Restaurant Review: Sundara at Four Season Jimbaran Bay

BEST UPON THE BAY. The “beach club” concept—combining high quality cuisine with designer cocktails and a party atmosphere along the shore—is all the rage in Bali at the moment.

Sundara (Four Season Jimbaran Bay, Bali; 62 361 708-333;, the new offering from the Four Season Jimbaran Bay, is certainly an enticing take on the trend. The sleek two-story complex was designed by Koichi Takada of Tokyo’s renowned design studio SPIN and features two soaring Balinese-style pavilions that combine to create a distinctive roofline. Guests can while away the afternoon in style by lounging on one of the daybeds that lie next to Sundara’s 55-meter lap pool and sipping on one-of-a-kind cocktails created by world-renowned mixologist Javier de lasMuelas–owner of Barcelona’s Dry Martini—such as the sweet and sour Smoked Berries.

Guests can then take their dinners on the al fresco patio, dramatically lit by braziers at night, or in the thatch roofed dining room, where they can watch Australian chef Greg Blunt and his team at work in the open kitchen.

The food is simple in concept but big in flavor; while the beautifully grilled steaks and fresh-from-the-bay seafood certainly impress, the brilliant tapas and sharable items, such as wood-fired pizzas and a charcuterie plate generously loaded with cured meats, olives and an irresistible pate, are what will keep palette-conscious partygoers coming back for more. Well that and the unbeatable view of the bay. We’re sure that Sundara will soon become one of Bali’s top spots to see and be seen.