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Published August 12th 2012
Eating in a rice paddy field
Come to Bali and you will be not only be in awe of the beaches and shopping, but the culinary cuisine from the beach front shacks like La Plancha to the five star dining of Sardine.
Yes Sardine, interestingly named, was created by Pascal Chevillot a 4th generation chef and restaurateur from Burgundy, France; and his wife Pika, a Slovenian artist and interior designer. Their combined flair and passion for food has brought Sardine to the forefront of Balinese Seafood Cuisine.
After settling into our hotel, our second night saw my partner and I venture to this much talked about restaurant. I had been told it was an experience and to enjoy a meal there as I wouldn't be disappointed. This was a very truthful statement. From the moment you enter Sardine the breathtaking views of the illuminated rice paddies catch your eye (this is why it is best to go at night to experience this view). Even though we had not made a booking (I highly recommend making a booking) we were lucky enough to be seated facing the rice paddies as opposed to the restaurant area. This was a fantastic place to sit as the décor was comfy with a relaxing view.
The Balinese staff are dressed in traditional attire with smiles and five star customer service to complement the surroundings. The décor of the venue has dining seating situated under a large bamboo style hut with high ceiling; this open air building creates a both dramatic and intimate setting for couples and families. The bamboo was selected by the owners to promote a material that was environmentally friendly whilst also being visually appealing.
The dinner menu provides an extensive selection from the sea including lobster, prawn, sea bass, barramundi and scallops to name a few, with the exception from the sea being their legendary Peking Duck. After much deliberation I settled for the Risotto, Shiitake & Shimeji Mushrooms, Asparagus, Roasted Tomato & Parmesan whilst my partner picked a fish dish.
The risotto was delicious with no lack of mushrooms or flavour. The wait was minimal, which surprised me as the venue was genuinely packed. My partner's fish was cooked perfectly and it didn't take much for us to decide that we wanted dessert.
The dessert menu was equally as appetising with a selection of more than twelve mouthwatering options from traditional Balinese to Western inspired. I decided to order the Raspberry & Candied Pistachio Semifreddo, Macaroon, Passionfruit & Strawberry Caviar, White Balsamic Syrup. This was by far one of the best desserts and meals I have ever had. The mix between salty and sweet was balanced and the semifreddo was creamy and rich, whilst the macaroon was just as it should be, a crisp full shell with a soft moist centre. Perfection.
Sardine is a must for tourists who go to Bali. The food is marvellous and will have you coming back time and time again.