Superb Dining


Foodie & Bar

‘A foodie is a gourmet, or a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.’

Our Sungai Bali chefs Wayan (x 3), Yuyun, and Lisna prepare creative dishes of primarily contemporary Asian-style cuisine and Indonesian specialties using only the freshest ingredients shopped for daily, and complemented by excellence in service that continues Sungai’s dining reputation.

Setting high expectations

All meals at Sungai and Sungai Gold are a lavish, but unpretentious affair. They always exude a sense of occasion with elegant table settings and candlelight at night. The transition from afternoon activities to dinner is marked by the presentation of Sungai canapés for guests – mouth-watering creations that you would expect from a five-star luxury hotel with an internationally-renowned chef, complemented by a broad selection of beverages and cocktails. Lime and cashew blue-eye cod rolls with Chinese black vinegar dipping sauce, Crab, coconut and kaffir lime on betel leaves, Crisp fish, green mango and roasted coconut salad with sweet and sour chilli sauce, Balinese lamb stew with yellow rice, Lemongrass and palm sugar panna cotta with orange and chilli caramel, Coconut jellies with coconut caramel and minted pineapple, to name a few…

Want to entertain?

Dinner parties are something the villa specialises in, and they can be as formal and glamorous, or as casual as you choose. Unlike many villas, the chefs are available full-time – not just on call – and will prepare delicious, made-to-order meals using the freshest available ingredients that their staff will purchase for you at cost each day (full tropical and cooked breakfasts are included in the tariff), and Sungai desserts are truly “to-die-for!” It is hardly surprising that Villa Sungai’s guests dine in >75% of the time.

Sungai offers a unique dining experience…

Villa Sungai and Sungai Gold have an innovative approach to food. The chefs shop daily at local markets, delicatessens and specialty shops, and the receipts are produced to you for approval the next morning. There is no mark-up on them nor a premium added for its preparation by your chefs. You won’t pay a cent more than if you went and bought the produce yourself. As the only charge made for your dinners, lunches and snacks is the market cost of ingredients, guests are asked to order as if for a private dinner party (or regular family meal) where, with the exception of food intolerances, all guests enjoy the same selections. The villas’ children’s menus are offered on the same basis as the adult one (same selection for all children subject to ages only), although naturally they may select from the adult menu too.

The Bar

Australian, French, Italian, New Zealand and local wines plus a comprehensive range of cocktails are available from the bar at wholesale prices and unlike restaurants and resorts, attract no extra taxes. A wider range of wines, champagnes & beers can be ordered in for you in advance of your arrival (also at wholesale prices and without corkage). Such special orders will be charged to your account immediately, irrespective of whether you consume them all during your stay at the villa or not…we will be happy to send you our wholesalers list if you are interested, however, most guests rely on the villa range. Please note that USD10 corkage per bottle will be charged for wines brought in by guests, however, BYO duty free spirits are welcome without corkage for use with mixed drinks (not cocktails). [Please note that there is a 1 litre alcohol limit per adult into Bali]

Signature Dishes

  • Signature Bircher muesli with grated apple and dried pineapple
  • Sautéed mushrooms with parmesan, baby spinach and thick toast (French rye or whole grain)
  • Banana crepes with palm sugar sauce & lime wedges
  • Creamed sweet corn with buttermilk pancakes and crispy bacon
  • SUNGAI’s hot chocolate  –  [Milk and dark chocolates (Lindt: 70% cocoa) a la` Angelina’s/ Pierre Hermé/ Ladurée, (but not frothed) Paris; Wittamer’s Belgium]
  • TWG teas; NESPRESSO coffees: Ristretto, Arpeggio, Roma, Decaf Intenso, Fortissio Lungo
  • Breakfast (marmalade) martini, champagne, ginger tea…
  • Tom Kha Gai (literally “chicken galangal soup”) [A substantial standout favourite]
  • Bento box [udon noodles and sweet potato in a spicy broth with tempura prawns, pork belly, onion rings, capsicum and eggplant]
  • Char-grilled palm-sugar chicken with green mango salad
  • Pork neck curry with roast peanuts and pineapple relish
  • Lamb spring rolls with hoisin dipping sauce
  • Thai lon with prawns (spicy) served on Asian soup spoons
  • Lime and cashew blue-eye cod rolls with Chinese black vinegar dipping sauce
  • Betel leaves with salmon, galangal and salmon roe
  • Minced seafood satay
  • Corn fritters with gingered sweet chilli sauce (V)
  • Crab and pomelo salad with Thai herbs and fried shallots
  • Shredded chicken with jackfruit (compliments Bumbu Bali)
  • Fried ginger and peanut salad
  • Scallop salad with chilli paste and coconut
Main Course
  • BBQ chicken with green chilli and lime dressing
  • Bebek betutu (slow roasted, leaf-wrapped duck) served with crispy fried peanuts, urap sayur (vegetable salad with coconut) and sambal
  • BBQ’d (Australian) rib-eye or eye fillet with béarnaise sauce
  • Spiced yoghurt lamb cutlets with cucumber and mint salad
  • Tempura fish with Thai herb salad and naam jim
  • Seared Tasmanian salmon, bok choy, chilli and lime with lime and mint granita
  • Coconut jellies with coconut caramel and minted pineapple
  • Prosecco zabaglione with mixed berries
  • Lemongrass and palm sugar panna cotta with orange and chilli caramel
  • Soft-centred chocolate puddings served with crème fraiche and salted caramel sauce
  • Pineapple and mango salad with kaffir lime caramel and amber ale jelly
Petit Fours
  • Lemon sorbet vodka shots/Chocolate liqueur shots
  • Tiny melting moments joined with coffee glace icing
  • Home-made Toblerone chocolate truffles (milk or dark)
  • Almond sable biscuits
  • Chocolate chip cookies
  • Warm madeleines with lemon curd


Choice of freshly pureed or mashed fruits (banana, mango, apple, papaya, pineapple, watermelon)


Choice of freshly pureed or mashed vegetables (potato, sweet potato, green peas, green beans, broccoli, sweetcorn)

what’s up jack?

shredded chicken with jackfruit salad


crispy chicken drumstick with mashed potato & sweetcorn slices


tempura fish & chips with tartar sauce or ketchup


steamed chicken with rice

s’nice rice

fresh tomato or roasted pumpkin risotto


balinese banana crepes with palm sugar sauce & vanilla ice cream

wibble wobble



Fresh fruit & chocolate fondue

This place is on another level; it’s like eating at a hatted restaurant.
Melissa Mylchreest, Sydney