Much-loved Australian chef James Viles (ex 2-hatted Biota dining) is hitting the road (or skies) and bringing his imaginative modern food to Uni, with chef Steven Skelly at the helm.
With a shared vision and commitment to the principles of sustainability, local produce and botanical ingredients, this talented duo will curate an exceptionally unique menu. Each dish carefully considered and individually inspired by the ingredients of Bali’s rich landscape. Charcoal will feature heavily, as well as foraged ingredients from a day exploring the island.
School prawn katsu, bonito mayo, Japanese turnip
Spent salami scotch quail eggs
Beef tartare, sea urchin, caviar, wild plants
BBQ octopus, soy, mustard, wasabi leaf
Pot roasted lobster, native XO, mountain pepper
BBQ wagyu, sorrel, tomato jam and burrata
Sour + sweet pork belly, garlic, wood mushroom, almond
Sea urchin risotto, fried zucchini blossom
Dragon fruit pavlova
Both James and Steven will present and personally serve throughout the evening. Expect a casual dining experience with the opportunity to talk to the chefs and discuss the inspiration behind each dish on the a la carte menu.
Keeping the evening relaxed, there will be shared plates of varying sizes and cocktails by mixologist Jordy Outra.