Seminyak, Bali has a new hotspot in it’s endless line of options. The recently opened Bikini, a luxe, architecturally designed space, blends the urban style of a New York warehouse with a decadent Miami beach party feel. With up to 120 seats in both its bar and restaurant areas, it looks to be a very welcome and distinctive addition to Seminyak’s famously up-market scene.
The interiors of the venue were the brainchild of Melbourne-based Travis Walton Architecture and creative agency 21-19 to bring the vision of sultry sophistication to life.
A graphic fuchsia feature wall, created by Melbourne based artist, Ash Keating, greets diners on arrival. Keating chose to use paint-filled fire extinguishers, strategically sprayed from floor to ceiling to create the visually compelling effect.
The kitchen at Bikini is designed to produce intricate, but still accessible, menu items. All fermenting, pickling, dehydrating and curing is done in house alongside the breads, ice creams, sorbets and syrups.
The menu was designed by Creative Culinary Director Jethro Vincent, who sought to bring his skills from creating degustations at Whare Kea Lodge in New Zealand. Chef Kevin Chung, with his 15+ years of experience in five-star establishments like Sydney’s Rockpool and most recently, The W Retreat & Spa, Bali (also in Seminyak), teamed up with Vincent to develop the menu so that food would not be categorised in a standard manner. Instead, they chose to open themselves up to “creative and whimsical gourmet creations”.
“The menu is a fusion of what’s in season, what’s on trend and what I love to cook. We have broken it down to five groups and diners will be taken on a journey from mouthfuls to large plates with inventive cocktails to match” said Vincent.
“Straight up we have a delicate raw section with highlights such as the New Zealand Venison tartare with ginger and chill. There’s also a tuna and prawn aguachile – a Mexican-style ceviche.”
Bikini’s drinks menu was developed by award-winning mixologist Max Hart, who hails from Melbourne. Hart has previously been with Vue De Monde, Lui Bar, Eau De Vie Melbourne and Boilermaker House. Hart’s cocktails for Bikini are a twist on classics, using modern techniques (olive oil fat washes, house-made syrups and infused gins) with inspiration from the region’s local produce.
Bikini was brought to fruition by Aussie expat Adam McAsey and his 8 Degree Projects team. “Throughout my time doing business in Bali and travelling the globe for inspiration, the concept behind Bikini was born. The restaurant has been in the making for over two years now and I’m absolutely pumped to bring such a unique dining experience to the island,” said McAsey. It joins several other Seminyak hotspots like Sisterfields, BO$$MAN Burgers and Expat Coffee Roasters, also from 8 Degree Projects.
Address: JL. Kayu Cendana No.6 Seminyak, Bali
Contact: +62 361 738 454
Hours: Open daily 5pm-12am