Concierge.com's insider take:
A leisurely lunch at Sardine feels like a visit to a farmhouse in Tuscany, except that there are rice fields outside instead of olive orchards. The menu is contemporary Continental with an emphasis on ingredients from Bali's amazing fish markets. Wolfgang Puck–trained chef Michael Shaheen's signature dish of diver scallops garnished with mushroom ravioli sets the standard for superb seafood cuisine in Bali. Desserts are also excellent, from a classic Valrhona Guanaja chocolate mousse to a black-pepper ice cream with a slow, sweet burn, served with fresh strawberries, kiwi, and a crunchy cacao florentine.—Jamie James
User Reviewswrite a review ›
BEEN HERE? TELL US WHAT YOU THINK
Be the first to write a review of Sardine and share your tips with the Concierge.com community.