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  • Sarong Restaurant in Bali

    Fine Dining in Seminyak


    Sarong Restaurant is one of Seminyak’s finest, offering a romantic dining ambiance with a menu that showcases chef-owner Will Meyrick’s passion for Asian cuisine, particularly his innovative takes on the rich street food scene prevalent throughout the Asian continent. Since its launch back in 2008, it remains one of the most prominent venues along the ‘dining street’ of Jalan Petitenget.

    Although appropriately falling into the ‘fine dining’ category, Sarong Restaurant welcomes you with a somewhat leisurely ambiance. Upon arrival, you step through a wooden door entrance, which is roofed and elaborately carved, reminiscent to that of traditional Javanese joglo houses, and into a leafy garden surrounding two pavilions. You can opt for its laidback alfresco lounge or its main dining area adjacent to the bar.

  • All sections are subtly lit under thatch-roof style open beam ceilings and interiors are adorned with quirky chandeliers, giant framed mirrors and original Asian handicrafts such as wayang puppets and carved wooden panels. Sarong Restaurant recommends advance bookings, however if you happen to drop in without reservation on your evening trips to Seminyak, you can always hit the lounge and bar to unwind with some superb cocktail mixes and a selection of international wines.

    Crafted in part by mixologist Joel Fraser, Signature cocktails comprise local ingredients such as tropical fruits and spices, combined with fine liqueurs and spirits. Try the stimulating Sarong Smash, a blend of lemon vodka, Cointreau, orange and grapefruit and kaffir lime, and Coconut Passionfruit & Pineapple Daiquiri, with candied roast coconut flakes, rum, coconut juice and a passion fruit foam.

    Grab some Asian style tapas if you’re in for just a stopover and happen to also feel peckish. If you’re in for dinner, start off with a satay rendition, the ‘sate kelopo’, of chicken marinated in Javanese spices with shredded coconut and cucumber chilli pickles. Traditionally, pickles are always present with servings of satay, and counterbalance the rich grilled meat flavour with its zest. Entrees and starters at Sarong Restaurant range between IDR 43,000 – 180,000.

    The next flavoursome treat to try is an eight-hour slow-braised shredded beef stew, served with beansprouts, salted duck egg, and ‘kluwek’ or pangium edule, a spice traditionally used to flavour and darken stews. For a pleasant clash of flavours, try the Bebek Madura, twice-cooked and served in a bowl with steamed white rice, mango sambal and Balinese sambals on the side.

    For seafood lovers, there’s a tandoori squid that gets a southern India treatment in its preparation, namely stuffed with paneer cheese, cashew nuts, potatoes and cauliflower, and marinated in ajwani seeds kasoori methi (dried fenugreek seeds) and yoghurt (IDR 180,000). Sarong Restaurant’s in-house sommelier is ready to suggest pairings with your dinner and to suit the Asian dishes.

    In addition, the menu also lists vegetarian selections as well as those catering to specific dietary preferences, available on request. Due to its soft and cultured ambiance, children under twelve years aren’t advised. Also, despite having ample parking space available at the restaurant’s front and rear, including valet services, it’s best to simply take a taxi from your hotel or villa.

    Sarong Restaurant

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