Starfish Bloo – the iconic restaurant at W Bali – Seminyak – now enters a compelling new chapter that reimagines Mediterranean and Asian menu. This latest evolution is less about reinvention and more about refinement. The new menu unfolds with a quiet confidence, balancing the sun-drenched simplicity of Mediterranean cooking with the layered intensity of Asian flavours.
At the heart of this refreshed direction is the ocean. A series of thoughtfully composed seafood offerings set the tone, celebrating both purity and contrast. Raw selections arrive bright and precise: spicy tuna with a gentle heat, seabream crudo that leans into delicate acidity, and ponzu-laced scallops that carry a subtle citrus lift. The ceviche limeño adds a Peruvian touchpoint, while prawn sashimi delivers a clean, almost understated sweetness.
More indulgent expressions follow in the form of lavish seafood platters. Lombok oysters, rock lobster, king prawns, clams, and Hokkaido scallops are presented with quiet theatricality, accompanied by smoked butter, mignonette, and nuanced spice. The interplay between freshness and richness is deliberate with each element designed to complement.
Beyond the sea, the menu expands into dishes that invite both sharing and personal indulgence. The braised beef cheek is a standout, slow-cooked to a near-silk tenderness, infused with gentle ginger warmth and served alongside pillowy mantou and a crisp Asian slaw that cuts through its richness. Butterflied prawns, finished with a refined Dover lime jus, highlight a restrained elegance, allowing natural sweetness to take centre stage. Then there is the dynamite salmon maki, a dish that leans unapologetically modern. Bold, rich, and layered with texture, it introduces a contemporary edge that anchors the menu firmly in the now.
Dessert arrives with a sense of lightness. The exotic pavlova is both playful and poised: crisp meringue yielding to mango–passion sorbet, lifted by kaffir lime and rounded with coconut. It is a finish that lingers without overwhelming – a quiet exhale after a vibrant meal.
Guiding this transformation is a culinary team that understands both discipline and expression. Executive Sous Chef Jules Winckler brings with him a perspective shaped by classical French training and global experience, from the kitchens of France to the dynamic dining scenes of Bali and Dubai. His approach is instinctive yet precise, allowing Mediterranean foundations to evolve naturally alongside Asian influences.
Working in tandem with Executive Assistant Manager of Food & Beverage and Culinary Steven Peter, the vision for Starfish Bloo is clear: elevate without overcomplicating, innovate without losing identity. The result is a menu that feels both considered and effortless.
More than a seasonal update, this marks a shift in attitude. At Starfish Bloo, the familiar is reinterpreted, rebalanced, and reimagined. Mediterranean roots meet Asian vibrancy not in contrast, but in harmony, creating a dining experience that feels fresh, confident, and unmistakably of the moment.
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