Tucked into Seminyak’s vibrant dining scene, FED is the kind of restaurant that feels assured without fuss and creatively restless. Run by a young local team, it blends classic technique with a sharp instinct for produce and flavour. The result is cooking that feels familiar yet fresh, anchored in craft but open to experimentation. We spoke with the team about inspiration, fermentation, Bali’s unique produce landscape, and what ambition looks like for a small independent restaurant.
FED’s menu is constantly evolving. What is driving the restaurant creatively right now?
Right now we’re drawing inspiration from classic dishes and combining them with local produce. For instance, we love using snake fruit, or salak Bali. We’ve been adapting classic desserts like tarte tatin, crostata, upside-down cake, and crumble using salak. It’s about combining classic techniques with a slightly modern approach so the two complement each other.
How would you describe FED in your own words to someone who has never dined with you?
We are a small independent restaurant owned and operated by young locals. Our food is inspired by the wine bar culture of Melbourne, London, and Parisian bistros — casual, produce-driven, and full of flavour. Alongside the restaurant, we also run a small merchandise line that continues to evolve with new collections, often collaborating with designer friends. It’s another way for us to express the creative side of FED beyond the kitchen. We’re young, local, and energetic.
Your cooking feels grounded in strong technique but very responsive to produce. What matters more to you when building a dish — ingredient or idea?
I think both go hand in hand. Sometimes a dish starts with the ingredient, and the idea grows from there. Other times it begins with an idea or technique, and then we look for the right ingredients to bring it to life.
There is a clear thread of fermentation and acidity running through the menu. Is that a flavour preference, a preservation instinct, or something more philosophical?
We always love incorporating acidity into our dishes. It’s definitely a flavour preference, but also connected to preservation. Fermentation and acidity help balance flavours and give dishes more depth.
Which current dish best captures what FED is about at this moment?
Right now I would say the grilled coral trout. We serve it with a sauce made from charred corn, confit clams, and braised onion with fennel seed. It reflects what we like to do — simple cooking, good produce, and layered flavours.
Cooking in Bali brings both abundance and complexity. What does that environment allow you to do that might not be possible elsewhere?
We’re quite lucky in Bali because the ocean and the mountains are not far apart. Getting great produce is actually not that difficult — you just need to know the right people and understand the timing.
You cooked with our very own Chef Paul Bentley at Casa Perth last year. What did you take away from that experience?
Cooking at Casa with Chef Paul Bentley was a really fun experience. It was also special because I could bring my sous chef for his first time in Australia, which was a great opportunity for him. The team behind Casa Perth was very welcoming and supportive throughout the event. Chef Paul and Kale hosted us incredibly well and took us around to some great spots like Wines of While, Testun, Suku, and a few others. Everyone showed us amazing hospitality.
How did you find your time cooking in Perth? Did anything about the city or its produce surprise you?
I really enjoyed Perth. The produce was incredible and very diverse. Coming from Bali, it was interesting to see the quality and variety available there, especially seafood and vegetables. The dining scene also felt very supportive and community-driven.
Ambition in dining can mean many things. What does ambition look like to you at FED?
For us, ambition means continuing to grow while staying true to who we are — a small, independent restaurant run by locals. We want to keep improving our cooking, supporting local producers, and creating a place where people can enjoy good food and good hospitality in a relaxed environment.
We have sent you a soft copy of our 2026 WA Good Food Guide magazine. After having a look, can you name your top five spots you would like to visit next time you are in Western Australia?
There were quite a few places I wanted to visit while I was there but didn’t have enough time. A few on my list for next time would be Lulu La Delizia, Madalena’s, Nieuw Ruin, Magnolia BBQ, and Big Don’s Smoked Meats.
