SugarSand Meets TAKK: A Borderless Four-Hands Dinner

The collaboration continues SugarSand’s recently introduced Borderless Cuisine concept, curated by Chef Ega around seasonal local produce and techniques drawn from Mediterranean, Italian, Asian and other culinary traditions. The approach reflects a kitchen that looks beyond geographical boundaries while keeping Bali’s ingredients at the centre of the plate.

Joining Chef Ega is Chef Martin, Founder and Head Chef of TAKK, whose culinary background spans Michelin-starred kitchens and international studies in Melbourne, Switzerland, Sweden and Bali. His cooking brings together classical French techniques, Scandinavian restraint and a considered approach to flavour and presentation.

For the evening, the two chefs will present a 13-course menu that brings their respective styles together, moving between global influences and locally sourced ingredients. Dishes include Chef Martin’s Savoury French Toast, pairing fresh mulberry jam with otoro, melted lardo and a touch of wasabi, alongside Chef Ega’s 18-Hour Short Ribs on Bone, served with andaliman pepper jus, peperomia, wild kemangi and kluwek-grilled pilaf rice.

Set against SugarSand’s beachfront setting, the dinner offers a chance to experience two distinct culinary perspectives sharing the same kitchen. Expect an evening shaped by technique, local produce and a little creative cross-pollination, with Seminyak’s sunset and sea breeze providing the backdrop.

Held from 6pm to 10pm, the four-hands dinner is priced at IDR 650,000++ per person, with an optional wine pairing available at IDR 350,000++ per person.

For more information or reservations, please contact them at +62 822 3315 7226 or visit seminyak.hotelindigo.com.

SugarSand Jl. Double Six, Seminyak +62 822 3315 7226 @sugarsand.bali seminyak.hotelindigo.com.