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SANDIKALA RESTAURANT
Luke MacLeod
Sandikala
Discover an unforgettable culinary experience
NOVEMBER 2026 AT SANDIKALA Chillies from the garden, cold scallops, hot oysters, lobster in brioche, crispy pork, quail with plums, autumn pears and hazelnuts.The weather is getting colder, but the flavours are heating up!Our new November menu starts Thursday 5 November. Reservations are open!
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.
