WEBSITE PREVIEW – LAUNCHING AUGUST 2021
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Menu
Menu
Reaffirming its focus on seafood, Uni’s new menu leans heavily into Japanese-inspired flavours 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 favourites (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 sautéed spinach.
A Jl. Pantai Berawa No.99 | IG @uni.bali
"We highlight the quality and diversity of locally caught seafood with the new dishes, made possible thanks to our close relationship with Indonesian suppliers and local fishermen. Bali is home to some great seafood, and equally great suppliers. 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. The only seafood on our menu that is imported is Salmon. Otherwise all is locally sourced."
"We utilize as much of our fresh ingredients as possible – for example: with a fish, we only throw away the gills and the scales – bones are used for stocks & sauces – fillets used in as many was possible. Prep to order / cook to order to reduce waste."
"We specify species sizes and only accept seafood caught within those means. We don’t sell any endangered species & we only buy whole seafood at a time."
"We only use island organics / no vegetables are delivered in plastic – they are stored in large plastic containers to avoid single use."
"Looking towards beekeeping & micro gardening on the venues rooftop (utilising in-venue compost)."