Primitive cooking, modern dining - that's the name of the delicious game at Skool Kitchen: one of Canggu's very best restaurants.
Sitting above The Lawn in Canggu, Skool Kitchen is a modern dining experience where every dish touches fire, from the appetizers to the desserts and even the cocktails. An open flame kitchen on the waves, at Skool you’ll taste the very best produce on the island, thrown into the flames in a primitive style of cooking.
Skool is the collaborative work between two of Bali’s biggest hospitality favorites; Tai Buddha of The Lawn, Times Beach Warung and Single Fin, and Adam McAsey of Sisterfields, Bikini and Boss Man. Embracing the principle ‘Primitive cooking, modern dining’, Skool is a destination restaurant that’s produce-driven and forward thinking. Chef Vallian Gunawan delivers an honest modern menu with a burning edge,graced by flamesand powered by natural wood and charcoal embers.
As you arrive in Skool through its discreet street front, you’re welcomed with an expansive view of the Indian ocean. The whole space is hanging right over the waves, with the open kitchen offering a compelling show of flames and culinary acumen. The interior is polished and intimate, with impressive works of art by contemporary artists Steve Gorrow and Ricky Lee Gordon.
Outside, the deck has a sprawling bar flanked by two palm tree tops emerging from the floor below. The atmosphere is equally charming and compelling as the sun sets over the surf to the sound of mellow 80s beats played from the house’s own vinyl collection.
The menu is a show of culinary prowess; the smalls are bold and packed with flavour, like the locally grown beetroot, baked in coals and ashes overnight, grilled and glazed in hibiscus shrub, served with wood-smoked stracciatella. The mains highlight the primitive aspect of cooking. The slow-roasted lamb, marinated for over three days in garlic, yogurt, and spices, is trussed and hung over the fireplace to roast to perfection, then served in its own spiced juice. The sweets are suited for a memorable send-off. A whole spice-glazed pineapple, slow roasted for seven hours over charcoal embers, is served lukewarm paired with macadamia nut ice cream.
Tai Buddha and Adam McAsey say “Skool is a unique setting where our culinary expertise and instincts for modern culture fuse in a truly incredible location. There is no stone unturned; every detail of Skool is curated to deliver good times, great views and even better, hoping to leave guests with a lasting impression and a burning desire to return.”
With weeks booked out in advance, Skool is a firm staple on the island’s culinary scene.