Chef Ega brings nearly two decades of experience across acclaimed kitchens in Singapore, Florida, and Australia. His approach is thoughtful and detail-driven, shaped by techniques that require patience and curiosity. House-made garum, fermented verjuice, artisanal pickling, and preservation methods appear throughout the menu, not as decoration, but as ways to deepen flavour and give humble ingredients a renewed sense of purpose.

“We wanted to create dishes that tell a story,” said Chef Ega. “It’s an experimental journey, but one that is approachable, honest, and respectful of nature.”

That balance between experimentation and comfort is what gives the menu its character. The Raw Fish starter is lifted with house-made garum, adding depth and savoury complexity to a dish that remains fresh and direct. Lamb Gnocchi brings together handmade pasta with pumpkin gremolata, while Bone Marrow and Brioche leans into richness with a sense of indulgence.

Elsewhere, the menu travels without losing its connection to Bali. Sri Lankan Grilled Fish Curry offers warmth and spice, Squid Ink Fettuccine brings a darker, more dramatic expression to the table, and Open Onsen’s Raviolo adds a playful take on familiar textures. The Grilled Papuan Prawn, served with sofrito paste, fregola pasta, lemon, and chili salsa, captures the spirit of the menu clearly: local produce, global language, and a plate designed to feel both refined and generous.

The experience closes with Negara Chocolate, a dessert that plays with aero and nitro-chocolate textures. It is technical without feeling distant, offering a final note that is imaginative, rich, and distinctly memorable.

With this refreshed direction, SugarSand invites guests to enjoy coastal dining at a slower, more intentional pace. The menu feels restorative yet exciting, shaped for those who seek bold flavours, thoughtful craftsmanship, and a setting that remains deeply connected to the Bali coastline.