SAKALA features contemporary cuisine as modern art. Only the freshest premium products are used; with immediate access to local fishermen and fresh seafood providers, the freshest possible line-caught and hand-cultivated ingredients from the surrounding ocean are shipped in daily. Chef Frédéric Boulay aims to remain true to tradition while constantly innovating. His creations are a balance in textures, with flavours that are not only pleasing to the palate but also to the eye. Bali’s wonderful climate provides the ideal backdrop for the Chef’s intense flavours and multi-layered textures.
Chef Boulay’s specialities include Foie Gras in 7 ways, The Seafood Experience and The Chocolate Decadence – 7 different ways of eating chocolate.
SAKALA is also the only restaurant in Bali serving Kangaroo meat, an extremely healthy meat with fat levels of only 1-2%. When well prepared, the meat is juicy and tender, similar to venison. This delicious free range meat is also green as kangaroo produces no methane gas. Healthy, delicious AND eco-friendly! Try Chef Boulay’s signature Wild Kangaroo Tenderloin with roasted pear, butternut purée, green beans and mashed potato croquette, Balinese pepper sauce with red berries, rosemary and foie gras.