Nüde Berawa Dinner in Canggu: Full Menu, Prices & Review

If you've been to nüde Berawa in the daytime (and at this point everyone in Canggu, who hasn't) you already know the script. Sunlight pouring through the front. Avo on toast. A massive big breakfast. The friendliest team in Bali laughing two tables over while someone orders their third long black of the morning. It's the place you go for eggs.

What I walked into on Friday, June 5th, was not that place.

I'd been invited to the second night of nüde's brand-new dinner service at their just-opened Berawa venue (a fresh build 66 metres down the road from the original) and the dinner concept Christian Reyno had been quietly circling for the entire ten years nüde has existed. As nüde's own announcement put it: a decade ago, we opened the first nüde in Berawa. We just moved nüde Berawa, 66 metres down the road. The official open-to-the-public date was Sunday, June 7th. Thursday, June 4th was the first night ever. I was there for night two, in a still-warm new home, and I was already trying to figure out how the room could look so completely unlike anything nüde had been before.

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This is an after-event piece in three parts. What I saw and ate and felt. What Christian told me about why he finally pulled the trigger after a decade of almost. And the full new dinner menu, dish by dish, with everything you actually want to know before you book a table.

Walking In At 7pm

It was about 7 in the evening when I got there, and the first thing I clocked was the lighting. Not bright. Not warm-overhead bright the way nüde is at brunch. Dim. The kind of dim where each table has its own little pool of candlelight, and the rest of the room is shadow and movement. There's a projector throwing visuals onto one of the walls. There's a moody carpet underfoot. I sat down and realised I was looking at a completely different building.

The palette had shifted. Dark wood tables. White marble surfaces. Deep green sofa-banquettes tucked into a corner: the kind you sink into rather than sit on, like a diner booth that grew up and got sophisticated. Everything was textured, layered, intentional. Sexy. That was the word that kept coming back. The place is sexy.

I was one of the first guests to arrive, and the floor team was mid-briefing: staff in a huddle, getting the run for the night. They saw me come in and broke the huddle immediately. That's so classic nüde. I told them, please, finish your briefing, I'll sit, it's okay. Christian wasn't having it. He walked over, said no, you're a guest, and proceeded to give me a personal tour of the room (the corners, the materials, the bar) before letting me sit down.

That's the thing about this place that you cannot manufacture. Twelve hours earlier the room was for eggs and laptops and post-surf coffees, and now it was a candlelit restaurant with a DJ booth in the middle of the room, and the team (the same team) was switching gears with absolutely no friction in the warmth.

I got seated on one of the green banquettes and Mbok Sulis came over with ice water and menu. I have to talk about Mbok Sulis for a second. It was nighttime. The room was deliberately dim. Her energy was a sunray. She has worked with Christian for nearly eight years and she serves you like you're someone she's been waiting all day to see. Calming. Caring. Family-feeling. Her smile is the actual lighting fixture of the room.

The prosecco was perfect. Cold, fresh, crisp. I sat with it while I waited and let the room fill up around me, which it did, fast. People came in laughing, kept laughing, kept the volume at that exact pitch where you can hear conversations without straining and you can have your own without competing. The DJ was building something quiet and good behind it all. Putu was moving from section to section. Christian was hopping from table to table, the host doing his actual job, knowing half the room by name.

This is what nüde has always done in the daytime: that open-house energy, the we're so glad you came of it. They've just transposed it to a key with more bass.

When the food arrived, it arrived as a moment. One portion of Galbi-style short ribs, flanken-cut, glossy, marinated in soy and garlic and sesame, plated with a pair of slightly menacing kitchen scissors that you're meant to use yourself, the way you would at a Korean BBQ. Two sides came with it: charred corn ribs glazed in gochujang, and a cold cucumber salad in a soy-sesame-chili dressing. The table next to mine watched my plate land and immediately started asking what I'd ordered. Within ten minutes they'd ordered the same thing. A bonding moment, over ribs.

The ribs themselves did not skimp. Sweet, savoury, sticky, deeply seasoned: the kind of marinade that's been thought about. The corn was lacquered in flavour; they lather that sh*t with seasoning, and you can tell. The cucumber salad turned out to be the genius of the plate, because once you've had two or three bites of the rich stuff, the cold sour crunch resets your mouth. Then a sip of the fizz resets it again. Then back to the Galbi. Then back to the corn. The whole meal is built around that loop (heavy, fresh, fizz, repeat) and it works.

I closed with the sticky toffee pudding. Warm pudding, cold vanilla ice cream, a little jug of toffee sauce you pour yourself. Mbok Sulis brought it out and I genuinely thought, that's a big portion for dessert. It was the right way to end a meal that had been flavourful from minute one: something rich and warm and slow, after all the sharp and bright that came before.

By the time I left, the room was full and loud in the best way, the projector was still moving on the wall, the DJ was at cruising altitude, and the team was three hours into the second night they'd ever done this and looked like they'd been doing it for years.

The place was sexy. The food was amazing. Everyone was so hospitable. And I was so proud of the nüde team for everything they pulled off.

Christian on Ten Years of Almost

I caught Christian between table visits and asked the question I'd been turning over all night: why now?

"We've always, over the 10 years that nüde's been open, we've always tried to do dinner. And what we've always tried to do is just make it an extension of what we do during the day. And I think it's just because I was always scared, because I thought, oh, it's nüde in the day, and if we do anything too far away from that, people won't get it. It's just taken 10 years to have the courage to go, alright, let's actually try and do it as a full restaurant in the evening and see if it works."

What changed was a combination of permission and personnel. He'd been watching other Bali venues pull off a good day and a good night under one roof. The current head chef at Berawa, who's been with him for eight years, loves cooking this style of food. And the rebrand was already on the table.

"I thought, this is the time. Rebrand, new site, let's go for it and do it in Berawa."

But the real shift was the philosophical one. For years, when nüde had tinkered with evening service, it had tried to be a slightly stretched version of the daytime menu. Christian's image for why that never quite worked is, I think, the best line in the entire interview.

"It used to always be an extension of the day, but that's weak. It would be like going for dinner with your gym clothes on. So I felt like we either have to go fully, or don't do it at all. So we kind of went fully, where people would feel comfortable wearing nice clothes, feel comfortable going on a date, feel comfortable having a glass of wine and enjoying the space as though it was a restaurant. And I think we achieved it."

That achievement is partly architectural. The new Berawa is a full ground-up build, 66 metres down the road from the site that opened nüde a decade ago. He worked with an interior designer who'd previously designed nüde Umalas, the first time he'd really let a designer push him out of his comfort zone. (Pre-Umalas, his approach to opening a new site was, by his own admission, paint everything white. Maybe some texture at Babakan. Same with Pererenan.) Umalas was the first real collaboration. The new Berawa was the next step up. Seminyak (opening in six weeks) is another step. Bingin, after that, is another. The designer has steadily earned his trust.

"They were patient enough with me to not expect me to just do everything they asked for in the first project. But in this one, I really think we worked really well together."

He's right. Day-time spaces traditionally look terrible at night (the seams show under low light) and Berawa just doesn't. The room transforms.

The other thing he kept circling was the team. The Berawa floor and kitchen are the longest-tenured group he has across the four nüde locations. Putu, ten years. Dayu since 2018. Ari, the one in the glasses, nearly eight. Dika, the bar manager, eight. Sulis, seven. The head chef, eight. These are people he's spent more of his adult life with than most of his friends.

The hardest training challenge, he told me, was teaching them how to do less.

"Front of house is used to people coming in for eggs and expecting a lot of attention and the interaction being really friendly and high energy. So for our team to understand that in the evening it's not about them and they need to take a back seat. And I don't want to hire nighttime restaurant people. I want our team to upskill and be the ones that take over this role."

When I asked what he most wants to build, he didn't hesitate.

"I'd like to work on our Friday night first: the Ribs & Fizz. I'd like to build up a Friday night where people can come and know that they're going to have fun, it's going to be lively, the food's going to be good. They don't need to stay out till one, two in the morning. A bit more, not necessarily mature in age, but a bit more of a crowd that are not looking to get super drunk and party. I want people to feel like they've come out for dinner and also had a nice atmosphere."

The Ribs & Fizz format is the thesis statement of the whole concept in miniature. Sticky messy ribs you eat with your fingers, paired with elegant flutes of prosecco.

"I just like the idea of it being a bit of a contrast. Kind of like our day to night."

The Menu, Dish by Dish

The new nüde Berawa dinner menu is structured in five movements: Bites, Starters, Mains, Sides, and Desserts. There's a separate Drinks Menu for the night, a Friday-only Ribs & Fizz menu, and a dedicated dessert list. It's a longer, deeper menu than anything nüde has done before, and the ingredient and technique vocabulary is noticeably more chef-driven: tamarind glazes, black garlic cream, smoked cream, ponzu, gochujang, charcoal butter, buckwheat blinis. Below is the full menu with prices (all in IDR, plus 7% service and 10% tax), and a few notes on what you should actually order.

Bites: IDR 60K to 70K

The opening section is built for the table. Small plates, fast to share, designed to land while you're still working through your first drink.

• Baba Ganoush, 60K. Slow-roasted eggplant blended with tahini and lemon, finished with warm spices and olive oil, served with charred flatbread.
• Charcoal Butter & Sourdough, 60K. Warm house-made sourdough with whipped charcoal butter and sea salt. The bread course, elevated.
• Bacon Croquettes, 70K. Crispy croquettes of smoked bacon and parmesan, served with dijon crème fraîche.
• Truffle Arancini, 70K. Crispy risotto balls with truffle and mushroom, served with truffle mayonnaise.
• Pork Belly Skewer, 70K. Tender pork belly glazed with tamarind, finished with toasted coconut and a smooth black garlic cream and lime.
• Chicken Thigh Skewer, 70K. Grilled chicken glazed in teriyaki, finished with shaved cured egg yolk.

Order, at minimum: the charcoal butter sourdough and the pork belly skewer. The tamarind-coconut-black-garlic combination on the pork is the most "this is a restaurant menu now" item on the page.

Starters: IDR 90K to 120K

This is where the menu starts showing its hand. Cold, technical, ingredient-forward. The starters lean raw and citrus-bright, with a lot of texture and acid play.

• Tuna Tartare, 100K. Spicy tuna with crispy nori tempura cracker, ponzu, crème fraîche, and black garlic cream.
• Salmon Blini, 120K. Buckwheat blini topped with smoked salmon, seaweed tobiko, crème fraîche, and lime.
• Shrimp, 95K. Baby shrimp from the grill, lightly torched, served on a smoky tomato relish.
• Roast Beef, 90K. Thinly sliced roast beef on brioche, with horseradish cream and pickled mustard seeds.
• Heirloom Tomatoes, 100K. Served with stracciatella, red onion, and basil oil.

The heirloom tomato is the easy date-night order. The tuna tartare is the one to put in the middle of the table.

Mains: IDR 80K to 190K

The Mains section is where nüde stretches into territory it hasn't lived in before: full-portion plates that hold their own as the centre of a meal.

• Buttermilk Chicken Schnitzel, 80K. Marinated in buttermilk, crumbed, fried until crisp, on a green herb yoghurt dressing, finished with Parmesan.
• Tom Kha Gai, 90K. Chicken simmered in a fragrant coconut broth with galangal and lime, served with rice.
• Chorizo Rigatoni, 120K. Rigatoni with Spanish chorizo in a creamy tomato sauce, parmesan, and a touch of gin.
• Whole Chicken Leg, 120K. Chicken leg with a sticky soy glaze and smoky paprika relish.
• Butter Chicken Curry, 125K. Rich, medium-spicy tomato-based curry with cardamom, cinnamon, garam masala, and cumin, served with rice.
• Beef Burger, 155K. Grilled beef patty with American cheese, fresh tomato, arugula, and house burger sauce on a homemade brioche bun. (The nüde burger reputation, transposed to night.)
• Short Ribs, 190K. LA Galbi-style grilled beef short rib, flanken cut, marinated in soy, garlic, and sesame, finished with spring onion.

The Short Ribs are the headline dish, and the anchor of the Friday Ribs & Fizz format. If you order one main, order this. The chorizo rigatoni is the dark horse for pasta people.

Sides: IDR 30K to 95K

Don't sleep on this section. The sides are doing a lot of work on this menu: bright, sharp, savoury counterpoints designed to play against the richer mains.

• Cucumber Salad, 30K. Cucumber dressed in soy, sesame, and crispy chili. The palate-cleanser. Order it with anything sticky.
• Burnt Leek, 55K. Charred leek with a sesame dressing, coconut milk, crispy chili flakes, and shaved almonds.
• Corn Ribs, 60K. Roasted corn glazed with a gochujang glaze. Genuinely some of the best seasoned corn in Berawa.
• Baby Caesar, 65K. Gem lettuce with classic Caesar dressing, parmesan, and toasted hazelnuts.
• Potato Millefeuille, 65K. Layered potato, crisped, served with smoked cream, charcoal, and chives.
• Truffle Fries, 95K. Crispy fries with truffle oil, parmesan, and truffle mayonnaise.
• Truffle Mac & Cheese, 95K. Classic cheesy, creamy macaroni.

Pairing tip: if you're going for the Galbi short ribs, anchor the table with cucumber salad (acid), corn ribs (smoke + sweet), and potato millefeuille (richness). That's the trinity.

Desserts: IDR 95K to 110K

A short, tight dessert list. Three options. All sized to share. Or, if you're me, to politely not share.

• Chocolate Mousse, 95K. Dark and rich chocolate mousse with yuzu, chocolate muesli, olive oil, and sea salt.
• Strawberries & Cream, 95K. Strawberries with meringue shards, cream, and lime zest.
• Sticky Toffee Pudding, 110K. With a rich sticky toffee sauce and vanilla ice cream.

The sticky toffee pudding is the order. Generous portion, warm-cold contrast, and the right note to close a heavy meal on.

The Drinks List

The bar has been built up properly for dinner service. Cocktails sit between 130K and 150K, wines by the glass start at 130K and bottles run up to 1.3M for the Marqués de Riscal Reserva Tempranillo. Local craft beer is well represented.

Cocktails to know:

• Margarita (135K), Spicy Mezcalita (145K), Negroni (145K), Whiskey Sour (130K), Paloma (140K), Espresso Martini (135K), Clear Colada (130K), Spicy Cucumber Margarita (135K), Aperol Spritz (140K), Passion (130K).

Martinis: Vodka Martini (150K), Gin Martini (150K), Lychee Martini (140K).

Gin & Tonic: Bombay Sapphire (130K), Roku (140K), Hendricks (145K).

Wines by the glass start at 130K. Standouts on the list include the Talamonti Moda Montepulciano (Italy), Ventisquero Reserva Chardonnay (Chile), Casa Marin Cartagena Pinot Noir (Chile), and the Gerard Bertrand Gris Blanc rosé (France). Bottles span the Schloss Vollrads Riesling (900K, Germany), Chateau Pegau Grenache Blend (900K, France), Kilikanoon Killerman's Run Shiraz (850K, Australia), and the Symington Altano white blend (750K, Portugal).

Fizz: Maschio Prosecco (135K glass / 675K bottle), La Gioiosa Prosecco DOCG (150K glass / 750K bottle).

Beers: Bintang small (45K), Kura Kura Lager (70K), Kura Kura Island Ale (80K), Island Brewing Pilsner (60K), Island Brewing Small Hazy (90K).

Mocktails: Grapefruit Chamomile, Passionfruit Pineapple, Spicy Cucumber (all 70K).

Friday Ribs & Fizz: The Signature Night

This is the format Christian wants Berawa to be known for. Every Friday, from 6pm. The tagline on the menu is unimprovable: the most fun you can have with a finger and a thumb.

The deal: Galbi-style grilled beef short rib, flanken cut, marinated in soy, garlic and sesame, finished with spring onion. Comes with corn ribs in gochujang glaze and the cucumber salad.

• 1 portion, 150K
• 3 portions, 400K
• 6 portions, 750K

Add a fizz:

• Maschio Prosecco, 90K glass / 450K bottle
• La Gioiosa Prosecco DOCG, 105K glass / 525K bottle
• A bucket of 5 Island Brewing Pilsners, 250K

Add a side: Potato Millefeuille 65K, Baby Caesar 65K, Truffle Fries 95K, Burnt Leek 55K.

Add dessert: Sticky Toffee Pudding, regular 80K or family-size 320K.

This is the Christian Reyno thesis on a plate. Sticky messy fingers, elegant glassware, mature crowd, home by 11.

Ten years in, nüde has finally taken its gym clothes off. The day version isn't going anywhere: same eggs, same sunlight, same friendliest team in Bali. But 66 metres down the road, after 5pm, there's a different room waiting for you now. Lower light. Better wine. A plate of short ribs you eat with your fingers. And, if Christian gets his way, a Friday night you'll start telling your friends about.

As nüde's own thank-you note put it after the move: to our team, and to everyone who keeps coming back: thank you for the last 10 years. Here's to the next decade, and the dinner shift it just earned.

I'd go back next Friday.

nüde Berawa
Jl. Pantai Berawa No.86, Tibubeneng, Kuta Utara, Badung, Bali 80361
Daily, 7am to 11pm. Dinner service from 5pm.
Friday Ribs & Fizz from 6pm.