Honey and Smoke

The Best Authentic Wood Fire Bistro Grill.

Where the drama spectacle and ancient skill of cooking with fire are combined with the Balinese hospitality to show how simple great food can be.

The concept of restaurant is wood fire bistro with a speak-easy feel providing a modern Australian menu. This fire-focused eatery is a celebration of the chargrill, and is housed in a suavely styled space reminiscent of traditional train carriages.

While fire is the kitchen’s focus, that’s not to say that Honey and Smoke is a steak restaurant. Dishes are varied with guests invited to tuck into the likes of Grilled Scallops topped with chilli butter, dried mint yoghurt, and sumac, joined by Charred Corn with honeycomb, smoked yoghurt and whipped feta. Mains extend into Wood-Fired Aged Snapper served alongside pennyworth, kacang lima, charred kale, and miso beurre blanc, and a srtockyard rib eye joined by charred local bayam, creamed corn, andaliman, red wine jus and salted egg sauce.

A pioneer of the food realm, Chef Will Meyrick has built a reputation on pushing boundaries. The restaurateur’s career has led him from London, Sydney, Perth through to South East Asia. Will is the owner of a string of successful restaurants scattered across Indonesia and beyond, including Honey & Smoke in Ubud. Will Meyrick focuses on local sourcing in a more thorough way than we’ve seen before, for his guests to eat local and seasonal.

Opening Hours: Monday to Sunday 5 PM – 1 AM | Reservation: +62 822-1515-1586 or reservation@honeyandsmoke.co

Honey and Smoke

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