Sundara, the beachfront restaurant at Four Seasons Resort Bali at Jimbaran Bay, has introduced three new dining experiences that reflect a fresh direction for the venue. These additions aim to offer guests a full-day experience, from late morning to sunset, with a focus on local ingredients, thoughtful preparation, and a relaxed coastal setting.
A key part of this new chapter is the arrival of Paul Minea, who has joined as the resort’s Bar Manager. Known for his creative approach to drinks and his interest in sustainable practices, Paul brings over 15 years of experience from international hotels and cocktail bars. His work highlights local produce and aims to tell stories through flavour.
The first of the new offerings is a Sunday event called Pink Brunch. Held weekly from late morning to early afternoon, it features dishes and drinks with a pink theme. The menu includes seasonal ingredients and seafood, and the setting is designed for relaxed gatherings by the sea. A collaboration with a wine brand, Whispering Angel Rosé, adds to the light and summery feel of the experience.
Another addition is the monthly Chef’s Table, led by Chef de Cuisine David Gavin. Originally from Sweden, Chef David brings his background and appreciation for the ocean to the table. The evening begins with a casual gathering focused on using every part of the fish, followed by drinks and small bites at TELU, the resort’s garden bar. Guests are then taken to Sundara for a multi-course dinner that highlights local spices and ingredients. The menu is designed to reflect the fishing traditions of Jimbaran and to reduce waste by using the entire catch.
The third new feature is Sundown Social, Golden Hour Elevated, a daily event that takes place during sunset. Guests can enjoy light cocktails and small dishes while watching the sun set over the bay. The drinks, created by Paul Minea, are lower in alcohol and made for easy sipping in the late afternoon. The atmosphere is casual, with an emphasis on enjoying the view and the moment.
“This isn’t just a menu refresh, it’s a new culinary chapter for Sundara,” says Michel Eschmann, Director of Food and Beverage at Four Seasons Resort Bali at Jimbaran Bay. “We’ve reimagined the Sundara experience as a seamless journey from brunch through to golden hour, with food, drinks, and atmosphere all perfectly in sync. And with Paul Minea now leading our bar program, there’s even more reason to sip, savour, and soak up the views”.
These new experiences mark a shift in how Sundara approaches its food and drink offerings. With a focus on local culture, sustainability, and a relaxed pace, the restaurant is shaping a new rhythm for dining by the sea.
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Four Seasons Resort Bali At Jimbaran Bay
Jimbaran, South Kuta, Badung Regency, Bali 80361
