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Sundara at Four Seasons Resort Bali at Jimbaran Bay debuts new menu and new head chef
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C
hef David Gavin has been tasked to elevate the menu of Sundara Jimbaran, with his own take on umami-packed dishes that celebrate the unique and vibrant ingredients of the country’s Spice Island.
With six years of experience working at Mozaic Ubud, David is no stranger to the art of marrying French techniques and local ingredients to make authentic dishes and present them in the most elegant manner.
“Most dishes, if not all, have an Indonesian angle to them. So, there are way more spices! Chefs here might use 20 different spices in a single dish. And everything they use is local: cinnamon, star anise, cloves, nutmeg and so on," says David of European cuisines.
The new menu at Sundara is an homage to Jimbaran Bay’s traditional coconut-husk barbecues; every dish is somehow touched by raw flame, whether via roasting, grilling or smoking. Some of their new signature dishes to try include crispy baby pig and the smoked Australian wagyu brisket, both served with sides made from local ingredients.
David is also joined by Liam Nealon, executive chef of Four Seasons Resort Bali at Jimbaran Bay after his stint in Sayan and Thailand. Other members on his culinary team include executive pastry chef David Peduzzi and local Jimbaran stalwarts executive sous-chef Made Adijaya and sous-chef Angga Umaniasa.
