At Miss Fish Bali, dinner rarely ends when the last course is served. Instead, it evolves – gradually shifting from refined dining into the kind of electric celebration the venue has become known for. This April, the restaurant’s signature concept returns with SEASONS: Spring 2026, a two-night experience taking place on 3 and 4 April 2026, inspired by the exuberant colours and rhythms of Colombia’s legendary Barranquilla Festival.
Each edition of SEASONS reimagines the restaurant through a completely new narrative, transforming the space through design, music, and gastronomy. For the Spring chapter, the concept draws from the vibrant energy of Latin American carnivals, translating their spirit into a multi-sensory dining journey that blends bold flavours with Miss Fish’s contemporary culinary style.
The evening begins with a curated tasting menu that sets the tone for the night ahead. A playful reinterpretation of Colombian street food arrives first: caribañola paired with Antonius caviar and suero costeño, balancing crispy textures with delicate salinity. From there, the flavours move toward the tropics with a poached mutiara lobster cocktail served alongside patacón, capturing the brightness of Caribbean cuisine.
The progression continues with a grilled Black Angus inside skirt bao, before shifting into a refined temarizushi selection featuring akami with mango and kizami wasabi, salmon norimaki, and shiromi accented with a tom yum vinaigrette – an unexpected yet seamless meeting of Japanese precision and vibrant global flavours. A goldenberry and gari consommé provides a refreshing pause before the main course arrives: braised Australian wagyu short ribs with yuca frita, where the richness of slow-cooked wagyu meets the comforting crunch of a beloved Latin American staple.
Dessert leans into playful tropical notes. A bright mango biche sorbet awakens the palate before the evening concludes with a decadent shiro-miso chocolate millefeuille, blending deep cocoa richness with subtle umami complexity.
The culinary journey is accompanied by a series of cocktails crafted specifically for the season. Drinks such as Golden Apertura, Ichigo Sakura, and Spice Carnival mirror the vibrancy of the theme, layering fruit, spice, and aromatics to complement the menu’s Latin-inspired flavours.
As the final plates are cleared, the atmosphere shifts. Lights dim, the music rises, and the dining room transforms into the spirited celebration that defines the Miss Fish experience. International DJs lead the soundtrack for the weekend, with HYENAH performing on Friday, 3 April, followed by BALZAR on Saturday, 4 April.
With its blend of immersive storytelling, global flavours, and nightlife energy, SEASONS: Spring 2026 at Miss Fish Bali promises two nights where dining, design, and music converge – capturing the joyful, uninhibited spirit of carnival in the heart of Bali. Seating is limited, and early reservations are strongly recommended.