Monday to Sunday Dinner: 5.00 PM – 10,00 PM
Thursday to Sunday Lunch: 12.00PM – 3.00PM
Bar open till late

Wood fire bistro with a speakeasy feel providing a modern Australian menu.

For celebrity chef Will Meyrick, this wood-fired bistro is based around Modern Australian dining, a result of his recent time spent based in Australia.

At Honey and Smoke, the chargrill is the hero. “Cooking with charcoal or wood fire just creates a much better flavour. It’s a really natural thing for us to install here in Ubud. Our food is blessed by the fire

THE MENUS

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.

⬡ OUR SHARED DINING MENU ⬡

COCKTAILS STORIES

The outside staircase hides a speakeasy bar, where diners can enjoy a selection of signature and classic cocktails. You feel like you’re on a journey.

The bar opens at 5.00 PM everyday, until late.

⬡ OUR COCKTAILS MENU ⬡