Sensorium blends modern Australian cuisine with Japanese influences, making it a sought-after dining spot in Canggu.
Chef Willian Salim, originally from Medan and trained in Australia's top restaurants, founded Sensorium to offer a unique culinary experience.
The menu features diverse delights such as quesadillas, Asian-infused Eggs Benedict, and shrimp pasta, all designed to delight the palate.
Desserts, including a complex 13-component creation, promise an unforgettable flavor adventure.
Diners often queue early for dishes like miso pancakes with ice cream or Japanese-style scrambled eggs with chili.
