KUTA, Bali (BPN) – Miya Social has always been the kind of place people settle into without thinking twice. It has that easy, familiar energy.
The kind where mornings turn into long lunches, and somehow you’re still there by dinner.
Since opening, it has built a steady following of guests who come for the atmosphere as much as the food, drawn to its Melbourne-inspired approach to all-day dining and its relaxed, social setting.
Now, Miya Social introduces a new chapter with a refreshed menu that brings more depth, more flavour, and a stronger focus on what the kitchen does best: cooking with fire.
At the centre of this new menu is the Miya Charcoal Grilled Chicken, a dish that reflects both technique and patience.
This is not something that is rushed. Each chicken goes through a three-day preparation process, starting with a careful brining stage to lock in moisture, followed by a full day of marinating in house-made fermented chili sauces.
These sauces are developed in-house, giving the chicken layers of flavour that build rather than hit all at once.
When it finally reaches the grill, the chicken is cooked slowly over charcoal for up to an hour. The result is exactly what you want but rarely get. Smoky on the outside, tender and juicy on the inside, with just the right amount of char to keep things interesting.
It is designed to be shared, ordered as a half or whole, and paired with a lineup of sides that feel just as considered.
Guests can build their plate with options like butter rice, grilled sweet corn, coleslaw, garlic bread, chips, mashed potatoes, or a classic Caesar salad.
The experience is finished with a choice of house-made sauces, from mild and spicy to the unapologetically bold Boom Shakalaka, alongside a fresh Balinese sambal matah that adds a local edge.
Because of the preparation involved, the charcoal chicken is produced in limited quantities each day. It is the kind of dish that rewards those who come early and has quickly become one of the most talked-about items on the menu.
Beyond the grill, the new menu introduces a number of additions across breakfast, lunch, and dinner, giving guests more reasons to stay longer or come back again.
Mornings now feel a little more indulgent, with dishes like salted maple and brown butter pancakes, corn fritters, smoked salmon rosti, and chilli scrambled eggs making their way onto the table. There is also the addition of the bacon and egg roll, which fits right into that easy, no-fuss breakfast mood.
As the day moves on, the menu continues to open up. The chicken schnitzel and beef ragu rigatoni bring in something more comforting and familiar, while the chicken katsu sando adds a casual, flavour-packed option that works just as well for a quick bite or a laid-back meal. These sit naturally alongside Miya’s existing favourites, keeping the menu balanced without losing its identity.
And then there is dessert. The sticky toffee pudding has quietly become one of those dishes people don’t skip. Warm, rich, and paired with vanilla gelato, it rounds off the experience in a way that feels simple but satisfying.
Miya Social continues to run as an all-day café, starting with breakfast from 7 AM to 11 AM, before moving into its lunch and dinner menu from 11 AM to 10 PM.
The structure stays the same, but the menu now feels more complete and more in tune with how people actually like to eat. Casual, flexible, and built around sharing good food.
What remains unchanged is the feeling of the place. It is still about good food, good company, and a space people naturally want to spend time in. The new menu simply gives them more reasons to stay a little longer.
