Sazón has introduced a new phase of its Mediterranean Bar & Grill concept in Canggu, presenting an updated menu, a Chef’s Counter dining experience, and a cocktail programme shaped by Mediterranean influences. The restaurant operates under the direction of Chef Andrew Walsh alongside Executive Sous Chef I Putu Gede Gunarta.
A Menu Built Around Regional Influences
The updated menu draws from a range of Mediterranean cuisines, incorporating elements from Greek, Italian, and Middle Eastern cooking. Dishes include a Greek salad with cucumber, tomato, and feta mousse, as well as beetroot paired with orange and almond. Italian influences appear in dishes such as rigatoni with spicy vodka sauce and confit duck, alongside a wagyu beef cheek lasagna.
The menu also features a crudo selection highlighting seafood prepared with citrus-driven flavours, while Middle Eastern elements are reflected in dishes such as grilled chicken with harissa and tahini, and roasted duck finished with za’atar. A signature paella, combining seafood, scallops, prawns, and squid ink sofrito, remains central to the offering.
A zero-waste approach underpins the menu, with ingredients used across multiple dishes to reduce waste while maintaining consistency and flavour.
Chef’s Counter and Structured Dining
The Chef’s Counter Experience introduces a more focused format, where the menu is presented as a sequence of dishes shaped by seasonality and technique. The progression begins with wood-fired potato bread and anchovy butter, followed by dishes such as tuna crudo with mandarin kosho, jamón croquettes, and ceviche of the daily catch.
Main courses include pumpkin risotto with grilled prawns and roasted duck with romanesco, before concluding with desserts such as sticky toffee and burnt milk ice cream.
Cocktail Programme and Sazón Fiesta
Alongside the food menu, the cocktail programme is structured around Mediterranean influences, with eight signature drinks inspired by regional wind patterns. Each cocktail is designed to complement the food menu while incorporating local ingredients and modern techniques.
To mark its first anniversary on 23 April 2026, the restaurant will also host Sazón Fiesta, a one-night event combining a curated menu with live DJ performances and a more dynamic dining atmosphere. The menu includes dishes such as wood-fired potato bread with anchovy dressing, jamón croquettes, ceviche of the daily catch, grilled half chicken with harissa, and grilled market fish with pickled fennel, followed by a chocolate dessert with orange curd and burnt milk ice cream.
A Multi-Format Dining Space
Sazón operates as a multi-format venue, combining its main dining area, Chef’s Counter, and bar within an open-air setting designed for both casual and structured dining. Open Wednesday to Monday from 6 PM to midnight, the restaurant continues to develop its identity through a combination of Mediterranean flavours, fire-based cooking, and shared dining formats.
Sazón Tapas Bar & Grill
Canggu, Kuta Utara, Badung Regency, Bali
