caramélia – 88

Cheesecake with caramel and chocolate crémeux, caracas dacquoise and raspberry sorbet

Distinction – 88

Lemon mousse, almond paste, pistachio ‘pain de genes’, meringue flambée, sablé Breton, Grillottes cherry sauce and sorbet

Mango Panna Cotta – 88

Panna cotta, pureed mango jelly, sago, mango sauce, dried mango

Harmony – Your Choice of Three Flavors – 88

Sorbets: coconut, mango, snake fruit, kiwi, raspberry, soursop
Ice cream: banana, Balinese vanilla, Valhrona chocolate
Served with almond financier and macaroon

EPICUREAN MENU

Executive chef de cuisine Frédéric Boulay created this nine-course discovery menu experience using only the freshest and most premium of ingredients. In order to ensure a positive experience for all, this menu has to be ordered for the entire table and will not be available after 2100 hours. The Epicurean menu requires a minimum of 2.5 hours.

Caviar

Surprise from the chef.

Coral Trout

Céviché seasoned with exotic fruits, herbs, green lemon and virgin olive oil, king crab salad and avocado guacamole.

Foie Gras

Whole duck liver confit, seasoned with Balinese sea salt and crushed pepper; torchon cooked sous-vide marinated with sweet spices and Armagnac.

Consommé

Clear seafood broth scented with shaved black truffle; queen scallops, clams and mixed vegetables.

Sweet Bread

River lobster, baby spinach and butternut gnocchi, sauterne wine and organic mushrooms cream sauce.

Apple

Granité with premium cognac, tropical mangosteen and fresh mint.

Wagyu Beef

Slow roasted wagyu/kobe beef tenderloin from Margaret River, MB 6; root vegetables gratin, glazed shallots and Tawny port wine sauce.

Cheese

Rockefort Papillon Noir or Sainte-Maure goat cheese, warm toast, young beetroot, watercress, cashew, balsamic and local pepper.

Chocolate

70% bitter melted dark chocolate cake in the style of Michel Bras. Served with Balinese vanilla ice cream.

Rp 898

 

Prices quoted are in ‘000 Rupiah and are subject to 10% government tax and 11% service charge. All prices and items are subject to change without prior notice.

Sakala Bali