Sarong restaurant in Seminyak, Bali. 17th April 2013.

Sarong 2  Sarong 3

This place is up there with my favourite places to eat in the world. Food is best described as modern Asian.

Dark, moody space with “trendy” lounge music, duff duffing in the background. Tastefully decorated. It seems to attract the beautiful people of Bali. The food here is excellent. Loads of spice and fresh flavours. Menu has influences from Indonesia, Thailand & India.

Shared starters of a pork belly dish and a prawn dish. Described on the menu as
– Pork, baby mandarin ginger chilli black vinegar caramel
– Prawn pomelo mint cherry tomato garlic lemongrass and red Nahm Jim.

Shared a main of Tandoori butter chicken. No ordinary butter chicken. The smoky flavours that were imparted in the chicken from the tandoor gave this dish an extra dimension. Mopped up the lovely thick sauce with plain naan bread.

Dessert of “duck egg”. Was a ginger creme caramel, ginger Ice cream and Indonesian chewy cake with palm sugar. An enjoyable dessert that wasn’t shy with the ginger used. Loved the zingy nature of the desert and it was not too sweet. Perfect for me.

Mrs PWE ordered the coconut dessert 3 ways and thoroughly enjoyed it.

Love this place. Needless to say that I highly recommend it.

Was gifted a copy of their cookbook by one of our dining party. Had a quick flick last night and was astounded at how much goes into their recipes. Complex stuff. Can’t wait to find the time to give one of the recipes a crack.

THE FOOD

Sarong 4

Pork, baby mandarin ginger chilli black vinegar caramel

Sarong 5

Prawn pomelo mint cherry tomato garlic lemongrass and red Nahm Jim

Sarong 6

Dessert of “duck egg”

Sarong 7

Coconut dessert 3 ways

About Perth Wine Enthusiast

Casual observations of a Perth wine enthusiast. I am a recently turned 40 husband to a wonderful wife and father to 3 fantastic children. When work and family are not occupying me, my thoughts frequently turn towards two of my other passions in life, wine and food.

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