It may take its name from flickering flames, but there’s nothing fleeting about Fire. The second restaurant at W Retreat & Spa Bali in Seminyak, this barbecue-based hotspot transforms dining into a dramatic display of culinary brilliance, plating up an all-day menu full of beautifully prepared produce.
The man fanning the flames is Head Chef, Jack Yoss. With a career spanning across 10 countries, including the UK, France, Japan and Spain, he is perfectly placed to lead the kitchen. Gaining inspiration from both street food and Michelin-starred restaurants, the highlight of Jack’s career was presenting and consulting on the World’s 50 Best Restaurants awards, where he gave a speech on sustainability and traceability. It’s this passion, enthusiasm and courage that allows Jack to create a diverse, daring and dead-set delicious menu at Fire.
Not many can say they’ve danced the kecak – a traditional Balinese ceremony where more than 50 chanting male dancers, clad in black-and-white sarongs, gather in a ring around a fire to act out a traditional story. This traditional experience inspires every aspect at Fire, and is conveyed throughout the decor of the space. Pull up a table under the signature Venetian glass ‘Fire’ chandelier and watch the chefs create magic in the open kitchen. Notice the sarong-styled glass pendants and the black-and-white checkered marble buffet counter, before heading out to settle down at the outdoor open-air seating.
You’ll find only the freshest local produce coming from the kitchen. Jack and his team follow the motto: if it sprouts from the earth it must be from Bali and Indonesia. So they work with many small farms, employing them to grow produce from imported seeds to ensure the produce is fresh and in prime condition.
Start your day slow with a breakfast buffet; Asian flavours appear throughout the modern creation stations. As the sun reaches its peak position, stop by for a filling lunch. Try your hand at a selection of raw and organic dishes such as the grilled prawn and quinoa salad with olives, sundried tomatoes, feta, watercress and sherry vinaigrette, or get your hands messy with a wood-fired pizza – try the parma ham and Asian pear, topped with wild rocket, truffle oil and shaved parmesan.
As the sun begins to fade, turn to the mouth-watering dinner menu, or opt for the Chef’s seven-course selection. The highlight across both offerings is the signature-aged steaks, sourced from all over the world. Each cut is aged for at least 21 days before being grilled by the team of chefs. Try the Australian Stockyard Wagyu Top Sirloin, or opt for the John Stones 45 Days Dry Aged Irish Beef. If you’re more of a lamb lover, sample the grilled lamb chops with a goat’s cheese and potato terrine, black olive sauce and charred onions.
Pair your fare with one of the 200 selections of wine from all over the world. With both old and new world varieties featuring, there’s something for every palate. Cocktail connoisseurs will also appreciate the comprehensive range on offer – the signature Liquid of Fire includes berry-infused vodka shaken with crushed dates, fresh sage, chilli and squeezed lemon.
There’s no other word for Fire than fabulous. Between its talented team of chefs, lovely local produce and delectable drinks list, it’s an indulgent option for any night of the week.