Canggu is fast developing and one of the latest restaurants is Sukerti’s Restaurant. Located at the beach end of a long village street in Pantai Berawa, Sukerti’s is modern looking and serves interesting food.
Last night I joined a friend who has recently moved out to Canngu. There are 2 ways to get there, the first via the ‘racetrack’, Jl. Raya Kerobokan, then Jl. Canggu, the other via the shorter, ‘backway’ passing the Canggu Club. A good section of the ‘backway’ hasn’t been surfaced, is rutted and covered with limestone. As SUV’s drove ahead, I could see the amount of dust in the air, illuminated by my headlights. Doing that trip on a regular basis can’t be healthy.
Anyway Sukerti’s Restaurant is like an oasis in the kampung, offering an elegant menu, featuring,
•Chicken, beetroot and horseradish salad.
•Palma ham, wasabi potato salad, melba toast, grain mustard cream
•Duck liver parfait, with consomme jelly and mango salsa.
•Salmon, swordfish and seaweed terrine, on rondels of cucumber.
•Flash fried squid rings, with apple andd vanilla salad.
•Chili crab risotto, with parmesan tuile and fennel oil.
•Mille feuille of wild mushrooms in port wine sauce.
•Mediteranean vegetables and goats cheese tart.
•Aubergine caviar on crostinis with quail eggs.
•Leek and potato soup with chedder croute.
•Tamaraind glazed pork, julienne of Asian vegetables, Madeira and lychee jus.
•Rib-eye of beef, sweet potato and olive puree, truffle sauce.
•Slow braised lamb shank, with saffron and chive mash.
•Saltimbocca of chicken and prunes, ribbons of leek, fricasse of butter beans.
•Beef ‘bir-hitam’ steamed rice, caramelized shallots, vegetable basket.
•Pink duck breast, egg noodle stir-fry, black cherry jus.
•Fillet of mahi mahi, green lipped mussels, ratatouille, Pernod hollandaise.
•Fillet of sea bass, lobster tortellini, cherry tomato fondue, foccacia croutons.
•Seafood spaghetti in red pepper and dill sauce, parmesan shavings.
•Feta and spinach ravioli, with pesto olive oil.
A children’s menu is available.
There is an enticing dessert menu, which you’ll have to discover yourself. I don’t want to take away all the surprises.
My friend’s Palma ham starter was 39,000rp. My beef ‘bir-hitam’ was under 50,000rp if I remember correctly. Both were very good. Chef Paul Burrows, hails from Yorkshire England and is a long time Bali expat. Wayan Sukerti is the Director.
Driving around Canggu at night for a visitor can be tricky, as it is easy to get lost. For those visitors who own a GPS, here’s the co-ords for Sukerti’s
Jl. Pantai Berawa