From Head to Tail at Sundara’s Chef’s Table by David Gavin

At Sundara, Four Seasons Resort Bali at Jimbaran Bay, dining is transformed into a ritual of reverence – an intimate monthly experience that elevates both the venue and its chef, David Gavin, as pioneers of a new kind of coastal gastronomy in Bali. Rooted in Jimbaran’s identity as a fishing village and enriched by Gavin’s Scandinavian sensibilities, the Chef’s Table presents a head-to-tail philosophy that honours the entirety of each fish brought in fresh from the surrounding seas.

Chef David Gavin combines Jimbaran’s identity as a fishing village and his Scandinavian sensibilities for the Chef’s Table

This approach is both creative and deeply sustainable. No part is overlooked; instead, each is reimagined with finesse, elevating the fisherman’s daily bounty into a multi-course journey paired with fine wines.

“Sustainability drives creativity and I always try to innovate without waste. I often begin at the end and work backwards. For this menu, I started with a whole fish. After removing the fillets, I was left with the head, wings, bones, and stomach contents,” Gavin elaborates. “Each part inspired a new idea: the marrow in the bones was used to flavour butter; the bones themselves became skewers; the head was smoked and blended with spices to enrich the butter. This tasting menu of small dishes allows me to highlight the versatility of ingredients and transform what might normally be discarded – bones, marrow, skins – into something memorable.”

Each month, Gavin’s creativity and the day’s catch converge to deliver an entirely new experience

To illustrate, one head-to-tail journey may revolve around the amberjack. The belly emerges as a bright opening act with jicama, dill, and rye. The collar follows with smoky depth, complemented by charcoal-baked potato, curry leaves, and bottarga. The rack is refined with chayote barigoule and tarragon. The loin offers a more robust course, with asparagus, kenari nuts, and charred leeks. For a surprising turn, the tail is paired with kelp and miso, before the menu culminates in a daring finale: the skin, transformed into a dessert of chocolate cremeux, sesame, and seaweed.

Through this new Chef’s Table, Sundara redefines what Jimbaran’s fishing culture can be: an elevated expression of fine dining that still honours its roots

Yet no two evenings are alike. Each month, Gavin’s creativity and the day’s catch converge to deliver an entirely new experience, ensuring that returning diners are always met with surprise and delight. You can secure the spot now for the upcoming Chef’s Table on 28 November and 19 December 2025.

“This is not just dinner; it’s described as a ritual. Growing up in Sweden, I was surrounded by rituals from pickled herring to drinking schnapps. Since moving to Bali eight years ago, I’ve wanted to infuse some of that sense of spirit and theatre into Sundara, while grounding it in the local and sustainable,” says Gavin. “For me, this Chef’s Table is about breaking down barriers between chef and guest. It’s not just about food, it’s about connection.”

Each dinner is a reminder that sustainability can be luxurious, that tradition can be transformed, and that a story, told well, lingers long after the final bite

Through this new Chef’s Table, Sundara redefines what Jimbaran’s fishing culture can be: no longer just about smoky beachfront barbecues, but an elevated expression of fine dining that still honours its roots. Each dinner is a reminder that sustainability can be luxurious, that tradition can be transformed, and that a story, told well, lingers long after the final bite.

For more information, visit sundarabali.com and @sundarabali.