Cover Wood. Fire. Ash. Three elements, one unforgettable dining experience at Fire, W Bali – Seminyak
Wood. Fire. Ash. Three elements, one unforgettable dining experience at Fire, W Bali – Seminyak
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There is something timeless about cooking with fire. It transforms, intensifies, and reveals layers of flavor that no other technique can replicate. At W Bali – Seminyak, this theory now takes center stage with the relaunch of Fire, the resort's signature restaurant, introducing a refined new dining concept centered around the elemental powers of flame.
At its core, Fire remains a modern grill, but one that approaches comfort food with greater depth, precision, and sophistication. Every dish is designed to showcase the transformative nature of fire, bringing out richer textures, deeper flavors, and a sense of warmth that lingers long after the meal ends. Complementing the new culinary direction is the introduction of a Wine Wall, featuring a thoughtfully curated selection of limited-offer wine bottles chosen to pair seamlessly with the smoky character of the menu.
“Fire is one of the most powerful elements of cooking. It transforms ingredients in ways that bring out incredible depth, texture, and character,” says Steven Peter, executive assistant manager of B&F and Culinary. The new menu is the result of a creative partnership between senior sous chef I Made Sember and executive sous chef Jules Winckler.
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Above Heirloom Tomato Salad
Above Dry-aged duck with crispy skin, potted leg confit, sautéed kale
Heirloom Tomato Salad
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Having been part of W Bali - Seminyak since before the resort opened its doors, Sember has long been a driving force behind the property's culinary identity. Alongside him, Winckler brings an international perspective shaped by years of experience across global kitchens, adding a contemporary approach to fire-led cooking rooted in technical precision. Together, they have crafted a menu that balances familiarity with innovation, celebrating ingredients through carefully layered techniques and bold, yet restrained, flavors.
Among the standout dishes is The Butcher's Block, a selection of premium special cut meats cooked over open flame, showcasing the restaurant's focus on fire as both technique and ingredient. For something lighter, the Reef Fish Crudo combines delicate slices of fresh fish with yuzu, smoked crème fraîche, and seaweed crackers, while the Heirloom Tomato Salad offers a vibrant play of green goddess dressing, chilled tomato consommé, and fresh basil.
Main courses continue with the Dry-Aged Duck, featuring crispy duck breast alongside potted leg confit and sautéed kale, delivering both richness and balance. To finish, guests can choose between the indulgence of the Dark Chocolate Soufflé, served with spiced chocolate, sorbet, and cocoa nibs, or the Charred Lime Pie, elevated with lime gel and Swiss meringue
Above Reef fish crudo, Wagyu steak tartare, heirloom tomato salad, and grilled octopus
Reef fish crudo, Wagyu steak tartare, heirloom tomato salad, and grilled octopus
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More than a menu refresh, the relaunch marks a new chapter for Fire, one that embraces the artistry of flame. From carefully sourced ingredients to the final presentation, every element has been designed to create a dining experience that feels both elevated and deeply satisfying. Fire is open daily for lunch and dinner at W Bali – Seminyak. For those seeking a dining experience where technique, atmosphere, and flavor come together seamlessly, Fire offers a compelling reason to return to the table.
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