CANGGU, Bali (BPN) – Uni Restaurant & Bar is entering a new chapter, the Berawa eatery led by celebrated chef Steven Skelly has just reopened with an innovative new menu. Uni is open from Tuesday to Saturday, from 6 PM until late.
Reaffirming its focus on seafood, Uni’s new menu leans heavily into Japanese-inspired flavors across both food and beverage.
While most dishes have their roots in Japan, they also embrace a modern twist courtesy of Steven’s Innovative cooking techniques.
Picture a rotating raw selection interwoven with a handful of old favorites (such as the hero dish, the prawn roll), alongside newcomers like salmon confit with grilled leeks and radishes, and crispy skin coral trout, miso eggplant, and sauteed spinach.
“Our prawn rolls have become a runaway success, which is why they remain on the menu,” says Steven, “our new dishes will no doubt be just as popular, like the prawn and snapper gyoza, and fresh crudo selection, which changes daily.” Japanese specialties also appear, including a grilled wagyu beef cooked over a Hibachi grill, served with braised turnip and red wine sauce. The signature tasting menu also remains.
Uni’s new menu draws on Steven’s ample experience, with the chef leading the charge at a duo of Australia’s best seafood restaurants, including Sydney’s iconic Pier Restaurant and Fishface.
He hopes to highlight the quality and diversity of locally caught seafood with the new dishes, made possible thanks to the restaurant’s close relationship with Indonesian suppliers and local fishermen.
“Bali is home to some great seafood and equally great suppliers,” says Steven. “We’re proud to be able to cook some of the best seafood dishes on the island, a celebration of what this place and its producers have to offer.”
To partner with the Japanese-inspired fare of the restaurant, Mexicola Group’s Denny Bakiev has introduced a series of new cocktails alongside Uni’s resident mixologist Jordy Outra which celebrate Japan’s booming bar culture, specialty spirits, and unique ingredients.
Signature cocktails now include the Kamikadze – tequila, soju, white tea, pear, yuzu – and the Okinawa Fizz – Japanese gin, Cocchi americano, golden berry, pomelo, and tonic.
“I’m excited to be able to work with some seriously fresh, modern Asian ingredients and to tie Uni’s modern Japanese focus into the cocktail menu. Drinks at Uni will continue to evolve, with a specialty gin selection en route,” says Denny.
To contrast with the traditional Japanese design present in the wooden slat-laden exterior and the sushi bar-style kitchen, Uni has welcomed new artwork.
An existing collection from the Paris-based Yazz has been joined by pieces from New York graffiti artist Rostarr. The eclectic interiors will play host to a rotating line-up of monthly and weekly events, with special pop-ups to be announced shortly to accompany monthly yakitori nights, and the popular Kitchen Sessions series, taking place every Friday night.