At SKAI Bar & Grill, the primal philosophy of cooking with fire takes centre stage with the launch of The Wood-Fired Experience, a weekly Mediterranean-inspired dining programme that unfolds every Thursday against the backdrop of Legian’s coastline.
Above the shoreline where sea breeze meets quiet sophistication, the venue leans into its natural setting – sunlit by day, electric by night. The experience is thoughtfully divided into two seatings: a languid afternoon stretch from 12pm to 5pm, followed by an evening session from 5.30pm to 10.30pm. It’s a format that mirrors Bali’s own rhythm, inviting guests to drift between golden hour indulgence and after-dark energy without ever feeling rushed.
At IDR 499,000++ per person, the offering centres around a free-flow à la carte concept, drawing from the rich culinary traditions of Mediterranean wood-fired cooking. Here, fire is not merely a technique but a defining character – imparting depth, smokiness, and a certain honesty to each dish. The menu balances boldness with refinement, where ingredients are allowed to speak, elevated rather than overshadowed.
Standout favourites from SKAI’s previous brunch series make a confident return, including the robustly spiced Roasted Chicken Harissa and the delicately composed Charcoal-Roasted Snapper Fillet. Both dishes embody the programme’s essence: flavour-forward yet restrained, familiar yet thoughtfully reinterpreted.
As daylight fades, the atmosphere subtly shifts. The second seating introduces a more spirited cadence, underscored by curated DJ sets and the warm, fluid notes of a live saxophone. It’s not a departure from the dining experience, but an extension of it, where sound, flavour, and ambience begin to intertwine.
Cocktails and mocktails follow suit, crafted with the same attention to balance and expression. Each sip is designed not to compete with the food, but to echo it with brightness, layers and indulgence.
In many ways, The Wood-Fired Experience is less about reinvention and more about refinement. It strips dining back to its core elements – fire, ingredient, atmosphere – then rebuilds it with intention. At SKAI Bar & Grill, Thursdays are no longer just a lead-in to the weekend, but a destination in their own right.