SugarSand, the seaview dining destination at Hotel Indigo Bali Seminyak Beach, is unveiling a reimagined borderless menu led by newly appointed Sous Chef Made Sutarga (Chef Ega). The launch marks a bold culinary evolution that combines seasonal local ingredients with international techniques, while honouring sustainability and neighbourhood character. Beloved izakaya staples remain, but they now share the table with something more exciting.
Chef Ega brings nearly two decades of experience from acclaimed venues in Singapore, Florida, and Australia. His signatures lie in the details: house -made garum, fermented verjuice, artisanal pickling; preservation techniques that don’t just extend shelf life, but deepen flavour, honour the environment, and transform humble local ingredients into something extraordinary.
“We wanted to create dishes that tell a story,” said Chef Ega. “It’s an experimental journey, but one that is approachable, honest, and respectful of nature.”
The upcoming signature menu features a striking array of standout dishes designed to pique the interest of food enthusiasts. Guests can look forward to the Raw Fish starter enhanced with house -m ade garum, and the Lamb Gnocchi featuring fresh, handmade past a and a vibrant pumpkin gremolata. Other highly anticipated highlights include a rich Bone Marrow and Brioche, Sri Lankan Grilled Fish Curry, Squid Ink Fettuccine, and Open Onsen’s Raviolo. Wrapping the dining experience on a sweet note, the Negara Chocolate offers a gastronomic dessert, utilizing innovative aero and nitro -chocolate textures.
SugarSand’s refreshed identity invites guests to slow down and enjoy the Bali coastline. The new menu is designed to be restorative yet exciting, blending elevated wellness with uncompromising quality in one of the island’s most breathtaking settings.
SugarSand’s new menu launches June 26, 2026. Reservations and further information are available via email: sugarsand.restaurant@ihg.com or WhatsApp: +62 822 -3 315 -7 226.
