46
Mar/Apr 2015
1
Pride
of place
1. Diver scallops: And
mushroom ravioli with
parsley-truffle emulsion
2. Bamboo cathedral:
Sardine boasts a classy,
natural setting
3. Just desserts: Black
pepper ice cream with
luscious tropical fruits
4. Green with envy: Miso
grilled Yellowfin tuna with
various vegetables
Creating and serving great food is one thing;
finding an environment perfect for serving it is
quite another, but Sardine does just that
I
t took Pascal and Pika Cheviot a long
time to locate the perfect piece of land
to build their restaurant. When they finally
found it their friends thought they were
slightly crazy. While Seminyak has since
grown outwards to the extent that Sardine
is now within its confines, it was originally
some distance from the major tourist hotspots.
But finding the right plot of land to allow them
to realise their vision of creating a restaurant
that blended effortlessly with nature was
important. Besides, if your product is good
enough people will travel far and wide to
experience it. While it is now more convenient
“You can watch stalks growing under the stars
while seated in a bamboo pavilion with massive
thatched eaves handcrafted by artisans from an
up-country village.” www.time.com
for people in Seminyak to visit,