Miss Fish Bali is set to welcome the changing season with SEASONS: Autumn 2026, a two-night dining and music experience presented with Don Julio on 13 and 14 November 2026. Bringing together seasonal gastronomy, considered beverage pairings and an international music programme, the event transforms the Bali destination into an atmospheric Japanese autumn pavilion for an immersive evening that transitions from dinner to late-night revelry.
For this edition, Miss Fish takes inspiration from momiji, the Japanese tradition of appreciating autumn foliage. A red-maple gateway, crimson leaves and lantern-lit pathways set the scene, creating a seasonal backdrop for an eight-course tasting menu that moves between Japanese culinary precision and comforting autumnal flavours. As the dinner service draws to a close, the atmosphere shifts towards a more energetic social gathering, with international DJs taking over the decks into the late hours.
The culinary experience begins with Maguro Shiso, a spicy tuna tartare accompanied by shiso leaf in tempura, before moving to Saikyo Miso Salmon with Gorgonzola Cream, which pairs Tasmanian salmon with den miso. The latter is accompanied by Beni di Batasiolo Moscato d’Asti from Piedmont, Italy, introducing a wine pairing to the progression of flavours.
Japanese ingredients continue to shape the menu through Shimeji Red Wine Gyozas, featuring Japanese shimeji mushrooms with a red wine reduction and citrus ponzu, followed by Soft Shell Crab Temaki with tempura soft-shell crab, marinated tobiko and green salad. The sushi course is paired with Hakkaisan Snow Aged Three Years Junmai Daiginjo from Niigata, Japan, while a clear vegetable broth with umami noodles offers a lighter interlude before the main course.
For the main course, braised wagyu short ribs are served with Balinese smoked sweet potato purée and roasted broccolini. Benjamin de Rothschild & Vega Sicilia Macán from Rioja, Spain, accompanies the dish, bringing a Spanish wine selection into the evening’s international pairing programme.
The final courses turn towards indulgence. A brûlée Basque cheesecake with roasted wild strawberry jam and caramel precedes Raspberry Beurre Noisette, combining chocolate crémeux, beurre noisette ice cream and raspberries. The pre-dessert is paired with Amber Cream, a house-spiced eggnog featuring Baileys, while the final dessert is accompanied by Velvet Noisette, a cocktail combining Hennessy VSOP, fine ruby port, almond, vanilla, forest honey and mixed berries.
Across the menu, five pairings bring together Italian Moscato, Japanese sake, Spanish wine and house cocktails, offering a varied beverage journey alongside the eight courses.
The evening’s music programme adds another dimension to the experience. On Friday, 13 November, Andor Gabriel headlines alongside Met Musik and Dopamine. Saturday, 14 November, welcomes Tim Englehart, with Casa Orbe and Met Musik completing the lineup. The music is set to begin with refined grooves during dinner before building into high-energy house and global rhythms after midnight.
Through SEASONS, Miss Fish continues to explore the intersection of gastronomy, cocktails, music and immersive design, reimagining its setting with a distinct menu and atmosphere for each edition. The autumn chapter offers an opportunity to experience the venue through a seasonal lens, where Japanese-inspired dining meets Bali’s after-dark social scene.
SEASONS: Autumn 2026 takes place at Miss Fish Bali on Friday, 13 November, and Saturday, 14 November 2026. Dinner seatings begin at 8.30pm, followed by the music programme from 9.30pm until late. The experience is priced at IDR 1,900,000++ per person, inclusive of the eight-course set menu and pairings. A 15% government tax and 8% service charge apply. Autumn-inspired attire is encouraged, and reservations are required as seating is limited.
For dinner reservations, visit www.missfishbali.com/season-autumn. For party table enquiries, contact WhatsApp at +62 81230006477.
