Cover A selection of SugarSand's new signatures, where seasonal ingredients meet global flavours
A selection of SugarSand's new signatures, where seasonal ingredients meet global flavours
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At SugarSand Seminyak, chef Made Sutarga is redefining coastal dining through a menu that draws inspiration from around the world while remaining deeply rooted in Indonesia's finest seasonal produce.
There is something quietly compelling about restaurants that refuse to be boxed into a single cuisine. Rather than chasing labels, they allow ingredients, craftsmanship, and creativity to shape every plate. That philosophy is at the heart of SugarSand's newest culinary chapter.
Perched along Seminyak Beach, the oceanfront restaurant has revealed a completely borderless menu under the direction of its newly appointed Chef de Cuisine, Made Sutarga. His new menu moves beyond conventional categories, bringing together local ingredients, international techniques, and thoughtful preservation methods into a dining experience designed for modern travellers and culinary enthusiasts alike
Above SugarSand, a beachfront dining in Seminyak
Above Grilled Papuan Prawn, finished with sofrito, fregola, lemon, and chilli salsa
SugarSand, a beachfront dining in Seminyak
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Sutarga's journey has taken him through kitchens in Singapore, Australia, and Florida, experiences that have shaped his approach to flavour without taking away from his appreciation for local produce. His cooking is thoughtful rather than complicated, making use of techniques like fermentation, pickling, and house-made garum to bring more depth to each ingredient while keeping sustainability front of mind. The result isn't a menu that tries to impress through complexity alone. Instead, it's one that feels refined, approachable, and made for sharing over a long lunch or sunset dinner by the beach.
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Bone Marrow served with brioche
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There are plenty of reasons to return, whether you're after comforting handmade pasta or fresh seafood with a creative twist. The Raw Fish starter is elevated with house-made garum, while the Lamb Gnocchi pairs handmade pasta with pumpkin gremolata for something rich yet balanced. Elsewhere, dishes like the Bone Marrow with brioche, Sri Lankan Grilled Fish Curry, Squid Ink Fettuccine, and Open Onsen's Raviolo reflect the kitchen's willingness to borrow ideas from around the world without losing its own identity. Rather than feeling like a collection of different cuisines, the menu comes together through a shared philosophy: let quality ingredients lead, and don't be afraid to explore.
Above Meli Melo Heirloom Tomatoes
Above Negara Chocolate
Meli Melo Heirloom Tomatoes
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Dessert continues that spirit of experimentation. Negara Chocolate plays with airy and frozen textures through aero and nitro techniques, offering a finish that's as memorable as the courses before it. The menu may have evolved, but SugarSand's appeal remains the same. Set right on Seminyak Beach, it's still the kind of place where afternoons naturally turn into evenings, whether you're dropping by for cocktails, sharing plates with friends, or settling in for dinner as the sun goes down. Familiar izakaya favourites remain alongside the new additions, giving returning guests something comforting while offering plenty to discover.
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Above End the evening at the bar of SugarSand
End the evening at the bar of SugarSand
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With Sutarga leading the kitchen, SugarSand's latest chapter reflects Bali's increasingly global dining scene while staying connected to the ingredients, flavours, and atmosphere that make the island so easy to fall in love with.
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