Across Friday 27 and Saturday 28 March, Yuki and Meimei will step into the Bartiga kitchen, offering a limited-time menu that captures the vibrancy, spice and relaxed sophistication of Southeast Asian cuisine. The collaboration sees Head Chef Kadek of Yuki and Head Chef Yudha of Meimei join forces, crafting dishes that celebrate tropical produce, bold flavours and the elemental pull of fire cooking.
Expect a menu that leans into freshness and intensity – seafood with just-caught clarity, vegetables layered with smoke and char, and dishes built on complex spice profiles that speak to the depth of the region’s culinary traditions. It’s a style of cooking that feels both transportive and grounded, designed to evoke the essence of Bali beyond its more commercialised image.
Yuki has become known for its confident blend of contemporary Japanese technique with local Balinese influence, while Meimei has built a following for its expressive, flavour-forward approach to Southeast Asian cuisine. Together, the Chefs bring a dynamic and modern perspective, balancing precision with generosity and energy.
Drinks have been thoughtfully matched to the menu, reflecting the laid-back yet polished drinking culture of the island, and rounding out an experience that is as much about atmosphere as it is about flavour.
Already recognised for its Southeast Asian influences and modern Australian sensibility, Bartiga provides a fitting backdrop for the collaboration. For these two evenings, the Double Bay venue shifts into something more transportive – a space where warm hospitality, bold flavours and a sense of escape come together in a distinctly Sydney setting.
The Yuki and Meimei guest Chef takeover takes place at Bartiga in Double Bay on Friday 27 and Saturday 28 March 2026, with bookings essential for what is expected to be a highly sought-after, limited seating experience.
