If you’re already a fan of Sisterfields and BO$$ MAN then you will love the latest addition to the group’s booming empire, headed by Melbourne founder Adam McAsey and executive chefs Jethro Vincent and Kevin Chung. With a concept that fuses the urban flair of a New York–warehouse with the energy and vibe of a Miami Beach–party, Bikini brings a unique and playful dining experience like no other to the island.
With excellent cocktails and great music coupled with a stunning interior, it’s easy to imagine you’re attending an exclusive celebrity party. The boys have again teamed up with Melbourne-based Travis Walton Architects and creative agency 21-19 – also behind the creative direction of Sisterfields and BO$$ MAN – to create a playful and visually stunning space .
Jethro returns to the world of decadent dining, using skills he honed while creating degustation menus at the esteemed Whare Kea Lodge in New Zealand. It was there that he learned to work with seasonal produce and learnt the benefits of using locally sourced ingredients – skills that are clearly present throughout Bikini’s menu. Similarly, Chef Kevin Chung brings over 15 years of experience in a five-star setting to the kitchen, having worked at Sydney’s Rockpool with Neil Perry, Longrain under Martin Boetz and most recently, as Chef de Cuisine for Starfish Bloo at the W Retreat & Spa Bali – Seminyak.
Together, the team has made the decision to not categorise their food offerings, opening themselves up to creative and whimsical gourmet creations.
Start your evening with a selection of seasonal appetisers, which are designed to complement your first drink of the evening. Think foie gras parfaits with a house-made quince paste and ‘butter ash’, cleverly encased in crispy pastry to look like a cigar atop a gleaming golden ashtray.
Next up is a raw section showcasing the true flavours of some of Bali’s best ingredients. There’s an Asian-influenced venison tartare with ginger and chilli dressing, quail eggs, candied chilli, and coriander, with crispy shredded kumera for added texture. There’s also a tuna and prawn aguachile – a Mexican-style ceviche – which packs a refreshing punch of lime juice, green chilli, avocado, coriander, caviar, and bitter blood vein sorrel.
Move onto the small plates, where you will find some classics with a twist. The gourmet interpretation of Steak and Eggs includes premium-grade rib eye, potato dauphine, a slow-poached egg and caramelised onion puree. There’s also high-grade salmon, smoked to order, and served while it’s still hot with a side of traditional potato salad.
If you’ve made it this far and still have room for dessert then get ready for a treat. Whether you prefer fruits like lemons and berries, or you’re more of a chocolate and salted caramel person you’ll find the perfect end to your meal – one that is both texturally and visually stunning as well as delicious.
Bikini is all about enjoying life to the fullest. Between the decadent dining and playful atmosphere, it’s the ideal spot to pop by for drinks, stay for dinner and continue on until late.