Mejekawi, meaning sacred table, is an intimate restaurant offering a relaxed and informal fine-dining experience. Scalable tasting menus are prepared in our open kitchen and served to guests against a striking backdrop of the Indian Ocean.

  • STEPHEN MOORE, HEAD CHEF

    STEPHEN MOORE, HEAD CHEF

    British-born chef Stephen Moore has cooked in some of the world's best fine dining restaurants, hotels and resorts for more than 20 years. Most recently Chef Stephen was based in Sydney, where together with acclaimed chef Ross Lusted, he helmed The Bridge Room, during which time it was awarded two Chef's Hats in the Sydney Good Food Guide. Working in multi-award winning and Michelin-star venues in France, UK, Switzerland, New Zealand, Sydney, Melbourne, Barcelona and New Delhi has helped Chef Stephen form a food philosophy that is not only technique and produce-driven, but also holds great respect for local food culture.
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In 2016 we launched the Culinary Collective. An exclusive series of supper clubs that has seen us host and collaborate with some of the region's most innovative and celebrated chefs. Forthcoming events will be announced here, via our newsletter and on our social media channels

Mejekawi Saturday, 2018-09-29 13:00 PM - Saturday, 2018-09-29 19:00 PM

Andreas Papadakis
( OSTERIA ILARIA | TIPO 00 )
29th September 2018


29th September 2018
Andreas Papadakis
( OSTERIA ILARIA | TIPO 00 )

KU DE TA Bali will welcome award winning Melbourne Chef Andreas Papadakis for their next Culinary Collective of the year on Saturday 29 September for a long lunch, Italian style.

 

Starting from 1pm, Andreas Papadakis, chef/owner of Australia's favourite pasta bar Tipo 00 and Osteria Ilaria will provide guests with a taste of his modern contemporary Italian cuisine.

 

Athens born, Andreas Papadakis has 20 years experience as a chef. He completed his Diploma in Cooking with a Master’s Degree in Culinary Arts from the Ecole Ritz Escoffier in Paris and for the past ten years Andreas has been involved with an array of personal and collaborative ventures in consulting, pop-up appearances, art cuisine installations, events and culinary classes.

 

He spent four years as senior chef at Vue de Monde, then opened Comida Bebe, his art cuisine and consulting business, and most recently his collaboration with the award winning Italian Melbourne CBD restaurants, Tipo 00 and Osteria Ilaria, where he is chef and

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