A TASTE OF THE ISLAND
The menu at Konda Maloba comes together each morning from what is ready in the garden, what the fishermen bring ashore, and what has ripened overnight. We cook from what the island provides.
From Land and Sea
Dining at Mandala is a celebration of Sumba’s terroir — its land, sea, and seasons.
Guided by nature rather than a fixed menu, each meal is shaped by the island’s daily offerings. Freshly caught fish brought in by local fishermen, vegetables and herbs harvested at their peak from the land, and animals raised in nearby villages.
Our organic gardens are designed around what thrives naturally in Sumba’s tropical climate, with perennial vegetables, fruits, and herbs forming the backbone of a resilient, regenerative food system.
We are also cultivating an agroforest, bringing together trees, crops, herbs, and other useful plants in a living system that supports biodiversity and enriches the soil. From the produce we harvest to the animals raised locally, each ingredient reflects a way of growing food that works with the island.
The Flavours of Konda
A delicate dance between land and ocean, shaped by Konda’s landscape and what we grow in harmony with nature. Our food offers comfort and warmth, from clean, delicate flavours to smoky depth and bold Indonesian spices.
RAW
Sea bream, amberjack and snapper served as crudos, ceviches and tartares, lightly accented with citrus, seaweed or seasonal herbs to suit the catch.
FIRE
Line-caught fish, lobster, octopus, grass-fed lamb, and pork, cooked over Sumba’s kusambi wood and served family-style. Seasonings range from olive oil and lime to ginger, turmeric and chillies.
REFINED
Five-course dinners for special evenings, with seasonal ingredients prepared simply to let their flavours and textures shine.
INDULGE
Seasonal fruits, coconut and locally grown legumes become rich, contemporary desserts with unexpected textures.