WEBSITE PREVIEW – LAUNCHING AUGUST 2021

BAR SOUVENIR

Berawa’s latest drinking den believes that good things come in small packages.

Souvenir has just opened its doors, a clandestine bar seating just 12 that’s tucked into the multi-faceted Kinship Studio.

Owners Louise Millroy, of Kinship Studio, and Michael Madrid, a Bali-based photographer, sought to recreate the small neighbourhood bars scattered across Japan. The result is a devoted drinking space boasting a quartet of bar seats, and a lounge to comfortably host 12.

“We were inspired to open a neighbourhood bar that serves really good drinks, in an intimate, relaxed environment. Separately, we both have good memories of hole-in-the-wall style bars we've visited in Tokyo, Hong Kong and Seoul and we wanted to relive that sort of intimate, and carefully curated experience. A hunger to create a point of difference amongst the blossoming population of Bali bars also proved a factor.

“A lot of places here are heavily focused on food, with the bar being secondary to the meal. We wanted to have the experience of going out for a drink - whether it be alcoholic or non even just popping by after work - to be the focus of the experience.”

 


 

A Gg. Jalak VIB No.4, Tibubeneng | IG @bar.souvenir

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BAR SOUVENIR
BAR SOUVENIR

RESPONSIBLE COMMITMENTS

Sustainable & Local Sourcing
Sustainable & Local Sourcing
Community Support
Community Support
Biodiversity Conservation
Biodiversity Conservation
Energy Conservation
Energy Conservation
Waste Management
Waste Management
No Single Use Plastic
No Single Use Plastic
Sustainable Packaging
Sustainable Packaging
Equal & Local Employment
Equal & Local Employment
Staff Engagement
Staff Engagement
Sustainable Building & Design
Sustainable Building & Design
Sustainability Management
Sustainability Management

 

ZERO PLASTIC POLICY

All fruit & vegetable must be delivered in cloth bags. No single use plastics (no straws etc). Using canned sodas instead of plastic bottles sodas.

 

SUSTAINABLE BUILDING & DESIGN 

Floor is made from recycled gymnastic mats.

 

MINIMIZING WASTE

Spoilage from wine that is opened/not consumed is turned into vermouths & tinctures. Using all parts of fruits/veg when they are incorporated into a cocktail.

Small bar = less stock on hand = less waste: ensuring we aren’t over-ordering supplies to be spoiled, in return producing less waste.

 

LOCAL PURCHASING

Purchase local where possible: swap out imported fruits for local counterparts, buy directly from local farms.

 


 

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