Vincentius Alvin Yoga
Jun 05, 2026
No spoilers, but if you've never been to SKAI Bar & Grill, or if it's been a while since your last visit, just know that this place has changed a lot. And by a lot, I mean A LOT. In a good way, of course.
Truthfully, it was a pleasant surprise. I hadn't returned to this place since SKAI transformed from a beach club into a Mediterranean grill & bar, and the change genuinely caught me off guard. The new concept has lightened the overall atmosphere, making the venue feel much cozier while adding a lively energy through live music performances and resident DJ sessions.
There is an indoor dining area, luxurious yet comfortable, complete with an open kitchen and grill station. Outside, guests can enjoy a beautiful lounge area and an infinity pool overlooking the ocean. The restaurant is particularly stunning at sunset, with golden hues reflecting across the sea and shoreline right before your eyes.
Now that it has become SKAI Bar & Grill, it's clear that the team is serious about its wood-fired cuisine. In fact, they're serious enough to introduce The Wood-Fired Experience every Thursday, showcasing their signature wood-fired Mediterranean dishes in a more approachable format. I think it's a smart move.
The menu features an impressive selection of wood-fired creations that sound mouthwatering even before they arrive at the table. From smoked lamb and premium wagyu cuts to charcoal-roasted fish and so on, and there are also a lot of tasty things too, like grilled oysters and homemade stracciatella cheese. Looking for dessert? They have a smoked banana cake (yes, smoked cake, you read that correctly) as well as a refreshing mango sorbet to finish the meal on a lighter note.
The Wood-Fired Experience works much like an all-you-can-eat concept from a curated menu, allowing you to order as many dishes as you can comfortably enjoy (and finish, of course). For a hotel dining experience, I think it offers excellent value at a very reasonable price.
With a menu this tempting, it was impossible not to give it a try. Right? Right.
That evening, I decided to sit indoors, close to the grill area. While the outdoor section certainly had the advantage of beautiful sunset views, the weather was quite hot that day, and I found the air-conditioned room much more appealing.
After informing the staff that I would be trying the Wood-Fired Experience, I was presented with the beverage menu. The selection was extensive, ranging from cocktails and wines to mocktails and smoothies. I tried my best to abstemiously order coffee or the famous Padma Soda that night, because it was still the middle of the week and there were several workdays ahead, but the cocktail list looked far too tempting, so I eventually ordered the Butterfly Mediterranean G&T. Just one sip, and I realize I had made the right decision.
I then began the evening with the Beef Marmalade and Talami Bread. I was fascinated by the fact that they utilize cuts of beef that would otherwise go unused, finely chopping and seasoning them to create a remarkably flavorful spread of Beef Marmalade. Paired with charred sourdough (trust me, their pastry including the sourdough never disappoints), I can honestly say this was one of the best bread-and-dip combinations I've ever had in Bali. Another good note was that they didn't tone down the flavors the way many hotel restaurants often do in Bali. The seasoning was bold, confident, and absolutely delicious. If you feel the spread is too savory, don't worry, it comes with natural pickles to help cleanse your palate.
The Talami Bread was equally impressive, served alongside smoked baba ghanoush made from aubergine and nuts. The bread itself was fantastic, especially when enjoyed warm. Filled with mozzarella, it was already rich and addictive and yum and impossible to stop eating, but dipping it into the baba ghanoush makes it even better. The smoky coriander on top of the baba ghanoush added another layer of complexity, and rather than being overpowering, was just right.
We also tried the Wood-Fired Sourdough Flatbread, which, unsurprisingly, did not disappoint. The sourdough was ah-mazing and one of a kind, it's not something you can easily find elsewhere in Bali. Meanwhile, the Homemade Stracciatella Cheese looked like a pizza. At first glance, it appeared savory, but after the first bite, I found it surprisingly sweet, thanks to the roasted almonds and honey on top. Let's say it struck me with a good surprise, but I liked it.
Moving on, we tried their mezze dishes: Snapper Crudo, Moon Scallops, and Grilled Lombok Oyster. All were fresh and beautifully prepared. The Snapper Crudo came with jalapeño vinaigrette and sun-dried tomato emulsion, and they give a pretty chubby cut for each piece. The Grilled Lombok Oyster was sweet, and it came with the burnt lemon that balanced the rich smoked cream on top.
The highlight, however, was the Moon Scallops. Served with smoked butter and burnt lemon, it was a real deal. It's a wonderful combination of smokiness and delicate buttery flavor.
We then tried the most-awaited dishes: the main menu. The Roasted Chicken Harissa was, in my opinion, a bit underrated. The curry leaves, paprika oil, and chive-and-artichoke aioli added layers of flavor and a pleasant kick of spice. Plus, the chicken itself was thick, juicy, and tender.
Be sure to order the Grilled Wild Mushroom as well. And no, don't turn up your noses yet just because it's mushrooms. This one comes with aged lardo and smoked egg yolk purée, so it tastes far better than you might imagine. Special mention should also go to their Smoked Lamb Merguez. Delicate, juicy, and flavorful, it paired wonderfully with the sourdough flatbread.
If you ask me what was the star of the evening, though, my answer is the Wagyu Marbello. They use grain-fed Australian wagyu for the dish, and the meat was thick, supple, and of course, devourable. Trust me, each gorgeous bite takes you merrily closer to heaven. Each serving comes in 100-gram portions, so if you're a protein junkie, ordering a few plates would not be a bad idea. The wagyu was served with red wine jus and slightly spicy harissa butter, though I personally enjoyed it with smoked salt. Either way, those beautifully juicy slices of wagyu are worth the visit alone.
To finish the meal, there are two desserts available. The smoked banana cake is absolutely worth trying, especially with the coffee cream on top. Meanwhile, the mango sorbet is refreshing, bright, light, and a perfect way to end the evening.
Full, happy, and perhaps a little too impressed by the wagyu, I came away thinking that SKAI is determinedly one of those places that's both fun and delicious to have up your sleeve. This restaurant is delicately balancing its urge to attract content-creating crowd with their Grilled Lombok Oyster and Wood-Fired Flatbread, while still satisfying diners who simply want an excellent dinner thanks to dishes like the Wagyu Marbello and Beef Marmalade. It may not be revolutionary or entirely mind-changing, but it is a warm, welcoming space with a fantastic team behind it, and I'd happily pop by again with my friends.
So no, I won't miss the old version of SKAI. I like this one much much better.
SKAI Bar & Grill
Padma Resort Legian
Jl. Padma No. 1 Legian, Bali
Phone: +62 811 3821 9512
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