SEASALT AT ALILA SEMINYAK – A RELAXED COASTAL DINING EXPERIENCE

Images courtesy of Alila Seminyak

Where Global Flavor Blends with Bali’s Coastal Charm

Seasalt is more than just a restaurant; it’s an experience, tucked away on Seminyak’s sun-drenched shores. Seasalt, with its roots in Bali’s rich culinary heritage, combines locally grown, in-season ingredients with international influences. The vibe is laid-back yet refined, with flavors that are bold yet balanced.

Nikkei cuisine, an intriguing blend of Peruvian flair and Japanese precision, has been embraced by Seasalt since 2023. Executive Sous Chef Hazwan runs a kitchen that is as ethical as it is inventive, with a focus on sustainability, seafood, and a Japanese influence in each dish. Imagine fresh produce straight from the farm, line-caught fish, and flavors that take you somewhere.

Presented by LeChateau Living

Whether you’re barefoot from the beach or dressed for sunset cocktails, Seasalt offers a dining experience that feels at once familiar and wonderfully unexpected.

The core of Chef Hazwan’s strategy is using locally sourced, fully utilized, and seasonally appropriate ingredients to tell a story. In keeping with this philosophy, Seasalt’s menu changes every three months to reflect what the land and sea have to offer as well as what patrons want. Every dish, from the “72-hour” Wagyu Short Rib to the Crusted Kusamba Salt Barramundi, showcases Bali’s biodiversity and commitment to sustainable, thoughtful cooking.

Alila’s Seasalt restaurant is advocating for a zero-waste cooking style. The restaurant has cut down on food waste per patron by 34% by turning ingredients like watermelon rinds into pickles and blemished tropical fruits into preserves. Today, the entire restaurant follows this philosophy, from sustainable dining education to chef-curated breakfast presentations.

The hallmark of Seasalt is its Kusamba sea salt, which is manually harvested using centuries-old methods on Bali’s eastern coast. This salt, renowned for its delicate crystals and mineral complexity, is not only an ingredient but also a symbol of the restaurant’s personality. The Seasalt Ritual, a ceremonial event involving Kusamba salt and freshly baked bread, is enjoyed by guests every evening.

The house-made caviar salt from Seasalt, which uses gently cured fish roe as a briny seasoning, is an example of zero-waste innovation. The restaurant’s name, homage to the sea, and dedication to using every ingredient with purpose are all expressed through this salt, which gives dishes depth and honors the catch.

Guided by the mantra “Involve, Implement, Inspire” as its compass, Seasalt‘s culinary adventure starts well outside the kitchen. The team collaborates closely with regional producers, exploring traditional marketplaces such as Pasar Kedonganan, developing sincere connections with farmers and fishermen, and creating a supply chain that is rooted in terroir, traceability, and trust.

From hand-tempered Balinese chocolate and aged cheeses made in the neighboring highlands to single-origin coffee and small-batch artisanal vinegars, each ingredient has a unique story to tell. These are more than just goods; they are manifestations of location, enthusiasm, and mission that come together to make for a memorable and significant dining experience.

Seasalt is a contemporary beachside restaurant that combines purpose and taste with a range of dining experiences, such as the Signature Journey, Moonlit Grill Soirées, and Infinity Breakfast. Each dish is meant to be significant and unforgettable.