Jalan Petitenget No.21, Kerobokan Kelod, Badung Regency, Bali, Indonesia
Like its namesake, Sardine is small and unpretentious. This casual and stylish restaurant is an inviting dining destination overlooking local rice fields. The daily changing menu pays tribute the fresh seafood of the Indian Ocean, particularly sardines.
Husband and wife, Pika and Pascal Chevillot, opened Sardine six years ago. French-born Pascal is a fourth-generation chef and restaurateur. He met Pika in St. Martins, in the Caribbean. Pascal owned the eminent Cha-Cha-Cha restaurant and Pika, originally from Slovenia, was an artist. Relocating to Los Angeles for the next seven years, the dynamic duo continued to succeed.
Pascal worked as a private chef to the rich and famous and Pika designed their home interiors, continuing to paint and exhibit her work. Throughout the years they would visit Bali for a couple of months at a time, and the tropical island continued to seduce them until they decided to make the move permanent. With the plan to build a restaurant, they moved their life to Indonesia and Sardine was born.
An organic vegetable garden and locally sourced seafood inspire the innovative menu. Meals change daily and are based on the catch of the day from the Jimbaran fish market, as well as what is thriving in their organic garden in the mountain village of Bedugul.
Executive Chef, Michael Shaheen, comes all the way from California to supervise the marine-influenced kitchen. Guests can start with the Banyuwangi scallops, served warm on the half shell with Asian salsa, before moving onto the terrine of foie grass, accompanied by brioche pain perdu, an organic greens salad and a citrus-lemongrass vinaigrette. It’d be silly not to try the smoked sardines, served with a Bedugul potato salad featuring crème fraiche, lemon and chives, but the mixed sashimi plate may also be calling your name.
For main, try the miso grilled yellowfin tuna, served rare with a citrus-sesame soy cha soba, wakame seaweed, shimeji mushrooms and Asian greens, or the pan-seared diver scallops, accompanied by mushroom ravioli, parsley-truffle emulsion, oven-cured tomato and herb relish.
If seafood isn’t your favourite protein, opt for the seared Peking duck breast and leg confit, paired with a tamarind reduction, purple sweet potato, sautéed Asian greens, long beans and Chinese black mushrooms, or the tournedos of beef tenderloin, pan-seared and served with a piquillo-garlic-herb butter, sautéed mountain potatoes, grilled shiitake and sweet peppers.
Pair your meal with a selection of wines, with showings from Australia, France, New Zealand, California, Italy and Chile. The diverse range of cocktails also makes the most of the home-grown herbs. The traditional Balinese Arak Madu is not made for fainthearted, combining the strong Arak spirit with lime juice, honey and nutmeg. Sardine also boasts the Best Bloody Mary in Town, a tropical Coconut Martini served with basil seeds and pandan caviar, and a Kick Ass Patron Margarita.
With such fantastic produce just waiting to be used, Sardine is every seafood savant’s dream. Drop by for the freshest dishes, fantastic cocktails and a dedication to service that will have you walking out wondering where the hours went.