Uni Restaurant and Bar has opened with an updated approach to customers and an implementation of prevention protocols.
Steven Skelly, the chef and owner of Uni Restaurant and Bar, has announced a series of changes for his beloved local eatery. He is introducing a new ala carte menu alongside the existing five-course set menu.
He will also be implementing strict prevention protocols to create a safer environment as customers enjoy the tasty dishes and excellent services in the heart of Berawa, Canggu.
After spending years as an Executive Chef of the Mexicola Group, Steven is no stranger to the demands of the burgeoning Balinese food scene.
Sensing a change in local dining habits, Uni will increasingly weave inspiration from a global palate of flavors in its rotating menu. A collection of casual plates will change weekly, though there will be a few mainstays like prawns served in a brioche roll and raw scallops served in fermented raw pumpkin juice.
Creative cocktails and an impressive array of natural wines will complement the food, maintaining Uni’s reputation as a contemporary seafood restaurant.
“Our approach has become simpler, as we intend to focus on serving tasty food. There’s no longer a need to be a special occasion restaurant. People are looking for an excuse to go out to eat and drink. Hence, we made our a la carte menu fuss-free, with food that customers can eat every day,” Steven explained.
The guests can enjoy the newly revamped interior from Thursday to Saturday, starting from 6:00 pm until late in the evening. “It’s a great time to get out and socialize, and we have DJs to entertain our regular base of guests,” Steve concluded.
You can send a message on WhatsApp +628113883371 for reservations.
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