UNI restaurant Bali

Our wine list offers something for everyone. Carefully selected from top producers around the world to highlight our ever changing menu. Plenty of options by glass the too!

Exquisite line caught, perfectly aged amberjack from Nusa Penida. Served with a complex sauce of kelp and roasted capsicum. ​​​​​​​​​Link in bio for reservations. ​​​​​​​​​

Weekends or weeknights, we got you covered for you and your loved ones.
Tuesday to Saturday from 6pm. Book now via link in bio.

Tuesday night well spent, with cocktails and food at Uni.
6pm until late.
Reservations via link in bio.

There are options for everyone at Uni…
Our dishes are all great for sharing, or ask the team to create a tasting menu experience matched with cocktails, wines and sake.
Link in bio to enquire.

This snapper dish has evolved over the years and remains a best seller.
Be quick as it’s due for a change.
Stay tuned!

Uni Kitchen Sessions returns, Friday 20th October.
Join us from 6pm until late for 100k Uni style bites and our newest cocktails by .
Featuring Dj Nakalbyz.
Reservations via link in bio.

This little prawn roll has been on since our reopening.
Buttered and grilled brioche filled with king prawns and our signature 1001 island dressing.
One is definitely never enough.

Reservations via link in bio, or walk right in.

Negroni classic - Campari, gin, cinzano sweet vermouth. ​​​​​​​​
6pm - late.​​​​​​​​
Bookings via link in bio, or walk right in.​​​​​​​​

Our dry aged fish program allows us to buy immaculate species from all over the Archipelago and served in peak condition.​​​​​​​​​Check our latest catch from 6pm tonight. ​​​​​​​​​

Join us at the kitchen counter and enjoy the show. Watch the team as they work with our carefully selected produce and beautiful dry aged fish from all over Indonesia.
Bookings via bio.

Matelote is a classic Burgundian fish stew but we have modernised it. Dry aged barramundi, seared calamari and king prawns, served with a roasted bone and red wine sauce.
An absolute banger.
Reservations via link in bio.

The coddled egg is a long standing favourite at Uni.​​​​​​​​​Soft egg yolk, topped with sea urchin, seaweed butter, sherry vinegar and finished with caviar.​​​​​​​​​Link in bio for bookings.

Truffle Negroni Gin - Campari, sweet vermouth, truffle - in support of Negroni week. Available for two more nights, from 6pm - late. ​​​​​​​​​

No stranger to Uni is our good friend - you can check out some his signature artwork, including his incredible mandala piece. ​​​​​​​​​Link in bio for reservations. ​​​​​​​​​

Another week of fresh and organic produce from our local supplier. ​​​​​​​​​Stay tuned for this week’s specials.​​​​​​​​​Tuesday to Saturday from 6pm until late.

Enter to our raw, grill and seafood restaurant. ​​​​​​​​
Tuesday to Saturday from 6pm until late. ​​​​​​​​
Reservations via link in bio. ​​​​​​​​

Our bar team will be pouring those beloved Negronis for Negroni Week from the 18th - 24th. 'A drink for a cause'. ​​​​​​​​​​​​​​​​​​Our classic Negroni will be on offer, as well as two more carefully curated cocktails featuring Campari.

Available at the bar from 6pm, come see what we've been working on for this one week.

Shinsen - A fun spin on a high ball with Gin, kafir and mandarin shrub, cochi, americano bianco, fennel basil soda.
6pm - late.
Bookings via link in bio, or walk right in.

This amberjack has been hanging for 5 days when we cut this.. It is served in a grilled and chilled tomato consommé with shiso leaf. ​​​​​​​​​6pm until late, reservations via link in bio. ​​​​​​​​​

Our team strives every service to make sure Uni delivers it’s unique taste on modern seafood and more. You are in safe hands with this young lady. Sous chef and superstar Dea. ​​​​​​​​​Reservations via link in bio. ​​​​​​​​​

Not only fish! Alongside our dry ageing program we also serve treats like this..​​​​​​​​​Pork + pistachio and black truffle terrine with grilled sourdough from our friends over at . ​​​​​​​​​Book now, via link in bio.

Meet us at the bar. Open from 6pm Tuesday - Saturday. ​​​​​​​​

Now on at Uni -- Sakoshi bay oysters. ​​​​​​​​​We're serving them two ways, one with sea urchin, ponzu + yuzu. ​​​​​​​​​Reservations via link in bio.

See you tonight for Uni Kitchen Sessions.
Ft. James Hendrik on vinyl from 8pm.

Special menu with 100k bites and cocktails available all night at the bar!

Bool your table via link in bio.

Afternoon beers with .
All three varieties available at our bar from 6pm.

Assembling our vanilla chiboust.
Beetroot + blueberry granita, lemon thyme, meringue.
Link in bio for bookings.

Join us tonight for Kitchen Sessions x Island Sports.
Featuring .
From 6pm - late + 100k bites and cocktails.
Limited tables, book now through link in bio.

Uni offers an up close and personal experience with Head Chef Steven Skelly. Our open kitchen allows you to watch the process and cooking of every dish. Join us on the kitchen pass, or dine close by, reservations in bio.​​​​​​​​​ ​​​​​​​​​

Chef Steven Skelly plating your dishes, witness his latest creations in our open kitchen, from 6pm Tues - Sat.

Chilled sesame udon noodles in a cold brew dashi. ​​​​​​​​​Find this dish on our Uni bar bites menu.​​​​​​​​​
Reservations via link in bio - or walk ins welcomed.

Wind down at our bar, and get yourself a cocktail. ​​​​​​​​​Birdy - Thai infused bourbon - campari - pineapple - lime - kemangi.​​​​​​​​​6pm until late.

A favourite returns to the menu.
Crab + zucchini lasagna with ginger emulsion.
Tuesday to Saturday from 6pm.
Book your table, link in bio.

Wednesday night dinner service. ​​​​​​​​​Tuesday to Saturday from 6pm until late. ​​​​​​​​​

Parmesan + truffle taco, available for one more night here at Uni. ​​​​​​​​​Reservations in bio. ​​​​​​​​​

Tonight for Kitchen sessions #32 ft. ​​​​​​​​​100K bar bites + cocktails available all night.​​​​​​​​​Join us for dinner and a good time.

A delicate delight. ​​​​​​​​​Sumoki - Meszcal espadin - taragon - maraschino liquer - lime​​​​​​​​​Reservations via link in bio.

Uni open Tuesday to Saturday. Join us for some bar bites from 6pm.
Reservations via link in bio.

Aged coral trout carpaccio, black garlic vinegar, sake* ​​​​​​​​​Freshly cut from 6pm. Reservations via link in bio or walk right in. ​​​​​​​​​

Line caught ruby snapper and striped grouper dry ageing in our cabinet. 🎣
Both will be available tonight raw or grilled over binchōtan
6pm until late. Reservations via link in bio,