OUR FAMILY
It all started with Nana Sans, our firstborn. Nico's Smokehouse came along second, then Roasted Cafe, with two more little ones on the way. Different menus, different flavours, but every single one is raised the same way: proper food, made with care, served like you're one of our own.
Right next doorNo. 1 · The firstborn
Indian Restaurant & Tandoori
Where our family began. Indian soul, British heart: slow-cooked tandoori from a proper clay oven, rich creamy curries and all the British-Indian favourites you've been missing, from chicken tikka masala to garlic naan. Air-conditioned, with plenty of vegetarian and vegan options, and right next door to Nico's.
You're hereNo. 2 · The second born
Texas BBQ · Caribbean · Peri Peri
Our second born, and the loud one. Brisket smoked low and slow for 14+ hours, Jamaican jerk chicken, curry goat and oxtail, and flame-grilled peri peri, all under one roof in Tibubeneng. An intimate, air-conditioned 11-table smokehouse that treats every plate like it's going to family.
No. 3 · The third born
Coffee · Matcha · Breakfast
Our soft opening is on now, daily from 9am to 5pm in Tibubeneng. Coffee from our own Roasted blend by Lavazza, matcha and ube lattes, flavoured foams and fresh croissants, in a brick-and-teak space with fast wifi, power points and air con.
Sat at Nico's?
Order from the Roasted soft opening menu and we'll deliver it to your table. We're only two hops away. Available until 5pm.
No. 4 · On the way
Aussie & UK Kebabs
Aussie and UK kebabs, finally in Bali. Craving that lamb doner like back home? Seasoned lamb stacked high, shaved hot off the spit and loaded into warm, fresh bread with crisp salad and proper garlic and chilli sauce. Plus loaded chips and the late-night snack pack you've been dreaming about since you landed. No shortcuts, just a proper kebab.
No. 5 · On the way
Wood-Fired Pizza
Our own dough, made fresh in-house every day and given the time it needs to rise. Hand-stretched, then fired in a blazing wood oven until the crust puffs up light, airy and leopard-spotted with char. Simple, quality toppings, bubbling cheese and that smoky wood-fired flavour you can't fake. Pizza done properly.
Rubs, curries, sauces, dough: if we can make it ourselves, we do.
Low-and-slow smoke, a proper clay oven, dough given time to rise. Good food takes the time it takes.
Walk into any of our places and you'll get the same welcome, and the same care on the plate.
Our second born, and home to Nico, Cluck and Hammer. Come taste the heart behind the whole family.
