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SANDIKALA RESTAURANT
Luke MacLeod
Sandikala
Discover an unforgettable culinary experience
May menu is here, and it's delicious! Inspirations from my MOF competition and springtime produce. Guest house bookings available.
The Chef
A creative cook with Asian influences and flavors
Australian chef Luke MacLeod had two big dreams from his beginnings in the kitchen: to work in France, “the homeland of gastronomy”, and to make a living from this culinary art in Thailand and South-East Asia. At the age of 22, he sold everything he owned, gathered his savings, and bought a ticket to Paris with one of the first “working holiday” visas established between France and Australia. Hailing from Brisbane, Luke MacLeod is a master of flavors, expert in and finely mastering the art of spices and aromatic herbs. His travels across Asia allowed him to develop unique know-how, mixing ingredients such as horseradish, shiso, Thai basil, as well as a wide variety of chili peppers – from Bali to Lombok, including Padron and bird's eye chili.
