SAKALA
GREEN PEA VELOUTE WITH TRUFFLE FOAM, BROAD BEANS AND MUSHROOMS
SLOW BRAISED PULLED PORK WITH CARAMELISED ONION AND TAMARIN PASTE
KING PRAWN SKEWER WITH THOUSAND ISLAND DRESSING
BREADED GOAT CHEESE WITH ARTICHOKE AND SUNDRIED TOMATO
FARMHO– USE SALAD
FRESH MOZZARELLA, MARINATED ARTICHOKES, GARDEN VEGETABLES, WATERCRESS, FETA CHEESE, SMOKED CRISPY BACON, BASIL, VIRGIN OIL & BALSAMIC VINEGAR
MEDITERRANEAN SALAD
SHRIMPS, TUNA, AVOCADO, GREEN BEANS, BIBB LETTUCE, ARTICHOKE, HEART OF PALM, GOAT CHEESE CROQUETTE, OLIVE TAPENADE CROUTON AND RED WINE VINAIGRETTE
GREEK RUSTIC FLAT BREAD PIZZA
FETA CHEESE, MOZZARELLA, BLACK & GREEN OLIVES, SWEET PEPPER, WATERCRESS, SUN DRIED AND VINE-RIPENED TOMATOES WITH FRESH HERBS
“MAKE YOUR OWN PIZZA”
MOZZARELLA, OLIVES, MUSHROOMS
MAC & CHEESE
MACARONI FOLDED THROUGH VELVETY CHEESE SAUCE & TRUFFLE OIL
OVEN ROASTED CHICKEN
SLOW ROASTED CHICKEN BREAST & LEG, RATATOUILLE, GARLIC & POTATO CROQUETTE, ORGANIC MIXED VEGETABLES & TRUFFLE OIL
PAN-SEARED TASMANIAN SALMON
SALMON FILLET, ENDIVE & OYSTER MUSHROOMS, ZUCCHINI VELOUTE, BROAD BEANS, NEW POTATOES, CHERRY TOMATOES & ORANGE BALSAMIC VINAIGRETTE
DECADANCE
SIX VARIATIONS OF FOIE GRAS ROUGIE FROM THE LANDE REGION IN FRANCE
ROYAL PRAWN 200g
WHOLE JUMBO PRAWN FROM SUMATRA, CHAR-GRILLED WITH VIRGIN OLIVE OIL, FENNEL SALAD, WATERCRESS, FRESH HERBS AND GRAPEFRUIT VINAIGRETTE
SLOW COOKED LAMB RACK
THYME AND PARMESAN CRUST, POLENTA, TOMATO AND GOAT CHEESE TARTE TATIN. BRAISED SHANK WITH ZUCCHINI, RED WINE SAUCE AND BLACK OLIVE EMULSION
WAGYU BEEF FILLET
ROOT VEGETABLES GRATIN, BRAISED KNUCKLE, CELERIAC AND TRUFFLE MOUSSELINE, ORGANIC MUSHROOMS, GLAZED SHALLOTS, TAWNY PORT WINE CREAM SAUCE
PETIT FOURS
Sakala, located on stunning Nusa Dua beach, is a great spot to enjoy a Mediterranean meal by the ocean. The spacious open front venue offers a romantic mood and we loved the fresh fare and beautiful display incorporated in each dish. For lunch we enjoyed sharing a sampling of their fresh tapas, salads, pizzas and fish including the refreshing Green Pea Veloute with Truffle Foam, Broad Beans and Mushrooms, the authentic Mediterranean Salad, and the tasty Pan-Seared Tasmanian Salmon. Their dinner menu is different from the one at lunch and brings out a more high end dining experience to the venue. Favourite dishes from the dinner menu included the “Decadence”, which incorporated six variations of Foie Gras Rougie from the Lande region in France, the giant “Royal Prawn” from Sumatra which is char-grilled with and comes with a grapefruit vinaigrette, the juicy Slow Cooked Lamb Rack with a Thyme and Parmesan Crust, and the tender Wagyu Beef Fillet with a Tawny Port wine cream sauce. A great spot to enjoy a decadent leisurely meal during your holiday.
Sakala, Address: Jl. Pratama 95 | Mantra Sakala Resort & Beach Club,Tanjung Benoa, Bali 80363, Indonesia
+62 361 775216
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